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  1. #21
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    Oct 2017
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    6
    Now we are at least sure about real fat composition!


    That is composition but extracted quantity is less than that . And if you read that article it is mentioned that even in scandinavian(or turkish) way of preparation it is extracted "only" about 1/5 of total fat content.


    Anything above 1.5 to 2 % of total calories from PUFA in whatever form tend to slow down metabolism but when it comes to possible storage(and in the state and unability to burn them quickly) of PuFA I am not sure about that and I (currently) think that that part depends on form and state of that ingested PUFA and on current state of the metabolism.

  2. #22
    Junior Member
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    Apr 2018
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    6
    Have a packet of Turkish coffee, but never happened to try it.

  3. #23
    Member
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    Jan 2018
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    46
    well haven't try any turkish coffee, what are the difference between ethiopia?
    URL in Signature Removed by Moderator

  4. #24
    Junior Member
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    Jun 2018
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    5
    I drank turkish coffe in istanbul that was so delicious

  5. #25
    Member
    Join Date
    Jun 2018
    Location
    Saint Petersburg Florida
    Posts
    42
    I’ve been wanting to get into Turkish coffee since I found out about about a couple of weeks ago. I would love to learn the correct way of doing it to make it as close to the traditional way as possible.

  6. #26
    Junior Member
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    Jun 2018
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    Philippines
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    18
    I haven't tried that one

  7. #27
    Junior Member
    Join Date
    Jul 2018
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    3
    Quote Originally Posted by Sheena_Lance View Post
    well haven't try any turkish coffee, what are the difference between ethiopia?

    Turkish coffee is named for the grind size and the way it is prepared, Ethiopia is a coffee origin as opposed to a brew style. You should give it a try, but it is a love/ hate type of drink, thick, rich and no filter... but oh so good!

  8. #28
    Junior Member
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    Jul 2018
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    3
    Quote Originally Posted by CoffeeMusic View Post
    I’ve been wanting to get into Turkish coffee since I found out about about a couple of weeks ago. I would love to learn the correct way of doing it to make it as close to the traditional way as possible.
    start by getting yourself an Ibrik, and "traditional" is a term that is to be used loosely in the coffee world... since so many countries claim that a certain "style" is theirs. For instance, Turkish and Greek is, dare I say, pretty much the same thing. But again, get an Ibrik or Briki and experiment, isn't that part of the fun with coffee??

 

 
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