Ibrik / Cezve Traditional
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.
Parameters
- 7 g
- Coffee
- 120 g
- Water
- 1:17.1
- Ratio
- 95 °C
- Temp
- 1 extra fine
- Grind
- 2:50
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 120g cold water and 7g coffee to ibrik. Stir.
To 120g 10s Slow -
0:10 02Wait
Place on low heat. Stir occasionally as water warms.
90s -
1:40 03Wait
Foam begins to rise. Remove from heat just before overflow.
20s -
2:00 04Wait
Return to heat. Let foam rise again.
30s -
2:30 05Wait
Third foam rise. Remove from heat.
20s -
2:50 06Done
Pour slowly into cup, preserving foam. Let grounds settle 1-2 minutes.
Notes
Original source
Published at europeancoffeetrip.com.
More Ibrik / Cezve recipes
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- 02 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ratio 1:12.5 Time 3:00
- 03 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ratio 1:10 Time 3:30
- 04 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ratio 1:11.4 Time 3:00
- 05 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ratio 1:11.4 Time 4:00
Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.