HomeRoast Digest


Topic: Ibrik questions was: Coffee to Wake the Dead (5 msgs / 123 lines)
1) From: Oolan Zimmer
sci wrote:
<Snip>
This is only slightly OT to the original thread, but has anyone used the
long-handled SS milk frothing pitcher offered by SM as an ibrik?  How
well does it work?
Also, do you need an ibrik that's sized to the amount of coffee you're
making, or is a larger one OK?
-- 
Oolan Zimmer
ozimmer
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2) From: Dean De Crisce
Never used the milk frother...but a larger ibrik works fine. There are essentially two types of ibriks...a wide mouth and a small mouth. I find the wide mouth to be easier to manage. 
Dean De Crisce
Sent from a Treo phone.

3) From: Paul Goelz
At 12:46 AM 6/24/2008, you wrote:
<Snip>
I am by no means an expert, but I find that the traditional wide 
bottom small neck style works better.  It seems to be easier to get 
it to foam without boiling.
Paul
Paul Goelz
Rochester Hills, MI USA
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4) From: Paul Helbert
My foam collapses after the first or second rise. I'm heating very
slowly. Have tried with little butane camping stove as well as with
charcoal. The coffee still tastes great. What might be the trouble?
(Am not using sugar...is that my problem?)
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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5) From: Ed Needham
You are letting it rise too far.  It won't collapse if you pull it off the 
heat as it is rising and don't allow it to roll over.  Heat with a medium 
flame, but watch closely to keep it from boiling over.
If it rolls over and goes flat, it tastes nasty.
Traditional Turkish style coffee uses sugar.  I'm guessing the sugars make 
for a more viscous liquid and possibly might help in retaining the desired 
foam.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************


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