Though modern technology has led to the invention of automatic coffee machines, Turkish coffee is still brewed using the traditional Turkish coffee maker.
Turkish coffee pots interestingly enough look like large smoking pipes. This is because the ibrik was specifically designed to have longer handles so that the user would be able to avoid burning his hands while making the coffee.
The handles can be made of wood or metal. Sometimes, these handles may also have some decorative patterns to make them more aesthetically pleasing, and of course, add more value to the item. The pot is also shaped to be wider on the bottom with a smaller brim.
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The smaller brim of the pot allows the user to pour and serve coffee easily and avoid spillage. Some pots are also designed with decorative patterns to add to its value.
Another interesting fact about the ibrik is that it is designed specifically for a certain number of people (or number of servings). So there are ibriks made for 2 servings, 4 servings, 5 servings, and so on. It is advisable to have at least 2-3 different sizes of the ibriks at home for different occasions.
There are basically two traditional types of ibrik – those made of copper and those made of brass. The copper tin lined coffee ibrik is more conducive to heat.
This helps speed up your brewing process. The disadvantage of the copper ibrik is that it loses its luster mush faster than its brass counterpart. On the other hand, the brass tin lined coffee ibrik is more resilient than the copper one.
It doesn’t lose its shiny appearance as fast as the copper ibrik. Though they heat much slower than the copper ibrik, many prefer this because heating coffee slowly produces better tasting coffee.
The equivalent of Turkish coffee pots in the tea world would be the glass tea pots. The function is similar but the difference with an infuser teapot is its glass teapot infuser, which basically strains the tea leaves.
Unlike for Turkish coffee pots where the coffee grounds aren’t strained during the brewing process, so they remain at the bottom of the cup. The coffee grounds that remain in the cup are oftentimes used for fortune telling. Now, you might need another ibrik for fortune telling, don't you agree?
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
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