Dibek coffee is a thick, full-bodied coffee made by traditionally pounding coffee beans in a stone mortar to produce a coarse grind. Compared with Turkish coffee, its coarser grind changes both the flavor and, to some extent, the brewing process. When prepared properly in a Turkish coffee pot, it produces a foamy, rich cup. Here are the ingredients, step-by-step instructions, and key tips for making dibek coffee.
What ingredients do you need?
For one coffee-cup serving of dibek coffee, use two 5 ml measures of dibek coffee and two 60 ml measures of water, plus two 4 ml measures of granulated sugar according to your sweetness preference. Scale the amounts proportionally for more servings. Coffee quality directly affects the result; freshly ground, well-roasted dibek coffee enhances both flavor and foam. Stale or damp coffee is harder to foam in a Turkish coffee pot.
How to brew dibek coffee, step by step
Add the dibek coffee to a Turkish coffee pot, then add the water and sugar. Set the Turkish coffee pot over heat and do not stir as it brews; leaving it undisturbed is key to building foam. When the coffee starts to foam, remove it from the heat before it boils over and divide the foamy portion among the cups. Return the remaining coffee to the Turkish coffee pot, bring it to a brief boil over low heat, then divide it among the cups.
How to get a good foam
Keep the coffee over steady medium-low heat while it brews; high heat makes it boil quickly and lose its foam. A Turkish coffee pot with a wide base and narrow opening also helps the foam last longer. If you remove it as soon as it starts boiling, not enough foam will form; wait until just before it boils over. Divide the foam among the cups first, then pour in the coffee for an even layer of foam in each cup.
How to adjust sweetness
For unsweetened coffee, use only coffee and water, as with Turkish coffee. For medium sweetness, use one 5 ml measure of dibek coffee with one 4 ml measure of sugar; for a sweeter cup, use one 5 ml measure of dibek coffee with one 5 ml measure of sugar. To add flavor, mix one 4 ml measure of Turkish coffee into the dibek coffee, or try salep, carob, or a small amount of cocoa. Scale the measures up or down in proportion to the number of servings.
How is dibek coffee different from Turkish coffee?
Dibek coffee is made by pounding the beans in a stone mortar to produce coarse particles, unlike Turkish coffee. This coarse grind gives it a fuller, earthier flavor. Turkish coffee is ground to a fine powder and has a smoother taste. Brewing time also differs: because the larger dibek coffee particles infuse more slowly, brewing takes somewhat longer than for Turkish coffee. It is generally brewed patiently over lower heat.
How to store dibek coffee
Store ground dibek coffee in an airtight container in a cool, dark place; exposure to light and moisture quickly diminishes its aroma. Buying smaller amounts that can be used soon helps keep it fresh. Whole beans ground just before use retain their aroma longer than pre-ground coffee. Refrigeration is unnecessary; a sealed container at room temperature is sufficient.