Cezve (ibrik)

The cezve, or ibrik, is a small spleen, traditionally of copper or brass, with long handle and mouth narrower than the base. That form helps to make the foam form and not to overflow. It prepares Turkish coffee, which UNESCO recognized as an intangible cultural heritage in 2013.

The coffee grinds, like flour, and is not filtered. It is mixed in cold: 6-7 g of coffee for every 60-70 ml of water, with sugar from the beginning if you want it sweet. It heats very low heat for 2-4 minutes until the foam rises, without letting it boil. When you serve, wait a minute for the man to come down.

• In favor: cheap, small and beautiful.
• In favor: intense, aromatic and ritual coffee.
• Against: asks for a very fine milling that few domestic mills reach.
• Against: the pose is left in the cup.

A copper or brass cezve costs €10-40. A small one, for 1-2 cups, makes better foam. If it's copper, let it be dyed inside. Since many mills do not reach that finesse, you can buy ground coffee for Turkish.

Cheapest alternative: a small, narrow spleen. The foam will be smaller, but the coffee comes out just as rich.