What did you smoke today (NC) II

Saturday Morning 11 April.
Having problems, posting on Cigar Burm over last 12 ~ 14 Days. Tried to find and fix the problem but no luck to Date.
Some cigars smoked I've posted as catch up posts, still have another 8 cigars smoked but unposted.Might well take a week or more with the computer slow down to poet these to the Bum.
So this is the Cigar I have smoked this Morning.
Don Pepin Garcia ERH Toro 6x52
Don Pepin Garcia El Rey de Los Habanos, Sumatra Rosado Oscuro Toro 6x52.
Sumatra Rosado Oscuro Wrapper.
Binder and Fillers, Esteli,Jalapa,Condega.
Burntime was One Hour and Nine minutes.
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Happy Saturday all

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Salutes from Athens-Greece, we have sun with few clouds and 65 'F here.

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Happy Resurrection and Happy Easter.

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Meerapfel Machetero Exclusiva Robusto.

Quote:

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Originally Posted by chain_gang

That's an interesting and cool looking little kettle. Is that Turkish or Greek coffee, and what brand?

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Coffee originated in Yemen, from there many people took it, including the Byzantine Greeks. By the fall of Constantinople in 1453 there were 500-700 coffee shops in Byzantium.
The first ''turkish'' coffee shop opened in 1555, that is, 102 years later, and not by turks, but by 2 Egyptians who were brothers. That's where the turks learned about coffee. Don't forget, they are a people without an ancient history, they were nomads and wherever they went, they saw and copied things. They copied this technique of boiling coffee from the Persians.
The turkish coffee is single, lighter and in a different cup, it has herbs in it and is more aromatic, e.g. cardamom.
The Greek one is single or double, stronger in flavour, differently roasted and more finely chopped, it's served in different cup.

The one i drink is a blend from Coffee island, is 70% arabica and 30% robusta although sometimes i choose 80% arabica and 20% robusta from Brazil, India and Ethiopia.
The procedure is as follows: you put exactly the amount of tap water you want in the briki (coffee pot from Cooper), pour the sugar first and then the coffee, NEVER the other way around!
You wait a few minutes for the coffee to sink and drag the sugar down with it. You turn the heat (preferably gas) to very low, wait a bit and with the special spoon you stir many times, around 40 left-right and then another 40 right-left.
You let the mixture settle and wait for it to boil, depending on whether you want a strong flavour or more aroma, you take it out when the cream reaches the top or the end of briki rim, this point requires great attention. Also you have to pay attention the distance between the briki and the cup, short means no bubbles so thicker crema (stronger) and higher means bubbles thinner crema (more aroma), some people tap the briki lightly on the kitchen-bench to settle the cream some not. you empty from briki to cup gently so you won't spill anything.

Depending from the single or double, the quantity of the coffee-sugar and the boiling method some of the most well-known variations of the Greek are the following: plain light boiled, plain boiled, plain heavy. Slightly boiled, slightly heavy, slightly light. Moderately boiled, moderately light, moderately heavy, Yes and no boiled, yes and no heavy. Sweet boiled, heavy sweet, many sweet boiled, many heavy sweet, many heavy half.
Back in the good old days especially in villages-small towns the Cafe owner knew them all, nowadays it's impossible and things are more simple.

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This weekend’s smokes.

My Father Friday
My Father Blue from Santa @WNYTONY ;
Thanks Tony!
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Saturday morning; My Father Fonseca
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Sunday Morning;
Cedro
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CH Mil Días Ecuadorian Habano
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CH Jericho Hill
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Tat Fausto from Santa TJ

Today's victims

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Saturday Night smoke.
My Fathers La Gran Oferta Toro 5.5x50.
Ecuadorian Habano Rosado Wrapper.
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