SPECIAL FOR COFFEE LOVERS…

YOU CAN NOW BREW VERY SPECIAL COFFEES AT HOME, THANKS TO THE RECOMMENDATIONS OF TALHA ERDİNÇ BAŞ CHIEF BARISTA OF RAVOUNA 1906 COFFEE, WHICH IS AMONG THE MOST SUCCESSFUL REPRESENTATIVES OF THE THIRD GENERATION COFFEE HOUSES.

Ravouna 1906 Coffee, which is integrated with the historical texture of Taksim’s İstiklal Street and carried the Pera’s legacy until today, is among the best third generation representatives of coffee houses in Turkey. We met with twenty-year-old chief barista of Ravouna 1906 Coffee Talha Erdinç Baş at the historical location and learned important tips from him about roasting fresh coffee beans and brewing techniques. His recommendations are going to show the way to people who want to brew delicious coffees at home.

Three special kinds of coffee beans are used
The minute you step inside Ravouna 1906 Coffee, you find yourself enveloped by the smell of freshly grounded coffee beans. The place that proceeds with ‘the best coffee in town’ slogan also offers a cozy meeting point to its targeted clients. Ravouna 1906 Coffee is selected among the best third generation coffee houses by the coffee lovers in the aspects of their coffee beans, brewing techniques, and technology. They use a mix of Brazilian, Burundian, and Ethiopian coffee beans.

Unique flavors of the world cuisine
Ravouna 1906 Coffee is also prominent by means of their fitness breads and cookies, healthy snacks, and unique flavors of the world cuisine, as well as their coffee. Ravouna 1906 Coffee that remains loyal to classic flavors prepares their breads using Ancient Age techniques.

We were invited to Ravouna 1906 Coffee for a private workshop. We met there with Chief Barista Talha Erdinç Baş who gave us special tips on how to brew the best coffee. Studying at Bilgi University’s Aeronautical Technologies Department, Talha Erdinç Baş is a barista who put his heart into every detail regarding coffee, despite his young age of twenty. He has been studying and working at the same time as the chief barista for the last one year. Talha Erdinç Baş says that he has been trained by Okan Turfanda who is the owner of Ravouna 1906 Coffee. Mr. Turfanda had been trained by Chris Owens that is accepted as an authority in this field.

“Same standard should be captured”
Talha Erdinç Baş who states that the most important part of brewing the best coffee is roasting says, “I have learned everything in here by watching. Being a barista is fun. I witness the whole process of coffee beans from roasting to grounding and present coffee to my clients in the most special way.” Talha Erdinç Baş, who emphasizes that some baristas prepare coffee in a wrong way, says, “For instance, while making espresso 40 grams of coffee should be added between the 22nd and the 30th seconds. Baristas should give importance to this period. If coffee is added earlier, than it is not special. We care for our clients. When using V 60 brewing style, some baristas don’t weigh the coffee, go by the rule of thumb. However, this is not right. We should follow the standards. We should capture the same standard by weighing. Keeping the machines clean is also very important. Coffee machines should be cleaned every evening. We ground 10 to 15 kilograms of coffee beans weekly. We ground 3 kilograms at once. We care for freshness. I have acquired more experience in one year than the people who have been in this field for ten years. Ravouna 1906 Coffee came in second at the Coffee Festival organized at Haydarpaşa Terminal in 2015 and SCAE 2015 Roasting Championship. We are targeting to come in first this year.”

Different styles become prominent
Talha Erdinç Baş states that in order to become a good barista one should have great knowledge of coffee. He says that roasting process also makes difference. Emphasizing that even seconds during roasting process might change the taste of coffee, Baş says, “We roast Ethiopian beans for 8-11 minutes; Brazilian beans for 11.5 minutes; Burundian beans for 12 minutes. We capture the same standard each time with our roasting systems thanks to the Cropster application. I work here six days a week from 8am to 5pm. My biggest dream for the future is to go abroad to find and taste the best coffee beans and to bring them to Turkey. Turkish coffee lovers should also become more conscious.”

Ravouna 1906 Coffee offers many kinds of coffee from espresso to cappuccino and from cold served coffees to hot brews. Talha Erdinç Baş gives information about cold brewing techniques and coffee with ice cream, “We brew coffee with ice for 48 hours for a cold brew. Coffee goes through three filters and becomes black. It turns into a high caffeinated and delicious coffee. Our Affogato coffee with ice cream is espresso over plain ice cream. It is eaten by spoon. Flat White is latte served in cappuccino cup. We don’t boil milk too long for drinks that contain milk because it might produce bacteria.”

COFFEE BREWING TIPS FROM BARISTA TALHA ERDİNÇ BAŞ
V 60 POUR OVER STYLE
Ingredients: 24 grams of Ethiopian coffee and 400 grams of water.
Directions: At first, pour 100 grams of water. Later, add 50 grams of water every 30 seconds. You are going to be using 400 grams of water in 3 minutes. Your coffee is ready to serve at the 4th minute.
SIphon STYLE
Ingredients: 34 grams of Ethiopian coffee and 550 grams of water.
Directions: Add 34 grams of coffee into 550 grams of water. Stir the mixture 3 times. Your coffee becomes ready to serve at the 4th minute. This brewing style gives results that are more successful in winter.