I'll offer my own explanation. Hand hammered/tooled copper Ibrik's are traditional & copper has been used for centuries, not to mention beautiful. {;-) Even the very best old fashioned French copper cookware was tinned inside also.
The main reason IMO is logical to me also, because of the much more efficient heat transfer of copper versus stainless steel., & here's the facts from my beer brewing technical reference book;
Copper: K= c. 1·0 cal/cm²/°C/sec/min Stainless steel: K= c. 0.1, so copper is TEN TIMES more efficient regarding heat transfer.
Posted Tue Jun 19, 2012, 9:26am Subject: Re: Turkish Coffee - do you like it? Why?
CraigA Said:
.. The main reason IMO is logical to me also, because of the much more efficient heat transfer of copper versus stainless steel., & here's the facts from my beer brewing technical reference book;
Copper: K= c. 1·0 cal/cm²/°C/sec/min Stainless steel: K= c. 0.1, so copper is TEN TIMES more efficient regarding heat transfer.
Absolutely. Works both ways, too. gets the beverage heated quickly, allows it to dissipate when removed also quickly. Can't find it now but there was some site or something talking about the "science" behind why the ibrik works the way it does.
By allowing it to dissipate, it reduces the residual heat load on the mass of the brewing coffee, further protecting against overheating and overbrewing.
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fox65 Senior Member Joined: 24 Jun 2010 Posts: 11 Location: USA Expertise: Just starting
Posted Tue Jun 19, 2012, 9:59am Subject: Re: Turkish Coffee - do you like it? Why?
"Not considered safe anymore per Canada's Health Dept: "In the past, tin and nickel were sometimes used in coating copper cookware. Such cookware should be used for decorative purposes only."
That one gentleman on another forum brought to my attention. I am not against of tin if is not combined with lead.
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