New Brazil Turkish Ground 200g

The ultra-fine Djezve grind is not a preference — it is a commitment to a specific way of making coffee that has no substitutes. Nova Brasilia Djezve (Нова Бразилия Джезве) is ground expressly for preparation in a cezve: simmered slowly in water, poured with the grounds, and drunk dense and strong from a small cup. This is the coffee that Bulgaria shared with the Ottoman world and kept for itself. It requires a different pot, a different technique, and a different mindset about what a cup of coffee is. If you have a cezve, this is the coffee for it.

The Cezve — A Separate Coffee Tradition

The cezve — джезве in Bulgarian, also spelled jezve or jazzve — is a small, long-handled pot, traditionally made of copper or brass, used to prepare coffee by simmering ground coffee directly in water over low heat. There is no filter, no pump, no pressurized extraction. The coffee and water are heated together until the coffee swells and rises in a dense foam toward the rim of the pot — at which point it is removed from the heat, allowed to settle, and brought back two or three times for full extraction. The grounds remain suspended, then settle in the cup. You drink down to the grounds but not through them.

This method produces a coffee that is fundamentally different from espresso or drip: denser, more intensely extracted, with a thick body and a strong, sometimes bitter finish that defines the flavor of Bulgarian and Balkan mornings for generations. It is slower and more deliberate than pressing a button on a machine. It requires attention — you cannot leave it unattended as it rises — and in return it rewards with a cup that no machine replicates exactly. In Bulgaria, the technique is passed down rather than learned from a manual.

Why the Grind Matters — Ultra-Fine Only

The Djezve grind is significantly finer than standard espresso grind — ground almost to powder, with a texture closer to talcum than to granulated sugar. This extreme fineness is required because the coffee must disperse uniformly through the water without filtration. If the grind is too coarse, the coffee will not extract properly in the brief simmering time and will produce a weak, gritty result. If standard espresso grind is used in a cezve, the extraction will be inconsistent and the grounds will not settle cleanly.

Conversely, the Djezve ultra-fine grind cannot be used in an espresso machine (it will compact too densely, block water flow, and potentially damage the pump), in a moka pot (same clogging issue), or in a drip machine (it will pass through paper filters and produce muddy, over-extracted coffee). The Nova Brasilia Classic (Co11) and the Nova Brasilia Djezve (Co12) are purpose-built for entirely different methods. Neither substitutes for the other.

How to Make It

Measure: Use a small demitasse or the cezve itself to measure cold water — one cup per serving plus a little extra for evaporation. For one serving, approximately 60–80ml of cold water. Add 1–2 heaped teaspoons of Djezve coffee per serving, depending on strength preference. Sugar may be added at this stage — before heating — rather than after, which is the traditional approach: slado (sweet), polu-slado (semi-sweet), or bez zaxar (without sugar).

Heat: Place over the lowest possible heat. The coffee must heat slowly — this is not a method that benefits from speed. Stir gently once at the beginning to combine coffee and water. Then watch without stirring as the coffee begins to swell and a dense, dark foam rises toward the rim. This takes two to four minutes over low heat.

Rise and pour: As the foam rises close to the rim — before it spills — remove from heat. For a traditional result, return to heat a second time and allow to rise once more, then remove. This double-rise deepens the extraction. Pour gently and slowly into small cups, distributing the foam equally. Allow the grounds to settle for thirty seconds before drinking.

Serve: Traditionally alongside a small glass of cold water. The water is sipped between mouthfuls of coffee to cleanse the palate and balance the intensity. Drink down to within the last centimeter, where the grounds have settled. Do not stir or drain those last drops.

What Makes It Special

Nova Brasilia is Bulgaria’s most recognized coffee brand since 1991. The Djezve variant is calibrated specifically for the unfiltered simmering method — the grind fineness, the roast level, and the blend composition are all adjusted for direct-heat extraction rather than for pressurized or drip systems. It is vacuum-packed at the time of roasting to preserve its aromatic compounds intact. For anyone with a cezve in the kitchen and a connection to Bulgarian or Balkan coffee traditions, this is the direct and authentic choice.

Quick Facts

✓  Brand: Nova Brasilia (Нова Бразилия) — Bulgaria’s most famous coffee brand since 1991
✓  Variant: Djezve (Джезве) — Turkish / cezve grind, brown pack
✓  Grind: Ultra-fine — for cezve/Turkish coffee preparation ONLY
✓  Not suitable for: Espresso machines, moka pots, drip makers
✓  Brewing method: Cezve (джезве) — direct simmering in water, unfiltered
✓  Packaging: Vacuum-sealed, 200g
✓  Taste: Dense, strong, intensely extracted, full-bodied
✓  Also available: Nova Brasilia Classic fine grind (SKU: Co11) for espresso machines and moka pots
✓  Origin: Bulgaria (imported)
✓  Distributor: Jacobs Douwe Egberts BG Ltd
✓  UPC: 3800005182254
✓  SKU: Co12

Bulgarian Cezve Tip

In Bulgaria, making coffee in a cezve is a social act as much as a practical one. When someone arrives unexpectedly — a neighbour, a relative, a friend passing by — the first thing that happens is the cezve goes on the stove. There is no faster way to signal welcome than the smell of coffee beginning to heat. The host and guest stand in the kitchen or sit at the table while the coffee makes its slow two-minute journey from cold water to foam; the conversation starts before the cup is poured. Serve with a glass of cold water on the side, a small sweet on the saucer — a piece of baklava, a lokum, or a plain biscuit — and do not rush either the coffee or the conversation. The cezve does not accommodate impatience, and neither does a proper visit.

Also available: Nova Brasilia Classic Ground Coffee (for espresso machines & moka pots) — SKU: Co11.

Frequently Asked Questions

What is the difference between this and Nova Brasilia Classic (Co11)?
The grind. Nova Brasilia Classic (Co11) is a fine grind suitable for espresso machines, moka pots, and drip makers. Nova Brasilia Djezve (Co12) is an ultra-fine grind — ground almost to powder — suitable only for cezve preparation. Using the Djezve grind in an espresso machine will clog the portafilter and potentially damage the pump. Using the Classic grind in a cezve will produce an under-extracted, gritty result. These are two different coffee preparation systems; choose the grind that matches the equipment you have.

Can I use this in an espresso machine?
No. The Djezve ultra-fine grind will compact too densely in an espresso machine portafilter, blocking water flow and potentially damaging the pump. For espresso machines and moka pots, use Nova Brasilia Classic (SKU: Co11). The Djezve grind is exclusively for cezve preparation.

Do I need a special cezve pot to make this coffee?
Yes — a cezve (also called džezve, jezve, or ibrik) is required. It is a small long-handled pot, traditionally in copper or brass, available in various sizes (single-serving to four-serving). A standard saucepan will not work well because it cannot pour cleanly or heat the small volumes evenly. Cezves are widely available online and in Middle Eastern, Turkish, and European specialty stores. Many Bulgarian households already own one; if you are new to this method, a two-cup copper cezve is a good starting point.

Why is Turkish coffee so common in Bulgaria?
Bulgaria was part of the Ottoman Empire for approximately five centuries, from 1396 to 1878. During that period, coffee culture — including the cezve brewing method and the coffeehouse tradition — became deeply integrated into Bulgarian daily life. After independence, Bulgarians kept the coffee and the method, incorporating it into a distinctly Bulgarian practice. Today, coffee made in a cezve is not considered foreign in Bulgaria — it is simply one of the two ways Bulgarian people make coffee at home, alongside the moka pot and espresso machine.

Where can I buy Nova Brasilia Djezve coffee in the USA?
Malincho.com carries Nova Brasilia Djezve Turkish Ground Coffee 200g (SKU: Co12), imported from Bulgaria. The Nova Brasilia Classic grind is also available (SKU: Co11). Order online for delivery to your home or business anywhere in the USA. Call 1-866-203-3525 for any questions.