Sand coffee or Turkish coffee is a drink listed as a UNESCO Intangible Cultural Heritage, but despite its big name, you can make it quite easily at home. Making coffee on sand is a whole ritual, a bit of a sacred act, and yet everything is so simple that anyone can do it (in a sense, more convenient than on a stove). We'll tell you what's so special about this drink and how to make sand coffee at home.
What does "coffee on the sand" mean?
To prepare the drink, traditional Turkish utensils are used - Turka, also known as cezve or ibrik - with a wide base and a narrow neck, ideally copper or similar alloys. Only instead of a stove, it is heated in a container with hot sand. It is either immersed almost up to the neck, or only shallowly heated at the bottom.
There is special equipment for making coffee on sand, but it is more often used in the professional sphere, although you can also take it for home if you like this particular drink. To just try, you can make do with improvised objects, and it will turn out no worse. Or you can give this set to a coffee lover you know.
There is a special quartz sand for coffee, which can be purchased in special coffee and tea stores, in departments for creativity, for aquariums, decor, and also on classifieds websites. Industrial enterprises sell large volumes, and you only need a little, especially since it is reusable.
Necessary ingredients and utensils
Before you start making Turkish coffee on sand, you need to choose the right tools. A classic coffee recipe assumes that you will need:
- Turk or cezve. The volume of the cezve matters.
- It is better to use the Arabica variety.
- Cold water.
- Sugar, salt, spices. It’s worth talking separately about how to make Turkish coffee using various ingredients. After all, every recipe has its own subtleties.
- Frying pan with fine sand.
If you want to delve deeper into the process, then you should purchase a brass or copper hand mill. When using a machine, grain loses most of its flavor due to overheating of the raw materials.
Benefits of brewing coffee on sand
There are several reasons to try this cooking method once you are interested in it. Maybe you tried coffee in Turkey, or you just like to try new things, in any case, our arguments will further convince you.
Proper heating for better extraction
The main advantage of this cooking method is the uniform heating of the cezve. When you cook on a regular stove, the Turk essentially heats up from the bottom. The walls remain cold longer, and extraction proceeds unevenly. By immersing the cezve up to its neck in hot sand, you warm it up over the entire surface at once. It turns out faster and better quality.
Guaranteed success with the right grind
The second plus is that this way you can achieve that very authentic taste of oriental coffee on sand. For classic Turkish cooking, it is usually recommended to use a coarse grind (but most people take the standard medium grind, as in almost all packs of ground in the store). For “sand” cooking, the finest grinding is used, “to dust”, as is customary in the east. These are just two different drinks, each of which is good in its own way, but we prepare an authentic drink in an ancient way (dating back to the 13th-14th centuries).
Easy to control heating level
The third important factor is the simplicity and convenience of temperature control. It heats up quickly - raise it a little, and immediately, to quickly reach the rise of foam, immerse it “up to your shoulders”. By controlling how deep the Turk is immersed in the sand, you control the temperature, and you do not need to reduce or increase the temperature of the coolant.
The drink prepared in a sand bath turns out to be thick, concentrated, often stronger and more bitter, just as they like in the East.
Coffee drink recipes
Coffee beans of varying degrees of roasting are mixed with milk, alcohol, cold water, honey, and spices. The result is new types of drinks.
Espresso
The strong drink was invented in Italy at the beginning of the 20th century. For classic espresso you will need 2 ingredients:
- 7 g medium ground coffee;
- 30 ml cold water.
Espresso is a method of preparing coffee by passing hot water through a filter.
The drink is prepared in a coffee machine or manually using a Turk. In the latter case, the raw material must be filled with water and placed on medium heat.
Romano
This is espresso with the addition of lemon juice. For 30 ml of drink - 5 ml of fresh lemon juice. You can use the zest for decoration.
Ristretto
The drink is considered a subtype of espresso, but differs from the latter in its smaller volume and amount of caffeine. It contains the following ingredients:
- 7 g freshly ground coffee;
- 15 ml water.
Ristretto is one of the ways to prepare black coffee.
Ristretto is prepared only in a coffee machine. Coffee is poured into the holder horn and pressed with tempera. Then turn on the water flow for 20 seconds. A dense foam of uniform brown color forms on the surface.
Mocha
Classic mocha consists of the following components:
- 1 tsp coffee beans;
- 50 mg dark chocolate;
- 50 ml milk (3.2% fat).
You need to brew espresso. Melt the chocolate on the stove and pour it into a tall glass. Then add warmed milk and coffee. Top with whipped cream.
Latte
The peculiarity of the drink is the foam up to 1 cm thick. According to the classic recipe, frothed milk (180 ml) is poured into coffee (50 - 60 ml). For lattes, medium or finely ground beans are used.
