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Cezve / Ibrik

IM 6.10 Recap and Glossary


  • Coffee trees may have arrived in the Arabian Peninsula as early as the sixth century.
  • By the fifteenth century, the plants were being used by Sufi monks to make qahwa, the ritual drink that was an essential part of their nightly prayers.
  • Coffee spread throughout the Islamic world, reaching Egypt in the 1500s. After the Ottoman Empire conquered Egypt in 1516, soldiers brought the new drink back to Turkey with them.
  • The invention of the cezve in Turkey during the sixteenth century allowed coffee to be prepared much more quickly.
  • The first coffee grinders were built in Turkey during the 16th Century. 
  • The World Cezve/Ibrik Championship in 2011 helped to increase the awareness of this brew method amongst baristas working in the specialty coffee sector.  
  • A brew ratio of between 1:8–1:8.5 is where Champion Ibrik brewer Sara Alali prefers almost all her recipes.
  • Preheating water to 60-65°C can be very time saving and appears to make very little difference to the overall extraction yields of cezve coffee.
  • As the slurry passes approximately 88°C, a thick layer of foam begins to form on the surface. 
  • The cell structure of raghweh (foam) made in an ibrik tends to be a little far larger in diameter than the bubbles found in espresso crema. 
  • A cezve can be made from a range of materials, including copper, brass, steel, aluminium, glass —  even, occasionally, solid silver. 
  • Pure silver melts at 960.8°C (1,861.4°F) so it is a far more stable choice of coating for copper cookware. Its melting point, far higher than cooking temperatures, compared with tin’s melting point of 231.97°C (449.5 °F). 
  • A tinned cezve receiving regular use should be re-tinned once per year but a silver coating should last a lifetime according to Turkish Cezve maker, Emir Ali Enç
  • Cezveler can be cleaned and shined by rubbing them with Lemon and salt. Food safe silver polish can be used to shine the outsides.