Specialty
Modern specialty approach to ibrik/cezve. Lower temperature with slow heating for a cleaner cup that showcases origin flavors.
- Chocolate
- Caramel
- Spicy
- Full-bodied
- Medium roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:10
- Coffee
- 10 g
- Temp
- 65 °C
The Specialty recipe for the Ibrik / Cezve uses 10 g of coffee and 100 g of water (1:10 ratio), at 65°C, with a target brew time of 5:00.
Parameters
- 10 g
- Coffee
- 100 g
- Water
- 1:10
- Ratio
- 65 °C
- Temp
- 1 extra fine
- Grind
- 5:00
- Total
- 1
- Servings
Method
-
0:00Pour
Add 10g of extra-fine coffee to the cezve. Add 100g of cold filtered water. Stir to incorporate.
+100g 10s Slow -
0:10Wait
Place on low heat. Slowly bring temperature up. Watch for foam to begin rising.
-
3:00Wait
When foam rises to the top, remove from heat immediately. Let foam settle for 10 seconds.
-
3:30Wait
Return to low heat. Let foam rise again. Remove immediately.
-
4:00Wait
Rest 30 seconds. Distribute foam evenly into cup, then pour coffee slowly.
-
5:00Done
Let sit 1 minute before drinking so grounds settle to the bottom.
Notes
More Ibrik / Cezve recipes
-
Arabic Style with Cardamom
1:12- Spicy
- Earthy
Total 5:00 Temp 70°C -
Bosnian Method
1:12.5- Chocolate
- Earthy
Total 3:00 Temp 100°C -
Cardamom
1:10- Chocolate
- Spicy
Total 3:30 Temp 65°C -
Turkish Classic
1:11.4- Chocolate
- Earthy
Total 3:00 Temp 65°C -
Competition Ibrik
1:17.1- Chocolate
- Caramel
Total 2:50 Temp 95°C
Other Traditional methods
Original source
Published at europeancoffeetrip.com.
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100g
+50g Add water