Cezve/Ibrik Turkish Coffee Recipe
"Traditional Turkish coffee recipe using a cezve, featuring a fine grind and specific brewing steps for optimal flavor."
Levent Oncu
Tips & Preparation
Created by Levent Oncu(@teyyaredenkahve on Instagram), presented by Pull &Pour
- Use a copper (better conductor) Cezve with 1.5mm thickness, silver plated
- The coffee should be very, very fine-almost powder-like
- The ratio is 1:10, so if your cup can hold more, scale up (i.e. 10g coffee, 100g water)
- For light roast, use 55°C (60°C). For dark roast, use 65°C (65°C)
- Bubbles start from the edge and form a coin-like circular shape in the middle...do not let the coffee boil!
- We want to let the coffee cool for one to two minutes after we finish brewing in order to allow the coffee residue to settle to the bottom to create a cleaner cup.
Recipe Steps
0:00
Add coffee to cezve & add 70g of 60°C water on top in circular motion (like v60)
0:15
Stir with a wooden stick 5 times & put the cezve on a microburner on medium heat
0:30
Observe bubble formation; stop brewing when bubbles rise 2-3cm
1:50
Target brew time, adjust heat to hit brew time
2:20
Pour coffee into cup keeping cezve as close as possible to cup; allow to rest for 2 minutes before enjoying!
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