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.
– favorite coffee beans ground to a fine powder (2 heaping tsp)
– sugar (2 tsp)
– heat source
It was quite simply really, but you do have to watch out for boiling / spilling.
- Scoop sugar into ibrik
- Fill ibrik with water up to neck
- 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.
- 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.
- Watch the foam magic happen. Once the foam reaches the top, remove from heat source and stir.
- Place back on heat source and let it foam up again. This will happen quickly this time around.
- Remove from heat and stir.
- Place back on heat source one last time and let foam.
- Remove and let sit for 30 seconds.
- Pour your Turkish coffee into desired cups. Let the coffee grounds settle.
- Add milk for taste and enjoy!
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.