This method uses a long handled narrow necked device called an ibrit where very fine, powdery coffee grounds are often placed together with the same amount of sugar and sometimes even spices (like cardamom). When put on the heat to boil, the liquid inside begins to rise and a dark foam will come though the small opening of the ibrit. Your coffee is done and should be poured into cups immediately along with the very desirable foam. This process is sometimes repeated up to three times. The coffee including the coffee particles (fines) is served in the cup.
Grinding exposes the beans' cell walls and prepares the beans to release their flavour during brewing. Because of variations in the length of the brewing cycle, the water temperature and the water agitation pattern, each brewing method requires different degrees of grind.
HOW TO:
1. Grind up some your preferred coffee beans.
2. Slowly add a mixture of coffee grounds, sugar, and water into the ibrik (coffee warmer pot can substitute). The recommended ratio is to have 1 teaspoonful of coffee grounds and 1 teaspoonful of sugar for every 2 ounces of water.
3. Once the mixture is brought to a boil on the stovetop, watch for the froth to rise. Be ready to serve it before it boils over.
4. Repeat this process once more.
5. Serve in small cups. You may be able to find specific Turkish coffee cups (approx. the size of an espresso cup).
There are numerous ways that you can prepare a cup of Turkish coffee to suit your tastes. Remember, you can experiment a little. Like other coffees around the world, Turkish coffee can be made to suit your tastes. So play around with the coffee, water and sugar levels until you find what works for you.
If your preferred coffee type is missing from this list, contact us for advice and our Baristas would be happy to advise you.
AGRO Cafe coffee is fair trade and roasted in Vancouver, BC, Canada.
Certified Organic by PACS. 16-326
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Agricultural Growers Resource Organisation
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