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Sorry, we cannot find high quality copper or brass Ibriks at this time. We have tested many, and found them poorly made. However, you can easily use our stainless steel long handle milk pitcher for Ibrik coffee. It is essentially the exact same thing (but with a bit less charm ... see below) |
Polished Copper Ibriks from India Used for brewing Ibrik coffee, or as a milk frothing pitcher for your espresso machine. These new Ibriks that are more refined than other models we have seen and tried. They are copper on the exterior (lacquered on the exterior only to help preserve the copper luster) and tinned on the inside. The copper is more conductive than brass ibriks ... not a difference I can discern in making Greek coffee, but true. I also use the medium size as a pitcher to steam milk on my Solis espresso machine. As a milk pitcher it is both very attractive and the taper in the shape helps keep milk in the pitcher during steaming ...where you want it to be! These Ibriks come wrapped in soft cotton gauze, and feature neat hand-lettered sizing plates and quality handle rivets. The handle is cast brass. Note that the "small" of this Ibrik is nearly the "medium" of the Egyptian Ibriks above. 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.
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  Detail photos of the Indian Ibriks |
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Some comments on 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.
 Sweet Maria's offers Roasted Coffee! Small-Batch Coffees-of-the-Week, roasted the day it ships... More Info... |
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