Turkish Coffee
Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams.
- Chocolate
- Earthy
- Spicy
- Full-bodied
- Dark roast
- Long
- Beginner
- Total
- 4:40
- Ratio
- 1:9.3
- Coffee
- 7 g
- Temp
- 70 °C
The Turkish Coffee recipe for the Ibrik / Cezve uses 7 g of coffee and 65 g of water (1:9.3 ratio), at 70°C, with a target brew time of 4:40.
Parameters
- 7 g
- Coffee
- 65 g
- Water
- 1:9.3
- Ratio
- 70 °C
- Temp
- 1 extra fine
- Grind
- 4:40
- Total
- 1
- Servings
Method
-
0:00Pour
Add coffee to cold water in ibrik. Do not stir.
+65g 5s Slow -
0:05Wait
Heat slowly on low flame. Watch for foam rising.
-
2:30Wait
When foam rises to the rim, remove from heat. Pour foam into cup.
-
2:40Wait
Return to heat briefly. Pour remaining into cup. Let grounds settle 2 min.
-
4:40Done
Brew complete. Sip slowly — don't drink the grounds at the bottom!
Notes
More Ibrik / Cezve recipes
-
Arabic Style with Cardamom
1:12- Spicy
- Earthy
Total 5:00 Temp 70°C -
Bosnian Method
1:12.5- Chocolate
- Earthy
Total 3:00 Temp 100°C -
Cardamom
1:10- Chocolate
- Spicy
Total 3:30 Temp 65°C -
Turkish Classic
1:11.4- Chocolate
- Earthy
Total 3:00 Temp 65°C -
Competition Ibrik
1:17.1- Chocolate
- Caramel
Total 2:50 Temp 95°C
Other Traditional methods
Original source
Published at en.wikipedia.org.
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100g
+50g Add water