Cezve iced
A clear starting recipe. Taste your cup and adjust one variable at a time.
- Bold
- Rich
Brew it your way
Change the coffee or the water and every step below follows.
Coffee 7 g, ratio 1:10, water 70 g.
- Water temp
- 20 °C
- Typical time
- 3–5 min
- Grind
- Extra fine
Method
8 steps
Step 1
Prepare your equipment
Weigh 7 g very finely ground coffee and 70 g cool drinking water. Choose a cezve with plenty of headroom for foam.
Step 2
Load the coffee
Add the dry coffee to the cezve. Keep the measured water nearby. Begin the next step as you add the water.
Step 3
Add water
Add 70 g cool water. Stir once to combine before heating. Apply gentle heat as you start the clock.
Target 70 g
Step 4
Apply gentle heat
Heat gently and stay with the cezve. Remove it from the heat as the foam rises towards the rim, before it boils over.
Step 5
Pour the coffee out
Pour the coffee slowly into the cup, sharing the foam. Keep the hot cezve on a safe surface.
Step 6
Let it settle
Let the grounds settle for two minutes. Wait longer if the coffee is too hot and leave the settled grounds undisturbed.
Why it mattersFine grounds settle at the bottom as the cup cools. Leave them undisturbed when you sip.
Step 7
Add the ice
Put 60 g ice into a separate glass. Slowly decant the coffee over it, leaving the settled sediment in the first cup. Stir the chilled coffee gently.
Step 8
Serve and taste
Serve the finished drink. Taste when it is comfortable to drink.
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