Our Current Ibrik/Cezve Recipe | Coffee with April #161

This week, we're brewing coffee using one of the most traditional coffee brewing methods, the Ibrik, combining our own April Coffee and a Comandante grinder to find a quick and replicable way of brewing delicious Turkish coffee at home.

In this video, we take our recently launched Colombian coffee 'El Zacatin' and explore how to achieve a more modern taste profile whilst using one of the most traditional methods in coffee brewing.

You can replicate the recipe featured in this video by using the following guidelines:

This recipe utilizes clean and filtered water at approximately 60ppm total hardness.

6g Coffee - 60g Water
65°C Water Temp
1:10 Brew Ratio
- Pour 60g of water into the Ibrik
- Pour 6g of coffee into the Ibrik and stir to combine
- Place the Ibrik on a heat source and adjust power to ensure the brew 'rises' within the recommended brew time
Total Time - 1:20 Minutes
Comandate Grinder Clicks: 3

We used an STC Pro for this video. A silver-lined, hand-hammered copper pot produced for 1 serving.

We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.

We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.

You can contact us or our collaborators using any of the channels below:

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Music by Andrew Blumhagen

Graphics by Chloé Shephard

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Produced by April Media - 2021

[sheridanmorgan]

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

[andershedstrom]

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!!

[shotsfired]

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

[kiezkaffeekraft]

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

[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.

[alwaysdialingin]

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 !!

[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...

[kamilzalewski]

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

[dharmevida]

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

[sotirigeorgas]

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.

[lucasl.s.]

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!

[seblew]

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!

[theofilospapadopoulos]

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

[mihaiachim]

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.

[adriancahyazahroni]

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

[Yirgamalabar]

What difference does tilting the cup when pouring make?

[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

[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!!

[BornLosenotwin]

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

[dharmevida]

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