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 & Arabia | 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, Green Cardamom, Toasted Walnut | 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
Comparative editorial positions within this catalogue, calibrated so entries can be ranked against one another. Not laboratory measurements.
Related comparisons
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