cezva

The cezva, also known as a ibrik or dzezva, is a small, long-handled pot used for brewing coffee, particularly in Eastern Europe, the Middle East, and North Africa. It is traditionally made of copper or brass, often with intricate engravings, and features a wide base that tapers to a narrower neck and a pouring spout. The handle is typically elongated, allowing for easy maneuvering over heat.

The brewing method using a cezva involves combining finely ground coffee, water, and often sugar in the pot. The mixture is then heated slowly, typically on a stovetop or over hot sand, allowing the coffee to come to a gentle boil. This process extracts the coffee's flavor and aroma, creating a thick, rich brew with a characteristic foam or crema on top. The coffee grounds are not filtered out and settle at the bottom of the cup. This traditional brewing method is deeply ingrained in the cultures where the cezva is used, often accompanied by specific social rituals and customs. Different regions may have slight variations in the coffee grind, brewing time, and preferred spices, such as cardamom, which are sometimes added to the cezva along with the coffee. The cezva itself is often considered a decorative item as well as a functional piece of kitchenware.