№ 268 Ibrik / Cezve 2:50 1:17.1 Community
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Competition Ibrik

Specialty-grade ibrik (cezve) recipe based on World Ibrik Championship techniques. Ultra-fine grind with controlled heat for a nuanced, aromatic cup. Three foam rises for optimal texture.

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Parameters

Coffee
7 g
Water
120 g
Ratio
1:17.1
Temp
95 °C
Grind
1 extra fine
Total
2:50
Servings
1
Grind · 1/10 · extra fine
FINE COARSE

Method

2:50 total
  1. 0:00
    Pour

    Add 120g cold water and 7g coffee to ibrik. Stir.

    +120g 10s slow
  2. 0:10
    Wait

    Place on low heat. Stir occasionally as water warms.

    90s
  3. 1:40
    Wait

    Foam begins to rise. Remove from heat just before overflow.

    20s
  4. 2:00
    Wait

    Return to heat. Let foam rise again.

    30s
  5. 2:30
    Wait

    Third foam rise. Remove from heat.

    20s
  6. 2:50
    Done

    Pour slowly into cup, preserving foam. Let grounds settle 1-2 minutes.

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Notes

Competition ibrik technique focuses on temperature control. Heat slowly on low to preserve delicate aromatics. The three foam rises create the signature crema-like layer. Use single-origin light roast for the most nuanced cup. Sugar is optional and traditional.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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