Turkish Classic

Ibrik / Cezve Traditional by Gota Team

Rooted in traditional Turkish coffee preparation, this classic ibrik approach starts extra-fine grounds in cold water and raises them slowly to foam, aiming for a dense, aromatic cup with a silky cap and full body.

1:11.4 Ratio

3:05 Total

7g Dose

65°C Temp

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Parameters

7 g
Coffee: 80 g
Water: 1:11.4
Ratio: 65 °C
Temp: 1 extra fine
Grind: 3:05
Total: ~80 ml
Yield

Grind · 1/10 · extra fine

FINE COARSE

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Method

3:05 · total

Pour 1 / 6
0:00

5s

Add the coffee and 80g of cold water, then stir to combine.

+80g→ 80g 65°C
Prepare 2 / 6
0:05

1m45s

Place on low heat.
Prepare 3 / 6
1:50

25s

When the foam reaches the rim, remove the ibrik from the heat and pour the foam into the cup.
Prepare 4 / 6
2:15

45s

Place on low heat. Let it steep.
Prepare 5 / 6
3:00

5s

When the foam rises again, remove the ibrik from the heat and pour the remaining coffee into the cup.
Done 6 / 6
3:05

Ready to drink.

Notes

Use a flour-fine grind and fully disperse the grounds before applying low heat. Let the foam rise without reaching a rolling boil; divide it into the cup over 2 rise to 3 rise gentle rises for a stable cap.

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