Turkish coffee is not only a drink, it is a whole tradition. Making coffee on sand is truly an aesthetic experience, and you can even master it at home. It is absolutely easy to brew coffee on the stove, and you can also resort to using coffee makers and French presses.
But brewing coffee on sand at home will brighten up the day and allow you to touch the ancient art. It’s best to read about how to make coffee in the sand and at home in advance to equip yourself with the necessary skills.
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.
The history of the Turkish method
Coffee is considered the national Turkish drink. But his homeland is Ethiopia. It was from there that it was brought to Turkey in the 16th century. One version says that the goods ended up in Turkey thanks to two Syrians, Khutm and Shems, who visited this state in 1555. There is a second version, according to which Sultan Suleiman the Magnificent could not have happened here. The governor of Yeomen presented the Sultan with a divine drink, which made an indelible impression on the ruler. Soon the position of “chief coffee maker” appeared in the palace.
Over time, the drink began to be consumed everywhere. It ceased to be the privilege of the nobility. The first public coffee house was opened in Istanbul in 1564. There you could relax, have fun, conduct philosophical and political debates, while enjoying coffee. However, only men were allowed into the establishment. Women were allowed to use it at home or in the hammam.
There was an opinion that according to the laws of the Ottoman Empire, if a man could not provide a woman with money for 2 - 3 cups daily, then she could file for divorce.
Sultan Murad IV issued a decree banning the consumption of alcohol, caffeine and tobacco by all residents of the Ottoman Empire. This was to prevent discussions of power and expressions of dissatisfaction with politics during the tea party. Anyone who violated the ban was sent to the gallows. However, people gathered in illegal drinking establishments, so Murad IV’s successor had to lift the restrictions.
In Turkey, the cooking process is a real ritual. It was there that a new eastern method was invented, using a cezve. When preparing, use a small Turk and hot sand. Quite often, national spices are added to the drink to improve the taste.
How to cook properly
First you need to preheat the broiler. And while the grains of sand are warming up, you can start grinding the grains. They should be ground into the finest dust, this is an important point. Moreover, you need to calculate it so that it is enough for only one brew.
Next, the Turk should be placed in the sand and the vessel itself should be slightly warmed, the walls should become slightly warm. Now 60 ml of water is poured into the cezve designed for one serving. For larger volumes, the narrowest place under the neck will be the reference point. There should be some space left on top where the foam can rise.
For one serving, it is customary to add 1 heaped teaspoon of ground powder. Top with a few grains of salt and a teaspoon of sugar. Now you can mix everything carefully. The cezve needs to be placed on the sand again, and it should go into the sand by about half a centimeter. Next, the Turk moves around the roasting pan in a circular motion.
Soon a light brown foam will appear, which seems to cover the drink, retaining all the taste inside. After this, a thick layer of cooked grain will begin to accumulate on the surface. You should scoop it up with a spoon and put it in a cup, and then cook for another half a second. And as soon as the mixture boils, raise it above the sand, repeat the procedure several times. Now you can pour the drink into the cup.
Description and characteristics
Oriental coffee prepared on hot sand differs from the usual method of preparation in that when using this method, the taste of the drink and aroma are revealed to the maximum. This method is suitable for true connoisseurs.
History of origin
This cooking method was used in eastern countries, hence the name. This method originated in Ethiopia (the birthplace of coffee beans). The method has not changed at all over several centuries. The best manufacturers of coffee equipment produce special kits that, in addition to sand, include all the necessary equipment.
Pros:
- strong and rich compared to other methods;
- uniform heating;
- heating and boiling time is adjustable;
- originality of the process (you will definitely surprise your guests);
- 4-5 servings are prepared at once (large frying area).
Minuses:
- special equipment;
- a special type is purchased, otherwise the process may not give the desired result;
- some sets are expensive;
- The cooking process takes much longer compared to other methods.
We can conclude that this method is not suitable for everyday cooking, but it will pleasantly surprise your guests. The set can also be presented as a gift to true connoisseurs of this drink.
