I had good luck making Turkish coffee tonight in a new small Egyptian Ibrik. I used a good amount of ground cardamom and a bit more sugar than the last couple of go-rounds. And I did a little longer infusion between letting the foam rise to the top. The coffee was our Indian Mysore ground in the Rocky on its finest setting. I’m brewing it over the gas burner that I use for making Japanese nabe.
Like espresso preparation, Turkish coffee is an art. I’m not yet an artist, but I’m working on it.
