How To Make Cezve/Ibrik Coffee: Konstantinos Komninakis (2016 World Ibrik Champion)
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- Опубліковано 14 чер 2016
- 2016 World Ibrik/Cezve Champion 2016, Konstantinos Komninakis shows how to make a perfect cup of coffee using Cezve/Ibrik.
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I learn something new every day. Today I learned that there's a World Ibrik Championship.
Yes, it is and it is getting more and more popular again!
There is a competition for everything nowadays
@@Mikey-ym6ok uuuuh everything everything???
Funny was, As Turkish im Learned today too :D
Excellent video! Thank you!
That was incredibly helpful!
Great video! Thanks! There is so many different ways to make coffee. Some say that you must not stir it, some says you must not boil it. I even saw a cow-boy coffee aficionado that says that coffee taste better and is more digest if it boils for three or four minutes. I am pretty sure his coffee is good also. Coffee making is like alchemy, or even magic! Cheers!🍵🍵
I have been making Turkish coffee specific way for past year, just tried this technique. both have very unique flavor and, they are both delicious in their own way! same way of brewing coffee but completely different way of brewing coffee! interesting!
What is your technique?
Thank you!
Have you tried it yourself?:) Please enjoy!
Amazingly interesting thing - coffee brewing! Just watched video from our champion, lady from Russia, Maria Hyuppinen (2018 World Ibrik Champion, 3rd place). She said it's mandatory to put a coffee first, then pour water. And proportions also were another. As well as grind. And water temperature... amazing. THank you! BTW can I use a part of this video, where mr. Komninakis putting coffee to water and slightly hitting it in my own video that i'm going to film soon? Thank you for that video anyway!
great job
Yeah, glad you like it. Kostas is a great guy!
Congratulations for your perfect coffee! Did you ever use a comandante hand grinder for this? How many clicks would you recommend?
What are the stove name he is using? The propane burner.
If I were to use a stove top with no flame, what temperature so to speak should i set the burner?
I guess its getting slowly to cook very slightly. Im thinking that the use of a Thermometer is mandatory for at home but ill also want to know the exact stats at time
Could you please advice me to coffee beans that are good for Turkish coffee, and what roast do you recommend. I am sorry that I could not get the name of the coffee at 0:26.
I had a coffee roasting company and my customer who made Turkish coffee every morning preferred Yemen Mokha Ismaili.
Thanks for replying to my question. Have you had Yemen Kholani coffee before? And do you suggest any roasters that have legit Yemen coffee because I know the supply is very limited. Thanks for sharing this with us!
@@haitham9499g any coffee beans work I think
I recentlt bought a Turkish coffee grinder from instabul. I would like to ask can I use any coffee beans? Or I need to go for some specific?
I once saw a video (forget which one), it says not to use the coffee that produce too much oil?
Vasileios, a freshly light-roasted beans is best to go, mate. I prefer Tchibo Brazil Mild. As the grind is even finer than Espresso grind, a darker roast ends up too bitter... Enjoy!
@@readzrock This is for practical reasons, trying to grind oily coffee very fine can easily give a kind of paste, which tends to stop the show. You end up taking the grinder apart and scrubbing the parts. And of course lightly roasted beans are hard and tough, and difficult to grind!
Can you grind any beans and make greek/turkish coffee? Is the only cridential superfine grinded? Thanks for a really nice video!
Any beans will do -I prefer Yemen Mokha. Prefer lighter roasts and superfine grinding is a must. Thanks to the video indeed!
It's not easy to grind coffee into flour! If the beans are oily, you risk making something like peanut butter, and if the roast is light they are hard to grind. Also actual Turkish coffee grinders are often kind of hand made, and might not be that efficient. I have a little pile of this kind of apparatus, none of it works very well, the grinding parts are often very crude and have to be worked on. The ibriks come in a wonderful variety, I have dozens of them. It should be kept in mind that the vast majority of people who do this use preground coffee, a steel pot with enamel coating, and put a lot of sugar in it!
Use a Nutribullet to grind the beans to flour consistency, or less.
Does anyone know where I can find a burner similar in design to the ones featured in this video?
amazon
@@Tony-uv1ve no you can't.
i tried with normal ground but it needs more finer ground that even my grinder can't do it... I'll try with motor and pestle next time to fine it to texture
Yes, you need really fine grind to make the preparation work well. Good luck and keep us updated!
