Turkish Coffee

by Gota Team for Ibrik / Cezve original source (en.wikipedia.org)

Traditional Turkish coffee supplies the model for this unfiltered preparation: extra-fine grounds meet cold water and heat slowly until foam forms. The goal is an intense, textural cup crowned with foam and settled grounds below.

Ibrik / Cezve 10 recipes ›

7g Coffee0.2 oz

65g Water2.3 oz · 1:9.3

70°C Temperature158 °F

4:40 Time

Extra fine Grind

And on your grinder? Choose

Before you start

You need

Ibrik / Cezve
Scale
Water at 70 °C (158 °F)

Notes from Gota Team

Grind to a flour-like texture and combine the coffee with cold water before heating. Once the slurry warms, stop stirring so the foam can organize; remove the ibrik as the cap swells, and allow the grounds to settle briefly after pouring.

Steps · 4:40

8 steps · 1 pour

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Step 1 of 8, 0:00until 0:08 65 g

Pour 65g (2.3 oz) of water into the empty brewer. Do not agitate afterwards.

70 °C
Step 2 of 8, 0:08until 0:16

Add 7g (0.2 oz) of grounds.
Step 3 of 8, 0:16until 2:30

Place on the heat.
Step 4 of 8, 2:30until 2:40

When the foam reaches the rim, remove the ibrik from the heat and pour the foam into the cup.
Step 5 of 8, 2:40until 2:45

Place on the heat.
Step 6 of 8, 2:45until 2:50

Remove the ibrik from the heat and pour the remaining coffee into the cup.
Step 7 of 8, 2:50until 4:40

Let it settle undisturbed.

1m 50s
Step 8 of 8, 4:40

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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