- Freshly roasted Turkish coffee beans (medium grind)
- Sugar (optional)
- Ibrik (a small copper or brass pot with a long handle)
- Stovetop or hot plate
- Demitasse cups
- Add one demitasse cup of cold water for each cup of coffee you want to make into the ibrik.
- Add one teaspoon of coffee per demitasse cup into the ibrik. If you like your coffee sweeter, add sugar to taste.
- Stir the mixture gently to combine.
- Place the ibrik on the stovetop or hot plate and heat over medium heat.
- As the coffee begins to heat up, foam will start to form on the surface. Use the spoon to scoop some of the foam off and set it aside in a separate cup.
- Continue to heat the coffee until it comes to a boil. As soon as it boils, remove the ibrik from the heat and pour a small amount of the coffee into each demitasse cup, filling them about one-third full.
- Return the ibrik to the heat and wait until the coffee comes to a boil again. Remove from heat, let the foam settle and pour the remaining coffee into the cups.
- Serve immediately with the foam spooned on top.
Championship Style Recipe
- 20g of freshly roasted Turkish coffee beans
- 140ml of filtered water
- 2g of sugar
- Measure out 20g of freshly roasted Turkish coffee beans and grind them to a medium-fine consistency.
- Add 140ml of filtered water and 2g of sugar to the ibrik and stir until the sugar dissolves.
- Add the coffee grounds to the ibrik and stir gently to combine.
- Place the ibrik on a medium heat and let the coffee heat up slowly, stirring occasionally.
- Once the coffee starts to foam and rise up in the ibrik, reduce the heat to low and let it simmer for about 2 minutes.
- Remove the ibrik from the heat and let it sit for 30 seconds to allow the grounds to settle.
- Pour the coffee into a demitasse cup, leaving the sediment behind in the ibrik.
- Serve immediately and enjoy!