Ibrik coffee, also known as Turkish coffee, is an old and traditional method of preparing coffee. This involves using a small kettle, called a "cezve" or "ibrik", to brew the coffee directly on the fire or on the stove.
The process of making pot coffee starts with grinding the coffee beans into a very fine grind. Next, water is brought to a boil in the kettle and ground coffee is added. Slowly stir in the coffee and water, and let it boil for a few minutes.
What makes pot brewed coffee so special is the way the flavors and oils in the coffee mix with the water, creating a drink with a unique taste and aroma. Also, the kettle is made of materials such as aluminum or copper, which have excellent thermal properties, which allows for even distribution of heat and controlled boiling.
Turkish coffee is traditionally served in a small glass and is drunk hot, without added milk or sugar. In some cultures, it is considered a ceremonial drink and is served on special occasions or important events.
Making pot coffee requires a certain level of skill and skill. It is important to take into account the ratio of coffee to water, as well as the duration of brewing in order to obtain a quality drink.
In Turkey and Greece, sugar is added to the boiling water, as well as specific spices, as well as in Arab countries where saffron, cardamom, etc. are added.