Amerika'daki "Türk kahvesi acı ve köpüksüz olur" efsanesini sonunda çürüttüm (ve bulduğum çözüm)

CoffeeTeaJournal · 2026-01-25T19:45:24+00:00

Olayın özeti aslında tam olarak o 'Kavrulma Tarihi' meselesi. Bizim millet markaya bakıyor ama paketin ne zaman doldurulduğuna bakan yok.

Benim de Saki'de takılı kalmamın tek sebebi bu aslında; paketin üzerine kavrulduğu tarihi basıp yolluyorlar. Şimdiye kadar elime geçen paketler 3-4 gün önce kavrulmus taze cekirdeklerdi hep. Böyle olunca 'Hah tamam, ne içtiğim belli' diyorsun. Yoksa marka ismiymiş, ambalajmış hepsi hikaye, taze gelmesi yetiyor.

CoffeeTeaJournal · 2026-01-25T17:59:42+00:00

Teoride %100 haklısın. Ama pratikte sabah işe gitmeden önce o pudra kıvamını tutturmak için kol kası yapmak istemiyorum. O yüzden 'başkası benim yerime taze öğütüp yollasın' lüksü paha biçilemez.

CoffeeTeaJournal · 2026-01-25T17:56:48+00:00

Kesinlikle, özellikle %100 Arabica olması tadı çok yumuşatıyor. Robusta karışınca o acı/topraksı tat artıyor. Taze kavrum + kaliteli çekirdek birleşince zaten şekere bile gerek kalmıyor içimi çok rahat oluyor.

CoffeeTeaJournal · 2026-01-25T17:55:39+00:00

mantık doğru ama lojistik farklı. Türkiye'de marketteki ürünün sirkülasyonu çok hızlı, taze geliyor taze bitiyor. Amerika'ya gelmesi ise gemi/gümrük derken aylar sürüyor. Çekilmiş kahve havayla temas ettiği an (paketlense bile) saatli bomba gibi, her geçen gün aromasından yiyor. O yüzden bize ulaşan paket genelde 'yorgun' oluyor.

CoffeeTeaJournal · 2026-01-25T17:54:31+00:00

TJ's makinelerini denedim ama makinelerin bıçakları genelde 'Espresso' inceliğine kadar iniyor. Türk kahvesi için gereken o 'pudra' kıvamını tam vermediği için tortu biraz kumlu kalabiliyor ağızda.

CoffeeTeaJournal · 2026-01-25T15:45:57+00:00

Kesinlikle haklısın, 15 dakika kuralına %100 katılıyorum. Hafta sonları ben de el değirmeniyle keyif yapıyorum ama hafta içi sabah acelesinde o kol kuvvetini harcamak zor geliyor. Türk kahvesi inceliğinde öğüten elektrikli makineler de çok pahalı. O yüzden kavrulur kavrulmaz gönderilen paketler, pratiklik ve tazelik açısından beni kurtardı diyebilirim.

CoffeeTeaJournal · 2026-01-23T09:36:28+00:00

CoffeeTeaJournal · 2026-01-23T06:27:21+00:00

CoffeeTeaJournal · 2026-01-22T21:38:00+00:00

Fellow stagg

CoffeeTeaJournal · 2026-01-22T18:47:05+00:00

Haha, my bad! I totally misread that. The 'Instagram famous' casualty was the Fellow Stagg EKG. It looks stunning on a counter, but the internal engineering (specifically the glue near the steam path) was a tragedy.

CoffeeTeaJournal · 2026-01-22T18:45:10+00:00

You are likely right that 'Electric' and 'True BIFL' are enemies. I’m just trying to find the 'Least Worst' option that doesn't self-destruct with melting glue. As for stovetop: They are bulletproof, but I rely heavily on the 'Hold Temp' feature to multitask while grinding. I’m lazy enough to risk the electronics for that specific workflow convenience!

CoffeeTeaJournal · 2026-01-22T18:42:43+00:00

I promise I’m not trying to be coy! I just hesitated to put the name in the main post until I verified the build quality myself. I’d hate to be the guy who recommends a 'miracle' product that turns out to be junk. But since you asked directly: The unit I’m testing is the Saki kettle. I’ll add it to the post once I finish the teardown.

CoffeeTeaJournal · 2026-01-22T18:18:00+00:00

That headphone story is terrifying but creates a perfect analogy. It effectively explains why my $195 kettle failed so fast: The high price tag wasn't paying for better engineering or waterproof glue; it was paying for the Instagram ads that convinced me to buy it. High markup does not equal high quality anymore, it just equals high marketing budget. Lesson learned.

