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12 results
- 01 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15 Time 3:00
- 02 Dark Roast byOrea Low-temp for dark roasts on the Orea V3. Orea V3 Ratio 1:15 Time 3:00
- 03 Dark Roast byOrea Low-temp for dark roasts on the Orea Z1. Orea Z1 Ratio 1:15 Time 3:00
- 04 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5 Time 3:00
- 05 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10 Time 3:30
- 06 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
- 07 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
- 08 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4 Time 4:00
- 09 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10 Time 3:30
- 10 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
- 11 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10 Time 3:00
- 12 Turkish Coffee Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams. Ibrik / Cezve Ratio 1:9.3 Time 4:40