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Topic: Considering an ibrik (17 msgs / 412 lines)
1) From: Dave
I was just putting together an or SM and the urge hit to try an ibrik. I
have a couple questions though. Most of the time I'm the only coffee drinker
in the house, so for myself the smallest would be sufficient. Sometimes
though I do serve coffee to others , and then a larger one might be useful.
Does it work well to brew smaller amounts in the larger pots? And what sort
of coffees, roasted to what level, are recommended for a
turkish/arabic/greek coffee?
I use a Behmor for my roasting and rarely go beyond a few snaps into 2nd
crack, as a rule.
Thanks!
Dave
Some days...
It's just not worth chewing through the leather straps
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2) From: Brian Kamnetz
Dave,
It's been a while now, but a few years ago I greatly enjoyed playing
around with an ibrik.
There is lots of info on the web about using ibriks, some of it
contradictory. One thing I saw quite a bit is that it works best to
use the right size ibrik for the amount of coffee you are making. So
it would probably be best to get your feet wet with the size ibrik
appropriate for the amount that you would be making for yourself.
I bought some cheap, thin espresso "tasse" cup set. Turkish coffee is
rich, and I liked it best in small amounts, in the little cups.
One piece of advice that worked for me was to not allow the coffee to
get too hot while brewing. I used a candy thermometer to keep track of
the heat. I think it was something like 185 degrees.
Grind VERY finely. I liked Turkish coffee with sugar. My process
evolved, and at the end I was heating the water, then adding the
sugar, then adding the coffee. I think the ibrik is like any other
coffee-brewing method.... many varieties and roasts levels will give
good results, better or worse depending on your own particular tastes.
I never really got the "foaming" to happen in the way that it sounded
like others were describing it. It took a lot of playing around, so it
worked best for me to fiddle around with the ibrik when I had plenty
of time.
I really enjoyed playing around with the ibrik and encourage you to
give it a go! I plan to get back into it, and even bought one of Tom's
fancy multi-colored ibriks (though I may just look at this ibrik and
buy a different one for actual brewing), but just haven't had the
time. Someday....
Brian
On Sat, Mar 14, 2009 at 11:27 AM, Dave  wrote:
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3) From: Brian Kamnetz
Dave,
At the time I was fiddling around with my ibrik I gathered advice from
this list and also on the internet in general. I just located my
Turkish Coffee folder and see I have 8 Word docs in there, plus Tom's
tip sheet, plus a couple documents on advice regarding removing
lacquer from the ibrik I had at the time (Tom was not offering ibriks
at that time and I had to settle for an ibrik from somewhere else).
I don't have time right now to sort through these documents, but if
you are interested in these documents, send me an email OFFLIST and I
will happily send them to you as attachments.
Brian
On Sat, Mar 14, 2009 at 11:27 AM, Dave  wrote:
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4) From:
Using a much bigger ibrik then you need may be a problem, in that it affects the boiling and foam creating characteristics of the tapered opening.
The proof is in the cup however, and is worth some experimentation. Likewise with coffee roast. I have used all types and love it...when I am in that mood.
I have liked to use yemeni coffees, purely out of a nostalgic bent.
I'd get the smaller. Check it out...and later decide if you really want/need the larger. Just my view.
Others may have opinions on brewing in a larger ibrik.
Dean De Crisce
Sent from a Treo phone

5) From: Tom & Maria - Sweet Maria's Coffee
the main problem of a small one is the pour - you need to pour 
carefully so sediment and grind are held back, so you cannot overfill 
a small ibrik. It should be good for one person, but if it was really 
for 2, I might err on the side of larger. I agree, making a very 
small amount in a large ibrik is not good, because they idea is slow, 
even heat (why some brew it in hot sand!) but i would go larger than 
smaller - my .02 cents.
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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6) From: Dave
OK, I just placed an order that includes the 10 oz ibrik (the plain tinned
copper one). It should be a fun new toy.
Now I'm gonna have to find some inexpensive demi-tasses.
Dave
Some days...