Needs to be ground fine like flour
I've seen traditional coffee sets that had a mortar, and a very tall coffee pot (I always thought to let the grounds settle), all sitting on a brass tray. Maybe a plain or even highly decorated alcohol lamp (I have several) to slowly heat the pot.... It's fairly easy to spend 1/2 hour making a few tiny cups of coffee! It's my understanding that the Bedouins used to start this process with the green beans, so that could make it 3/4 of an hour... Imagine this in a world where people think the modern streamlined "pour-over" process takes too long and just go for instant coffee! Meanwhile in Covid-land, there's not much entertainment, so maybe that time has come again. This week I'm going to make a cup of coffee starting with green beans! I bet it could all be in twenty minutes if all the stuff was laid out.
Works great, my coffee tastes much better now from my Ibrik
I wonder. Is there any point to wait the 1 minute before stirring the coffee, in case the idea is to wet them all. Wouldn't stirring/mixing at the start promote more even extraction? But certainly this coffee should be amazing! I wonder what the process brings out from the Gesha.
Put the coffee, pour cold water and don't stir right away; let the coffee absorve the water for one minute and then stir and take it to the stove.
Does the sheep of the copper Briki place a roll?
That was a nice Turkish coffee recipe. Thanks
world champ turkish coffee maker is a greek?
Not surprising...in Greece it's called Greek coffee or just coffee. In Armenia, it's Armenian coffee, Serbia it's Serbian coffee etc
Hallo! Wo kann ich so ein Gasbrenner kaufen?
Thank you, Tzar Nicholas Romanov
hiii Konstantinos and European Coffee Trip, i'm curious water that you use for Ibrik are hot water or cold water??
信字樋村 hello.. the water i suggest it must be in room temperature!!
Konstantinos Komninakis thanks so much for your kind reply
i would try to use Room temperature since i've been using a warm water all this time and didn't tasted good!!
I’ve had so much struggle with turkish coffee. Living in sweden i don’t have access to any freshly grinded beans so what I did was getting a can of Mehmet Effendi coffee. For me the crema is very important, but no matter what I do I can’t produce the foam. Is it the coffee brand itself? Does Mehmet Effendi coffee not foam up? I don’t know what to do honestly it’s driving me crazy...
Are there any fine grounded coffee i can order online that will give me the experience?
Grind the coffee yourself. Purchase coffee beans and a manual coffee grinder, for example the Comandante C40, which is able to grind the coffee very fine. There are also Turkish coffee grinders (these are not adjustable, while the Comandante is adjustable for other grind sizes).
You might also want to try an ibrki with a narrower top relative to the base.
hi Ali, I use packet Turkish coffee as well, and I use one tea spoon coffee, one fincan of cold water, stir in the cevze until it’s roughly mixed in. Then light the stove at about 5 o clock on the dial (bottom right facing) - very low. Then when the foam starts to appear on the edge and “wobble”. Gas off and pour into the fincan in three parts, letting the crema settle each time you pour it
Yeah some brands don't produce foam.
I have used the Mehmet Efendi and indeed, it produces foam. It is a matter of technique i guess. In the beginning i was only able to produce only little and very light foam. It improves when you watch the brewing process and move the irbil out of the heat when it starts to boil. Do not let it boil though. You will see a slight movement of the brown surface when it it almost ready. Then 1-2 more "boiling attempts" and take care that the foam is not destroyed. It requires some practice. It has a reason that there is a World Championship for Cevze/Ibrik 🙂.
Do you weigh the coffee before or after the beans are ground?
before... but if ur grinder keeps some coffee inside, u can check it again afterwards
Yes.
Im very sorry but im only 15 seconds in and I immediately fell head over heals for this man.
...I'll watch the rest of the video now ...😅
Can somebody tell what is the size of that brass Ibrik? 1 or 2?
I think it's 300 ml
I want coffee sooooo bad now.
I've had Turkish. It's good!
How much should this cost per cup on average
1 lb of ground greek coffee will set you back 10 bucks and you need a hefty teaspoon per (tiny) cup, this guy uses about 7g or 0.25 oz.
hi i tried to reproduce this method of brewing turkish coffee, but ended up with no foams.
its tasty but the brew generated no foams, is it normal, or is there something i can improve
lower the heat
I saw on other youtube's video that coffee boiled 3 times, but here you just boiled 1 time only. I little confused here, because when I tried at home and boiled 3 times, I got no crema. Should I just boiled it 1 time only?
