Vintage Copper Turkish Coffee Pot - Help Identifying Maker's Stamp

Hello. I have a vintage Turkish coffee pot. I would be interested if anyone could be able to identify the maker's mark (seems to be a commercial style logo) on the base. It is perhaps in English because it looks like the first word along the bottom of the logo is "Made". Also, the number "4" is engraved on the wooden handle. I have tried using Google but without any luck. Many thanks, James.

 

Pakrac
Made in Yugoslavia

https://en.pinkoi.com/product/gCMD8DBv

 

Fantastic! Yes that is the logo. From what I can see, and I do not understand the military history of the region, the place that this was made (Pakrac) is in modern day Croatia. Very interesting.

Best wishes,
James

 

Not that you asked but... Those were a popular import in the 1960s.

Debora

 

It is an ibrik (ee-brick). Turkish coffee is a bit thick, very rich an' sweet. The technique involves much fussiness an' a watchful eye, but the reward is well worth the process:

The process of making Turkish coffee in an
ibrik (also called a cezve) is a unique full-immersion method that relies on a powder-fine grind and careful heat management to create a rich, frothy cup. Unlike other methods, the grounds are not filtered out but settle at the bottom of the cup.

• The Grind: Coffee must be ground into an ultra-fine powder, similar to the consistency of flour or caster sugar. This is finer than espresso and often requires a specialized Turkish hand mill.
• The Ratio: A common standard is 1:10, using 7–10 grams of coffee for every 70–100 ml of water.
• The Water: Always use cold, fresh water. Measure the amount using the same demitasse cups you intend to serve in.
• The Sweetness: Sugar must be added at the beginning of the process, as the coffee is not stirred after it is poured.

 

Because I have just done my homework on this particular item, I can tell you that in the Balkans they call it a Džezva (JEZ-vah) which, because of the similar sound of the name, must be derived from the Turkish word Cezve. (This is all because of Ottoman Empire where they ground coffee finer than, I think, any culture had done before.)

 

We had a couple of J1 students from Bulgaria that brought one of these for coffee. The way they made it, the spoon could practically stand up in it!!

 

Righto! For most Americans, it is certainly an acquired taste...making decent ebrik coffee takes lots of practice, an' so y'gotta drink, or at least taste, plenty of muddy ditch-water before you accomplish an acceptable product. Most folks abandon the effort before approaching success.
Pity.

 

I love it!

 

I think we would have liked each other.(LOL) That sounds like good coffee.

 

The following year we had a girl from Macedonia who gave us a souvenir one. The copper one has no mark, so I'm not sure where it was made.