Ibrik or Cezve? The challenge over the name of this famous and ancient Turkish coffee maker have been lost in time. Finely ground coffee, spices, sugar and a little magic.
Everything you want to know
Turkish coffee is one of the oldest and still widespread coffee extraction methods throughout the Arab world. Typically, intense and unmistakable strong blends are finely ground with a stone grinder so as to grind the coffee as much as possible. To this finely ground coffee usually water, sugar and spices (such as cardamom or cinnamon) are added before placing the Ibrik on the heat source.
For the preparation:
- we recommend using a coffee / water ratio of 1:10 (one part of coffee and ten parts of water).
- Pour the water into the Ibrik with the sugar and coffee.
- Place the Ibrik on a source of heat (maybe something like the hot sand of the desert, as it is done in the Arab countries) and once the temperature approaches the boiling point, the coffee will tend to rise, creating its famous crema
- it's time to serve it in the cups and wait for the coffee grounds to settle
This "pot" that comes directly from Middle Eastern countries is designed, with its cone shape, to favor the boiling of the coffee and the building of its unmistakable cream.
- Capacity: 100 ml
- Dimensions: height 6.5cm x width 7cm (at the base)
- Handle length: 14 cm