Turkish/Greek ibrik methods
The history, preparation, and cultural significance of Turkish/Greek coffee brewed in an ibrik (cezve), one of the world’s oldest coffee traditions.
- Coffee Basics Nerds
- 2 min read
Article 1 of 12 in World Coffee Cultures & Traditions/
Origins and Cultural Context
- The ibrik/cezve method dates back to the Ottoman Empire in the 16th century.
- Common in Turkey, Greece, the Middle East, and the Balkans.
- Recognized by UNESCO as an Intangible Cultural Heritage of Humanity (Turkish coffee tradition).
- Coffee is seen as a symbol of hospitality, often served with sweets like lokum (Turkish delight) or loukoumi.
Equipment
- Ibrik/Cezve: Small copper or brass pot with a long handle, sometimes silver or stainless steel.
- Heat Source: Traditionally hot sand or embers; today, stovetop or special sand heaters.
- Finely Ground Coffee: Pulverized almost to a flour-like texture.
Preparation Steps
- Measure cold water with the cup to be used for serving.
- Add finely ground coffee (typically 6–7 g per 60 ml water).
- Optional: Add sugar at this stage (no stirring after brewing begins).
- Sketo (no sugar), Metrios (medium), Glykos (sweet).
- Stir gently before heating.
- Heat slowly over low flame or hot sand without stirring again.
- A thick foam (kaimaki/crema) rises—remove before boiling.
- Pour gently into small cups, foam first.
- Allow grounds to settle before drinking.
Serving & Rituals
- Always served in small cups (demitasse size).
- Often accompanied by a glass of water.
- In Turkey and Greece, fortune-telling traditions involve interpreting patterns in the leftover grounds (tasseography).
Sensory Profile
- Rich, intense, unfiltered texture.
- Pronounced body with suspended fine particles.
- Foam is considered a mark of quality.
Summary
The ibrik/cezve method is both a brewing style and a cultural ritual, symbolizing hospitality, tradition, and artistry. Its fine grind, slow extraction, and foamy texture make it one of the most distinctive coffee experiences in the world.