This lost art of the Middle East only remained on the public consciousness due to ethnic restaurants that, unfortunately mostly stood still when the rest of the industry went specialty. Those of us who’d tasted the real thing were in a genuine spot. Then came Turgay, who set a new standard at the World Barista Championship with his use of all-Arabica Specialty Grade fresh-roasted/freshly ground ibrik (ee-brick) coffee made to Third Wave sensibilities. The overused term “rock star” easily applied to this performance artist. Learn to make it. Don’t have an ibrik handy? Don’t be surprised if you ask where to get one.
January 27 @ 14:00
– 3:00 pm