Specialty
by European Coffee Trip for Ibrik / Cezve original source (europeancoffeetrip.com)
European Coffee Trip's coverage of modern ibrik championship practice informs this specialty-focused method. Slow, controlled heating is used to highlight origin clarity, sweetness, and delicate acidity in a clean, unsweetened cup.
Before you start
You need
- Ibrik / Cezve
- Scale
- Water at 65 °C (149 °F)
Notes from European Coffee Trip
Choose a clean, lightly roasted specialty coffee and grind it to a flour-like powder immediately before brewing. Start with cool 100g (3.5 oz), heat gradually, and remove the cezve before boiling; use 65°C (149°F) as the repeatable endpoint.
Steps · 5:30
10 steps · 1 pourTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 10, 0:00until 0:05 100 g
Add the coffee and 100g (3.5 oz) of cold water, then stir to combine.
65 °C
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Step 2 of 10, 0:05until 2:55
Place on low heat.
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Step 3 of 10, 2:55until 3:00
Lift it off the moment the foam climbs to the rim.
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Step 4 of 10, 3:00until 3:10
Let it settle.
10s
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Step 5 of 10, 3:10until 3:40
Place on low heat.
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Step 6 of 10, 3:40until 3:45
Lift it off the moment the foam climbs to the rim.
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Step 7 of 10, 3:45until 4:15
Let it settle.
30s
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Step 8 of 10, 4:15until 4:30
Pour slowly into the cup so the foam stays intact.
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Step 9 of 10, 4:30until 5:30
Let it settle.
1m
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Step 10 of 10, 5:30
Ready to drink.
When it's done
If the cup doesn't convince you, change just one thing in the next one:
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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