Properties of quartz sand
To prepare this type of coffee, it is a quartz product that is used; when using another type, the brewing process is greatly extended over time.
Let's consider the main properties of quartz sand:
- he is not afraid of temperature changes;
- long shelf life;
- high refractoriness;
- heats up quickly, heats evenly and cools down for a long time;
- is a mono mineral, does not emit substances harmful to humans when heated;
Cooking method
The cooking method has remained virtually unchanged for hundreds of years. For a quality drink you only need a few ingredients:
- Turk;
- coffee;
- sand;
- fryer;
- plate;
- sugar, salt, spices to taste.
You need to cook in Turk, so you need to approach your choice carefully. It’s good if it is made of copper; this metal is durable, safe and has antibacterial properties. If the neck is narrower than the base, then a foam plug will form and the aroma will not dissipate during cooking. The handle should be made of a material that has low thermal conductivity (wood), then the cooking process will be comfortable.
Aluminum Turks are not recommended for use; when heated, they can react with the liquid and the resulting drink will be of poor quality. Clay Turks are quite cheap, but very fragile. Ceramic appliances accumulate heat, and when you remove the drink from the stove, there is no guarantee that it will not continue to boil further. Cezves made of stainless steel are inconvenient because the liquid at the bottom cooks faster than at the top, so it can burn when it comes out. Beginners are advised to use copper Turks.
It is better to choose small coffee, then it will better retain its taste and aroma. You can buy it either already ground or in beans (if you have a coffee grinder).
Sand must be selected according to the type of roaster and depending on how and what kind of coffee you are going to prepare. It must be clean and safe, intended specifically for coffee.
Dutch ovens usually have a diameter of 16-18 cm and are suitable for all types of stoves except induction, but pay attention to this when purchasing. Good roasting pans (sandboxes) are quite expensive, so instead of them you can use a regular frying pan, preferably with a thick bottom. There are also electronic fryers; they do not need to be placed on the stove; you just need to plug them in, press a button, and the required temperature will be set automatically.
Various herbs and spices are added, you don’t have to add anything, it depends on the preferences of each person.
The degree of roasting also significantly affects the taste. Scandinavian is the lightest and has sour tones. Vienna roasting produces a more tart, rich flavor. French roasting produces a more bitter flavor and the beans have a distinct oily sheen. Italian roasting is the strongest, acidity fades into the background, and burnt tones are more pronounced.
How to cook
You may get tired of the traditional brewing method, or you want to surprise your guests with an unusual presentation, then you will like preparing the drink in Turkish.
Recipes may differ in various additives after preparation, but the process is the same for all. The list of tools is quite simple, so almost any connoisseur of this drink can prepare such a drink.
- Place the Dutch oven on the stove and heat the sand, stirring constantly. The Turk must be placed on a warm, heated surface.
- It is better to take finely ground coffee. If you grind it yourself, set the coffee grinder to the finest grind. It should rub between your fingers. It is necessary to pour it into a Turk, fill it with clean water and place it on the sand.
- Periodically you need to stir with a spatula for quick and even heating.
- There is no need to drive the Turk along the sand. It is recommended to place it in the center and sprinkle on the sides. The bottom of the Turk should not touch the bottom of the frying pan under any circumstances.
- When the foam begins to rise, you need to move the Turk away from the center (where the surface is cooler), after the foam settles, return the cezve to the center, this must be done 2 more times.
- The resulting foam (film) must be transferred to the prepared cup, very carefully.
- Next, pour the drink into prepared cups, so that the film rises to the top, and add spices to taste.
- Cool slightly (about 1.5-2 minutes) and you can eat. Dairy products are most often not used for this method. Drink the drink in small sips with cold water.
- It is not recommended to strain such a drink; there must be some sediment left in it.
Serving the finished drink
It is important not only to prepare the drink effectively, but also to serve it correctly. It is sold in special demitasse cups; they have thick walls and a small volume. For greater effect, they can also be heated before serving, then the temperature of the drink will stay longer. Serve with a glass of cold (room temperature), clean water. Some of it is drunk before coffee in order to better experience the taste and aroma, the rest is drunk during the process.
