Turkish Coffee

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Over Aisha’s wedding weekend back in May, I was hastily gifted an ibrik. An ibrik, if you ask, is a pot specifically designed to make Turkish coffee. You can read more about its history here.

I knew nothing going into this, so my first attempts were a bit wacky. After much googling, I found one legit looking blog post and decided to use its instructions.

Ingredients:
– ibrik
– favorite coffee beans ground to a fine powder (2 heaping tsp)
– sugar (2 tsp)
– water
– heat source

It was quite simply really, but you do have to watch out for boiling / spilling.

  1. Scoop sugar into ibrik
  2. Fill ibrik with water up to neck
  3. Depending on what size ibrik you are using (I used an 8oz), pour coffee into ibrik and let settle on top of water. DO NOT STIR. The water acts like a seal. How? Why? No idea. Insert grade school science project here.
  4. Place ibrik on heat source (medium to high heat) and let it foam. Do not leave unattended. If it starts to boil throw it out and start over.
  5. Watch the foam magic happen. Once the foam reaches the top, remove from heat source and stir.
  6. Place back on heat source and let it foam up again. This will happen quickly this time around.
  7. Remove from heat and stir.
  8. Place back on heat source one last time and let foam.
  9. Remove and let sit for 30 seconds.
  10. Pour your Turkish coffee into desired cups. Let the coffee grounds settle.
  11. Add milk for taste and enjoy!

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Note: I accidentally spilled my ibrik around step 7, so my coffee turned out a bit watery as a substantial amount of coffee grounds littered my white stove top. However, I kept going as if nothing happened and when I added in milk it tasted DELICIOUS.

Hopefully I’ll try this again soon without spilling but the hard work was worth the sweet treat in the end.

Photography by Jess.

Good luck!

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2 thoughts on “Turkish Coffee

  1. This is one very clever girl! However, I never heard of the coffee pot called an ‘ibrik’ but was glad to know this. In our house we call that small coffee pot a ‘bakarash’. In many parts of the Middle East, if you order Turkish Coffee it will be served in that small pot of course heavy on the sugar unless you say otherwise and a very small cup in which to pour the coffee and enjoy. Thanks for the great blog!

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