At Brim Stonepress, we’re all about helping you discover traditional methods of preparing coffee from the Turkish and Arabic regions. We love to share our passion for this subtle art, which has four key elements:
- Grinding beans and spices using a mortar and pestle
- Preparing the grind for drinking using a variety of stovetop techniques and a diverse array of specialised equipment
- Serving the drink unfiltered in handcrafted cups, with a variety of flavour-enhancing accoutrements
- Cultivating an awareness of regional customs around receiving and enjoying coffee, and appreciating the subtle distinctions between these.
We offer classes and hands-on workshops for a wide range of purposes, including hospitality staff education, corporate team building, festivals and fundraising. We also provide tailored coffee services for private events such as weddings.
What is stonegrinding?
Stonegrinding is the practice of grinding beans, grains, spice pods and other raw products using a stone device, such as a mortar and pestle.
How is stoneground coffee different?
Our speciality is Turkish and Arabic coffee preparation, our abiding love for which has led us to the wonderful practice of stonegrinding beans. Stonegrinding is able to produce the very fine, almost powdery grind consistency that is required in this style of preparation.
What are Turkish and Arabic coffees?
Coffee in these styles is typically served unfiltered, with some the grounds being consumed and others settling to the bottom of the serving cup. In some traditions, the latter have been used in fortune telling. Spices such as cardamom or cloves are often used in the brewing, adding a delicious flavour to the black coffee.
The Turkish coffee technique involves brewing finely ground coffee in a pot, often with sugar added, using a boiling method to produce a froth. There exist regional variants from surrounding areas such as Greece, Armenia, Bosnia and Herzegovina, Czech Republic, Slovakia, Lithuania, Serbia, Montenegro, and Iran.
The Arabic style of coffee making is similar, with the difference being that is generally made strong and bitter, without sugar. There are coffee making traditions specific to regions including Egypt, Morocco, Lebanon, Palestine, Jordan, Syria and more. In some areas, saffron is sometimes added to produce a golden colour.