ibrik / turkish style
https://www.youtube.com/watch?v=I5PtWraNRTY
- 60mL water for 7 grams powder-fine grind coffee
- brew for 2m30s
- control the flame / elevation so it does bubble over
- let sit for 2m30s after brewing so it keep steeping
Notes from Dao Bums
https://www.thedaobums.com/topic/19193-taomeow-on-coffee/?do=findComment&comment=353148
- cover the bottom of ibirk lightly with sugar to get some caramel in the froth
https://www.thedaobums.com/topic/19193-taomeow-on-coffee/?tab=comments#comment-286964
Anyways.. I found on some website about making turkish style coffee that the correct temeprature of foaming is about 158 degrees F (70 C).
After brewing coffee at this temperature I now think this is the optimal temperature to make coffee. I now drink coffee without sugar and I think this is the best way to make sugarless coffee without the bitterness. I used to make french press coffee all the time and thought this was optimal.. I always measured the temperature at 200 F, and brewed for 3-4 mins, and added sugar.
oils in brew
If you're not going to use this, the French press or the Italian stovetop percolator are your second best choices. (VERY second best far as I'm concerned. In a jezweh, you don't have to make Turkish coffee, you can make what I make -- Armenian coffee... yum!) No drip coffee makers -- these filter out the oils which have all the antioxidants, and a considerable amount of flavor.
ibrik aka cezve aka jezweh
Re-usable filters?
Stainless steel - easier to clean
cloth filters