Specialty
Modern specialty approach to ibrik/cezve. Lower temperature with slow heating for a cleaner cup that showcases origin flavors.
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- Coffee
- 10 g
- Water
- 100 g
- Ratio
- 1:10
- Temp
- 65 °C
- Grind
- 1 extra fine
- Total
- 5:00
- Servings
- 1
Method
-
0:00Pour
Add 10g of extra-fine coffee to the cezve. Add 100g of cold filtered water. Stir to incorporate.
+100g 10s slow -
0:10Wait
Place on low heat. Slowly bring temperature up. Watch for foam to begin rising.
-
3:00Wait
When foam rises to the top, remove from heat immediately. Let foam settle for 10 seconds.
-
3:30Wait
Return to low heat. Let foam rise again. Remove immediately.
-
4:00Wait
Rest 30 seconds. Distribute foam evenly into cup, then pour coffee slowly.
-
5:00Done
Let sit 1 minute before drinking so grounds settle to the bottom.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Use specialty-grade, lightly roasted beans. Grind to an extremely fine powder. Start with cold water and heat very slowly — do not rush. Remove from heat before full boil to preserve delicate flavors. No sugar needed with quality beans.
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100g
+50g Add water