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Date: 02 Sep 2006 06:25:01
From: PeterK
Subject: Ibrik, Turkish coffee recommendations
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I am looking to buy an Ibrik and would like recommendations on what
kind to buy. Copper or brass?
http://www.natashascafe.com/html/foodncoffee.html seems to have a good
selection. Any other recommendations?
I live in an area where there are a lot of Armenian and Persian
grocery stores and have seen Turkish coffee - ground and whole bean.
Any recommendations for a particular brand? I have a Rocky grinder -
will that grind fine enough, do I need a Turkish coffee grinder or
will a whirly blade work? How about pre-ground?
Soooo many questions :)
Thanks,
PeterK
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Date: 03 Sep 2006 11:33:20
From: Sheldon T. Hall - DO NOT MAIL
Subject: Re: Ibrik, Turkish coffee recommendations
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On Sat, 02 Sep 2006 06:25:01 -0700, PeterK <seepost@NOSPAM > wrote:
>I am looking to buy an Ibrik and would like recommendations on what
>kind to buy. Copper or brass?
As long as it's lined, it probably doesn't matter.
However, what matters a great deal is the design of the bottom versus
the design of your heating arrangements.
In my case, I didn't think about this, and I got an ibrik with a
slightly recessed bottom. This doesn't work at all on our
flush-topped ceramic stove, because only the rim around the edge of
the bottom is in contact with the flat stove-top. So, very little
heat makes it through the conduction channel. Worse, the bottom of
the ibrik is so shiny that it doesn't pick up much heat by radiation,
either.
The result of this is that it will not boil water on the kitchen
stove. Ditto the woodstove in my office, since its top is dead flat,
too. It won't even work on the cheap electric hotplate I have for
traveling with the moka pot.
The only thing I can use it on is our emergency propane-fueled single
burner stove. As you can imagine, this means I seldom have Turkish
coffee.
So ... if you have a gas stove, fine and dandy. If not, think
carefully about how the heat's going to get into the ibrik.
-Shel
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Date: 03 Sep 2006 20:50:54
From: wff_ng_7
Subject: Re: Ibrik, Turkish coffee recommendations
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"Sheldon T. Hall - DO NOT MAIL" <aquaman@tandem.artell.net > wrote:
> However, what matters a great deal is the design of the bottom versus
> the design of your heating arrangements.
>
> In my case, I didn't think about this, and I got an ibrik with a
> slightly recessed bottom. This doesn't work at all on our
> flush-topped ceramic stove, because only the rim around the edge of
> the bottom is in contact with the flat stove-top. So, very little
> heat makes it through the conduction channel. Worse, the bottom of
> the ibrik is so shiny that it doesn't pick up much heat by radiation,
> either.
That site Natasha's Cafe sells small table top alcohol burners that are
traditionally used to make turkish coffee. Not cheap at $40, but it does the
job. Occassionally I've seen exactly the same type of burner (used) being
sold on eBay. "El Soutany" is the brand I got from Natasha's Cafe, and I've
seen that brand name on one on eBay within the past week.
One advantage of such a burner is you can prepare the coffee away from the
kitchen stove, like I do in the dining room or living room. Another
advantage is the burner flame is small compared to my gas stove. For my
little two ounce ibrik, the gas stove burner is way too big.
I suppose on could jury rig something using a fondue burner if need be. I
was considering that before I found this alcohol burner.
--
( #wff_ng_7# at #verizon# period #net# )
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Date: 03 Sep 2006 06:13:29
From: Flasherly
Subject: Re: Ibrik, Turkish coffee recommendations
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jim schulman wrote:
> The constant complaint is that it isn't actually a burr grinder,
> rather a wheel with pegs on it (no doubt engineered with the Germanic
> precision the appliance Krups is famous for). The grinder's output is
> a few largish chunks and a lot of dust.
Complaints overall aren't so bad from distributor feedback channels.
