What is a cezve?
A cezve, also known as ibrik, is a traditional coffee pot used in Middle Eastern, Turkish and Greek cultures to make coffee. It is a small, usually copper or brass pot with a long handle and a spout. Cezve coffee is known for its unique taste and preparation method, so using a cezve is an experience in itself.
What coffee to use for cezve?
The type of coffee used for cezve is important for the taste and texture of the coffee. Medium to dark roast coffee beans are recommended, and they should be finely ground into a powder-like consistency before use. A good choice is Turkish coffee, specially ground for cezve brewing. Using fresh coffee beans will ensure a flavorful and aromatic cup of coffee.
How to use a cezve?
First, fill the cezve with cold water up to just below the spout. Add sugar, if desired, and stir until dissolved. For each serving, add one tablespoon of ground coffee and stir gently. Heat the cezve slowly on low heat, stirring frequently until bubbles begin to form. Do NOT let it boil or the coffee will overflow. Remove the cezve from heat just before boiling point and let sit for a minute or two. This allows the coffee grounds to settle to the bottom of the cezve.
How to serve cezve coffee?
Cezve coffee is usually served in small cups without milk. The coffee has a thick, rich texture and a strong, bold taste. It is customary to serve cezve coffee with a glass of water to cleanse the palate before drinking. The coffee can also be accompanied by a small, sweet treat like a Turkish delight or baklava for the ultimate Middle Eastern coffee experience.
Cleaning and maintenance of cezve?
After use, rinse the cezve with warm water and a soft sponge, avoiding the use of soap. If the cezve develops a patina or tarnish, use a solution of equal parts vinegar and water to gently clean the surface. It is important to keep the cezve dry and polish it periodically to maintain its shiny appearance. With proper care, a cezve can last for many years as a treasured tool for making delicious coffee.
