How to Pour Turkish Coffee
When pouring into your cups pour the foam first and quickly, then slowly pour the rest allowing the coffee grounds to settle at the bottom of the ibrik.For more than one serving spoon a little foam into each demitasse before pouring the coffee
How Much Coffee, How Much Water
Small Ibrik (single demitasse cup)
3 oz plus of water
1 level teaspoon of sugar
1 heaping teaspoon of Turkish Blend
1 pinch of salt (for hard water only)
Double Ibrik (two or three demitasse cups)
7 oz of water
2 level teaspoons of sugar
2 or 3 heaping teaspoons of Turkish blend
1 pinch of salt (for hard water only)
If your coffee boils in the ibrik it means there is not enough coffee. There should be coffee foam at the top. For the larger ibriks you should just experiment with varying coffee quantities using the above suggestions. Preparing Turkish coffee is more about your personal taste than reading directions on the box. Relax and enjoy the process. If you’ve got further questions, you might need to chat with the dishwasher.
The World's First Coffee Pot
The ibrik was originally designed to brew coffee in hot sand in the desert, but a stove top will do fine. First fill the ibrik 2/3 full with water, add sugar to taste (if you like your Turkish coffee sweet) and top it with a heaping teaspoon of finely ground coffee. The coffee seals the narrow top creating an oven effect. As the water begins to boil it will foam up through the coffee. Let it foam up three times. Stir. Pour slowly into two small demitasse cups and it's ready for savoring. Pay attention to the foaming. It is the skill part of the process. If you don't your ibrik will become volcanic and deposit your Turkish coffee on your stove....what a loss and what a mess.