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Several hammered copper cezves with long, pierced metal handles standing in a tray of hot sand, some part-filled with coffee.
Cezves heated in a sand bed. This is one traditional preparation method, used in parts of Turkey and neighbouring coffee cultures; it is not the only way cezve coffee is made.

Brewing vessel

Cezve (ibrik)

Also known as: ibrik, briki, μπρίκι, džezva, dzezva, jezve, ჯეზვე, jazve, jazzve, rakwe, raqwa, kanaka, kanaka pot, كنكة, djezoua, dzezoua, الجزوة, zezoua, زازوة, turka, турка, Turkish coffee pot, Greek coffee pot, Egyptian coffee pot, Algerian coffee pot, Tunisian coffee pot

A small, long-handled pot, typically copper or brass and often tin-lined, used to simmer very finely ground coffee and water together. The same vessel is called a cezve in Turkey, a briki in Greece and Cyprus, a džezva in Bosnia and Serbia, a jazve in Armenia, a jezve in Georgia, a rakwe in the Levant, a djezoua in Algeria, a zezoua in Tunisia and a turka in Russian; the narrow neck is the functional part, concentrating the rising foam so it can be watched and lifted off the heat at the right moment. The list is long because the Ottoman transmission was wide, and it is a list of names rather than of designs — what varies between them is proportion and local manufacture, not kind.

Type
Brewer
What it is for
Brewing vessel
Brewing methods
1 method uses it

Brewing methods that use this

Where this equipment is part of the method rather than optional.

Coffee makers that need one

Devices whose profile records this equipment as required. Each links to setup, ratio, cleaning and running cost.

Drinks it appears in

Drinks that name this equipment, or that are brewed by a method requiring it.

Preparation traditions

Named regional traditions that use this vessel or filter, from CoffeeHQ's international preparation atlas.