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25 results
- 01 V4 Wide Competition byOrea High extraction with the fast-draining wide spout. Finer grind compensates for speed. Orea V4 Wide Ratio 1:16.7
- 02 V4 Wide Dark Roast byOrea Fast-draining dark roast on the wide spout V4. Orea V4 Wide Ratio 1:16
- 03 V4 Wide Iced byOrea Flash iced with the fast-draining wide spout. Orea V4 Wide Ratio 1:10
- 04 V4 Wide Single Pour byOrea One continuous pour on the wide spout. Fast and clean. Orea V4 Wide Ratio 1:16.7
- 05 Standard byOrea The V4 Wide has a broader base for larger batches and more even extraction. Orea V4 Wide Ratio 1:16
- 06 Arabic Style with Cardamom Traditional Arabic coffee with cardamom. Light roast, spiced. Ibrik / Cezve Ratio 1:12
- 07 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5
- 08 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10
- 09 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ibrik / Cezve Ratio 1:11.4
- 10 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
- 11 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4
- 12 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10
- 13 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
- 14 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10
- 15 Turkish Coffee Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams. Ibrik / Cezve Ratio 1:9.3