The world's best loved beverage according to different traditions and customs around the globe in a multitude of different approaches can be made. In this article we will discuss Turkish coffee and ibrik.
Turkish coffee is very strong and not for the faint hearted and flavorful! Turkish coffee is prepared in the apparatus known as a ibrik. Ibrik a traditional hand-made open with a long handle topped pot. Although soil can be ibriks traditional ones are made of copper or brass. Ibrik the pot is quite small and only 1 or 2 cups is enough to keep the pot is narrower than the top down. Long time to handle the 'pot' end to prevent users from burning their hands as a heat source is placed directly.
Very finely ground dark roasted coffee is placed in ibrik together with an equal amount of sugar. A teaspoon per person is usually enough. Add a small amount of water, usually for 4 teaspoon coffee FL oz.
Most coffee grinders for coffee fine enough for use in ibrik unable to grind, so often a pestle and mortar to a fine powder using coffee spray before use is required. Well if coffee is not enough to make Turkish coffee will not be real.
Brewed coffee will float above the water. It is to be expected and it is important that the mixture is stirred at the start because it will affect the taste of the brew. Brewing coffee, water and air and is an important part of the process act as a seal between grinds.
ibrik the "pot" at the end in mind is a suitable heat source. A fire, an oven or stove can be. Real source critical so long as it is not too hot. (In fact, the traditional Mediterranean dishes were kept in the hot sand.)
Coffee foam should begin to slow down before the boiling point is reached and should be removed. Great care is taken to ensure that materials do not boil. It should be carefully monitored and remove from heat just before it boils and a good stir and foam will settle down. Ibrik heat is turned again and repeated the process another two times after which it is removed and drink to settle for a few seconds to allow the coffee grinds sink to the bottom left .
If coffee is served in small cups of cold water together with the glass, generally. Drink as the last part is the mud do not serve coffee at the bottom.
Turkish coffee drinkers caught with something like foam and heat source on the third and final removal to put in the cup. After 30 seconds have passed to allow the coffee to settle the foam is added to the coffee grinds.
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