A recent trip to a local Moroccan coffee shop made me absolutely fall in love with Turkish Coffee. Having had it before I wasn’t prepared for the amazing reinvention at the hands of a skilled artisan, it was amazing. I wanted to recreate it myself now that I’ve been enlightened so I knew my first step was to acquire the tools of the trade. The main component is the Ibrik, a very small (~4oz. or so for a single serving) copper or brass pot with a handle. It serves a specific purpose so while a reasonable result could probably be obtained without it, I had to go the authentic route. Just like each tea has its favorite teapot, Turkish Coffee has its favorite vessel as well. They’re inexpensive and small so it isn’t a monumental undertaking.
Just as with tea it can be as loose or exacting as you make it and there is certainly some skill and finesse involved which will take practice. The basic rundown is: Put in the desired amount of sugar (1-2 teaspoons), then fill the cold water to the point where the Ibrik starts to narrow, then add in about two heaping teaspoons of super finely ground coffee to the top. Do not stir it in. Then over a medium heat let it come to a slow foaming/boil. The fine coffee grounds will act as a seal at the top to keep oxygen out which is the desired effect. As it begins to come to a slow boil the coffee will begin to mix in and that’s OK. Now is where the handle comes into play… take the Ibrik off of the heat source and stir down the foam until it settles down a bit, then put it back on. Do this three or four times and then let it sit off of the heat to let the grounds settle to the bottom. Pour off into a demitasse cup and leave as much of the grounds behind as possible, any mistakenly poured in will settle in the cup so avoid that last sip. Enjoy! It is a nice sweet treat and a good break from tea when you are looking for a coffee fix.