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Ibrik / Cezve

Competition Ibrik

Ibrik / Cezve Traditional by European Coffee Trip

A specialty-grade take on ibrik (cezve) coffee built on World Ibrik Championship technique: an ultra-fine grind heated slowly through three foam rises for a nuanced, aromatic cup with a signature crema-like layer.

1:17.1 Ratio
4:00 Total
7g Dose
95°C Temp
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Parameters

7 g
Coffee
120 g
Water
1:17.1
Ratio
95 °C
Temp
1 extra fine
Grind
4:00
Total
~120 ml
Yield
Grind · 1/10 · extra fine
FINE COARSE

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Method

4:00 · total
  1. Pour 1 / 10
    0:00
    5s

    Add the coffee and 120g of cold water, then stir to combine.

    +120g→ 120g 95°C
  2. Prepare 2 / 10
    0:05
    1m25s

    Place on the heat.

  3. Prepare 3 / 10
    1:30
    5s

    Lift it off the moment the foam climbs to the rim.

  4. Prepare 4 / 10
    1:35
    30s

    Place on the heat.

  5. Prepare 5 / 10
    2:05
    5s

    Lift it off the moment the foam climbs to the rim.

  6. Prepare 6 / 10
    2:10
    20s

    Place on the heat.

  7. Prepare 7 / 10
    2:30
    5s

    Lift it off the moment the foam climbs to the rim.

  8. Serve 8 / 10
    2:35
    15s

    Pour slowly into the cup, keeping the foam on top.

  9. Settle 9 / 10
    2:50
    1m10s

    Let it settle.

    1m–2m
  10. Done 10 / 10
    4:00

    Ready to drink.

Notes

Heat slowly on low — the delicate aromatics scorch if you rush it, and low heat is what lets the foam build in three clean rises. A single-origin light roast gives the most nuanced cup. Sugar is optional and traditional; stir it in at the very start with the cold water.

Original source

Recipe by European Coffee Trip, published at europeancoffeetrip.com.

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Free iOS No signup 1003 recipes by 126 baristas