The ibrik was designed to brew coffee on the
hot desert sands but can now be used with a stove burner. It is a
long-handled pot that contains a brass, coper, or stainless steel
container. The ibrik is slender at the top with a wider base at the
bottom. These dimensions are essential in the proper brewing of
Turkish coffee. The pot is quiet small, although there is now a
variety of ibriks that have different size that can be used
depending on the number of people to serve, and the ibrik contains a
grooved lid for pouring. Still popular in the Middle East, the ibrik
is an excellent way to brew Turkish coffee or Greek coffee, which is
actually just a variation of Turkish coffee. The coffee made with an
ibrik is renowned for its foam, which many feel is the best part of
the drink.
The Briki is best used when it is brewed for
three to four small cups of coffee. It can contain between 6-10
ounces of coffee and it is highly recommended that very fine to the
point of being powdered coffee grinds are used when brewing with a
briki. If the coffee grounds that are used are too coarse, the water
will not be properly sealed during boiling and will result in a poor
tasting beverage. The briki can hold several cups of water and can
produce a number of coffee drinks that are praised for its strong
body and the fact that it is steaming hot when it's made.
