How to Brew Turkish Coffee with an Ibrik

Turkish proverb: “A cup of coffee commits one to 40 years of friendship.”

Gotta love that vibe! It fits right in with our Cupper’s philosophy.

Relax, take a coffee break, visit with old friends and make some new ones.

Turkish coffee is a deep black colour, intensely flavoured and full-bodied with foam on top.

The World’s Oldest Coffee Brewing Method

Turks have been brewing coffee since the 15th century. No big surprise that there’s so many different ways to do it! 

At Cupper’s, we think the best coffee experiences are those that are fun and engaging and make great coffee.

No need to be perfect when you’re brewing Turkish coffee… it kind of takes the fun out of it.

Here’s the method we use:

How much, of what?

Start with:​
8 oz cold water per serving

1 tsp of sugar and/or cardamom, if desired

Put your water (and sugar/spice if you want them) in the ibrik:

Heat the water on high heat, until your water starts to steam:
​After you’ve heated the water, add your coffee, turn your heat down to medium/low. (Turkish coffee is extracted at much lower temperatures than other brewing methods)

Start swirling the coffee in the Ibrik. Keep swirling. Did we mention swirling??

Ibrik How-To: Part 3

HOT TIP: Make sure your coffee is ground fine enough. 

(Powdery is the key word here. Turkish grind allows more of the coffee’s natural sugars and aromatic flavour oils to pass into the brew.)

ANOTHER HOT TIP: We love our Ethiopian Yrgecheffe brewed in an Ibrik.

Now the fun starts!

As you stir, delicious “foam” will start to bubble at the top:

When the foam comes up, take your ibrik off the heat for 20 seconds so the foam can go back down.

Do this 3 times.

After the 3rd time, allow coffee to settle and then pour into small cups.

Pour slowly so most of the grounds stay in the bottom of the ibrik:

​Sip while you dream of spice markets and Turkish delight.

Çok yaşa!

(May you live long!)
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