It's just not worth chewing through the leather straps
On Sat, Mar 14, 2009 at 12:23 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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7) From: Brian Kamnetz
Congrats, Dave. I think you will enjoy it.
I got my demi-tasse pieces at one of those "world market" places. They
aren't fancy, but then they were really cheap. (Actually, that's where
I got my first ibrik too, because it was during the long period when
Tom was looking for a quality ibrik to offer us. I ordered a better
ibrik from Tom the very day I saw that he had once again found a
source of quality ibriks.) If and when I start making espresso I will
be looking at Tom's cup pagehttp://www.sweetmarias.com/prod.espresso.shtml#monkeycupEnjoy the ibrik!
Brian
On Mon, Mar 16, 2009 at 1:28 PM, Dave  wrote:
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8) From: Dave
Yeah, that's where I was gonna start.
Thanks!
Dave
Some days...
It's just not worth chewing through the leather straps
On Mon, Mar 16, 2009 at 10:45 AM, Brian Kamnetz  wrote:
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9) From: Sandy Andina
For Turkish coffee, I use those little teeny sub-demitasses in which  
they serve it in the Middle East (I had it served that way in  
Bethlehem and again at Skokie, IL's Pita Inn--a dozen cups hardly  
bigger than thimbles, on a pass-around tray).  I got mine at a Middle  
Eastern market on Clark St. in the Andersonville 'hood about a mile  
south of me.  Any city with an Arab community will have one.  (The  
ibrik I got in a Swedish secondhand store!).
On Mar 16, 2009, at 12:45 PM, Brian Kamnetz wrote:
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Sandy Andina
www.myspace.com/sandyandina
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10) From: Dave
Thanks Sandy, There's a pretty big middle eastern community not far from
here. Closer that the "world market place".
Dave
Some days...
It's just not worth chewing through the leather straps
On Mon, Mar 16, 2009 at 11:13 AM, Sandy Andina  wrote:
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11) From: Sandy Andina
Caveat--they will probably also have nicely engraved brass Turkish  
coffee grinders that look like Zasses at a fraction of the price. But  
they are inferior for coffee grinding and are usually coated with non- 
food-grade mineral oil (has a telltale "petrol," bug-spray or  
newspaper-ink smell). However, if you can find one that doesn't stink,  
you might find it useful for grinding spices.  Those teeny little cups  
are great for serving minted tea with honey, too.
On Mar 16, 2009, at 1:19 PM, Dave wrote:
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Sandy Andina
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12) From: Allon Stern
On Mar 16, 2009, at 1:28 PM, Dave wrote:
<Snip>
The word of the day is:
Zarfhttp://en.wikipedia.org/wiki/ZarfMy favorite word, actually.
-
allon
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13) From: Dave
That's a new one for me. I'd never heard of it before.
Dave
Some days...
It's just not worth chewing through the leather straps
The word of the day is:
<Snip>
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14) From: Scott Miller
Next pet who adopts me gets the name, Zarf !!!
cheers,
Scott
On Mon, Mar 16, 2009 at 3:16 PM, Allon Stern  wrote:
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15) From: Dave
Just a quick note to say...
I've never had Turkish coffee,
This is the first time I've made Turkish coffee...
WOW!! That was good!!!
6 oz water, 18 gm coffee (Yemen mokha Sharasi FC+), ground at +4 (real
spacing 0) in my Rocky,
a little (1/8 tsp?) cardamon, 9 gm sugar.
foamed 3 times.
I'll DEFINITELY try this some more.
Thanks everybody!
Dave
Some days...
It's just not worth chewing through the leather straps
On Sat, Mar 14, 2009 at 8:27 AM, Dave  wrote:
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16) From: Dino De Crisce
Good stuff...i was drinking all my coffee that way for a bit...but floated away. Your report gives me the urge to have some now. 
Dino De Crisce
Sent from a Treo phone

17) From: Brian Kamnetz
Glad to hear that you are enjoying the ibrik, Dave. It's fun to putter
around with, lots of room for variations.
Brian
On Sun, Mar 22, 2009 at 9:06 PM, Dave  wrote:
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