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Old 08-31-2012, 11:28 AM
rjk is offline
Join Date: Jul 1999
Location: At Zyada's beck and call!
Posts: 3,486
So what does it say on those pages? I'd like to read about these things, not just look at the picture.

Originally Posted by newcomer View Post
My parents used to drink coffee twice a day, in the morning and late afternoon. We did not have a filtered coffee device so this was the only type of coffee in our household for decades.

The process of making starts with a fresh fine grind of coffee in a grinder like this - Goes without saying that it’s a manual work.

Then you use an individually sized copper alloy container called “ibrik” (on this picture with a handle http://distilleryimage8.s3.amazonaws...0a1c8656_7.jpg ) where you put three teaspoons of finely grind coffee. The three teaspoons correspond to three cups of coffee you will get from “ibrik”. Let it be known that the third cup is hard-core as it will probably include coffee grind that settled at the bottom of “ibrik”.

Before you pour boiling water, you first hold “ibrik” with coffee inside over heat for a short time for coffee to warm up a bit – some even go until it starts emitting brewed coffee aroma. Right at that moment you take “ibrik” away from heat, pour in boiling water and to finish it off you put again on heat a bit so it steeps and bubbles and right before it will swell over the “ibrik” edge you take it away.

Ready to be served.

Sounds complicated and to tell you the truth, some skill is required to make it real good every time. However, over time it becomes a habit so you forget that it involves manual effort.

Traditionally, you don’t put sugar because dosage is so individual you use sugar cubes and do it like this - http://distilleryimage6.s3.amazonaws...0a1cdbb8_7.jpg.

On special occasions you serve with a cake or something - http://distilleryimage8.s3.amazonaws...380ff15b_7.jpg