Arabic Style with Cardamom

Ibrik / Cezve Traditional by Gota Team

Arabic-style ibrik coffee, or qahwa: a lighter roast than the Turkish cup, brewed in the cezve with crushed cardamom. The pot is heated gently until the foam rises, then rested so the ultra-fine grounds settle before it is poured into small cups.

1:12 Ratio

5:10 Total

10g Dose

70°C Temp

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Parameters

10 g
Coffee: 120 g
Water: 1:12
Ratio: 70 °C
Temp: 1 extra fine
Grind: 5:10
Total: ~120 ml
Yield

Grind · 1/10 · extra fine

FINE COARSE

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Method

5:10 · total

Before you brew

1 Lightly crush and add 2 cardamom pods.

Pour 1 / 5
0:00

5s

Add the coffee and 120g of cold water, then stir to combine.

+120g→ 120g 70°C
Prepare 2 / 5
0:05

3m55s

Place on the heat.
Prepare 3 / 5
4:00

1m

Lift it off the moment the foam climbs to the rim. Let it settle.
Serve 4 / 5
5:00

10s

Pour slowly into the cup so the foam stays intact.
Done 5 / 5
5:10

Ready to drink.

Notes

Add 2 crushed cardamom pods to the water at the start, before heating — never after. Some traditions also add a thread of saffron or a drop of rosewater. Grind as fine as for Turkish coffee and heat gently on low. Traditionally served in small cups alongside dates.

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