You don't boil at all, just raise the foam once. Always use room temperature water to start with. Never stir! Turkish coffee needs low heat. While pouring coffee, you should hold the cup (fincan) with an angle so that coffee touches the wall first not the bottom of fincan. Just small tips, if you take... In the video, barista served beautiful coffee. One can tell the taste from the color of the foam.
Tan Gezer to pour or not to pour, that is the question.
Why some people take the crema out with a spoon before pouring the coffee and others will only pour it directly? Does it make a difference?
jean gagnon maybe it's just classical style of making turkish coffee 😆 if that's me, i'm gonna follow the culture of making it 😆
jean gagnon when making coffee for two or three people using only one ibrik, some wants to get that foam with a spoon and put the same amount of it into each cup. Some believe that the more you get bubbles, the more you'll have money. When making coffee for one cup, i think there is no reason to get the foam with a spoon. But for those who make coffee in a french press, i recommand either to get the foam with a spoon or to pour a little coffee in the cup before pressing. This way not only you get that foam, but the pressing is easier and the pressed coffee will taste better. If the foam is not white, some may pour a little of cold water onto. That will make the coffe grinds in the foam go down and the foam become white. Other may use the spoon to imerge those grinds in the foam.
Where can I find portable gas burners just like those? I'm in the US.
Hello Eric. These specific gas heaters you can find them only in Greece , but you can order them at campingaz.com
@@konstantinoskomninakis8689 You can also find similar ones on amazon as mini butane burners
@@Tony-uv1ve There are some very tiny ones allegedly for camping, some fold up into nothing and are made out of titanium. You don't need that, but the benefit is that they are very small and hold the tiny ibrik, and also in some of them the burner is maybe the size of a dime. These burners screw onto a little can of butane, which seems expensive but lasts a long time in this service. There are adapters that allow you to put the tiny camp stove on top of a larger butane can (looks like spray paint) or a propane bottle even, which gets clumsy and ridiculous. Traditional burners for this job are still sold, they are exactly alcohol lamps with a wick, and not very energetic. People used to think that the process should take ten or twelve minutes I think?? What we're seeing here on UA-cam is a modern take on something that hasn't changed much in maybe hundreds of years! Bringing Turkish Coffee in line with other modern coffee practice. I'm interested, but also wonder if I'm going to do this should I just go ahead with (say) the Aeropress ?
I’m Turkish and have used the same method for stirring. Meaning I wait for the coffee to absorb some of the water before stirring, otherwise I find the coffee doesn’t absorb the water that well
Excuse me. Could you or anyone else tell me the written name of this coffee so I can find it? Thank you very much.
Coffee beans or coffee brewing method?
European Coffee Trip The beans. Thanks!
Turkish coffee
I'm going to Greece this summer. Where can I purchase the same burner?
Konstantinos has already answered that belowe: "These specific gas heaters you can find them only in Greece , but you can order them at campingaz.com" - have fun in Greece!
I tried to order on this site and I don't believe they ship to USA
Just buy a JetBoil at REI.
This kind of gas heater is sold in every supermarket chain in Greece , and most convenience corner shop usually sell s that kind. Unfortunately compressed propane canisters and airplanes is a no-no meaning you wont be able to order or to bring with you the canister. The burner part you can but you have to find some importer of Greek stuff on the East coast that imports stuff for the American-Greeks there. There are several.
Guys please!!! I need help here. I can not get my coffee to rise. I am following all steps.
Only difference is in equipment. I'm using
- stainless steal ibrik
- big ibrik. Serve like 4 cups. I am doing 260g of water with 26g of coffee
- using a gas stove
Any suggestions????
That is the correct ratio of coffee to water for ibrik, my only suggestion would be to make sure your brew is ready (almost overflowing) when the clock hits 2:30 m
If you add more coffee you can get a richer crema
You need 8gr superfine grinded coffee for each cup. Use low heat, never stir. It is best to cook one cup at a time.
Change the brand of the coffee beans
I love ελληνικό καφέ!❤️
utanma utanma türk kahvesi (turkish coffe) de cezve/ibrik coffee ne oluyor :)
But isn't the coffee unfiltered?? Is the coffee with coffee powder??
Yes, it is unfiltered. However you grind coffee extremely fine, usually as fine as possible and some grinders can not even achieved that. So what it means is that sediment sits in the very bottom of the cup so it is pleasant to drink. Of course it is not as clean as filter coffee but this is the traditional method.
