Turkish sand coffee is a traditional brewing method that dates back centuries. What sets it apart is the unique process of brewing the coffee in hot sand, resulting in a distinctive flavor and a mesmerizing brewing experience. To appreciate this brewing method fully, it’s worth taking a brief detour into the fascinating history of Turkish coffee.
But you’re here for the magic of sand-brewed coffee. You’ve seen the viral clips, and it’s captivating. So, how does it actually work?
How does Turkish sand coffee work?
It starts with a special pot called a cezve, typically made of copper or brass and has a long handle. The cezve is filled with finely ground coffee beans and water. Sugar is optional, and you can add it to your taste.
The cezve is placed in a bed of hot sand, usually heated over an open flame or stove. The sand acts as a natural and consistent heat source, allowing for even and controlled brewing.
As the cezve sits in the sand, the heat gradually rises, causing the coffee mixture to heat up and eventually come to a boil.
The best part about sand is that it acts as a conductor that ensures the coffee heats up slowly and evenly, preventing any burnt or bitter taste.
How hot is the sand for Turkish coffee?
It is super hot. A temperature can range from 165-200 degrees Celsius (329-392 degrees Fahrenheit). The coffee grounds are heated gradually at this temperature, which triggers the flavor-release process.
Do they traditionally prepare it in the sand?
Using hot sand as the heat source is one way of making Turkish coffee traditionally. The coffee prepared in this way even has its own name – Turkish sand coffee. One more popular method is the use of charcoal.
What are the benefits of preparing coffee on sand?
Here are five key advantages of using sand as a heat source:
Consistent and even heat distribution: This ensures that the coffee heats up gradually and uniformly, allowing for the optimal extraction of flavors.
Extended heat retention: Sand retains heat exceptionally well, maintaining a stable temperature for an extended period. This is perfect for multiple rounds of brewing.
Controlled brewing process: Coffee makers can remove the cezve from the sand or push it further if they want to get more heat.
Unique aroma and flavor profile: Many coffee enthusiasts, including me, claim that the best way to make Turkish coffee is to bring it to a boil slowly. This will result in a much more specific and intense aroma.
Visual and sensory experience: No matter how big a coffee lover you are, this is going to be the best part. Looking at the hot sand and how it moves when you are moving the coffee pot is, for me, like a therapeutic experience. In the end, if it isn’t enjoyable, these kinds of videos will never go viral.
Should you start making your coffee on sand?
While the idea of making Turkish sand coffee may sound exciting, I wouldn’t recommend doing it at home.
Accessibility and convenience: Finding and maintaining a suitable setup for brewing coffee on sand is challenging. You’ll need a specific tray, access to clean sand, and a safe and suitable heat source.
Cost and space: Setting up a sand coffee station can be costly, especially if you need to purchase specialized equipment like a sand tray. Additionally, it requires a dedicated space in your kitchen or home.
Complexity and learning curve: To master the art of controlling the heat, timing the brewing process, and achieving the desired flavor can take time and practice. It is definitely not the ideal choice for those who prefer a quick coffee-making method.
For those who still want to enjoy a good cup of Turkish coffee at home, here are easier solutions.
Invest in a cezve: Purchase a traditional cezve, which is a small pot specifically designed for brewing Turkish coffee.
Grind fresh coffee: Use freshly roasted and finely ground coffee beans. But remember that Turkish coffee requires a very fine grind, almost like a powder, for which you will need special grinders.
Measure the ingredients first: Use the appropriate ratio of coffee to water. Use a ratio of one heaping teaspoon of coffee per cup (about 3 ounces) of water.
Slow and steady heating: Use a stovetop or electric burner to heat the cezve slowly and gently. Stir the coffee mixture continuously until it reaches a near-boiling point, being careful not to let it boil over.
If you truly want to experience Turkish sand coffee in its most authentic way, I would highly recommend you to visit the beautiful country of Turkey.
Turkish coffee holds significant cultural and social importance. It is even listed in the UNESCO Representative List of Intangible Cultural Heritage.
There you can find traditional coffeehouses and cafes that make Turkish sand coffee. Most importantly, your cup of coffee will prepare skilled baristas.
In conclusion
The brewing process of Turkish sand coffee is fascinating. Should you try it if you get a chance? Absolutely.
Should you purchase all the equipment and make this type of coffee at home? I wouldn’t recommend that, but it is your decision.
My journey through renowned bars and coffee shops over five years, as a barista, coffee aficionado, and former bartender, has honed my pursuit for the perfect cup. My passion for coffee isn’t just about the brew—it’s about sharing the knowledge and insights I’ve gleaned along the way.
