Recipe scaling for groups

Ibrik (Turkish/Greek Coffee) Scaling

• Traditionally brewed per serving size in small ibriks (cezve).
• For groups, larger ibriks are available (2–6 servings).
• Scaling rules:
• ~6–7 g coffee per 60–70 ml water.
• Sugar added per cup, mixed before heating.
• Maintain same fine grind, but stir well to dissolve sugar evenly.
• Challenge: Larger batches may struggle with foam consistency. Solution: Heat slowly, allowing foam to rise gently and evenly.

Moka Pot Scaling

• Moka pots are sized in cups (1-cup, 3-cup, 6-cup, 9-cup, etc.).
• Each size is designed to be brewed full—not half-filled, as it disrupts pressure balance.
• To scale:
• Choose a pot size that matches your group size.
• Maintain standard ratio: ~18–20 g coffee per 100 ml water (medium-fine grind).
• Do not overpack or underfill basket.

Practical Tips for Groups

• Ibrik: Serve immediately into cups; grounds continue to settle in vessel.
• Moka Pot: Brew in multiple pots for very large groups to maintain heat stability.
• Serving Style:
• Provide small cups (demitasse for ibrik, espresso-style for Moka).
• Pair with water or sweets for tradition.

Common Mistakes

• Brewing a half-filled Moka pot → sour, weak coffee.
• Overfilling an ibrik → messy foam overflow and uneven extraction.
• Inconsistent sugar levels when brewing for multiple people.

Summary

Scaling recipes for groups with ibrik or Moka pot requires the right vessel size and consistent ratios. Ibrik scales by larger cezves but must be heated gently for foam balance, while Moka pots must always be brewed full to function properly. Thoughtful scaling ensures flavorful, authentic coffee service for gatherings.

• Tags:
• Practical Tips
• Moka Pot
• Uneven Extraction
• Fine Grind
• Ratio Coffee
• Medium Fine
• Small Cups
• Moka Pots
• Coffee Service
• Sugar Added
• Sour Weak
• Summary Scaling