Traditional Ottoman Turkish Coffee vs Single-Origin Ethiopian Espresso
Two unfiltered traditions with very different grind, dose and diterpene loads.
Traditional Ottoman Turkish CoffeeSingle-Origin Ethiopian Espresso
| Traditional Ottoman Turkish Coffee | Single-Origin Ethiopian Espresso | |
|---|---|---|
| Caffeine | 50 mg | 64 mg |
| Serving | 2 oz cup (demitasse) | 1 oz (30 ml shot) |
| Strength (per 100 ml) | 84.7 mg | 213.3 mg |
| Acidity | Moderate | High |
| Category | Single origin | Espresso drinks |
| Origin | Istanbul, Turkey & the Ottoman world | Yirgacheffe, Ethiopia |
| Best for | Espresso machine, Moka pot | Espresso machine |
| Water | 90°C | 93°C |
| With milk | Takes milk well | Takes milk well |
| Tastes of | Dark Chocolate, Earthy, Bold | Jasmine Floral, Bergamot Citrus, Blueberry |
Which one, for what
Worked out from the two records above rather than asserted, so nothing here can contradict the table.
- A hard morning startSingle-Origin Ethiopian Espresso
- Drinking it after sixTraditional Ottoman Turkish Coffee
- A sensitive stomachTraditional Ottoman Turkish Coffee
- Taking it with milkToo close to call
- Something to sit and pay attention toToo close to call
- Making it without special equipmentToo close to call
Axis by axis
Ethiopian Espresso noticeably higher
Ethiopian Espresso noticeably higher
Turkish Coffee noticeably higher
Turkish Coffee noticeably higher
much the same