Description
A traditional unfiltered coffee preparation method using finely-ground beans simmered in a cezve.
Technical
Coffee solubles are extracted through controlled heating in a narrow-necked vessel, with Maillard reactions and caramelization of sugars contributing to flavor complexity.
Culinary Significance
Produces a thick, aromatic brew with suspended grounds, forming a characteristic foam layer (köpük).
Science
Primary Reaction
Maillard reaction
Parameters
Temperature
88°C optimal
75°C to 95°C range
Time
3 minutes
2 minutes – 5 minutes
Equipment
Cezve/ibrik (brass or copper)Heat source (sand or flame)Finely-ground coffee