How to Choose Turkish Coffee Pot
Share
I've been seriously practicing and successfully researching Turkish coffee for more than 2 years now. And tried different pot sizes. So there is enough experience to share the thoughts.
Cezve, also ibriki/briki - coffee pot specifically designed for Turkish / Greek coffee.
Contents
- Turkish coffee pot size
- But what about decaf?
- Cezve - The experience
- When big Cezve could be useful
- Turkish coffee pot - what size to choose
- The material
- The shape
- The neck
- Inner coating
- Color options
- Heat source
- The handle
- Best solution
The size
What is the most reasonable size of a Turkish coffee pot? And how to choose the correct one from the first try.
Market shows that most people will search for the biggest coffee pot that they can find. Because “why pay almost a similar price for the pot which looks tiny?”.
The issue here is the lack of understanding of what Turkish coffee is. It is a very concentrated beverage, almost like espresso. And I doubt someone will drop 3 double espresso in a row. It's also a coffee for “sipping”. Meaning, even a small 60 ml cup could be consumed within 10 minutes.
But let's actually start from the ratio of Turkish coffee. We use 10 g of coffee for each 100 ml of water. Meaning, 1:10 ratio. And if you use a 500 ml pot, the dose is around 38 g of coffee. While double espresso is 16-18 g. Obviously, for one regular person it would be too much.
But what about decaf?
What's even more important about Turkish coffee is the intensity. Usually, for Turkish coffee it's better to use grind size for espresso and smaller. Which creates more “density” and intensity. Meaning, it's harder to drink a big volume. Even without caffeine. Ask yourself, could you drink a few double shots of espresso brewed in decaf in a row?
It's not only about caffeine. Coffee contains a lot of chemical compounds. And it's better to consume it in moderate amounts. Especially here - unfiltered coffee. When we combine unfiltered coffee with the smallest grind size - it means we have a lot of coffee oils. And while some research suggests that they're OK, with high volume - hard to assess.
Cezve - The experience
Real joy of Turkish coffee is the full process of making it. From grinding your coffee, smelling the fresh aroma, to watching the “bloom” of a foam in Cezve. I tried to use ground coffee and found that the joy was gone. There is something special in experiencing the full ceremony.
At this point, imagine how long it could take grinding 38 g of coffee. Yes, with something like Kinu m47 - not an issue, but still.
When big Cezve could be useful
If you want to make a coffee for a group of people - it's a nice option. Especially if you have one heat source. It is tricky to serve it from one big pot, knowing that the foam will be the first to leave it. But it's manageable. And you can always use a spoon to share the foam first and then pour the liquid.
Also, Turkish coffee is the best way to brew the beverage with the perfect balance from the first time. Because you can visually control the extraction process (which will tell you what the taste will be). Meaning, you can use a slightly bigger grind size, brew coffee and then filter it using regular coffee filter paper. And then - even bypass it with water or milk to get a clean beverage.
Turkish coffee pot - what size to choose
My personal choice of dose is within 8-15 g of coffee. It's a comfortable amount which is pleasant to drink. Meaning, for one serving, the pot size is from 100 to 200 ml.
Usually, it's better to fill around 70% of the total volume of Cezve. Swift calculations 200-30% = 140 of water. It's possible to use more coffee and water, but if coffee is too fresh - you will need to brew it slower, especially at the end.
Cezve up to 200 ml feels easy to handle and well balanced. While higher - may feel bulky and over sized.
The material
This isn't researched that much yet, but I've managed to properly brew a Turkish coffee even in a stainless steel pot. Not perfect, but good enough for the start.
Mainly, copper is used because of thermal conductivity. And low inertia. After the brewing, it will cool down almost immediately. Especially if you pour a little bit of warm water to rinse it.
Stainless steel pros: almost no maintenance required.
Copper: feels great, looks great. Requires care. Specifically, inner coating, which is a very thin layer of tin. Don't use metal spoons with it. Or scrubs.
Glass: will not work that well on an electric stove. Easiest to clean.
The shape
The shape mostly dictates the flexibility on the amount of coffee you can make. Big “ball” pot will have a different surface area when filled to 40 and 70%. If the pot is small - there probably will not be enough foam to cover that area. Which leads to worse control of the brewing.
Most universal one is the shape like in “East” models. It allows you to see the edge of the foam. To control the motion and color when it starts to move. While with “ball” shape - it could be harder to see. And sometimes I use a flashlight to see what's going on inside.
Also, the shape dictates whether it will be easy to clean or not. Smooth round shape is easier than one with the sharp corners.
The neck
Some necks will be narrow. Sometimes - absurdly narrow (to the point when you will not be able to clean it properly, if it's a big Cezve; control the brewing). Mainly it'll affect the comfort of how you pour your ground coffee. If you're planning to use a funnel - it's OK to have a relatively narrow neck. It not - sand clock shape is a great option.
Inner coating
There are two main options: silver plated or tinned. Some say that silver will serve you longer because it's a more durable material. In practice, if you use it incorrectly - both will have the same lifespan.
Silver feels nice and pleasant, but doesn't provide any additional pros. The flavor will be the same.
Color options
Not only color, but “hammered”. First of all, it's about the look. And the look is about emotions. I prefer to have some kind of texture on my pot. Also there are 2 options: copper and copper with coating.
If you plan to keep it shiny and polishing it from time to time - copper is the way to go. It takes a few minutes using copper polish to keep it like new. Because copper will oxidize with time and create a “protective layer” outside - it will change the color to darker and could even become green. This look is also great.
But you can control it and have an “evergreen” one when choosing ones with the Patina coating. That way it always will stay fresh. And will not oxidize.
Heat source
That's where you'll pay attention to the bottom of Cezve. How big is the diameter? Is it perfectly flat? For a gas stove - check if it'll stay stable on a grid. And the flame will cover the area properly. It's still possible to use only a part of the flame to heat it up, not an issue, but it's better to stay efficient.
For a micro burner - I will use the pot which is not more than 200 ml.
Electric / induction stove. While there are some models for induction, pay attention, if your stove will work with such diameter. Some burners require at least 12 cm of cookware. It's possible to use an induction adapter plate for any Cezve, but pay attention if the surface of Cezve is flat. Otherwise it will be less efficient.
If you're planning to heat it as quickly as possible, using high power output, look at the Cezve which has a wide flat surface.
The handle
It's about ergonomics. The angle, if it's parallel to the ground, could require more force to rotate (pour out the coffee). And if the size is big - it could be crucial. Make sure it's wide enough and don't have sharp corners. I ended up making a leather sleeve for my small square shaped handle to use it more comfortably.
If the handle is pointed up - it'll be easier to pour out the coffee. And nice to use in a sand heater. Wooden handles usually don't heat up as the brass ones. Providing more reliable grip (because you'll be sure you can hold it closer to the Cezve).
Best solution
Better to have a tool for the task. If you plan to make coffee for 2-3 persons all of the time - consider getting a medium sized pot.
If mostly 1 serving - better to have several pots.
I personally use 100 and 150 ml because this combo allows me to brew leftovers or some expensive coffee in 100 ml. Or brew coffee in the evening to enjoy the flavor. And 150 ml - for the first part of the day.
But after all, it's all about emotions. The main thing is to choose a proper volume so that you'll use the “normal” dose most of the time.
1 comment
There is a wheeze when using small steel briki on induction: put a second one with just water on the same ring and the stove will think the briki is big enough. I also do this when tempering spices in a little tadka pan, or when using a small milk pan because on its own the induction won’t work.