In this video Alexandra demonstrates an efficient and professional approach to brewing cezve (ibrik). The method Alexandra uses in this video, showcases the current best practices for brewing cezvelar, and would successfully pass the BH barista baseline certification. To learn more about brewing the cezve, follow this link to our online course and certification, for professional baristas and enthusiastic amateurs, Immersion: www.baristahustle.com/educati...
Barista Hustle’s Cezve Recipe
Dose: 10 grams (very finely ground coffee)
Total brew water: 80 grams
Water preheated to 60°C
Target temperature: 92°C
During a practical certification event, a Barista Hustle Coach will ask a barista to explain their recipe before they begin brewing. We present this video as an example of what a Coach is looking for in a Cezve/Ibrik baseline test.
To successfully complete the baseline test for the cezve, a barista must demonstrate the utmost care and attention to portioning the ingredients and safely managing the heat source. A flame burner, if used, should be ignited during the test, not before, and the flame must be extinguished before the end of the testing time. Cezve coffee is prone to boiling over, so baristas must monitor the slurry temperature throughout the entire brew process.
Cezveler should be served before the slurry temperature surpasses 93°C (199°F). The barista should decant the entire contents of the cezve, grinds and all, into the cup. If a barista chooses to filter the cezve brew at the end of the process, this is allowed, so long as the brews are served within the allotted testing time. The barista must deliver at least 30 mL of beverage to the BH Coach.
7 апр 2022
