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.
- Chocolate
- Caramel
- Spicy
- Full-bodied
- Medium roast
- Standard
- Beginner
- Total
- 2:50
- Ratio
- 1:17.1
- Coffee
- 7 g
- Temp
- 95 °C
The Competition Ibrik recipe for the Ibrik / Cezve uses 7 g of coffee and 120 g of water (1:17.1 ratio), at 95°C, with a target brew time of 2:50.
Parameters
- 7 g
- Coffee
- 120 g
- Water
- 1:17.1
- Ratio
- 95 °C
- Temp
- 1 extra fine
- Grind
- 2:50
- Total
- 1
- Servings
Method
-
0:00Pour
Add 120g cold water and 7g coffee to ibrik. Stir.
+120g 10s Slow -
0:10Wait
Place on low heat. Stir occasionally as water warms.
90s -
1:40Wait
Foam begins to rise. Remove from heat just before overflow.
20s -
2:00Wait
Return to heat. Let foam rise again.
30s -
2:30Wait
Third foam rise. Remove from heat.
20s -
2:50Done
Pour slowly into cup, preserving foam. Let grounds settle 1-2 minutes.
Notes
More Ibrik / Cezve recipes
Other Traditional methods
Original source
Published at europeancoffeetrip.com.
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100g
+50g Add water