It's also appears a high volume item. Item breaks, too much grind
static, too fine, too sticky after picking my nose, etc., etc. Also
took a close look at the grinding plates, and appears that the priy
action is going to be pulverization. I hadn't given it much thought
before - first thing I did was to pinch and roll the results between
two fingers. It's definately a good pulverizer within a somewhat
narrow latitude for adjusting grind size. I'd used a blender a couple
of times before sending off for the Krups, and know what you mean about
horribly beating up a bunch of dust between swirling rocks. The Krups
is surprisingly consistant in that regard. There's no dust involved,
although I suspect there's will be a lot of pulverized rocks. Nothing
but rocks, relatively fine to superfine rocks. No shaved effect from
conical grinders or disperion of surface granularity for maximum
interchange efficiency. Just pulverized rocks with higher resistance
to water exchange. I still think mashing out Turkish coffee with a
mortar and pestle isn't going to be far from the Krups finest setting.
> As to your English; if you're human, report to Noam Chomsky
> immediately; it may change his ideas on a innate universal gram.
Esperanto is the only universal gram I've run into, though I've
heard of Chomsky's earlier works. I did listen to him more recently
talk about personal motivations, and sense it would have been to deny
himself a broader sense of humanity not to engage it more directly.
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Date: 02 Sep 2006 09:51:49
From: Flasherly
Subject: Re: Ibrik, Turkish coffee recommendations
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wff_ng_7 wrote:
> to be ground to a powder consistency, finer than espresso. It also has to be
> a consistently sized grind. My electric grinder can't do the job, so
> sometimes I take the output from it and grind it a bit further with mortar
> and pestle. But generally I buy it already ground. Maybe someday I'll get
> one of those brass "pepper" mills and do it properly.
Constant complaint among drips and French reviewers on this, may or not
be necessarily consistant (haven't gone so far as to subject it to a
x30 scope), but definately gets down into M&P "talcum" territory. Does
well enough set a third up from finest at my espresso portafilter's cup
granularity. Least to mention it has exacting German engineering over
Chinese implemented standards, and that means pretty in cheap burr.
http://www.amazon.com/Krups-GVX1-14-Burr-Grinder-Black/dp/B0001I9R8C/sr=8-4/qid=1157214862/ref=pd_bbs_4/104-8678592-3503907?ie=UTF8&s=home-garden
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Date: 02 Sep 2006 12:35:22
From: jim schulman
Subject: Re: Ibrik, Turkish coffee recommendations
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On 2 Sep 2006 09:51:49 -0700, "Flasherly" <gjerrell@ij.net > wrote:
>Constant complaint among drips and French reviewers on this, may or not
>be necessarily consistant (haven't gone so far as to subject it to a
>x30 scope), but definately gets down into M&P "talcum" territory. Does
>well enough set a third up from finest at my espresso portafilter's cup
>granularity. Least to mention it has exacting German engineering over
>Chinese implemented standards, and that means pretty in cheap burr.
>
>http://www.amazon.com/Krups-GVX1-14-Burr-Grinder-Black/dp/B0001I9R8C/sr=8-4/qid=1157214862/ref=pd_bbs_4/104-8678592-3503907?ie=UTF8&s=home-garden
The constant complaint is that it isn't actually a burr grinder,
rather a wheel with pegs on it (no doubt engineered with the Germanic
precision the appliance Krups is famous for). The grinder's output is
a few largish chunks and a lot of dust.
As to your English; if you're human, report to Noam Chomsky
immediately; it may change his ideas on a innate universal gram.
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Date: 02 Sep 2006 17:26:35
From: Alan
Subject: Re: Ibrik, Turkish coffee recommendations
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"Flasherly" wrote
> wff_ng_7 wrote:
>
>> to be ground to a powder consistency, finer than espresso. It also has to
>> be
>> a consistently sized grind. My electric grinder can't do the job, so
>> sometimes I take the output from it and grind it a bit further with
>> mortar
>> and pestle. But generally I buy it already ground. Maybe someday I'll get
>> one of those brass "pepper" mills and do it properly.
