A cezve consists of a small pot, a long handle and a pouring lip appositely designed to brew delightful Turkish coffee. Also called ibrik, meaning “water” or “to pour”, according to different traditions in the Middle Eastern world, cezve was originally made of brass, copper, gold, or silver.
Turkish Coffee Pot, Stainless Steel Milk and Coffee Warmer, Ibrik Cezve Arabic Briki Coffee Pot, Chocolate and Butter Melting Pot with Heat Resistant Handle, 20 OZ, 600 ML Fino Turkish Warmer Coffee Pot, Professional Quality 18/8 Stainless Steel, 24-Ounce
Step 5: Pour and Serve. Finally, pour the coffee into small cups or demitasse, distributing the foam evenly among the servings. Wait for the grounds to settle, then savor your homemade Turkish coffee without a cezve.
Cezve-brewed coffee is prized for its extremely bold and full-bodied flavor because it retains absolutely all of the nutrients from the coffee beans, used to make it. You can never go wrong with a true classic! How to Make Coffee in a Cezve Coffee Pot: Add finely ground coffee into a cezve (1 tsp per cup of coffee), sugar, and spices (optional).
Measure the water with fincan (cup) (I prefer soft spring water) and fill your cezve. Traditional fincans are quite thin (in contrast to espresso cups) and porcelain. After you fill in your cezve with water, add coffee on top. About one teaspoon per fincan is quite OK. (You may change).
1. Heat water on your stovetop. A small pot or tea kettle will work fine. Add 8-10 ounces (one cup or a little more) of water per mug of coffee you desire. Bring the water just to boiling -- bubbling regularly but not vigorously. 2. Add 1-2 heaping tablespoons (depending on taste) of ground coffee per 8 oz. of water.
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how to make coffee in cezve
