- 1 Getting Started
- 2 Ibrik coffee
- 2.1 Buy an ibrik
- 2.2 Decide on your type of poison
- 2.3 Bring the rest of the ingredients
- 2.4 Add two tablespoons of sugar in the ibrik
- 2.5 Fill in the ibrik with water until it reaches the neck of the pot
- 2.6 Add the grounded coffee to the water
Coffee is that magic liquor that helps you through the morning and through a terrible day at work. It is also that one powerful drink that gives more babies than alcohol (remember how many love stories begun with “Let’s meet for coffee”!). Leaving ahead the jokes, 3 in 5 adults worldwide do not perceive waking up in the morning without a strong coffee or have some sort of caffeine addiction, whether you call it espresso, cappuccino, frappe, hot chocolate, mocca latte, café latte, or pumpkin spice latte.
Yes, there are thousands of coffee variations and coffee shops across the globe wish to bring even more varieties to indulge even the pickiest of clients and create new addictions.
The history of coffee dates back to the 10th century, in Ethiopia, where it is believed that undomesticated coffee plant first grew. Ever since the 15th century there are pieces of evidence suggesting people knew about the properties of the coffee plant and how to use it properly, while, by the end of the 16th century, the plant become popular throughout the Middle East, in empires like Persia and Turkey. Then, its magical powers easily spread to cover the Balkans, the entire Europe, until it was finally brought to the American continent. (1)
However, nowadays most Americans do not even know the taste of real coffee, daily being bombed with dozens of replacements, specifically those sold in large coffee shop chains throughout the country. Drinking coffee has become more of a form of poorly writing down your name on a cup than the flavor itself, the joy of a pure conversation with the loved one in the morning.
If you want to bring back those memories or break the habit of daily having your coffee “to go”, I suggest you start doing it at home, precisely as it has been done for centuries. Here are a few methods on how to make coffee on the stove :
The real coffee served in large coffee drinking countries like Turkey, Greece or Eastern European countries have one thing in common: the ibrik. This is a special, small metal pot, larger at base and thinner at the neck, usually displaying a long and thin handle (2). It usually has the ideal size for two perfectly quantified coffees, thus you should best share with your best friend or beloved one. Here is how to do it:
Buy an ibrik
- You can pretty much use any type of pot instead, but this particular pot has its perks, as it is easy to handle and, as previously mentioned, it stores the perfect coffee quantity for two large cups.
Decide on your type of poison
- Although Turkish grind coffee is preferable, you can choose from a variety of grinded types of coffee, depending on your own tastes. But, bear in mind that if you like your coffee strong, you shouldn’t settle for milder varieties. It is best to only drink one cup of strong coffee in the morning than allure yourself throughout the day with 3 decafs or large shots. (3)
Bring the rest of the ingredients
- This means water, and, optionally, sugar (or sugar substitutes) and milk.
Add two tablespoons of sugar in the ibrik
- Obviously, this is matter of taste. The classic Turkish ibrik coffee is made with sugar, but, if you like yours strong and black skip to the next part.
Fill in the ibrik with water until it reaches the neck of the pot
- Avoid overfilling because, when your coffee will reach the boiling point, you do not want to face an entire black sea flooding on your oven.
Add the grounded coffee to the water
- Usually, for an 8 ounce ibrik, 2 and half tablespoons of coffee will suffice. However, it really depends on how you drink your coffee – those who want a milder one can opt for two tablespoons, while the strong ones can even reach 3 and half tablespoons, provided they do not suffer from heart diseases. Also, at this point, avoid stir the coffee and, in return, allow the grounds to naturally float on top of the water.
Place the ibrik on the stove and heat it up
- Although some coffee specialists claim low heat is the best one, if you do not have too much time, medium to high heat will also work just fine. Just keep an eye on the potion to avoid a boil-over.
Will find Created Foam
- After a few minutes you will notice the above created foam, which means your coffee is ready to be removed from the heat source. Let it settle for a little longer and, only after, you can stir it. Usually, you can repeat the process up to 3 times, meaning you can, again, place your ibrik on the stove, wait for it to froth up, remove it, and then let it down to settle and stir.
The final step is pouring your coffee into smaller, special coffee cups. Do not use mugs, as there will not be enough coffee to fill up two. Demitasse cups make for the entire Turkish coffee drinking ritual, thus, if you truly want to experience the entire thing, I suggest you try those coffee cups.
Do not pour the coffee until the last drop, unless you want to drink it along with the remaining draff. Also, after putting the coffee into the cups, wait for 1-2 minutes before the drinking, and try drinking as much foam as possible. This will give you an exquisite taste of the art of making and serving coffee.
In all European and Middle East countries, coffee is usually served with a glass of water. Since it contains large amounts of caffeine, you require water to rehydrate your body and let the coffee work its magic. Additionally, you can serve your magic potion with a biscuit or a muffin, preferably not too sweet. This is one of the ways you can enjoy the hard essence of coffee in the comfort of your own home.