Latte is a coffee drink originating from Italy.
Macchiato
The picture shows the distinctive feature of a macchiato - fluffy foam. To prepare the drink, whisk 15 ml of chilled milk. It is then poured in a thin stream into a shot of espresso. You can add sugar, caramel syrup, cinnamon.
Cappuccino
The Italian drink is a mixture of a double portion of black coffee (60 ml) with the same amount of milk. First, beat it with a cappuccino maker until it doubles in size and carefully add it to the invigorating drink, holding the foam.
Cappuccino is a mixture of espresso and foamed milk.
Viennese coffee
The traditional recipe includes the following ingredients:
- 30 g ground coffee;
- 225 ml water;
- 115 ml milk.
Prepare espresso in a Turk and leave to cool for 10 minutes. The milk is heated to 70 °C, whipped with a mixer until thick foam is obtained. Mix with coffee. Foam is added on top.
Irish
Alcohol is an essential part of this drink. It includes the following components:
- 80 ml black coffee;
- 30 ml whipped cream (20-30% fat);
- 40 ml Irish whiskey (Baileys liqueur);
- 1 tsp Sahara.
Irish is a cocktail consisting of hot coffee, whiskey and sugar.
The drink is poured into a tall glass with a handle. Sugar and warm alcohol are added to the liquid. Gently add whipped cream in a thin stream.
Americano
When preparing it, a portion of espresso (30 ml) is diluted with hot water (from 90 to 400 ml) in a large glass. This drink is weak due to the low concentration of caffeine. Fine or medium grind grains are suitable for Americano.
Frappe
The frappe requires the following ingredients:
- 1-2 tsp each instant coffee and sugar;
- 100 ml cold water;
- ice cubes.
Frappe - coffee with foam, whipped with ice.
Mix coffee with sugar in a container, pour 2 tbsp. water. Shake everything with a shaker. Place ice at the bottom of the glass and pour the finished coffee foam on top. Then add the rest of the water.
Glyase
To prepare the drink you will need 150 ml of coffee and 50 g of ice cream, which is placed on top. The use of rum, cognac or other alcohol is allowed. You can add vanilla, cinnamon, grated chocolate.
Honey raf
The drink recipe includes the following components:
- 50 ml black coffee;
- 100 ml cream (15% fat);
- 1 tsp light honey.
Honey raf is a whipped mixture of coffee and cream.
Dissolve the remaining elements in the brewed coffee. Whisk the resulting mixture and pour into a glass goblet. Sprinkle cinnamon on top.
Torre
An Italian cocktail is prepared with 30 ml of milk and 150 ml of coffee. The first component is whipped until a dense foam is obtained. Sugar is added to the finished coffee and poured into a tall glass. Place milk foam on top and sprinkle with cinnamon.
What you need to make coffee in a Turk on sand
The recipe is, in general, standard. You can modify it slightly by adding ingredients, but the principle is the same. And for this house you will need only 5 components:
- Coffee. In Turkey they make it from 100% Arabica, because the drink will already be very strong; Robusta is not needed there. Moreover, Arabica beans are tastier and more aromatic. And it should be of the finest grind. You can grind it yourself, buy a ready-made bag in a specialty store, buy coffee by weight and ask for it to be ground as finely as possible.
- Pan. Better is an old one, without Teflon coating, and with high sides, or a large bucket. Ideally, it would be possible to bury the cezve up to the neck. In Turkey, small, portioned dishes are used; it will be more difficult to do this with a large one. In general, there are special frying pans, and perhaps in the future you will want to buy one, but a frying pan is also suitable for starters to try and understand the principle.
- Sand. We have already told you where to buy sand for making coffee, but for the first time you can get by with fine regular sand. Sift it from debris and shells, rinse and heat it so that it is definitely clean.
- Salt. Regular salt, preferably fine, but standard salt will also work, which you mix with sand to speed up heating. For a medium frying pan - three heaped spoons, and so - be guided approximately, there are no clear canons. You can do without salt.
- And, of course, you will need water, and optionally sugar and spices.
Milk is not traditionally added to this drink. In Turkey, they may refuse to serve you milk at all if you order oriental coffee, so as not to spoil the taste of the drink.
From the history of the oriental drink
Initially, in the Ottoman Empire, the strictest interpretation of the Koran forbade the brewing and consumption of strong coffee, since it was considered a drug. Later, the Sultan had to lift the ban due to the enormous popularity of this drink.
Coffee was banned in the Ottoman Empire
Sophisticated coffee lovers, one and all, talk about the magical properties of coffee prepared on sand. Allegedly, hot sand, unlike a gas flame, evenly heats the Turk, ensuring a harmonious exchange of coffee oils with water.
