Step 3: First Boil

Notice how I said first boil. There are going to be multiple boils. Place it on a low heat. The slower, the better.

After a couple minutes, pay very close attention to the ibrik. The grounds will start to boil and foam up. Once they begin to foam and fill up the neck, remove the ibrik from the heat source. Now, let the foam settle.
news about coffee in my blog to read, in Russian http://alfacoffee.blogspot.com/
Well done - brewing Turkish Coffee is a craft and you have presented it very well here!
How about Brewing Hawaiian Coffee?<br><br><br>For The Single Filter:<br><br>An easy way to get an excellent cup of coffee with minimal<br>cleanup. The filter tends to bring about a clean, bright<br>cup of coffee. The distinctive flavors of the coffee will<br>definitely be highlighted. That&rsquo;s why the filter remains as<br>one of the best ways to taste single origin coffees!<br><br>1. Directions pertain to the single cup style coffee filter<br>with a #4 size filter.<br><br>2. Use three tablespoons of coffee per 8 oz (1 cup) of water.<br><br>3. Heat a little more water than needed.<br><br>4. Grind the coffee. The grind should be just a little<br>coarser than an espresso grind. Think table salt.<br><br>5. Bring water to a boil (212&deg;F). Then let water either<br>set in the pot for 20 seconds or pour water into the<br>measuring cup &ndash; lowering the temperature to around<br>200&deg;F (the proper extraction temperature).<br><br>6. Open up the paper filter and put it in the filter holder.<br>Pour a couple spoonfuls of hot water into the filter to<br>rinse the paper filter. With ground coffee placed in the<br>paper filter slowly pour water. Stir the slew as you do<br>this, allowing all the coffee to be exposed to water.<br><br>7. It should take about a minute for most of the coffee to<br>extract with slight drips still occurring toward the end.<br>That&rsquo;s ok. When the coffee has formed a pit in the<br>middle or when the drops are fewer and far between,<br>the coffee is ready to be served.<br><br>**Use these directions as a guide only. Your tastes will <br>differ and you should honor that. Play around with the <br>variables &ndash; time, temperature, grind to fine-tune your filter. <br><br>Order a Coffee Bag Online: http://www.kealashawaiiancoffee.com
dont use the cups as in the picture...use proper ones like this one&gt;&gt;http://tinyurl.com/8z6cg4 (it doesnt have to be that colorful :D)<br/>
hi, What difference do you get from using a colorful cup? Both the writer's cup and the one you linked look like white china: is there something specific about your cup?
Also the thickness of the cup is important too. If it is too thick, the heat of the coffee will be sucked by the cup to bring its temperature up, while cooling the coffee. Ideally the cup should have very thin walls to minimize this. <br><br>One other important aspect is how you drink it. The coffee should be super hot, but how will we drink it without burning our mouths?? The key is to slurp it really well. Make a u with your mouth and try to &quot;breathe&quot; the coffee into your mouth, rather than sipping on it. This has a delightful side effect of bringing the full flavor of coffee into your mouth and nose, so as to complete the sensation :)
there is a misunderstood its not importatnt if the cup is colorful or not point is the shape of the cup and the picture is just an example with the cups in the instructions ,coffee loses heat very quickly (narrow bottom wider top)but with the original porcelein Turkish coffee cup(cylindrical shape) it stays hot really long time...
i see your point, a cylinder would keep the heat much longer. It's also true that turkish coffee is usually drunk from a much smaller demitasse cup, which would mean you could drink it all while it was still hot, right?
A Turkish Ibrik/Cezve in Greek, it is called something like a briki or bricki. I have only had the greek coffe and espesso but not turkish, is there and difference to greek coffe?
for foam get some of foam when it occurs before boiling, btw there is a coffe style called `yandan carkli` it is boiled without sugar without stirring and served without foam but served with a sugar cube.
that picture you are showing seems like american of french coffee to me turkish coffee should have a thin layer or foam for lack of better word we call it kaimaki here in greece other wise its not drinkable! Also it should be stirred when you add the coffee but before you but it on to boil!!! at least thats the way we make it in greece guys from turkey correct me if im wrong! And no matter what you do dont drink it like an espresso!!! it needs time for the coffee remains to settle on the bottom. Best served with mastic cookies! You woke up some great childhood memories though all of them where during hot summer evenings and not cold winter ones!
ok really nice instructions :) i'm from turkey as well and josekiamora is right, coffee really loses heat and gets disgusting<br />
