For lovers of one of the oldest and traditionally Turkish methods of coffee preparation, we have a hand-forged copper cezve for 1 cup of coffee.
If you really want to have a play around with coffee while also sticking to traditional customs at the same time, then the cezve is something you should really consider. In our regions, the cezve is called Turkish coffee, but the cezve (ibrik) comes from Yemen, the country in which coffee and coffee were first cultivated as we know it today. It moved from Yemen to Turkey during the Ottoman Empire and has since become rooted in Turkish culture.
Cezve is associated with several cultural customs. For example, the mother, the hostess, welcomes the guests with coffee from a cezve. The coffee (ground almost to dust) is brewed in the cezve in a special container with hot sand. To do it properly, the water is allowed to come to a boil and then removed from the sand, but then it returned to form a foam once or twice to enhance the taste. Furthermore, sugar or cardamom is added to the water. The expert cezve maker removes the cezve from the sand just before it overflows, the better the later, but if it was late and the water overflowed, it could be considered an offence and dishonour to the house visitor.
Another tradition is associated with courtship. The groom's parents must come to the young bride's house and ask for her hand. The bride has to make Turkish coffee for everyone. Instead of sugar, the groom gets salt poured into his coffee, and if he drinks it with a smile and does not show anything any signs of disgust, he is considered to be patient and balanced, i.e. a good future husband.
And for those who don't yet have enough rituals and rules when preparing their coffee, Turkish coffee can also be used for the so-called Tasseography, or prediction of the future from coffee grounds or tea leaves.
- Material: copper
- Volume: 650ml
- Dimensions: Diameter of the bottom approx. 9cm, height approx. 10cm.
Preparation instructions:
The preparation time should not exceed 3 minutes. We recommend using 6 grams of coffee per 50 ml of water.
- The basis is fresh speciality coffee, ground very fine- almost powder.
- Place your new copper cezve on a heat source and fill with 2/3 cold water.
- Sweeten the water with sugar (or cardamom) and pour your freshly ground coffee.
- As soon as the coffee starts to froth, stop it and tap gently. Repeat this 2 more times. Serve the coffee immediately after the last tap.