What You Need to Know
Utilizes a narrow-necked copper vessel to constrain evaporation and promote colloidal suspension of coffee lipids. The process relies on controlled nucleation points during heating to create microfoam without boiling over.
Produces a thick, unfiltered coffee with a silky texture and concentrated flavor. The ritual includes serving grounds and all, allowing sediment to settle in the cup.
Key Parameters
Temperature
°C - °C
Time
3 minutes
2 minutes - 5 minutes
Equipment
Copper or brass ibrik (50-200ml capacity)Sand heater or low-BTU flameWooden stirrer
Steps
- 1.
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The Science
Primary Reaction
Maillard reaction and caramelization (150-180°C)