Turkish Coffee.

Holy shitballs.

I am so caffeinated right now I feel like I'm buzzing likea bee. Flying. Yeeeew.

Had an EPIC day today -- did a power yoga class with Ari at the Zen Den, followed up by lunch and lattes with one of my besties, Miss Jamie D, at Who's on First Cafe, and then got in some Q.T. with ROB Kulisek. Rob and I are obsessed with all-things-coffee, so I was super stoked when he offered to brew me a turkish coffee. I've had java every which way...vietnamese, iced, french press, percolated, espresso, americano, latte, cappucino, this way that way and every other way -- but never turkish. CHEERS.

1. Using on of these cool stove top thing-a-ma-jiggers (technical name: "CEZVE") put in one teaspoon sugar, and fill with cold water.

2. Grind coffee to a powder. *If you are using whole beans: grind, grind, grind. If you are using ground coffee, grind grind grind. You want a powder.

3. Pour powder into little thing-a-ma-jigger. 3 heaping tablespoons for 2 people.

And now I will reference the professionals:

1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”. Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Don’t fill the pot too much. If you need to add sugar this is the time to do it.

2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the coffee boils.

3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.

Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

Brewing: Traditionally, and for the best taste, expect the brewing process to take 15-20 minutes. Slowly bring the mixture to a frothing boil on the stovetop. As the froth gets close to the top, just before it boils over, remove the ibrik from the heat, allow the froth to go down (you can do this by stirring), then replace it on the heat. After the third frothing boil, serve the froth in equal portions into each cup, replace it on the heat for a fourth frothing boil, then serve. (Although it has become commonplace to make Turkish coffee with only 3, 2 or just a single frothing boil, it generally tastes best with the traditional 4.)

updates

I have some updates for everybody:


I'm leaving for Costa Rica right after Christmas, and will be gone for a few months -- so I figured that I would play one last show! Christian and I will be playing at Coffee Comedy in Sea Isle City (its on the main JFK boulevard) on Thursday December 18th. It will be a $5 cover charge, but it's a BYOB and we are CELEBRATING the HOLIDAYS!!! Wooohoo, so bring your wine, your egg nog, and your ears to listen to the fabulous tunes. Coffee.Comedy will have some delicious baked goodies and scrumptious coffees for sale as well.

I hope to see you all there - and in christmas attire!! wooohooo!!!

xoxoxo cailin

Cailin & Christian
Coffee.Comedy, Sea Isle City (29 JFK blvd)
$5, BYOB
Doors at 7:30, show starts PROMPTLY @ 8pm
THURSDAY DECEMBER 18th

Also...check out my famous friend, Rob Kulisek:

www.grassisgreenerproject.com

This is what Grass Is Greener is all about:
Grass is Greener was birthed with only one goal in mind- gettin' back to basics. through time, & the influence of modern technology, we've lost so many tools & techniques that have helped craft what so many of us as surfers, artists, & musicians, love & thrive off of to this day; blurry washed-out photographs, non-saturated & faded art, less friendly wave-riding equipment & raw music recordings from our recent golden eras; it all leads us back to the past..

Grass is Greener is our way of bringing it out by the roots & singing it out like some true feelings. showcasing photographs, art, wave-riding, board design, lifestyles, musicianship, history, love, natural flow, positive energy, & creations by artists & advocates alike, that fully represent & live out the past world wide; just like back when the art was pure, the styles were innovative, the music was raw, the boards were basic; & in both the photos & film..
..the grass truly was greener.

They did an interview with Rob, and one of the photos he took of me made it in. Kudos to Rob who is a great person, amazing surfer, and an outrageously-phenomenal photographer.


When you are done checking out his interview with grass is greener, shoot over to his Blog and website to check out his awesome photos (www.robkulisek.com) and tune into his radio, Sun Radio. He has killer taste in music.

A good snapshot stops a moment from running away. ~Eudora Welty

ROB KULISEK

Rob  Kulisek. 

We met. Instant connection. Great friends, great photos, lots of laughs. Miscommunication led to disconnection, but thankfully the planets have aligned and all is well again concerning the story of Cailin and Rob.

Anyways, I've been really into his blog lately and started to creep around into the blogging world. I liked what I have discovered and I want to be a part of it. 

I'll be posting photos, nonsense and mad rambling tidbits that may or may not make sense. Whatever it is, I'm just trying to put it out there into the world.