The Turkish Ibrik
A Ritual of Ancient Extraction
The History: The Original Cup
Before the cafes of London and Paris, there was the Turkish Cezve (or Ibrik). Originating in the Ottoman Empire in the 15th century, this is the oldest recorded method of brewing coffee. When coffee first arrived in London in the 1650s, it wasn’t filtered through paper or pressed with pistons; it was prepared in this ancient “decoction” style—boiled in copper pots over hot sand or open flames.
The Science: The Fine Grind
The Ibrik is unique because it requires a grind finer than espresso—it must be a near-powder, similar to cocoa. Because the grounds are never removed, they settle at the bottom of the cup, creating a body that is incomparably thick and silken.
How to Brew a Turkish: The Coffee Guide Method
The Ratio: Use 1 gram of powder-fine coffee to 10 grams of water (1:10).
The Mixture: Combine room-temperature water, coffee, and sugar (optional) into the Ibrik. Stir gently until submerged.
The Heat: Place the Ibrik on low heat. Unlike modern methods, we are looking for a slow rise in temperature.
The “Rise”: As the coffee nears boiling point ($92$°C to $95$°C), a dark, thick foam (the Kaimaki) will rise toward the rim.
The Technique: Just before it boils over, remove it from the heat. Some traditionalists repeat this “rise” two or three times to intensify the flavor.
The Pour: Pour slowly into a small cup. Wait 2 minutes for the “mud” to settle at the bottom before sipping.
Recommended Origins: “To get the most out of your Ibrik, we recommend the Intensity, spice, and crema.
Brazil: The traditional choice. Its naturally low acidity and nutty, chocolatey profile create the perfect “foam” (köpük) without becoming too sour during the boil.
India (Monsoon Malabar): Excellent for those who want a spicy, “heavy” cup. The monsooning process lowers acidity, making it incredibly smooth when brewed this intense way.
Yemen: The historical “soul” of Turkish coffee. Look for wild, earthy, and wine-like notes.
“The 17th Century Connection”
“In the 1652 London coffeehouses, the Ibrik method was often enhanced with spices like cloves or cardamom to mask the bitterness of the ‘Old Brown’ beans. To recreate this historical profile, add a single crushed cardamom pod to your Ibrik before heating. It transforms the cup into a fragrant, historical experience.”