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

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Method

4:40 · total

Pour 1 / 8
0:00

8s

Pour 65g of water into the empty brewer. Do not agitate afterwards.

+65g→ 65g 70°C
Prepare 2 / 8
0:08

8s

Add 7g of grounds.
Prepare 3 / 8
0:16

2m14s

Place on the heat.
Prepare 4 / 8
2:30

10s

When the foam reaches the rim, remove the ibrik from the heat and pour the foam into the cup.
Prepare 5 / 8
2:40

5s

Place on the heat.
Prepare 6 / 8
2:45

5s

Remove the ibrik from the heat and pour the remaining coffee into the cup.
Settle 7 / 8
2:50

1m50s

Let it settle undisturbed.

1m 50s
Done 8 / 8
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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