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Ibrik / Cezve

Specialty

Ibrik / Cezve Traditional by European Coffee Trip

European Coffee Trip's coverage of modern ibrik championship practice informs this specialty-focused method. Slow, controlled heating is used to highlight origin clarity, sweetness, and delicate acidity in a clean, unsweetened cup.

1:10 Ratio
5:30 Total
10g Dose
65°C Temp
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Parameters

10 g
Coffee
100 g
Water
1:10
Ratio
65 °C
Temp
1 extra fine
Grind
5:30
Total
~100 ml
Yield
Grind · 1/10 · extra fine
FINE COARSE

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Method

5:30 · total
  1. Pour 1 / 10
    0:00
    5s

    Add the coffee and 100g of cold water, then stir to combine.

    +100g→ 100g 65°C
  2. Prepare 2 / 10
    0:05
    2m50s

    Place on low heat.

  3. Prepare 3 / 10
    2:55
    5s

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

  4. Settle 4 / 10
    3:00
    10s

    Let it settle.

    10s
  5. Prepare 5 / 10
    3:10
    30s

    Place on low heat.

  6. Prepare 6 / 10
    3:40
    5s

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

  7. Settle 7 / 10
    3:45
    30s

    Let it settle.

    30s
  8. Serve 8 / 10
    4:15
    15s

    Pour slowly into the cup so the foam stays intact.

  9. Settle 9 / 10
    4:30
    1m

    Let it settle.

    1m
  10. Done 10 / 10
    5:30

    Ready to drink.

Notes

Choose a clean, lightly roasted specialty coffee and grind it to a flour-like powder immediately before brewing. Start with cool 100g, heat gradually, and remove the cezve before boiling; use 65°C as the repeatable endpoint.

Original source

Recipe by European Coffee Trip, published at europeancoffeetrip.com.

Community

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