Competition Ibrik

Ibrik / Cezve Traditional

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.

1:17.1 Ratio

2:50 Total

7g Dose

95°C Temp

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Parameters

7 g
Coffee: 120 g
Water: 1:17.1
Ratio: 95 °C
Temp: 1 extra fine
Grind: 2:50
Total: ~120 ml
Yield

Grind · 1/10 · extra fine

FINE COARSE

Method

2:50 · total

Pour 1 / 6
0:00

Add 120g cold water and 7g coffee to ibrik. Stir.

+120g→ 120g Fill gently
Wait 2 / 6
0:10

Place on low heat. Stir occasionally as water warms.

90s
Wait 3 / 6
1:40

Foam begins to rise. Remove from heat just before overflow.

20s
Wait 4 / 6
2:00

Return to heat. Let foam rise again.

30s
Wait 5 / 6
2:30

Third foam rise. Remove from heat.

20s
Done 6 / 6
2:50

Pour slowly into cup, preserving foam. Let grounds settle 1-2 minutes.

1m–2m

Notes

Competition ibrik technique focuses on temperature control. Heat slowly on low to preserve delicate aromatics. The three foam rises create the signature crema-like layer. Use single-origin light roast for the most nuanced cup. Sugar is optional and traditional.

Original source

Published at europeancoffeetrip.com.

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In the cup