Very few people know about Turkish coffee and very few have ever tasted it at least once in their lives, so we want to introduce you to this unique and interesting preparation.
Let’s start with the name, the drink is commonly called ‘Turkish coffee‘ or ‘Ibrik’, the latest deriving from the classic pot with which coffee is made: a wide base, a narrower mouth and a very long handle. The Ibrik is an iconic representation of Turkish-style coffee.
Let’s stay on the topic of curiosities for a second, do you know why the handle is so long?
Once in antiquity, when there was no cooker, fire was used, and getting physically close to it was dangerous, that’s why the handle was invented: to avoid burns.
The origin of this method of preparation is very old, much older than the world-famous espresso or moka coffee. One of the first cafeteria was opened in Istanbul, where of course Turkish coffee was prepared.
While we Europeans did not know the existence of this product yet, the Ottoman Empire already consumed it, and consequently we can understand the antiquity of the tradition.
HOW IS IT PREPARED?
First of all, we fill the Ibrik (the pot) with water and put it on the stove adding the coffee powder. Stir and wait for the product to boil. Then remove the pot from the heat and wait a few minutes to cool down.
As soon as the product has cooled down, we put it back on the heat and boil for the second time. After the second boiling, the coffee is ready to be served.
It can be sweetened according to taste; the important thing is that it is done during preparation and not in the cup.
AND WHERE IS IT SERVED?
The cups used for Turkish coffee are not as large as cappuccino cups, but they are not as small as classic espresso cups either, they are of an intermediate size.
As soon as it is poured, you will need to wait a few minutes to allow the coffee powder to settle to the base. This coffee should also be drunk in small sips, to avoid the risk of bringing some coffee sediment to your mouth.
AN INTERESTING THEORY…
Some believe that Ibrik coffee was used to ‘take time’, the time spent waiting for consumption obliged guests to engage in conversation, it was used as an excuse to get together and create a very strong spirit of conviviality.
Coffee is a symbol of welcome, and in Turkey this tradition is still very much alive today.