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Ibrik / Cezve

Turkish Coffee

Ibrik / Cezve Traditional by Gota Team

Traditional Turkish coffee supplies the model for this unfiltered preparation: extra-fine grounds meet cold water and heat slowly until foam forms. The goal is an intense, textural cup crowned with foam and settled grounds below.

1:9.3 Ratio
4:40 Total
7g Dose
70°C Temp
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Parameters

7 g
Coffee
65 g
Water
1:9.3
Ratio
70 °C
Temp
1 extra fine
Grind
4:40
Total
~70 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

4:40 · total
  1. Pour 1 / 7
    0:00
    8s

    Pour 65g of water into the empty brewer.

    +65g→ 65g 70°C
  2. Prepare 2 / 7
    0:08
    8s

    Add 7g of grounds.

  3. Prepare 3 / 7
    0:16
    2m14s

    Place on the heat.

  4. Prepare 4 / 7
    2:30
    10s

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

  5. Prepare 5 / 7
    2:40
    10s

    Place on the heat.

  6. Settle 6 / 7
    2:50
    1m50s

    Let it settle undisturbed.

    1m 50s
  7. Done 7 / 7
    4:40

    Ready to drink.

Notes

Grind to a flour-like texture and combine the coffee with cold water before heating. Once the slurry warms, stop stirring so the foam can organize; remove the ibrik as the cap swells, and allow the grounds to settle briefly after pouring.

Original source

Recipe by Gota Team, published at en.wikipedia.org.

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Next step

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Free iOS No signup 1003 recipes by 126 baristas