<p><strong>There is no recipe for preparing a perfect blend.</strong></p>

<p>Before beginning, please read this somewhat relevant question first:</p>

<ul>
<li><a href="https://coffee.stackexchange.com/questions/4175/what-are-the-basics-of-creating-an-espresso-blend">What are the basics of creating an espresso blend?</a></li>
</ul>

<p>I, personally, prefer to use Ethiopian Harrar single origin beans, light-to-medium roasted. However, this may all depend. When you go to a commercial Turkish firm, they mostly consume Dos Santos beans from Brazil, which itself is a kind of blend itself, and roast them to charcoal.</p>

<p>To prepare a Turkish blend, all you need to know is the characteristics of the brewing technique (See this <a href="https://coffee.stackexchange.com/questions/2384/triple-heating-of-the-turkish-coffee/2392#2392">previous post</a> for a discussion) as you can see in the previous post. Opposite to the espresso, Turkish brewing is the least acidity revealing technique out there as it uses decoction. Therefore,</p>

<ul>
<li>you can safely use acidic beans</li>
<li>you don't need to roast a lot to get rid of acidity</li>
<li>and, as a result, you can taste the fruitful notes, go for fruity beans</li>
<li>you may safely try dry/honey processed beans</li>
</ul>

<p>Then, about the chemicals... You should not put any additional chemicals in it. It should be just ground coffee. I know some commercial products that already mix some herbs or sugar with fine ground coffee; but it has nothing to do with the reality apart from marketing. Think of it as 3-in-1 instant coffee products. You probably don't want to drink them.</p>

CC BY-SA 4.0
2018-08-30T08:38:27.537Z
2018-08-30T08:38:27.537Z
MTSan
<p>To prepare Mokka, turkish or greek coffee (if they ask you, they are completly diffrent ;-)):</p>

<ul>
<li>Grind 2 parts of coffee fine as dust</li>
<li>Cook water for 1 cup in an ibriki</li>
<li>add 1 part of sugar to the cooking water</li>
<li>lower the heat</li>
<li>stir in the coffeepowder </li>
<li>take the ibriki off the heat as the coffee is rising</li>
<li>put the coffee back on the heat</li>
<li>take the ibriki off the heat as the coffee is rising</li>
<li>enjoy</li>
</ul>

<p>As you can see you don't need any chemicals. Only sugar and coffee.
Normaly 100% Arabica.</p>

CC BY-SA 4.0
2018-08-30T06:22:13.877Z
2018-08-30T06:22:13.877Z
Max
<p>I am trying to create a Turkish coffee mixture, by combining Colombian, Brazilian, Robusta and a few other types together in some percentage.
I could not find a base at which to stand in designing such mixture. What are the ideal characteristics of Turkish coffee ? How much caffeine, glucose, other chemicals should it contain ?  </p>

<turkish-coffee>
How do I design a Turkish coffee mixture?
Muhammad Abu-Awwad
# How do I design a Turkish coffee mixture?

(Asked by: username_0 on 2018-08-30)

I am trying to create a Turkish coffee mixture, by combining Colombian, Brazilian, Robusta and a few other types together in some percentage.
I could not find a base at which to stand in designing such mixture. What are the ideal characteristics of Turkish coffee ? How much caffeine, glucose, other chemicals should it contain ?

**Tags:** turkish-coffee


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## 2 answers

### Answer by username_1 on 2018-08-30. Score: 2

**There is no recipe for preparing a perfect blend.**

Before beginning, please read this somewhat relevant question first:

* [What are the basics of creating an espresso blend?](https://coffee.stackexchange.com/questions/4175/what-are-the-basics-of-creating-an-espresso-blend)

I, personally, prefer to use Ethiopian Harrar single origin beans, light-to-medium roasted. However, this may all depend. When you go to a commercial Turkish firm, they mostly consume Dos Santos beans from Brazil, which itself is a kind of blend itself, and roast them to charcoal.

To prepare a Turkish blend, all you need to know is the characteristics of the brewing technique (See this [previous post](https://coffee.stackexchange.com/questions/2384/triple-heating-of-the-turkish-coffee/2392#2392) for a discussion) as you can see in the previous post. Opposite to the espresso, Turkish brewing is the least acidity revealing technique out there as it uses decoction. Therefore,

* you can safely use acidic beans
* you don't need to roast a lot to get rid of acidity
* and, as a result, you can taste the fruitful notes, go for fruity beans
* you may safely try dry/honey processed beans

Then, about the chemicals... You should not put any additional chemicals in it. It should be just ground coffee. I know some commercial products that already mix some herbs or sugar with fine ground coffee; but it has nothing to do with the reality apart from marketing. Think of it as 3-in-1 instant coffee products. You probably don't want to drink them.


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### Answer by username_2 on 2018-08-30. Score: 0

To prepare Mokka, turkish or greek coffee (if they ask you, they are completly diffrent ;-)):

* Grind 2 parts of coffee fine as dust
* Cook water for 1 cup in an ibriki
* add 1 part of sugar to the cooking water
* lower the heat
* stir in the coffeepowder
* take the ibriki off the heat as the coffee is rising
* put the coffee back on the heat
* take the ibriki off the heat as the coffee is rising
* enjoy

As you can see you don't need any chemicals. Only sugar and coffee.
Normaly 100% Arabica.


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