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Turkish Coffee

Thorne and Thatches' Roasters Notes:

In Boot Hill, Turkish coffee isn’t brewed.. it’s conjured. A slow burn, a whisper over flame, a ritual older than the town itself. You don’t rush it, and you don’t look away.

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It starts cold, black water and fine grounds mixed by hand… the kind of fine that clings to your skin like ash. The cezve rests on low heat before the first rise comes like a ghost remembering its

body… foam crawling toward the edge, trembling at the line between control and chaos. You pull it back just before it breaks.

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Then it rises again. Slower. Deeper. The smell cuts through the room.. bitter and sweet, molasses and smoke, the kind that makes you think of letters never sent and names carved in wood. You pour the foam first, then the rest, and wait for the grounds to settle like dust after a duel.

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Turkish coffee doesn’t just wake you… it humbles you. Every cup carries the weight of time, the memory of the bean, and the promise of a bold cup.

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Thorne and Thatches' Guide to: Turkish Coffee

What You’ll Need:

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  • Coffee: 10 g (about 2 heaping teaspoons, ground fine as flour)

  • Water: 100 g (cold, clean, from the start)

  • Sugar: to taste — none for the bold, one for the wise, two for the damned

  • Cezve (Turkish pot or small copper pot)

  • A steady hand and a patient heart

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The Method

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  1. Start Cold
    Pour 100 g of cold water into the cezve. Add your sugar first if you’re using it... once it hits the flame, there’s no turning back.

  2. Add the Grounds
    Spoon in 10 g of coffee — fine enough to cling to your fingertips. Don’t stir yet. Let it float for a moment, like dust settling after gunfire.

  3. Stir and Wait
    Stir until the grounds and sugar dissolve. Place it over low heat — slow enough that the coffee learns patience. Never walk away.

  4. Watch the Rise
    As the brew warms, foam will crawl toward the rim. Don’t let it boil — just before it does, pull it from the flame. Spoon a little foam into your cup.

  5. Do It Again
    Return the cezve to the flame once more... let it rise a second time. Pull it just before boiling.
    That second rise is where the magic happens... the flavor finds its fire.

  6. Pour and Settle
    Pour slowly into a small cup, foam first.
    Let the grounds sink to the bottom... they’ll tell your fortune if you’ve got the nerve to look.

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