Ibrik: How to make coffee in a coffee pot

What's a jazz band?

Real Turkish coffee is not "Turkish" as we know it in the Czech Republic. A proper Turkish coffee is prepared in adžezva, a conical shaped vessel with a long handle. A geyser is most often made of copper or brass. However, you can also find stainless steel, ceramic or even silver.

This method of preparation is particularly popular in the Balkans, Greece, India and all the Arab countries from where it originated. In Czech cafes you don't often see coffee prepared this way.

What is Turkish coffee?

Real Turkish coffee is about the size of a double espresso. One cup is made from 60-100 ml of water. If you're a fan of drip coffee, you might be puzzled by the coffee grounds. However, this is one of the typical characteristics of Turkish coffee.

The coffee has a rich crema and is served in small cups. You can also add milk or cream, but you won't see this version very often.

The coffee must be ground very finely indeed to be prepared in a java.

Turkish coffee differs not only in the way it is prepared, but also in its taste. The coffee from the java is full of flavour. Sugar or various spices such as cardamom are often used in the preparation. The coffee is thus usually very strong and sweet.

In most traditional practices, you will see intermittent brewing, which involves putting the coffee on the heat when it starts to rise and then putting the java back on the fire. This process is repeated 2-3 times. Unfortunately, coffee prepared this way is usually over-extracted and bitter. I'll tell you how to prepare it properly later.

Traditional vs. modern coffee preparation in a java

Jazz is one of the oldest methods of preparation. Traditionally, preparation is done in hot sand heated to 160-180 degrees Celsius. The sand helps to create an even heat. Today, however, you can prepare coffee in a coffee pot without sand.

But if you do want to use sand, look for a sand brewer. It takes longer to heat up, but it's obviously best for jazz.

What kind of jazz instrument should I choose?

With a classic jazz pot, size is the most important consideration. You choose the size based on how many people you will be making coffee for. With a C1 size, you'll have a Turkish coffee all to yourself. With the C2 size you can enjoy up to two cups and with the C3 size up to three cups at a time. If you'll be making Turkish coffee for the whole family, reach for the largest size with the C4.

In addition to the electric version, you can also use the electric version on a conventional stove. The latter has a base, similar to a kettle. You simply plug the cord from it into a socket.

Which coffee to use in the coffee pot?

Traditional brewing uses ablend of Arabica and Robusta. Robusta produces a better crema on the surface. But if you're not into bitter flavours, try single-origin Arabicas for a more varied flavour profile.

Making coffee in a blend also has its own mastery. In addition to preparing the coffee itself, each competitor should bring some style or cultural element of their own to their performance.

Coffee preparation in jazz by the master

And how can you prepare coffee in jazz? To give you an example, here's a recipe straight from Konstantinos Komninakis (2016 Jazz Coffee World Champion).

  1. Now, grind the coffee you have chosen very finely, so finely that the ground coffee should stick in the grooves of your fingerprint.
  2. Grind 7g of coffeeper cup .
  3. Measure 60 ml of water (ideally filtered)into your coffee pot .
  4. Do not stir the coffee with the water, just slightly reduce it.
  5. Place the coffee pot on the stove or stove top and set the heat to medium.
  6. Thewhole preparation should take 2and a half minutes.
  7. Let the coffee heat up and stir the coffee grounds from the topafter 1 minute.
  8. If your coffee starts to bubble up, turn down the heat. Adjusting the temperature will not over-extract the coffee.
  9. After 2 1/2 minutes, pour the coffee into a mug and let it sit for another 2 1/2 minutes. The fine coffee grounds will settle to the bottom of the cup.
  10. When tasting the crema, you can break it up with a spoon to smell more aromas.
  11. You should also serve sweet pastries and a glass of water with your coffee.

Coffee from a spiced coffee pot

Turkish coffee is also often made with sugar and spices, most commonly cardamom. As I mentioned earlier, robusta, which is bitter and therefore traditionally sweetened, is often used to make it.

This time it would be ideal to reach for a blend of arabica and robusta or some less acidic coffee.

  1. Prepare 10 grams of finely ground coffee and 100 ml of water.
  2. Mix the coffee in a blender to avoid lumps. Add a pinch of cardamom and a teaspoon of sugar. This should be added now to dissolve it, as it would not be ideal to stir it into the coffee grounds in the cup.
  3. Place the pot on the stove over a low heat and wait until the coffee has risen. If it is sooner than 2.5 minutes, lower the heat.
  4. When the coffee starts to form bubbles, remove it from the heat and let it rest in the pot for one minute.
  5. You don't want to bring the coffee completely to a boil, as this will make it taste too bitter. The temperature you should reach should be between 92-94°C.
  6. Carefully pour the coffee into the cup.
  7. Allow the coffee to cool for a few minutes. Then you can enjoy your cup of Turkish coffee.
Serve your Turkish coffee not only with a glass of water but also with a dessert. It complements the coffee perfectly.

One of the tips to speed up the coffee preparation is to preheat the water to about 60 °C. Once the water has been preheated, mix it with the ground coffee and start preparing.

Video tutorial on how to prepare coffee in a coffee pot

The most common mistakes in the preparation of Turkish coffee in a coffee pot

  1. Use good quality water, ideally filtered. Your coffee will taste better and your coffee will thank you. The coffee will not settle on its walls.
  2. Use a scale, not a spoon,to measure your coffee . You will always get the same ratio of coffee to water.
  3. Don't triple brew the coffee, you would end up with over extracted coffee that would be bitter and taste burnt. Although this is one of the most traditional practices, the result is not entirely joyful.
  4. Use freshly ground coffee. You will get a cup of coffee full of aromas and flavors.