IM 6.09 When Should I Remove my Cezve from the Flame?

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Cezve is famous for the foam, or raghweh, produced during the brewing process. As the slurry temperature passes approximately 88°C (190°F), a thick layer of ragweh begins to form on the surface. The cell structure of raghweh tends to be a little larger than that of espresso crema. The volume of the slurry can nearly double in size after the formation of the raghweh, and after a cezve is decanted into a cup, the foam can be very persistent, sometimes remaining far longer on the surface of a beverage than espresso crema typically lasts.

Traditional cezve recipes usually allow the foam to rise to the top of the cezve.

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