Ibrik grind, sugar stages, and foam

Grind Size for Ibrik

• Requires the finest possible grind—finer than espresso, almost flour-like.
• Creates suspension in water rather than filtration.
• Too coarse → weak, under-extracted cup.
• Too fine (powdery dust) → risk of over-bitterness and excessive sediment.

Sugar Stages

Traditionally, sugar is added before brewing and dissolved during heating. Common categories:

1. Sade (no sugar): Intense and strong.
2. Az şekerli (little sugar): ½ tsp per serving.
3. Orta (medium): ~1 tsp per serving.
4. Şekerli (sweet): 1½–2 tsp per serving.

• Sugar level is declared when ordering—you cannot add later without disrupting the foam and suspension.

Foam Formation

• Foam (köpük in Turkish, kaimaki in Greek) is a hallmark of well-prepared ibrik coffee.
• Generated during gentle heating just before boiling.
• The goal: bring coffee to a slow rise, not a rolling boil.
• Foam carries aromatics and signals careful brewing.

Technique for Stable Foam

• Heat over low flame to control foam development.
• Remove from heat as foam rises, then return once or twice depending on tradition.
• Serve immediately, pouring foam evenly into cups before the liquid.

Cultural Significance

• Foam is a symbol of skill and hospitality.
• A well-foamed cup is seen as respect for the guest.

Summary

Ibrik coffee depends on ultra-fine grind, pre-brew sugar adjustment, and careful foam creation. Mastery of these details yields a rich, aromatic cup with the traditional foamy crown that defines Turkish/Greek coffee culture.

• Tags:
• Grind Size
• Coffee Culture
• Fine Grind
• Grind Finer
• Sugar Added
• Cultural Significance