Cezve is the name given to the Turkish coffee pot traditionally used to brew individual drinks, usually made of copper or brass.  The Greeks use the name Ibrik for the same pot, so the name Cezve / Ibrik recognizes both cultural variations of the same coffee pot.  We were first introduced to this incredible brewing method when we were volunteering at the Istanbul Coffee Festival for a friend, Aysin Aydogdu.  Fortuitously,  Matt and I worked on a stand beside this guy who we heard was famous, Mr Turgay Yildizli; who at the time happened to be the World Cezve / Ibrik Champion.  Aysin, was herself a previous World Champion and is a tireless campaigner for this method of preparation.  She introduced us to Turgay and the rest so they say, is history.  What immediately attracted us to these people and this Cezve / Ibrik method, (apart from the amazing tasting coffee) was that for the first time since entering the world of coffee, we were talking to people who were not only leading the field and passionate about it; but they were happy to share their knowledge.  Matt went on to compete and place third in the Worlds the following year, and Karthik won twice the National UAE event before recently winning the 2017 Worlds.


    Cezve / Ibrik coffee preparation is a full immersion technique.   The coffee is ground fine and added to water, brewed over heat, which is traditionally sand but you can also use small gas burners.  Personally my first and second experiences of traditionally brewed Turkish coffees in Jordan, were not pleasant experiences (in fact almost scaring).  And don’t get me started on Cardamom as I most definitely do not believe it should be allowed anywhere near coffee unless you are trying to mask bad quality!


    We have discovered on our Cezve / Ibrik journey here at Raw, that the same single origins we roast lightly for brewing, make exceptional Cezve / Ibrik coffee.  If you haven’t had the luck of trying a good one yet yourself, you really should give it a try. 


    There are some basic do’s and don’ts that we are going to share now:


    1. Use good quality beans that have been freshly roasted to a medium or city roast level
    2. Only grind the coffee just in time (immediately as you prepare the Cezve / Ibrik) the grind size is finer than espresso grind so you need a good quality grinder to achieve the correct grind size
    3. Weigh the ground coffee, you select the grams by the taste you prefer.  Start with 7 or 8 grams added to the Cezve / Ibrik
    4. Approximately 50 – 60 mls of room temperature filtered water and add this to the freshly ground coffee
    5. There are different opinions on whether to agitate / stir or not, we have tried many variations but currently we stir the water and coffee
    6. Place the Cezve / Ibrik on the heat source.  This could be a sand burner, which distributes the heat nice and evenly but is slower; or by a gas burner which is faster   
    7. The same principals you follow with espresso or other brewing methods apply here too –  there is no fixed recipe that will suit everyone’s pallet, so find your preferred grind size, grams, mls and extraction time and once you find the taste you like, do your best to replicate it consistently using the same recipe
    8. You will see the coffee develop some colour and a crema on the top, it will rise up the pot, remove from the heat before it spills over.  Remember this coffee has boiled, so it is very hot. 
    9. You need to pour the coffee in one smooth motion out of the Cezve / ibrik and into a small cup and let it rest, for at least two minutes to cool down so you don’t burn yourself when you sip.  Don’t stir the coffee, allow the sediment to settle and rest and you do not want to drink this.  I prefer taking a teaspoon and pushing away the crema, but you can also blow it away. 

    This little drink is complete, you do not improve it by adding sugar or milk.   Quite honestly, we thoroughly recommend it as an incredible way to deliver the true potential of a coffee; its relatively simple and inexpensive to set yourself up at home and it tastes fantastic.

  • The New Special Things Coming

    Coffee lovers around the world do not usually equate Specialty coffee and Myanmar in the same sentence, but if you would like to keep up with emerging origins and be lucky enough to sample this incredible new coffee, then keep an eye out for the launch of our amazing Ga Naing Yar offering later this year. 

    We may have smuggled 30kgs of another spectacular Myanmar coffee back with us from our trip in March, but our first official shipment is currently sitting at the Rangoon International Airport, with all certifications and documents completed and waiting to board the plane!!  Very excited to share that we have managed to partner directly with 51 farmers of this Ethnic PaO community; Ga Naing Yar co-operative sits at 1470 meters above sea level and is spread over 27.5acres of farm land, which is interspersed with other farming crops, mainly tea and oranges.  Raw has contracted for their full production of 2017, a total of 14 sacks of this very special Catuai natural processed coffee, and looking forward to a future commitment as their capacity increases.

