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Brewing Turkish Coffee with Vadim Granovskiy, UK Champion

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Brewing Turkish Coffee with Vadim Granovskiy, UK Champion

Shiv Martin

The beauty of brewing Turkish Coffee is the subtle taste differences that can be achieved.  As well as this it is an art in itself and a wonderful process to watch.  Unlike other brewing methods, it is the only method that brews coffee by heating the water and coffee at the same time as opposed to applying hot water to coffee grounds.

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It is a method that requires the minimum amount of equipment to produce fantastic results. All you need is a good quality freshly ground coffee an Ibrik and a heat source.  However, I have to say the coffee brewed by Vadim did taste much better than our initial attempts (but he is the UK champion)

You can use any heat source other than an induction hob to brew Turkish Coffee, on this particular day Vadim had brought his sand heater.  This is a very effective way of brewing the coffee as you can achieve the same consistency of heat throughout.  

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The wide base at the bottom of the Ibrik and the cone at the top allow the coffee grinds to settle at the bottom whilst leaving a thick crema to form at the narrow top.  You can buy various sizes of Ibrik’s depending on how many cups of coffee you want to brew.  A trational Ibrik is made from copper which as I’m sure you know is the most effective metal at conducting heat.  The Ibrik must be lined on the inside to ensure that the taste of the coffee isn’t tainted.  Vadim’s Irbik’s are lined with silver meaning the cost is a bit more, but you can get Ibriks lined with other metals which are cheaper.

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For the Turkish Brewing method the coffee grinds must be extremely fine.  To check they are fine enough put your finger into the grounds and you should be able to see your own fingerprint.

Depending on the size of your Ibrik you then add the coffee into the base of the Ibrik.  As a general rule add in 7.5g of coffee for 100ml of water as a starting point, if the coffee is too bitter adjust the quantities.  Once your coffee is in the Ibrik you simply pour on room tempertaure water.

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Once your heat source is ready you can put your filled Ibrik onto it.  You must make sure that no clumps rise to the top.  If they do simply remove them with a wooden spatula. Then watch and wait, it should take no longer than 3-4 minutes. You will see when it is ready as the crema on the top will start to cave in at the middle with the edges rising up to form a hypnotic crust that seals in the coffee oils. Once ready you can now pour it into a cup, the ideal cup for Turkish coffee is the same shape as the Ibrik itself as again the grind can fall to the bottom leaving the crema on the top which helps keep the heat in as well as the coffee grounds at the bottom of your drink.

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The Turkish sip their coffee enjoying the subtle taste changes as the coffee cools.  The first sip will be unlike any coffee drink you have experienced. Most importantly take your time to enjoy this ancient brewing technique.  

We hope that you have enjoyed learning a little bit more about this old age method of brewing coffee.

The Romo Team!

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