The art of making coffee and the rhythm and pace that go with it are the basis of the idea behind Ibrik.
“Our goal is to advocate slowness,” says Cathy Poirson, who left her job in finance to devote herself full-time to her labour of love: making what is commonly known as ‘Turkish coffee’. Her project is the first Parisian café to follow the ancient byzantine method, a unique approach that has succeeded in standing out among today’s profusion of cafés, perhaps because a different coffee making method calls for an altogether different approach to drinking it too.
As opposed to the hurriedness that dominates coffee culture in most Western countries, where it is usually made in just a few seconds and poured into takeaway cups, making Turkish coffee requires patience because it’s a slow and careful process. Ground coffee and hot water are mixed in an ibrik (the small copper pot this café is named after), then placed in a hovoli, a big shiny machine where it’s heated with hot sand, and is kept simmering for about ten minutes.
This technique is widespread in most countries of the ancient Ottoman Empire (from the Balkans to the Middle East), and the menu at Ibrik reflects their shared gastronomy too. Ruba Khoury is the Palestinian chef behind the elegant and diverse selection consisting of falafel, hummus, Greek salad and home-made pita bread. A selection of mezze, that can be ordered three or six pieces at a time, makes a great option for sharing and tasting a range of different flavours.
In the week, Ibrik is great for a relaxing lunch break, and on Saturdays you can try the brunch menu on offer and enjoy a slow morning in the company of a community of “ibriklovers”, as Cathy likes to call them.
To learn more about Ibrik, read our interview with founder Cathy Poirson in the magazine.
43 rue Laffitte
Photos courtesy of @ibrikparis