MEASUREMENTS

7gm ground coffee : 73gm water

TOOLS

Scales, ibrik/cezve, filtered water, gas burner/sand heater/heat source, wooden stirrer, small straight sided cup (larger than espresso cup), timer.

1.WEIGH

Place your ibrik on the scales, tare and add 7g of Baba Brew ground coffee. (If you have a sweet tooth - half a teaspoon of sugar will give you a perfectly medium-sweet brew).

2.WEIGH THE WATER

Pour in 73g of fresh, cold, filtered water. (If you are brewing on a sand heater, preheat the water to 60c).

3. YOU SPIN ME RIGHT ROUND

Using a wooden or bamboo paddle, spin your water and coffee in the ibrik (repeated use of a metal spoon will erode the lining of your Ibrik).

4. TICK TOCK

Place your ibrik over the heat source (If youʼreusing a sand heater - bury in the hot sand up to the water level in the ibrik) and start your timer. Brew time should be 2 to 2.5 minutes.

5. MAKE THE CHOCOLATE

Lower the flame/heat towards the end of the brew - you will see the surface begin to look like rich, foaming chocolate. As soon as the foam quickly rises to the top of the ibrik, whip it from the heat and pour into your cup.

6. ENJOY THE CEREMONY

Serve your ibrik coffee cup on a saucer with a date or piece of date cake and a small glass of water.