Issue link: http://read.dmtmag.com/i/491356
48 STiR tea & coffee industry international Ibrik World Championship The next World Cezve/Ibrik World Championship will be in Rimini, Italy at the Specialty Coffee Association of Europe's World of Coffee event June 10-12. Last September Turqay Yildizili, the reigning Ibrik World Champion, used an Indo- nesian Sulawesi Pedamaran AA from Ceremony Coffee Roasters in Annapolis, Mary- land in the winning beverage. He triumphed over contenders from nine countries. This was his third world championship. Alf Kramer, a taste judge at previous competitions, said these events are well worth watching since "our coffee preferences are not just formed by beans and brewing alone." The process of brewing the cup is as important as the end result," he said. "We admire the craftsmanship of skilled and dedicated men and women who serve coffee. "This is far more sexy and emotional than just pressing a time-saving "ON" button. I can guarantee you that handmade coffee tastes better deep in your soul," he said. The Ottoman Empire gradually de- clined ending with the Balkan wars and World War I. The film Lawrence of Ara- bia described what happened, why it hap- pened and what was to come. Add together the cultures and coun- tries and centuries of influence and you will discover several hundred million consumers still choose this way of enjoy- ing coffee, making it part of their daily life with its deep roots. Yet it remains an underestimated market. Alf Kramer is co-founder of the Specialty Coffee Association of Europe and frequent judge at the Cezve/Ibrik World Championship. Turkish Coffee Recipe Turkish coffee is boiled three times in quick sequence before pouring. It requires an extremely fine grind, finer than espresso, almost like talcum powder. Use a freshly roasted coffee and either a hand grinder (Zassenhaus) or electric burr grinder. The brew requires one heaping teaspoon of cof- fee per 3 oz. cup (90 mL). Begin by adding one demitasse of fresh, cold water for each cup. Ibriks vary in capac- ity from two to eight cups. Stir in coffee. Next, add one teaspoon of sugar for every two teaspoons of coffee. Stir until dis- solved before heating. Brew over medium- low heat, with no stirring at this point. The coffee will soon boil. Prevent it from spilling by removing it from the heat. Let the froth settle. Return it to the heat source and when it begins to froth again, remove and settle. Do not stir. On the third boil set the ibrik aside, line up the serving cups and gently pour liquid into each 15 mL at time in sequence repeat- ing first to last. Avoid sediment by pouring slowly. The saying "Coffee should be as black as hell, as strong as death, and as sweet as love" is an ode to Turkish coffee. Turqay Yildizili, the reigning Ibrik World Champion Photo © julia Flit Photo © julia Flit Photo © julia Flit Photo © mike tsolis