one time my friends and i decided to go to a middle eastern restaurant and order some turkish coffee. it was the most disgusting thing ever. and we all drink coffee. but we were pretty much drinking straight coffee grounds, and i think we were supposed to let them settle.
the other thing, if you want some sponges on your coffee like many turkish people. dont mix your coffee with spoon or something else after your coffee is getting warm, for let the oil of coffee go to up. afiyet olsun.
well everyone if you ever visit Turkey....let me know...im in Ankara :D happy new year...
Could you give some tips on how to get it to froth better? I haven't not been able to get a decent amount of froth in my multiple tries. Should I decrease the amount of water?
I always use a "Turkish Coffee Cup" of water and same amount of coffee with you and some sugar. Maybe that's why you couldn't get enough froth. Try to decrease the amount of water a bit. Your cup is a little bit big. And a little advice, Take the froth periodically from top of cezve and put into the cup. At the end, fill the coffee very slowly, not to lose the froth. Afiyet olsun. ( Bon appetit. in Turkish )
this is probably one of the only types of coffee brew i have not tried. Sounds fantastic, ill have to try and find a cezve in new zealand :D:D
one more thing I think I need to add. make this coffee after you made barbeque and ate all meat on the rest of the coal embers.This will make the coffee cook in long time and have great taste. My wife always prepare coffee this style when we go to picnic.
I've tried to make this about 5 times now with no foam. The coffee tastes great, however, the water always makes it through the coffee "seal" even at really low heat. I am using different kind of pot, but the package said that it could be used for Turkish coffee. Maybe it's that I'm using an electric stove? Very frustrating.
Oh,how I like to see stuff from my country on this website!
Very beautiful photos and a how-to, thank you. Actually, In Turkish "ibrik" is refered to a big water container with a capacity of 10 liters. The correct word is "cezve". I see that you have a copper one, so it is one of the best ones to brew your Turkish coffee in. It is usually served in some special cup smaller than the espresso cups. In restaurants or cafes it comes to table with a glass of cold water or mint schnapps. :) goes better with Turkish delight :) I hope this was helpful, have a nice year.
Thanks for your comment! On my turkish coffee container, they referred to it is a cezve, so I will definitely add that bitof information into the instructable. I will have to try and find some turkish coffee cups to round out this treat! Thank you, and have a great new year!
A piece of Baklava would be fantastic to have with your coffee.
MMM, oh yes, it has just the right amount of sweetness to top it all off.
derr! now I want Turkish coffee . . . .Thanks for the instructions though very clear and easier than I expected!!
<ul class="curly"><li>I know many turkish people and I never heard of the &quot;no-stir&quot; technique. But if the results taste good, why not, there is no single way of making it.</li><li>And second, use the same cup you're going to drink the coffee in to measure the water to use. The results will be more consistent.</li><li>After you finished drinking the coffee, you'll need to see a very thick layer of coffee grounds at the bottom of the cup. That's how you know you used enough coffee. It will look like a coffee paste. That left over coffee is used to tell fortune.</li><li>You don't drink more than one cup of turkish coffee at a time.</li><li>For best results, you'll probably need a turkish coffee roast but no harm in trying with cheaper coffee.</li></ul>
Thanks for your tips! They really help out those that are new to brewing different styles of coffee.
That sounds really good, and that last shot is excellent.
Looks like you could do this in a thick bottom sauce pan just as well. What's the advantage of the Ibrik?
but over all great explanation...i felt ashamed since im a Turkis guy and didnt add this before you...thank you
Thanks for your tips! I added the tip for putting it on a low heat. I had it somewhere, I guess it got deleted when i was editing. Anyway, using the ibrik creates a delicious style of coffee, because it doesn't have to go through a filter, and the flavor is directly combined with the water.
dont boil it over full heat...let it heat up slowly...boil it with low heat...
Rated and featured, great explanation and photos, mind if I add a link to the making coffee 'ible...
Go for it! Thanks!

About This Instructable


83 favorites


More by Brennn10: Build a Controllable Coffee Roaster from an Air Popcorn Popper [Collegiate Exercise] Dorm Room Fitness Wall-E's Anti-Social Cousin: Object Avoiding Arduino Controlled Robot!
Add instructable to: