Cezve (also called ibrik) is one of the oldest coffee brewing methods, originating in the Middle East and spread across Turkey, Greece, and the Arab world. Finely ground coffee, water, and optionally sugar are heated together in a small copper or brass pot until a foam forms.

Boiling the grounds directly in water without any filter produces an intensely flavoured, thick cup with significant body. The foam — köpük — is considered a mark of quality in traditional preparation.

Very fine espresso-grind or cezve-specific grind coffee. Dark to medium-dark roasts are traditional, though some specialty producers make light-roast cezve blends.

• Tip: Heat slowly over low heat. The goal is to raise the temperature gradually so the foam develops fully without boiling over.
• Tip: Remove the cezve from heat just as the foam begins to rise. Let it settle, then return to heat once more for a richer foam.
• Tip: Pour slowly into the cup, tilting so the foam slides out last on top. Allow 30 seconds for grounds to settle before drinking.