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Ibrik / Cezve

Bosnian Method

Ibrik / Cezve Traditional by Gota Team

Traditional Bosnian coffee reverses the Turkish-style cold start by heating the water before the grounds enter the dzezva. The method targets a forceful yet rounded cup, with fragrant foam and a distinct roasted depth.

1:12.5 Ratio
3:10 Total
12g Dose
100°C Temp
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Parameters

12 g
Coffee
150 g
Water
1:12.5
Ratio
100 °C
Temp
1 extra fine
Grind
3:10
Total
~150 ml
Yield
Grind · 1/10 · extra fine
FINE COARSE

What is 1/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:10 · total
  1. Pour 1 / 11
    0:00
    15s

    Pour 150g gently.

    +150g→ 150g Fill gently 100°C
  2. Prepare 2 / 11
    0:15
    45s

    Heat until the water boils.

  3. Prepare 3 / 11
    1:00
    4s

    Remove from the heat.

  4. Prepare 4 / 11
    1:04
    4s

    Add 12g of grounds.

  5. Swirl 5 / 11
    1:08
    7s

    Stir once.

    4s
  6. Prepare 6 / 11
    1:15
    5s

    Place on low heat.

  7. Steep 7 / 11
    1:20
    1m10s

    Let it steep.

    1m 10s
  8. Prepare 8 / 11
    2:30
    5s

    Lift it off the moment the foam climbs to the rim.

  9. Settle 9 / 11
    2:35
    30s

    Let it settle.

    30s
  10. Serve 10 / 11
    3:05
    5s

    Pour carefully into the cup, leaving the sediment in the pot.

  11. Done 11 / 11
    3:10

    Ready to drink.

Notes

Take the heated water off the flame before adding the extra-fine coffee, since direct heat can make the fresh foam surge. Return the dzezva to gentle heat only long enough to lift the cap, then pour steadily to manage sediment.

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Next step

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Free iOS No signup 1022 recipes by 130 baristas