What you need:
- Sugar (optional)
- Flavourings (optional- cloves, cinnamon, cardamon pods)
- Grinder or Turkish Grinder
- Fresh water
- Fill your Ibrik to just below the neck with fresh, cold water
- For every ⅓ cup of water, you should use 1 tablespoon of turkish-ground coffee, which is extremely fine. Opinions vary as to whether light or dark roast is best. Try both! The best way to get this fine of a grind is to purchase a Turkish grinder, but you can also get a similar grind by putting your grinder on the finest setting possible.
- Place the Ibrik on medium heat. Wait roughly 2 minutes, and then add the grounds into the Ibrik. Do not stir the grounds.
- Some people prefer to add sugar into their brew. If you would like to do this, add sugar on top right after you add the coffee. We recommend a teaspoon to start and you can adjust accordingly next time you brew based on your preferences. Again, do not stir. If you wish to try additional flavourings, these can also be added now.
- Once the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close eye on your brew – don’t let it boil. A froth will start to rise to the surface. When it does this, remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice
- Pour away! Take care when pouring your turkish coffee from the Ibrik – Give it a quick initial pour to get the foam, then slow down so most the coffee grounds will stay in the bottom of the vessel and not fall into your cup.
- Leave your coffee to sit for a minute or two, so any grounds that might have slipped into your cup can settle at the bottom. Enjoy!
Here are the basics: