The STC Pro applies specialty standards to the traditional brewing method of the cezve/ibrik.
BY VASILEIA FANARIOTI
SPECIAL TO BARISTA MAGAZINE ONLINE
From the editor: Continuing our series on the cezve/ibrik, we feature a high-caliber brewer called the STC Pro, which aims to revolutionize this ancient method.
Photos courtesy of Vasileia Fanarioti
Despite its modern-day association with Turkey, ibrik/cezve coffee is also very popular in many other countries, including Croatia, Armenia, Bosnia, Greece, Egypt, Israel, Palestine, Syria, Macedonia, and Cyprus.
The cezve/ibrik dates back to the late 16th century, before equipment like the espresso machine or the French press existed. Therefore, it’s only natural that the method relies on decoction, as filtration was not yet common. The problem with decoction is that it can easily lead to over-extraction if there is no control over brewing variables, such as brew ratio, temperature regulation, and brewing time.
With a few centuries of history on its side, it’s easy to understand how the habits of adding sugar and spices in order to mask the over-extraction have developed. After all, it took us a long time to get to know coffee the way we do now.
Fortunately for us, there is a lot of innovation going into perfecting the art of brewing with an ibrik/cezve, and the new STC Pro is leading the charge.
Ergonomic and Functional Craftsmanship
Released in 2021, the STC Pro is the latest model of the ibrik/cezve pot from New Orleans-based company Specialty Turkish Coffee, founded by 2013 World Cezve/Ibrik Champion Turgay Yildizli.
The first thing I noticed about the STC Pro was its curvy handle, which is ergonomically designed for comfort during pouring. It felt good in my hand and I could see how it would make pouring easier.
What’s more, there is a spout on both sides of the pot, so it can be used by both right- and left-handed people. This feature allowed me to pour two cups of coffee at the same time—something I imagine would be quite useful during rush hour in a coffee shop.
Designed for Control and Consistency
I tested the STC Pro with three different coffees—a pre-ground commodity-grade coffee, a pre-ground specialty-grade coffee, and a freshly ground specialty-grade coffee—for a more rounded review of the product.
I was happy to find that I got very consistent results with all three coffees. The STC Pro produced a rich and flavorful brew with each coffee, without any hint of over-extraction.
The pot is made from 1.5 mm copper, which seems to be a great level of thickness for high-heat conductivity. My coffee was evenly heated every time I used the pot, leading to consistent brews.
I also did not feel the need to agitate during brewing, as the dome-shaped bottom of the pot ensured that the coffee grounds were evenly saturated. The pot also has a narrow neck, which I found to be beneficial for observing foam production, an important sign that it’s time to remove the pot from heat.
Additional Brewing Accessories
In addition to the STC Pro pot, Specialty Turkish Coffee offers multifunctional coffee brewing stands, a funnel, and a stirring paddle of their own design, alongside some other accessories that make brewing with the STC Pro even easier.
My favorites were the micro butane burner and their very own Stand X. I found that using the micro burner allowed for greater control over the brewing process, as I could regulate the heat more easily. This is a much better option than a hot plate or the sand method, in my opinion, as both of those can lead to inconsistencies in heat.
The Stand X is a very sturdy base that can be used both indoors and outdoors. Its function goes beyond brewing with the STC Pro, as it can also be used as a kettle stand or a pourover stand.
The STC Pro is a great option for those who are looking for an easy-to-use, durable, and consistent ibrik/cezve pot. Specialty Turkish Coffee has thought of everything with their latest release, from the ergonomic and functional design to the high-quality materials used in manufacturing.
It’s great to see a company innovating in the ibrik/cezve space and apply specialty-coffee standards to a traditional brewing method. I would recommend the STC Pro to anyone looking for a great cup of ibrik/cezve coffee.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.