Of course, I can just perk Elite Turkish when I'm all out of American coffee... Yes, that's what would be easier. Except that I especially like my cold brew in the French press, which I've been making recently. It's extraordinary, especially when using the Folgers I brought back from New York. But all good things must come to an end, and even that super-giant size container only lasted a couple of months, even though I didn't use it every single day. Turkish coffee is too powdery for a French Press; it's great for cooking/perking. It stays in the "box" of the percolator, but it's too fine for a French Press. I've also used it in my fine coffee filter, though it sort of clogs it a bit.
So I needed to find a source of coffee in Jerusalem. There are quite a few places that will custom-grind your coffee for you. The other day I was in Machane Yehuda with a friend and we went into one of those treasure houses of stores, in which you can get all sorts of seeds, nuts, dried fruit, dried-spiced vegetables, flavorings, spices and coffee, beans and ground to order. This one is "Shuq Hatavlinim," "Spices Market," on the main drag, 18 Machane Yehuda Street.
cold brew coffee now
beans ground in Jerusalem
|placed 3 heaping Tbls in carafe|
|added water, stirred before chilling|
|Here's the coffee!|