Ibrik coffee, also known as Turkish coffee, is an old and traditional method of preparing coffee. This involves using a small kettle, called a "cezve" or "ibrik", to brew the coffee directly on the fire or on the stove.
The process of making pot coffee starts with grinding the coffee beans into a very fine grind. Next, water is brought to a boil in the kettle and ground coffee is added. Slowly stir in the coffee and water, and let it boil for a few minutes.
What makes pot brewed coffee so special is the way the flavors and oils in the coffee mix with the water, creating a drink with a unique taste and aroma. Also, the kettle is made of materials such as aluminum or copper, which have excellent thermal properties, which allows for even distribution of heat and controlled boiling.
Turkish coffee is traditionally served in a small glass and is drunk hot, without added milk or sugar. In some cultures, it is considered a ceremonial drink and is served on special occasions or important events.
Making pot coffee requires a certain level of skill and skill. It is important to take into account the ratio of coffee to water, as well as the duration of brewing in order to obtain a quality drink.
In Turkey and Greece, sugar is added to the boiling water, as well as specific spices, as well as in Arab countries where saffron, cardamom, etc. are added.
A Traditional Turkish Coffee Recipe
For the classic Turkish-style method described above, here is a practical starting recipe, based on specialty Turkish coffee brewing guidelines:
- Ratio: approximately 1:10
- Dose: about 7 g of very finely ground coffee (finer than espresso grind) to 70 ml of water per cup
- Water: start with cold or room-temperature water
- Heat: heat slowly over low heat — do not let it come to a rolling boil
- Finish: remove from the heat as soon as the foam begins to rise, just before boiling
- Total time: approximately 2.5–3 minutes
This recipe describes the Turkish method specifically; Arabic and Bosnian ibrik coffee use different ratios and spices, as covered in our article on ibrik coffee recipes from different cultures.
Is a Cezve the Same as an Ibrik?
Yes — "cezve" and "ibrik" refer to the same small, long-handled pot used for this brewing method. "Cezve" is the Turkish name; "ibrik" is the term more common in Arabic-speaking regions and in general English usage. Both describe the identical vessel and the same brewing method described above.
What Can I Use Instead of a Cezve?
Without a dedicated cezve or ibrik, a small saucepan or a butter warmer with a pouring lip can approximate the method. The two requirements are a narrow vessel, which helps the foam build at the neck, and direct, controllable heat. The result will be close but not identical to a purpose-made cezve, which is shaped specifically to concentrate and hold that foam.
The method has recognition beyond the kitchen: in 2013, UNESCO inscribed "Turkish coffee culture and tradition" on its Representative List of the Intangible Cultural Heritage of Humanity, citing its distinctive preparation and its role in hospitality and social life.