Turkish Classic
Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat.
- Chocolate
- Earthy
- Spicy
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:11.4
- Coffee
- 7 g
- Temp
- 65 °C
The Turkish Classic recipe for the Ibrik / Cezve uses 7 g of coffee and 80 g of water (1:11.4 ratio), at 65°C, with a target brew time of 3:00.
Parameters
- 7 g
- Coffee
- 80 g
- Water
- 1:11.4
- Ratio
- 65 °C
- Temp
- 1 extra fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Add 80g cold water to ibrik with coffee and sugar. Stir.
+80g 15s Slow -
0:15Wait
Place on low heat. Heat slowly until foam rises.
-
2:00Pour
When foam rises, pour a small amount into cup.
+80g 5s Slow -
2:15Wait
Return to heat. Let foam rise again.
-
3:00Done
Pour remaining. Serve with foam on top.
Notes
More Ibrik / Cezve recipes
-
Arabic Style with Cardamom
1:12- Spicy
- Earthy
Total 5:00 Temp 70°C -
Bosnian Method
1:12.5- Chocolate
- Earthy
Total 3:00 Temp 100°C -
Cardamom
1:10- Chocolate
- Spicy
Total 3:30 Temp 65°C -
Competition Ibrik
1:17.1- Chocolate
- Caramel
Total 2:50 Temp 95°C -
Double Serving
1:11.4- Chocolate
- Earthy
Total 4:00 Temp 65°C
Other Traditional methods
Original source
Published at youtube.com.
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100g
+50g Add water