Yes it is, but don't worry about it. The last sip you leave in the cup, and it is not the type of coffee you gulp down like filter coffee, it is more like an espresso. It has a very rich taste, and a pleasant aftertaste.
What's the difference between this and a Turkish coffee?
It is just another name for Turkish coffee. This method is widely used in Greece and other countries so you can find also other names.
Its all the same. Armenian coffee, balkan coffee, greek coffee, turkish coffe. they all use the same method maybe.
@@EuropeanCoffeeTrip greeks dont want to use turkish names. i see.... but why wouldnt they made fake greek name for it like they did with turkish döner?
Nice cafe, where is it?
Hey:) it is called Just Made 33 in Athens.
@@EuropeanCoffeeTrip
Ela re, where can I but the briki set ;
Thanks.
Sir i have doubt y ur not filter the coffee
Never filter it. Pour it into your small cup and let it sit there 3 minutes and sip it.
I'm curious about who made this Ibrik?
This is hard question, we don't know. You need to ask Konstatninos - I think you can find him on Instagram or Twitter.
Mitsuhiro Harimoto hand made by a Greek company.. "Mediterranean Art" ... high quality!!
Konstantinos Komninakis
Thank u, in fact I'm on ur facebook friend list
www.mediterranean-art.com/en/products/coffee-accessories/coffee-pots
I was a bit confused because there isn't a way to order through the website. You can, however, ask for a price list and place your order via email. Here is what they told me: "You can order whatever you like by e-mail . We are constructing everything here and we can make any alterations you may like in the dimensions and sizes, for example we can make a coffee pot size N20 which there is not in our catalog or price list. Feel free to ask us any inquiries you may have. You can download our catalog from our web site www.mediterranean-art.com and I am sending you our price list for all the items in our standard production." Enjoy!
*how do you even get 'graded' or 'ranked' on making coffee.. I mean my mom makes great coffee, can she win?*
if she takes part in the competition, then she can compare (based on the rules) with other people making coffee and then she can win ☕️🏆
@@EuropeanCoffeeTrip I'll sign her old saggy ass up for the next one.
Seems like most people let the coffee sit before pouring, why not here?
he let it sit in the cup. he said wait abous 2,5 min before drinking/serve the coffee
Ibrik coffee is the og bripe
what, no sugar?
Can one make tea with this?
I dont know about blackcoffee so iam asking
Ibrik/Cezve coffee = Turkish Coffee
καλυτεχνη καλο μαγαζακι μπραβο σου..δοκιμασε να βρασει 3 φορεσ και μετα να το χυσισ στο ποτιρι..θα δεισ θα ειναι καλητεροσ...γεφστυκα οιοκονιμα ποιο μαβροσ..
People widely use the "Turkish coffee" or "Ibrik coffee" to represent this coffee but this coffee does not come neither from Greece nor Turkey, nor Armenia etc. It was invented by Bedouins in the 7th century AD so if we want to be specific, this coffee is Arabic.
Coffee made looked great.. would pass my mother's test. But why not call it what it is "Turkish coffee" instead of cezve/ibrik (which are also Turkish words btw).. Thanks..
Cezve/ibrik is the name of the pot, not the beverage. "Turkish coffee" is just a popular name, and it could also be called Greek coffee, Armenian coffee, Balkan coffee etc, the same thing :)
@@chrisoakleyfx I am sorry but your explanation is not exactly correct. You need to be careful when using words from other languages. In addition Turkish coffee is called Turkish coffee because Turkish made it first. It is also popular in those countries you mentioned because at the time those places were part of Ottoman empire. If you are going to comment about anything better check the history first. What you do is offensive to Turkish people who came up originally with this coffee plus the other words you use. In addition I can talk about coffee in general as well since I am in coffee business for over15 years.
@@johnz7239 Turks focusing on “what’s important”
@@johnz7239 the Turks didn't invent it. It came originally from Yemen and the Ottoman empire spread it, hence why it's commonly called Turkish coffee, but in Greece it's called Greek coffee, in Serbia, Serbian coffee and in Armenia, Armenian coffee because it's just as much theirs as it is Turkish. It's not offensive...if we're going by your logic, than it should be called Yemeni Coffee
@@DemetriosLevi I am sorry but these are just excuses not to give the credit to where it belongs... Yes everybody knows coffee is originally from Ethiopia and came through Yemen, but we are talking about the way it is made and that's why it is called Turkish coffee, and was also made the same way in most of the old Ottoman provinces, including Greece. You don't need to bend backwards not to call it a Turkish Coffee.
let Mechka from Skopje, Macedonia teach you how to make professional turkish coffee! For more videos subscribe to my channel.
