Best Way to Brew Ibrik Turkish Coffee

I was hanging out with Bob Garver, owner of Bard Coffee in Portland, Maine, during the 2013 SCAA Expo in Boston when Bob introduced me to Turgay Yildizli. Originally from Turkey, Turgay lives in New Orleans with his wife Amy. Back when we shot this video, Turgay was preparing for the Ibrik/Cezve World Championship.

This video was shot in April 2013 with my old iPhone4 and we were on the show floor at the Massachusetts Convention Center. The US Brewers Cup Champion was going on at the time and that's the announcements you hear on the soundtrack. It was my first time meeting Turgay and we've been friends ever since. You'll see his technique in action right before he wins the World Championship in Istanbul.

Turgay's recipe uses a 1 to 10 ratio of coffee to water. Simply add the powdery ground coffee to the ibrik, add room temperature water and bring right to the boil. Once you get close to the boil, pull it away. Bring it to the edge of a boil again, then pull away. Don't let it boil. And then pour, grounds and all into a proper Turkish coffee cup - even better if it has the cover.

Wait a minimum 30 seconds for the coffee to cool and the grounds to settle. Longer is better, so if you can wait a minute, go for it. Bob says you get better clarity that way. Then enjoy!

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