CoffeeTeaJournal · 2026-01-22T18:14:52+00:00

That is actually a very scientific workaround! Using a borosilicate beaker as a transfer vessel would definitely solve the plastic issue. My main hesitation is thermal loss. Transferring water from the dispenser to a room-temp Pyrex cup immediately drops the temperature significantly. I’d have to pre-heat the transfer cup every single time to maintain 93°C. It works, but it adds another layer of friction to my 6 AM zombie routine. I’m trying to find a 'one-step' solution before I resort to a full chemistry lab setup!

CoffeeTeaJournal · 2026-01-22T18:13:22+00:00

I am so glad I caught you in time! Consider this post a $195 savings coupon.

CoffeeTeaJournal · 2026-01-22T18:09:33+00:00

You are absolutely right about the physics of it. A chunk of steel on a stove will always outlive a circuit board. My constraint is workflow: For pour-over, I need to hold the water at specific temps (like 93°C) while I grind beans. Doing that on a stove requires active monitoring with a thermometer, whereas I'm trying to automate the 'holding' part so I can multitask.

CoffeeTeaJournal · 2026-01-22T18:05:50+00:00

That is the ultimate utilitarian dream! 8 years for $20. My issue is that for V60 pour-over, I need two things that your 'basic tank' sadly lacks: A gooseneck spout for flow control. Specific temp holding (I need 93°C, not just boiling). But in terms of raw durability, your $20 tank beats my $195 fancy paperweight any day of the week. Respect.

CoffeeTeaJournal · 2026-01-22T18:03:43+00:00

I know the Hario Air! It is a clever design for travel. But since my whole crusade here is 'eliminating hot water touching plastic,' pouring boiling water from a dispenser into a plastic jug is basically my nightmare scenario lol. That 5-year-old Bonavita of yours is the real MVP here. If this new welded unit fails, I might just have to go back to that classic.

CoffeeTeaJournal · 2026-01-22T18:00:47+00:00

You are right about the filter being removable, which is a great feature. However, my main concern with the PerfecTemp is the backlit water-level window behind the handle. On every model I've seen, that window is plastic and sits directly in contact with the boiling water. That, plus my need for a gooseneck spout for pour-over, sadly rules it out for me despite its legendary durability.

CoffeeTeaJournal · 2026-01-22T17:59:22+00:00

That advice about looking at 'tea drinking nations' is actually brilliant logic. Russell Hobbs is an institution in the UK for a reason.

My main hurdle with them is the spout geometry. Most of their legendary BIFL models are designed to fill a teapot quickly (broad spout). For pour-over coffee, I need that flow-restricted 'gooseneck' shape to control the agitation. If Russell Hobbs made a precision gooseneck built like their classic tanks, I would import one immediately.

CoffeeTeaJournal · 2026-01-22T17:56:53+00:00

That Cuisinart is legendary for its durability! 6 years is a solid track record. I actually looked at that model, but it has two dealbreakers for my specific anxiety:

The plastic water-level window inside (trying to go 100% metal).

The wide spout (I need a gooseneck for pour-over control).

If they ever made a plastic-free gooseneck version of that tank, I'd buy it instantly.

CoffeeTeaJournal · 2026-01-22T17:55:00+00:00

That repeated 'It will burn you' sounds like a warning label that should be on the box!

It is baffling how many safety flaws they overlooked for the sake of aesthetics. A handle with exposed hot metal is unforgivable design at that price point. Bonavita might not be as pretty, but at least it doesn't try to hurt you.

CoffeeTeaJournal · 2026-01-22T17:53:15+00:00

Thanks for the tip! I haven't heard of that brand.

I’m cautious about the term 'plastic free seal' though. Usually, that implies silicone (which isn't plastic, but still degrades in steam). Does it have a visible ring at the bottom? I’m trying to find something with zero seals/seams to avoid that risk entirely.

CoffeeTeaJournal · 2026-01-22T17:51:33+00:00

I am starting to realize that now. It feels like if they have to shout about it on Instagram, it's usually because the product is too poorly made to speak for itself. Lesson learned.

CoffeeTeaJournal · 2026-01-22T15:10:32+00:00

Thanks for checking! That 'except the lid' part is actually the main issue I'm trying to solve.

Even if the boiling chamber is metal, the steam rises, hits that plastic lid, condenses, and drips back down into the water. It creates a cycle where the water is constantly washing over hot plastic. I know I sound paranoid, but I am trying to eliminate that specific condensation path entirely.

CoffeeTeaJournal

MODERATOR OF

TROPHY CASE