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The first coffee Kostas gave me Many modern coffee shops are How to Tell a Good Ibrik
to try was a natural-processed gesha using gas heaters for brewing Ibrik coffee, A good Ibrik coffee’ crema has a
from Panama, the difference wasn’t that however in terms of more steady temper- nice brown colour and has no bubbles or
it was gesha, it was the roast degree. ature increase, the traditional sand heater stains.
The medium-roast coffee brought out is a better choice. Before putting the pot
the characteristics of the coffee, even into the sand, one must stir the sand
brewed by an Ibrik. Kostas taught me to around for more even heat penetration,
smell the aroma first like in professional and put the pot half into the sand. A more
coffee cupping, the floral aroma was stable temperature makes a smoother cup.
quite unforgettable. The smooth texture
and sweet taste wowed me, because it
was never expected from an Ibrik coffee.
Kostas explained, “the roast is important,
just like any other brewing method”.
A good Ibrik crema.

When asked “how to judge if
a cup of Ibrik coffee is good”, Kostas
explained, “a good cup should be a bal-
anced cup, with low to medium bitter-
ness, medium to high acidity, and a good
medium body”. It has been a tradition to
A more temperature stable sand heater. add “spoon after spoon” of sugar because
of the bitterness, or accompany the cof-
The Process fee with sweets. But Ibrik has come to its
There are many recipes and specialty era, no more adding sweetness,
A set of Ibrik pots of all different sizes. methods. Told by Kostas, the common the coffee itself is sweet and smooth.
method is coffee in first, then water (Note:
Material - Brass vs. Copper the water must be room temperature, too
According to Kostas, the mate- cold or too hot will result in under - or
rial of the brewing pot is very important. over-extraction). After one minute, give
Brass and copper are the main materials it a stir. Once the coffee is bloomed up to
used to make Ibrik coffee. The difference the top edge of the brewing pot, it means
is brass brings up temperature faster, and “ready”. Then pour the coffee into the cup
copper’s temperature increase is more as low as possible, the pot must be held
steady which is important when brewing. close to the cup.
Many modern cafes use gas heaters to
make Ibrik Coffee.
Ibrik coffee, a new specialty.

When to stop drinking the cup?
When you can see the coffee grounds
down the bottom the cup, those are for
the fortune tellers to turn the cup up-side-
down and tell your future.
How to tell it’s ready: when the coffee is
bloomed to the top of the pot edge.

More information about World Ibrik
Many modern cafes use gas heaters to When pouring the coffee, the pot should be Championship please visit:
make Ibrik Coffee. held as close to the cup as possible. www.ibrikchampionship.org/
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