Used for brewing Arabic - Turkish - Greek style coffees

After a long hiatus, we have Ibriks to sell again. We loved the previous model we sold - until they started to be made in a different factory, a different country, and the quality hit the skids. So we looked a long time for a new source with both good quality pots and something a bit unique. I think we have found what we were looking for...these handsome pots are hand-made inTurkey and are of good quality. They have the traditional shape - and come either in plain, hand-hammered copper, or decorated with colorful glazes. Copper is more conductive than brass ibriks ... not a difference I can discern in making Greek coffee, but true. I have listed the volume of the pots as a bit less than the wholesaler who sold them to us stated - making coffee in an ibrik, it is better to have more room than less to avoid the coffee boiling over. Either way, ten ounces is about 5 espresso shots - a lot of very highly potent coffee.
You might be interested in this: a separate page with full brewing instructions for the Ibrik. Just added some comments from a customer on brewing in an ibrik below.

This handsome pot is hand-hammered copper lined with tin. The handle is a dark-stained wood and is long enough so you don't need to use a hot mitt. As with all hand-made items, there will be some slight variations from pot to pot. What we had seen in some lesser quality pots is spotty tinning on the interior, and so that is one thing I looked at specifically in these - and they are a lot better than average. Pot is 3.5" tall and handle is 4.75" long.

Hand-Hammered Copper and Tin Ibrik

Painted Copper/Tin Ibrik

Painted Copper/Tin Ibrik Small 8 oz. from Turkey $32 (+1 lb. ship wgt.)	Painted Copper/Tin Ibrik Large 12 oz. from Turkey $35 (+2 lb. ship wgt.)

Stainless Steel Ibrik

I know these look more modern industrial than traditional, but Wwhat I liked about this pot is the heavier than usual bottom, which is good for diffusing heat. I think too that the shape is a nice, stream-lined version of the traditional shape. The handle is plastic and a bit too short really; I can imagine it would get hot easilly. But this make a nice-looking frothing pitcher too.

Stainless Steel Ibrik 8 oz.
$22 (+1.5 lb. ship wgt).

Brewing Turkish coffee
( courtesy of customer Raj Apte 1/19/06):

When brewing Turkish coffee, the foaming occurs at around 70C, much cooler than boiling, which is why it's possible to foam the
coffee repeatedly without boiling it--higher than 75C the coffee becomes over-extracted. Much has been written about the number of times the coffee foams: once, thrice, &c. This is very confusing: just as in other brewing, the time spent at brewing temperature is your best guide.

Instead of foaming and cooling cycles, I modulate the flame to maintain a continuous foam for the duration of the extraction time. To me it seems simpler and more consistent to use extraction time, as in other brewing styles.

Procedure:
Room temperature water with sugar, coffee, and spices stirred in is put onto the gas at medium heat. At two minutes, when foaming starts at the edges of the ibrik, slowly begin reducing the heat. The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume. If you turn the gas down
too quickly and the foaming stops, just turn it back up. The goal is to foam for 3 additional minutes (5 minutes total time). At 6 minutes total the coffee tastes overextracted, and at 4 it can be thin. The temperature at the end of 5 minutes should be around 75C. At the end of extraction time, add just a touch of room temperature water to end the brewing--10% should be plenty.

I swirl the ibrik gently to help the grounds caught in the foam subside and place the ibrik in a saucer of water to cool. After 1-2 minutes of settling, pour the coffee gently to retain the grounds. With a good brew, you should have enough foam to cover most or all of the surface of a demitasse cup.

Coffee amount:
Between 7-10% of initial water mass. At 10% the body is heavy and many will find it harsh. 8% is very nice. This method of brewing can accentuate the acidity of the beans--the coffee is very different from french press in flavour profile (this is not surprising since the extraction temperature is so much lower).

Sugar amount:
0-4% of water mass. I find using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.

Grinding:
I like the Zass turkish mill. Mine is set 3/4 of a turn past french press--the burrs brush lightly when there is no grist.

FYI: Our SS Long Handle Pitchers can double as an Ibrik

Detail photos of the Indian Ibriks we used to have...