Posted in Kafevend Blog

While it took until the first part of the 19th century for the espresso machine to be invented, Turkish coffee has been going strong for the best part of half a millennium. It is made in an ibrik, which is a long handled pot, often made of copper, with a wide base and narrower neck. The wide base provides a large surface area for the heat source and the narrower opening helps to stop too many coffee grounds from escaping when it's time to pour the drinks. This filterless method of brewing creates a very intense flavour, so if you'd like to have a go and have your ibrik at the ready, here's how:

To make authentic Turkish coffee the beans have to be ground up very finely indeed. Unless you can lay hands on a Turkish coffee mill, set your grinder to the finest setting in order to produce a powder like result.

You will need approximately 2½ grams of coffee per tablespoon of cold water and this is also the point at which sugar and spice such as cardamom is added. Then everything is stirred together until the sugar dissolves. The powdery coffee will meanwhile float on the surface. N.B. It's important not to fill the ibrik too far up; the water should come up to the base of the neck, but no further.

Next heat the coffee on a low heat until it starts to foam into the neck of the ibrik, but take it off the heat before it actually boils. Once the foam has subsided, return to the heat and repeat the process a second and then a third time; this will require vigilance to avoid accidents!

Let the coffee cool for a few seconds and then pour into small espresso size cups, froth and all, but don't pour out the last of the coffee as it will contain most of the grounds.


by Kafevend

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