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Hi guys, I was wondering if any of you have experience in brewing Turkish/Greek/Cypriot coffee in the traditional manner using an ibrik/cezve pot?
I was able to acquire a nice copper/tin ibrik and have coffee the right grind (i.e. powder). I have watched many videos and forums and all seem to give slightly contradicting opinions regarding preparation method.
I have tried a few times now and while I can brew a decent coffee with a nice crema I am unable to hit that real sweet spot and find that the coffee I get is a little bitter and slightly watery compared to the Turkish coffee I've had in restaurants.
I use a medium/low heat on an electric hob. The ibrik itself is 10oz capacity (to brim) and I use approx 7oz water to 3 heaped teaspoons of coffee.
The method I've found best is to fill the ibrik with the water and warm slightly before adding sugar (only if I fancy it) and then the coffee allowing the coffee to sit on top and "melt" into the pot. I let the coffee heat till the crema reaches the top of the ibrik then I remove from the heat. I once again heat up till the crema reaches the top then remove and allow the brew to settle for a minute or so till serving.
Serving is done either straight into one cup (for me) or multiple cups a little at a time.
If there is any advice anyone can give me to help me reach that taste and consistency I've had in the past please let me know.
Or simply share your stories if you have tried the same method. It is an acquired taste but lovely.
I was able to acquire a nice copper/tin ibrik and have coffee the right grind (i.e. powder). I have watched many videos and forums and all seem to give slightly contradicting opinions regarding preparation method.
I have tried a few times now and while I can brew a decent coffee with a nice crema I am unable to hit that real sweet spot and find that the coffee I get is a little bitter and slightly watery compared to the Turkish coffee I've had in restaurants.
I use a medium/low heat on an electric hob. The ibrik itself is 10oz capacity (to brim) and I use approx 7oz water to 3 heaped teaspoons of coffee.
The method I've found best is to fill the ibrik with the water and warm slightly before adding sugar (only if I fancy it) and then the coffee allowing the coffee to sit on top and "melt" into the pot. I let the coffee heat till the crema reaches the top of the ibrik then I remove from the heat. I once again heat up till the crema reaches the top then remove and allow the brew to settle for a minute or so till serving.
Serving is done either straight into one cup (for me) or multiple cups a little at a time.
If there is any advice anyone can give me to help me reach that taste and consistency I've had in the past please let me know.
Or simply share your stories if you have tried the same method. It is an acquired taste but lovely.