My Parents came back from QATAR in the middle east from working over there and brought back some IBRIKs of various sizes. (Turkish Coffee Pots). I tried my hand and making one today and had to google how to make them as I was unsure as to quanities of coffee, sugar, water and technique.
What I found.
1. Start with Sugar, I didnt mind this as I like a good sweet coffee from time to time.
2. Fill the Ibrik with cool or cold water, to where the neck of the Ibik becomes thinner.
3. Grind the coffee on the finest possible grind. (Needs to be like baby powder consistancy.)
4. I used my Portafilter single basket to measure going on the same ratio of espresso (one filter basket for one serve of Turkish Coffee, although more water will be used of course).
5. DO NOT stir the coffee into the water just yet, this will be done later.
6 Place Ibrik over the gas stove and a medium heat and wait for it to start foaming. (Do not allow Foam to rise over the top of the Ibrik)
7. Take the Ibrik off the stove and give it a stir with a spoon, this will reduce the foam on top and stir the coffee into the liquid better.
8. Place the Ibrik back onto the stove (maybe even try turning the heat down a little, to extend the period of Foam forming again.
9. Once the foam rises, take it off again, Stir and place back onto the stove for the 3rd time.
10. Once the Coffee has foamed to the top again you may take it off the stove or optionally replace it back on for a 4th Time.
11. The foam can be disgarded or used like cappuccino froth and place in the cups.
12. Pour coffee into each cup, but advise guests to try and not drink the bottom as the coffee grinds will fall to the bottom of the cup and will be an unplesant finish to the coffee.
I used 3 teaspoons of sugar as I thought the coffee was going to be really strong, but found this too much and maybe 1.5 - 2 tsp sugar will be ample enough next time I make it.
I think because you add the sugar first and the sugar is sitting at the bottom of the Ibrik when heating it up, the sugars a caramalised and form a sweeter flavouring than just adding sugar into your cup afterwards.
Some also add milk and I did as well jus to try both the black version and milk version. I like both, so gives me an additional option.
All in all a pleasant drink and will definately add this to my repertoire of coffee making.
P.S by the way, I used the Delano Tuscany roasted beans that I won from Gilkatho Coffee. Since I had 5 kg I have plenty of bean to play around with to try different coffee ideas and styles.
What I found.
1. Start with Sugar, I didnt mind this as I like a good sweet coffee from time to time.
2. Fill the Ibrik with cool or cold water, to where the neck of the Ibik becomes thinner.
3. Grind the coffee on the finest possible grind. (Needs to be like baby powder consistancy.)
4. I used my Portafilter single basket to measure going on the same ratio of espresso (one filter basket for one serve of Turkish Coffee, although more water will be used of course).
5. DO NOT stir the coffee into the water just yet, this will be done later.
6 Place Ibrik over the gas stove and a medium heat and wait for it to start foaming. (Do not allow Foam to rise over the top of the Ibrik)
7. Take the Ibrik off the stove and give it a stir with a spoon, this will reduce the foam on top and stir the coffee into the liquid better.
8. Place the Ibrik back onto the stove (maybe even try turning the heat down a little, to extend the period of Foam forming again.
9. Once the foam rises, take it off again, Stir and place back onto the stove for the 3rd time.
10. Once the Coffee has foamed to the top again you may take it off the stove or optionally replace it back on for a 4th Time.
11. The foam can be disgarded or used like cappuccino froth and place in the cups.
12. Pour coffee into each cup, but advise guests to try and not drink the bottom as the coffee grinds will fall to the bottom of the cup and will be an unplesant finish to the coffee.
I used 3 teaspoons of sugar as I thought the coffee was going to be really strong, but found this too much and maybe 1.5 - 2 tsp sugar will be ample enough next time I make it.
I think because you add the sugar first and the sugar is sitting at the bottom of the Ibrik when heating it up, the sugars a caramalised and form a sweeter flavouring than just adding sugar into your cup afterwards.
Some also add milk and I did as well jus to try both the black version and milk version. I like both, so gives me an additional option.
All in all a pleasant drink and will definately add this to my repertoire of coffee making.
P.S by the way, I used the Delano Tuscany roasted beans that I won from Gilkatho Coffee. Since I had 5 kg I have plenty of bean to play around with to try different coffee ideas and styles.




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