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14 results
- 01 101 Concentrate byKalita Strong 1:10 concentrate on the Kalita 101. Dilute to preference. Kalita 101 Ratio 1:10 Time 2:00
- 02 101 Dark Roast byKalita Low-temp single cup for dark roasts on the tiny Kalita 101. Kalita 101 Ratio 1:15 Time 2:30
- 03 Kissaten Style byKalita Traditional Japanese coffee shop style brewing with lower temperature for depth without bitterness. Kalita 101 Ratio 1:12.9 Time 3:30
- 04 Strong Brew byKalita Higher coffee-to-water ratio for a full-bodied, intense cup from the Kalita 101. Kalita 101 Ratio 1:13.3 Time 3:00
- 05 Arabic Style with Cardamom Traditional Arabic coffee with cardamom. Light roast, spiced. Ibrik / Cezve Ratio 1:12 Time 5:00
- 06 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5 Time 3:00
- 07 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10 Time 3:30
- 08 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ibrik / Cezve Ratio 1:11.4 Time 3:00
- 09 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. Ibrik / Cezve Ratio 1:17.1 Time 2:50
- 10 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4 Time 4:00
- 11 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10 Time 3:30
- 12 Specialty Modern specialty approach to ibrik/cezve. Lower temperature with slow heating for a cleaner cup that showcases origin flavors. Ibrik / Cezve Ratio 1:10 Time 5:00
- 13 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10 Time 3:00
- 14 Turkish Coffee Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams. Ibrik / Cezve Ratio 1:9.3 Time 4:40