Our Current Ibrik/Cezve Recipe

Our Current Ibrik/Cezve Recipe | Coffee with April

Рет қаралды 10,017

Күн бұрын

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 recommend sourcing all of your Ibrik products from STC, you can find more information here: www.specialtyturkishcoffee.com/
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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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroasters.com/
KZfaq: / @coffeewithapril
Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
Music by Andrew Blumhagen
andrew.blumhagen@gmail.com
/ andrew-blumhagen
andrewblumhagen.bandcamp.com/...
Graphics by Chloé Shephard
chloeshephard@hotmail.com
/ chloephotoandbooks
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Produced by April Media - 2021

Пікірлер: 37

@andershedstrom3048 3 жыл бұрын

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 3 ай бұрын

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 3 жыл бұрын

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

@shotsfired6976 3 жыл бұрын

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

@specialtyturkishcoffee 3 жыл бұрын

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.

@coffeesomething 3 жыл бұрын

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...

@schumydaraqutni6846 3 жыл бұрын

Awesomeee💥

@alwaysdialingin5413 3 жыл бұрын

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 !!

@sotirigeorgas7281 3 жыл бұрын

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 3 ай бұрын

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.

@lucasl.s.7831 3 жыл бұрын

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!

@theofilospapadopoulos5296 3 жыл бұрын

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

@sebafigueroa_shabad_yoga Жыл бұрын

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

@Yirgamalabar Жыл бұрын

Can you elaborate on these changes?

@seblew4091 3 жыл бұрын

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 3 жыл бұрын

We use our own light roast.

@phathientrinh8463 3 жыл бұрын

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

@adriancahyazahroni5063 3 жыл бұрын

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

@kamilzalewski1731 3 жыл бұрын

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

@coffeewithapril 3 жыл бұрын

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 3 жыл бұрын

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

@Mandragara Жыл бұрын

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

@mihaiachim244 3 жыл бұрын

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 3 жыл бұрын

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 Жыл бұрын

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 3 ай бұрын

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

@sebafigueroa_shabad_yoga Жыл бұрын

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

@occasm 11 ай бұрын

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!!

@Yirgamalabar Жыл бұрын

What difference does tilting the cup when pouring make?

@raccoon874 Жыл бұрын

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

@Yesim730 3 ай бұрын

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

@Born2Losenot2win 7 ай бұрын

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

@coffeewithapril 7 ай бұрын

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.