    Myanmar, formerly known as Burma was a British Colony up until the late 1940s.  Historically it was by far the wealthiest Asian country; but has had a challenging political history.  In 1962, it changed from an Independent state when the Military took over with a coup d’état.  As recently as 2011, there was an election and political reform began with the popular election to the position of 1st State Counselor, of the famous Aung Sun Suu Kyi (daughter of the much-loved leader, Aung Sun, who is fondly referred to as the father of the Nation).

    Myanmar farmers have been growing commercial grade Arabica coffee for more than 170 years, but with temperatures and rainfall, optimum elevations and fertile rich soils, the region is highly suitable to develop improved agronomy practices, and move from supplying C grade coffees to local Asian markets to reaching out to the growing International Specialty coffee segment.  Winrock International (a non-profit International Development) and CQI (Coffee Quality Institute) joined forces in 2014 and this year will see the third season Specialty coffee crop has grown, since the start of the program. 

    Cleverly in the first year, the program selected only three small farming groups / co-operatives that were already growing micro lots of coffee often in small holdings behind their homes; but as a community these farmers presented as a cohesive and efficient body, with existing structures and very good communication skills.  These first three groups were trained to improve their harvesting, processing and grading systems, and the yield, quality and pricing the farmers earnt was immediately successful, and both CQI and Winrock International are confident that this is sustainable and has the potential to develop further.  The second year saw 23 new farming groups selected to join the first three, with more than 50 additional farms applying to join up for this next season.  This year the internationally recognised cupping/scorings for the coffee have rapidly improved 15 points on the scoring system, to a strong 89 scoring coffee. (150% increase year on year in yield and grade).

    We (Kim and Matt) were lucky enough to be invited by Andrew Hertzal head of SCA education, to join a selected group of coffee professionals to visit and sample a wide range of the most beautiful coffees from this new Specialty coffee Origin.  This group came together from USA, NZ, Iceland, Korea, Japan, Honk Kong, Australia and Dubai, and now forms a core group that look forward to importing, roasting and marketing this beautiful coffee to coffee lovers around the world.

    Flavor profiles range from those found in bright floral vibrant Kenyan’s or Rwandans, to rich full bodied Central American origins.  The coffees present as very clean, complex natural processed coffees and it is immediately evident that the advice and procedures shared by CQI and Winrock have been adopted and given a huge advantage to these farmers, saving years of slow painful improvements, leaping them ahead on the International market.  But being realistic, there are also some very real challenges to consider with such rapid growth that are external to the actual coffee industry, including a very immature banking system and inexperienced official departments responsible for documentation.

    As a company, Raw is 10 years into its coffee journey, and we finally feel we have the knowledge and contacts, not to mention maturity!!! to spend more time looking at direct supply chains, and developing sustainable long-term partnerships like this one with the Ga Naing Yar community.   No lie, these origin trips really are the best perk of our industry and allow us to see some of the most beautiful less travelled parts of the world, meeting some of the amazing people responsible for growing our beautiful coffees, and this definitely makes us feel accountable for making sure your end experience, justifies all their efforts.  

  • Driven by the pursuit of the ultimate bean

    An award-winning blend begins long before the beans are roasted. Kim & Matt have worked tirelessly to identify the single origins that make up a blend, roasting and tasting a multitude of different beans from growers located all around the world. Some of these journeys unearth some real jems, incredible single origins unavailable for small-batch production. More often than not, these exceedingly high quality coffees are organically grown in very small quantities and financially unviable for the grower to certify.
    The introduction of the Refinery Fair Trade Mandate has pioneered the ability to create micro-batch production runs. This supports smaller, hard working farmers by paying the appropriate amount for their beans and labour. The Refinery mandate also covers strict guidance to environmental practice and this includes particular focus on location and the surrounding area. The result is a plethora of exceedingly rare coffee strains in exclusively limited editions; roasted to perfection micro-batch coffee available only through Refinery.

Success! Feel free to continue shopping or head to your cart .