>
> Constant complaint among drips and French reviewers on this, may or not
> be necessarily consistant (haven't gone so far as to subject it to a
> x30 scope), but definately gets down into M&P "talcum" territory. Does
> well enough set a third up from finest at my espresso portafilter's cup
> granularity. Least to mention it has exacting German engineering over
> Chinese implemented standards, and that means pretty in cheap burr.
My guess would be that Flasherly creates his posts by writing out the
original in ungrammatical Bulgarian, then subjecting the result to a machine
translation into "English" . . .
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Date: 02 Sep 2006 15:49:53
From: wff_ng_7
Subject: Re: Ibrik, Turkish coffee recommendations
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"PeterK" <seepost@NOSPAM > wrote:
>I am looking to buy an Ibrik and would like recommendations on what
> kind to buy. Copper or brass?
>
> http://www.natashascafe.com/html/foodncoffee.html seems to have a good
> selection. Any other recommendations?
>
> I live in an area where there are a lot of Armenian and Persian
> grocery stores and have seen Turkish coffee - ground and whole bean.
> Any recommendations for a particular brand? I have a Rocky grinder -
> will that grind fine enough, do I need a Turkish coffee grinder or
> will a whirly blade work? How about pre-ground?
Copper or brass... it really doesn't matter which. An important thing is to
have an ibrik sized properly to how much coffee you want to make. I've got
two ibriks, both copper, one that produces about 2 ounces, the other about 8
ounces. You don't want too much or two little liquid in the ibrik. I fill
mine about 2/3 full and no more. You need plenty of room to do the
foaming/boiling thing. You also need to have enough liquid to have some
depth to it in the ibrik.
My smaller ibrik that produces 2 ounces is actually two servings worth. It
came as part of a old set that included two small porcelain cups, each
holding about an ounce. I just drink the whole 2 ounces myself in a normal
espresso cup.
Copper and brass ibriks should be tin lined, and often come with a coating
of clear lacquer to prevent tarnishing on the outside before being used to
make coffee. If they are only for decorative use, the lacquer would be left
on.
Natasha's Cafe has quite a selection of coffees if you just want to do some
experimenting to see what you like. Spices in turkish coffee is an
interesting touch. One of them is Cafe Najjar Green, quite strongly flavored
with cardamom. Another common spice is corriander. The local stores you
mention might also have some types worth trying.
I don't think a whirly blade grinder is going to do the job. The coffee has
to be ground to a powder consistency, finer than espresso. It also has to be
a consistently sized grind. My electric grinder can't do the job, so
sometimes I take the output from it and grind it a bit further with mortar
and pestle. But generally I buy it already ground. Maybe someday I'll get
one of those brass "pepper" mills and do it properly.
--
( #wff_ng_7# at #verizon# period #net# )
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Date: 02 Sep 2006 15:34:05
From: Alan
Subject: Re: Ibrik, Turkish coffee recommendations
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"PeterK" wrote
>I am looking to buy an Ibrik and would like recommendations on what
> kind to buy. Copper or brass?
>
> http://www.natashascafe.com/html/foodncoffee.html seems to have a good
> selection. Any other recommendations?
In terms of the selection offered at that site, I'd definitely go for the
brass, just for "authenticity" considerations. Their brass model is the
classic shape and standard equipment of coffee-houses in Egypt (and pretty
much all over the Middle East). Their hammered copper model is meant more
for the tourist trade . . .
P.S. I just noticed, also, that the handle on the brass model is
better-positioned, ergonomically speaking.
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Date: 02 Sep 2006 11:21:38
From: notbob
Subject: Re: Ibrik, Turkish coffee recommendations
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On 2006-09-02, Alan <in_flagrante@hotmail.com > wrote:
> much all over the Middle East). Their hammered copper model is meant more
> for the tourist trade . . .
I would think twice about doing business with these folks. I bought
one of their "old style ibriks" several years ago. In my opinion,
useless junk, even at 30% less then what they are priced at now.
nb
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