This is Turkish Coffee.
I'm sorry but this coffee is Turkish coffee, just like Moka coffee is Italian, Sirtaki is Greek, fish 'n chips is British, jamon is Spanish...
I don't understand you people - It originates from the nomadic Bedouins. If one can say " it's mine" that's the Arabs. Unless you are arabic, are you?
Moving on from that, Greek coffee is different from the rest of ibrik coffee in 5 ways : It is more thick, it is 'blond' not black, we don't use scents or cardamom, it is usually served in double size, and the coffee usually originates from a mix of brazil and ethiopia.
So it's just the greek evolution of a coffee that started in Arabia, which is drank differently in balkans and turkey. A subcategory of unfiltered coffee.
So what's your issue with that?
@@naevan1 Thank you
Ibrik/Cezve coffee = Turkish Coffee :)))
What is cezve ibrik coffee?
Only water is poured on the espresso, it becomes Americano, you add milk, it becomes the coffee of another country, why does Turkish coffee become a coffee pot, its name is Turkish coffee and your first meeting with coffee was with Turkish coffee, please be a little respectful.
This method of coffee preparation did not originate in Turkey. "Turkish coffee" is just one of its names. The method of preparation was already found in Sufism in the Arab world before the Ottomans were introduced to it by the Yemeni.
@@user-yp6yr9te7l Don't mind if a Greek says it. They are so sick that they can even call the yogurt brought by Turks from Central Asia ours. Also, ignorant man, take into account that Yemen was a province of the Turkish state at that time. And do not manipulate in vain, although it may be difficult for you, its name has been Turkish coffee for centuries.
@@BirinEri No it hasn't. You're the one manipulating in vain. Yemen was part of the Ottoman Empire, true, but were Yemeni Ottoman Turks? No. They were Arabs. The original methods of preparation were Arab/Ethiopian. Not Turkic. Again, in Bosnia, they call it "Bosnian coffee." And in Turkey nobody calls it "Turkish coffee" they just call it "coffee." Because it's regular coffee there.
@@user-yp6yr9te7l Look, let me be a little clearer for your thick head to understand.There were thirty-three provinces in the Ottoman Empire, and the Bosnia, Arabia and Yemen you mentioned were among them.and coffee is brewed differently in each region with slight differences.just like espresso-based coffee varieties Arabs brew it in a coffee pot, but they add cardamom, cinnamon and ginger, and they do not use sugar, they consume it with dates.and its name is gahve.and they will not bring Turkish coffee whenever you want and you will have to specify it as Turkish coffee.Anatolian Kurds and Arabs drink bitter mırra It is prepared in a coffee pot just like Turkish coffee.Turks prepare and drink coffee exactly as in this video, it's called Turkish coffee for hundreds of years, consumed with Turkish delight and water.but the Greeks are afraid to say Turkish coffee with the indigestion and hatred of centuries, but you consume it with pleasure.And you're trying to teach me about my own coffee by arguing with me
I know the entire history of coffee, mate. And yes, I also know its original Arabic word: قهوة. You can call it Turkish coffee all you want. No one is stopping you. You are the one stopping everyone else from free usage of their own terms for it. But you don't get to monopolize it. It was never called "Turkish" coffee for hundreds of years. It was just qahwa. Turks did not invent the pot, they modified it, but it came from the kanaka, and the method of preparation came from Arab culture. You own the term Turkish coffee, but you don't get to tell other countries they need to change their terms for it. The fact is, whether you like it or not, it's called Coffee Arabi (قهوة عربية) by Arabs, in Armenia it's called "Eastern Coffee" by the Armenians or Haykakan soorj which means Armenian Coffee, it is called "Bosanska kahva" in Bosnia, and yes, Ελληνικός καφές in Greece. All of these terms are equally valid. Calling it cezve coffee is absolutely valid, and in fact more inclusive.
turkish coffee mate dont try to take the Turkish name out by just calling it ibrik or cezve
its called Turkish Coffee not ibrik coffee...