Hoffmann's take on Turkish coffee refines the traditional method by treating it like a controlled extraction rather than a folk recipe. He specifies exact temperatures and grind sizes to make results reproducible.

Traditional cezve relies heavily on intuition and visual cues. Hoffmann's method adds precision to an otherwise variable process, producing a cleaner foam and a more consistent cup between brews.

Specialty coffee enthusiasts who want to apply the same rigour to cezve as they would to pour-over. Works well with single-origin medium roasts.

• Tip: Use a kitchen thermometer. Hoffmann targets a specific temperature rather than 'just before boiling' — this removes the most common source of inconsistency.
• Tip: Stir thoroughly after adding the coffee. Undissolved grounds on the surface will not extract evenly.
• Tip: Use a cezve sized for your dose. A 7 g dose in a 200 ml pot will not produce the right coffee-to-surface ratio for good foam.