Indeed, the flame burns the bottom of the cezve, and then the heat rises slowly upward. By immersing the Turk in heated sand, you allow the heat to evenly embrace the vessel, resulting in strong coffee with a rich aroma.
It is served in traditional coffee cups with a lot of foam on top. The presence of coffee foam will not only add a certain charm to the drink, but will also tell you how well you have mastered the art of preparation.
How to brew coffee on sand at home
Prepare all the above ingredients in advance, mix clean sand with salt.
- Pour sand into a frying pan and place over high heat. Stir it every 20 seconds to ensure it heats evenly. It is not necessary to time it, just mix often enough and efficiently.
- Grind your coffee if you have beans. You definitely need the finest grind, adjust the grinding settings, usually they are at a medium level, even if the particles seem quite small to you. They should rub like dust between your fingers.
- Pour very cold water into the Turk. You can throw in a piece of ice. Pour coffee at the rate of a well-heaped teaspoon per serving, serving is about 100 ml. If you need sugar and spices, add them at this stage. Stir the contents with a spoon until foam appears.
- Immerse the Turk in the sand, rocking it. At first, you can help yourself with a spoon or spatula. Important: the bottom should never touch the metal of the frying pan; there should be enough sand there. It is advisable to fall asleep "up to your shoulders."
- As soon as the foam begins to rise, take the cezve higher; in the future, immerse it not so deeply. The principle is to bring to a boil 3-4 times and the foam rises, but do not boil and do not allow the foam to escape. If he runs away, carefully collect the sand.
- Pour all the prepared coffee into a cup. The whole point is in this thick, dense foam, which is why it is usually prepared in portioned containers so that everything can be poured out at once: the brown-amber foam, the aromatic viscous liquid, and even the sediment, the thick stuff. This is a must.
- Let the drink sit for about a minute to allow the grounds to settle and taste.
The drink prepared in the Turkish way is not filtered. There must be some sediment left.
Spices for coffee on sand
So, we add sugar immediately to the turk, we do not add milk at all, neither immediately nor in the finished drink. What about the spices? Here is a list of those that go perfectly with this drink and are used by oriental coffee makers (the word “barista” is not very applicable to them):
- Cardamom is a classic, an ideal choice, gives a light lemon-mint shade;
- Cinnamon – just add it really generously;
- Nutmeg – spicy aroma and bright taste;
- Star anise is a very “oriental” spice, so it will come in handy;
- Cloves – will add a slight subtle spiciness and is always appropriate;
- Black pepper - unexpected, but very oriental;
- Allspice or a mixture of peppers, or red - just a little to set off the flavor.
All spices must be crushed. If you grind each batch of coffee before brewing, you can grind it all together. Or pound in a mortar. Or take ready-made ground ones.
Useful tips
If you are preparing Turkish coffee for two, you should make enough for two people, and add water according to the same calculation. The point is to heat the ingredients evenly, and if the cezve is large, the drink will boil and a bitter taste will appear. It is worth choosing a vessel with a volume of no more than 100 ml.
It is worth buying whole grains, since the aroma evaporates from the ground grain. But if you buy ground, then fine grinding is suitable for cooking. The packaging should say “for Turkish coffee.”
The drink can be brewed without using a fryer, but if the authenticity of the process is maintained, then you should think about purchasing a special device. You can make it yourself, just take a cast iron frying pan and fill it with fine grains of sand. Washing sand grains will be required if the sand is of unknown origin.
How to Serve Coffee Made with Sand
For serving, demitasse cups are used: small in volume, with very thick walls. Ideally, they should also be reheated before serving. This will keep the heat longer and allow the drink to open better. It's nice when the foam is almost at the edge, so choose your cups and portions accordingly.
According to Eastern tradition, this drink is always served with a glass of clean, still, cold water. It is drunk (all or partly) before drinking coffee to refresh the taste buds, and possibly wash away saliva (no need to rinse your mouth). This way you can better feel the taste of the drink.
Oriental sweets or small desserts are served with coffee on the sand; the portion of the drink itself is small, so a piece of cake is not the best option if you need to wash it down. Pieces of oriental sweets would be good:
- Baklava;
- Turkish Delight;
- Mini cookies;
- Writing;
- Halva.
Do not stir the finished drink so as not to destroy the foam with a spoon and not raise the grounds.
An interesting bonus from coffee on the sand
Don't finish the last sip; leave about a tablespoon of liquid along with the grounds. Shake the sediment and turn the cup over on a saucer, try to tell fortunes on the coffee grounds. Other types of coffee are not suitable for this, the grind is coarse, and fine dust creates the most interesting patterns. You shouldn’t take this seriously, but you can entertain yourself by ordering coffee on the sand in a cafe, or treating it to someone special at home!
