Decoction / Preparation / Adjustments
Ibrik / Turkish
Ibrik, cezve or Turkish coffee brews extra-fine coffee directly in water. It is not filtered: you control the rise, let it settle and drink with sediment at the bottom.
7-10 g per small cup
60-80 g per cup
2-4 minutes
Extra-fine powder
Extraction principle
How this method works
It is a decoction: coffee fully contacts water and part of the powder remains in the cup. The texture is part of the method.
The grind must be finer than espresso. If too coarse, extraction is poor and sediment feels sandy.
Applicable gear
Buying guides for this method
If you need to choose gear, these catalog tools fit the recipe. Each link takes you directly to its buying recommendations.
Process
Step-by-step preparation
Measure water
Use the cup as a measure and pour into the cezve.
Add coffee
Add extra-fine coffee and sugar or spices if desired. Mix before heating.
Heat slowly
Use low or medium-low heat. Foam should rise gradually.
Avoid hard boiling
When foam rises, remove. Violent boiling adds bitterness and breaks texture.
Serve carefully
Pour slowly to distribute foam and leave some sediment behind.
Let settle
Wait one or two minutes in the cup so the powder settles.
Tips
How to improve preparation
Correct grind
Ask for Turkish grind or use a grinder capable of very fine powder.
Low heat
Patience gives foam and sweetness; high heat gives harshness.
Do not drink the bottom
The last sip contains most of the sediment.
Use good water
With so few ingredients, water matters a lot.
Diagnosis
Common mistakes
No foam
Heat too fast, old coffee or wrong grind.
Burnt flavor
Excessive boiling; remove earlier.
Sandy texture
Grind too coarse or not enough settling.
Weak cup
Increase dose or use finer grind.
Compare methods
Back to the general guide
Use this recipe as a starting point. Then compare other methods to decide whether you want more body, more clarity, more intensity or easier daily brewing.