Brewing with an Ibrik (Turkish, Greek, Arabic Coffee)
New- Download and Print this Tip Sheet in a Single Page .PDF Format.
Thanks for purchasing an Ibrik from Sweet Maria’s. These are intended as a "starting point" for Ibrik brewing - ultimately you will figure out the best and most convenient ways to use these brewing devices, so please remake, twist, turn, distort, decompile, torch, grind and brew these instructions to suit your own needs!.
Brewing Turkish coffee
( courtesy of customer Raj Apte 1/19/06):
When brewing Turkish coffee, the foaming occurs at around 70C, much cooler than boiling, which is why it's possible to foam the
coffee repeatedly without boiling it--higher than 75C the coffee becomes over-extracted. Much has been written about the number of times the coffee foams: once, thrice, &c. This is very confusing: just as in other brewing, the time spent at brewing temperature is your best guide.
Instead of foaming and cooling cycles, I modulate the flame to maintain a continuous foam for the duration of the extraction time. To me it seems simpler and more consistent to use extraction time, as in other brewing styles.
Room temperature water with sugar, coffee, and spices stirred in is put onto the gas at medium heat. At two minutes, when foaming starts at the edges of the ibrik, slowly begin reducing the heat. The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume. If you turn the gas down
too quickly and the foaming stops, just turn it back up. The goal is to foam for 3 additional minutes (5 minutes total time). At 6 minutes total the coffee tastes overextracted, and at 4 it can be thin. The temperature at the end of 5 minutes should be around 75C. At the end of extraction time, add just a touch of room temperature water to end the brewing--10% should be plenty.
I swirl the ibrik gently to help the grounds caught in the foam subside and place the ibrik in a saucer of water to cool. After 1-2 minutes of settling, pour the coffee gently to retain the grounds. With a good brew, you should have enough foam to cover most or all of the surface of a demitasse cup.
Between 7-10% of initial water mass. At 10% the body is heavy and many will find it harsh. 8% is very nice. This method of brewing can accentuate the acidity of the beans--the coffee is very different from french press in flavour profile (this is not surprising since the extraction temperature is so much lower).
0-4% of water mass. I find using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.
I like the Zass turkish mill. Mine is set 3/4 of a turn past french press--the burrs brush lightly when there is no grist.
Detail photos of the Indian Ibriks we used to have...