The Turkish Method of Making Coffee
Turkish coffee is certainly a different way to make coffee and is brewed in a similar way to other Middle Eastern countries, but each does have its own variations.
The one thing that they do have in common though is they all use superfine ground coffee which is boiled with water, and sometimes with sugar if being drunk on a happy occasion such as a wedding, or it’s unsweetened if drunk at a sad occasion.
An ibrik is used for Turkish coffee, and a briki is used for Greek coffee, and both are a copper or brass coffee pot with a long handle, wide bottom, and narrow top (make sure that you buy one that is 100% lead free).
- pour 90g (3oz) of cold water into the ibrik
- add 2 tablespoons of coffee, sugar or cardamon if you want to sweeten it, and stir
- place the ibrik over a medium heat and turn the heat down immediately once the coffee begins to foam and gets to near-boiling
- when the foam subsides take the ibrik from the heat and slowly pour your thick, rich and intense coffee into some pre-warmed Turkish coffee cups
- try to pour the coffee slowly so the foam doesn’t collapse and don’t drink until the grinds have sunk to the bottom of your cup
- serve with a glass of water, which should be sipped before you drink the coffee as this cleanses the palate and allows you to “taste” the coffee
- when you’ve finished, turn your cup over and try your hand at fortune telling with any coffee patterns that might have formed
Turkish Coffee Grind
Extremely fine, almost powdery in consistency. You’ll need either a traditional Turkish hand grinder, which you might want to invest in if you make this coffee a lot, or buy a really good quality burr grinder.
Even using a burr grinder probably won’t get the coffee ground enough so tip the ground coffee into a pestle and mortar to grind it down further. Alternatively, pop into a coffeehouse and ask if they have “Turkish grind” coffee.
Turkish Coffee Brewing Tips
- only fill the ibrik to half full as the coffee will spill over the sides when it foams
- to spice your ibrik coffee up a bit, try adding some cinnamon, cardamom seeds, cloves or nutmeg whilst it’s brewing
- medium roast is best suited to making Turkish coffee
What’s Good About Turkish Coffee?
- if you’re making this in front of friends then they are going to be super impressed with your coffee making skills
- Turkish coffee produces an amazing and distinct, thick and syrupy brew…might not sound like your sort of coffee, but don’t judge until you’ve tried it as you’ll be surprised at just how good it tastes
What’s Not So Good?
- as the grounds aren’t filtered out, you might find it a bit strange at first that you have grounds in the bottom of your coffee cup
- the ibrik and the right coffee might not be easily found locally, but you’ll be able to buy them online
- this way of brewing might take a few attempts to get anywhere near what Turkish coffee should be, as authentic Middle Eastern coffee has a foam surface which some struggle to get right at first
As mentioned above, a strong, thick and syrupy brew.
Cleaning the Ibrik
Always refer to the manufacturer’s instructions, but you should just be able to hand wash with a non-abrasive sponge or soft-bristled brush and warm soapy water.
The tin lining will naturally darken after a few uses, so don’t try to scrub it off as it’s nothing to worry about.