Our Current Ibrik/Cezve Recipe | Coffee with April

[@sheridanmorgan7396]

Brilliant video, been looking for one that explains things clearly and you nailed it. Thank you.

[@andershedstrom3048]

To boil three times is a local tradition. My favourite recipe is my friend Benny's filtered ibrik. "Bennycano" I use 2cups ibrik, 20grams of light roasted coffee, 80 grams of cold water, make a ibrik 2,5 min to finish cup. Filtrat in a aeropress, slowly. And add 120-135 gram of water temp 80-85 degrees. Really nice!!

[@Yesim730]

Boiling it 3 times will burn the coffee and give it a bitter taste. It should not boil, it should simmer. The maximum times to left it rise is twice.

[@kiezkaffeekraft]

great video! thanks for sharing your method and technique patrick!

[@shotsfired6976]

Great video. I've been looking for a specialty coffee recipe for the ibrik!

[@specialtyturkishcoffee]

Really enjoyed your video, Thank you for spreading the word for Turkish coffee brewing method with cezve/ibrik. We really appreciated the link back and the shout out! Hope to see the April team at the SCA Expo in New Orleans this October.

[@schumydaraqutni6846]

Awesomeee💥

[@coffeesomething]

finally we bring it to the coffeescene. GO GO GO! but it heats up WAY TOO fast, it should raise slowly with very high dense foam, not that literelly bubbles comin' up...

[@sotirigeorgas7281]

In Greece when you order this coffee and it dosn’t have crema on the top they send it back. Looks like you over boiled it.

[@Yesim730]

Same in Turkey. The crema/foam is a key indicator if the coffee was made properly or not. If you boil it vs simmer you will lose the crema/foam.

[@kamilzalewski1731]

Any recomendations for ibrik? Where to buy or brand of the device?

[@coffeewithapril]

We used an STC Pro for this video. A silver-lined, hand-hammered copper pot produced for 1 serving. We recommend sourcing Ibrik products from STC, you can find more information here: www.specialtyturkishcoffee.com/

[@phathientrinh8463]

@@coffeewithapril how much are the coffee making tools? big or small. 200ml. 250ml. 300ml ???

[@shabadsebastian]

Great video!!! Have you seen Bosnian coffee? It is very similar, but it has some changes to avoid coffee grounds inside.

[@Yirgamalabar]

Can you elaborate on these changes?

[@Yirgamalabar]

What difference does tilting the cup when pouring make?

[@raccoon874]

minimize the risk of drip=back from the spout of the ibrik

[@Yesim730]

It help preserve the foam on top. No foam = poorly made Turkish coffee.

[@alwaysdialingin5413]

Oh awesome that you've made a video of this not usual brewing method ! Ive always used the recipe:technique by SpecialtyTurkishCoffee and I do enjoy a cup from time to time :) I'll try yours tomorrow, thanks !!

[@Born2Losenot2win]

Baristas keep telling me I have to get the foam on the top without boiling it, how??

[@coffeewithapril]

Focus on the taste quality. It's the sam with "espresso" the traditional visual representation of what is "tasty" rarely correlates with what is the tastiest version.

[@seblew4091]

Great video! I am excited to try this. Is there a preferred roast for this method of brewing? I imagine a light to medium roast might be nice, but I am no expert. Thanks!

[@coffeewithapril]

We use our own light roast.

[@phathientrinh8463]

@@coffeewithapril I want to buy coffee cooking utensils but I don't know how big or small the size is

[@shabadsebastian]

To replicate. 1 minute of ibrik with water at room temperature, and then add the coffee... if you don't have a thermometer.

[@theofilospapadopoulos5296]

Very nice video! I would love to test this coffee using the ibrik. Do you ship to Germany? Best regards!!!

[@mihaiachim244]

Sorry guys but this does'n work for me. I have all the gears: Comandante C40 setted at 4 clicks, SOY C3 ibrik, steak thermometer, timer, Heston Blumenthal digital scale at 0,1 grams and of course fresh roasted coffee (natural fermentation). I used 150 ml of pre-boiled water at 65 deg, 15 g of coffee, and I respected the 2...2,5 min till the foam try to go out of the ibrik (the thermometer indicates 94 deg). The problem is: even after 5 minutes the drink is too hot, around 75 deg. It's out of question to drink it. For me the ideal temperature is around 45...50 deg. If more hot, I can drink but not taste it. Second, after waiting few minutes the coffee will over-extract, so very bitter taste, like an ordinary 2 bucks coffee from a street coffee-machine. I tried even to cool it in a cold water bain-marie. Still to long. So I will return to my many years method: boiled only until the foam appears (around 85 deg) and let it in the ibrick few minutes to sediment. After this I put only the coffee (not the sediment) in a cup and voilà: a very tasty drink to enjoy.

[@cinemaocd1752]

Yeah, I have been brewing in an Ibrik for twenty years and I was shown that you leave about 1/4 of the liquid in the bottom of the pot when pouring it into cups. Also, it isn't necessary to stir the coffee into the water. If you just set the coffee on top of the water it will saturate from the bottom and fall into the pot as the water heats and bubbles break the surface tension. It is a small detail, but the agitation of stirring will increase extraction.

[@Yirgamalabar]

Interesting method. What ratio of coffee to water do you use? How long do you wait after turning the flame off and until you pour?

[@Yesim730]

A lot of these coffee specialists are creating methods that overcomplicate how Turkish coffee is made.

[@lucasl.s.7831]

Ben Rahim in Berlin is where I had one of the best cups of coffee ever (it was better than the one I had at Tim Wendelboe's in Oslo). And their ibrik was superb!

[@adriancahyazahroni5063]

Please making brewing video & april brewers recipe for El Zacatin Pink Bourbon 🙏🏼

[@Mandragara]

I make a funny version with an Aeropress. Turkish grind and ratio, but I agitate aggressively with a milk frother for a mimute, then plunge. Not traditional but a fun cup

[@ChampagneKnight]

I think the one minute was too fast and I think he should have turned down the heat for another minute to let the crust/foam develop.

[@occasm]

Pretty close to the modern method, but 1 minute is not long enough IMHO, and you finish with too much turbulence. That's why you've lost your crema on top. Better to start with more heat and finish at about 2 to 2 and half minutes by lowering heat. That way you get much more crema. Turgay's method and it's perfect!!

[@cihanyuce]

Great video but fast rising, no crema and i think it got harsh and burned notes... And i think your cezve is for 70ml size...

[@LilyWillow22]

Ben Rahim: kzbin.info/www/bejne/i6KcgHtopLdrgsksi=cJXBqEcNSoTnrgS5

[@kevvsu]

Why not using 1zpresso K plus?

[@coffeewithapril]

We use the grinder most people seem to be using at home as a reference.