Sand-heated cezve
Turkish coffee heated in a tray of hot sand, which gives even, controllable heat and a show for the customer. Identical in ratio and grind to the stovetop cezve.
Boiled1 published standards
- Ratio
- 1:8.3to 1:12.5
- Temperature
- 70–95°C
- Time
- 2–5 min
- Grind
- Turkish
How it works
Cut away, step by step1:24
Rotate and lift the pot to control the rise of the foam
Parameters
Working ranges- Ratio, coffee to water
- 1:8.3 to 1:12.580–120 g per litre
- Dose
- 6–20 g
- Water
- 60–200 ml
- Water temperature
- 70–95 °C158–203 °F
- Contact time
- 2–5 min
- Grind
- Turkish
- Pressure
- Atmospheric
- Filter
- None; grounds settle in the cup
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their source| Body | Parameter | Value | Source |
|---|---|---|---|
| WCE World Cezve/Ibrik Championship | competition exists | 2026 rules PDF listed on the WCC rules page | wcc.coffee |
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Turkey and the Levant
Traditional Ottoman and Middle Eastern street method
Brewers
Turkish