Turkish Ibrik coffee (or Turkish coffee) is the perfect embodiment of this old proverb about coffee: Black as hell, strong as death, and sweet as love. If you’re looking for a truly unique drink that dates back to the late 15th century, read on and learn more about how to make a strong cup of Turkish coffee.
Body: Thick and intense, Turkish coffee is best enjoyed in a demitasse cup or espresso cup.
Grind: Super-fine grind. More fine than espresso and incredibly powdery, like cocoa powder.
-Fill a 6-ounce ibrik with 1-2 teaspoons of sugar. Adjust according to your preferences. Most people like their Turkish coffee sweet and sometimes spiced with cardamom and cinnamon.
-Pour water into the ibrik, right up to the ibrik’s “neck”.
-For an 6-ounce ibrik, put 2 1/2 to 3 heaping teaspoons of coffee into the water. Do not stir. Leave the coffee floating (this creates a seal between the water and the air/environment).
-Put the ibrik over the heat source and heat slowly; the slow heat allows the coffee to foam. The foam will start to work its way up the ibrik. When the foam is almost to the top of the ibrik, remove it from the heat source.
-Stir the coffee slowly and with care. The foam should slowly settle.
-Once the foam settles, put the ibrik back on the heat source; it should foam once again, but this time, a lot quicker than before.
-Remove the ibrik from the heat source. Stir, wait for the foam to rise and remove from the heat source.
-After the third removal from the heat source, you can either scoop out the foam and place it into your cup or just dispose of the foam.
-Let the coffee settle and cool for 30-60 seconds. Pour the coffee into your demitasse cup, being careful to leave the “sludgy” bottom in the ibrik.
Tip: Stay close to your heat source and ibrik throughout the brewing process. Walking away may result in overflowing boiling water—and a stovetop mess!