This drink is usually served with small sweets (Turkish delight, halva, baklava, mini cookies). The portion of the drink is small, so bulky desserts (cake, pie) would be inappropriate; they must be washed down with plenty of liquid.
It is not recommended to stir the finished drink, so as not to disturb the foam and not to raise the thick (sediment) to the surface.
If you do not finish the drink completely, but leave a small amount of liquid along with the grounds at the bottom, you can turn the cup over on a saucer and tell your fortune on the coffee grounds. This activity will brighten up a cozy evening with friends. Criterias of choice
Tips on what to look for when purchasing:
- Fraction. The smaller the fraction, the more convenient it is to use. Small grains of sand warm up faster, cool down slower and retain heat for a long time. However, for some it is more convenient to use a large faction; this is a matter of habit.
- Sand type. It is better to use a special quartz one designed for brewing coffee, however, if you don’t have it, you can replace it with a fine sea or river one. It will warm up more slowly, but the end result will not change.
- Where can I buy? You can purchase it through an online store or in regular stores that sell products for coffee shops or equipment for brewing coffee. It is not recommended to purchase from large manufacturers; they sell in large volumes, and if you buy for personal use, such a large quantity is not needed. Moreover, it is reusable. You can also take it from natural sources, but then the fraction will be quite large and less convenient to work with, especially for beginners.
- Which one is better to buy based on price? Inexpensive (budget) models differ from products of well-known brands in the presence of impurities in the composition and fraction. Of course, it is better to purchase a pure product for cooking. This is the case when it is better to overpay a little and get good results. You can see how much the same volume costs from different manufacturers and choose the appropriate one.
- Set or individual tools. The question often arises about how best to purchase equipment and ingredients. You can buy each piece of equipment separately, or you can purchase a ready-made set of tools. This will not change the functionality, but by purchasing a set, you save time and get all the equipment from one manufacturer. The result may be higher than purchasing everything separately.
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 choose the right sand
Everyone's selection criteria are different. Beginners can try ordinary sea sand, freed from shells and debris, well washed and calcined over a fire. However, experts advise purchasing quartz. It is most suitable for preparing a divine drink. Its main characteristics:
- increased refractoriness index;
- long shelf life;
- resistance to significant temperature changes;
- heating rate;
- does not emit harmful components into the atmosphere, as it is a natural mineral;
- cools evenly and for a long time;
- can be purchased at a specialized retail outlet or ordered online in an online store;
- inexpensive products;
- ease of use.
Which company is better to buy a product depends on personal preferences. New products appear on the market every year. There are a lot of popular models on sale, however, experts advise taking your choice seriously. One should not lose sight of such a nuance as a faction. It should not be too large or too small.
The average price of sand depends on the brand, fraction and impurities. For cooking, it is advisable to give preference to a pure composition. This will help you achieve unsurpassed results. How much does a good product cost? It's not cheap, but you don't mind paying extra for quality.
How to drink correctly
In order for the ritual to be observed, it is important to understand how to drink such a long-awaited drink correctly.
- 50 ml cups are best. The cups should be warm; they can be heated in the sand.
- When drinking the fiery liquid, you should drink some water, so serve a glass of cold water.
It is not customary to drink a rich drink in large mugs, just as it is not customary to drink two or three cups in a row, this has its own logic. The caffeine concentration is strong, so you can overload the cardiovascular and nervous system. Then in a cafe you can order yourself tea or a glass of water, or at home you can lie down or do leisurely things.
Rating of sand worth up to 300 rubles
Sand for brewing coffee 3 liters
Purified product. Does not stick to the Turk, keeps warm for a long time. With proper use it will last a long time. It is in high demand among domestic consumers.
Purchase price – 300 rubles
Sand for brewing coffee 3 liters
Advantages:
- value for money;
- versatility;
- functionality;
- price;
- package;
- optimal fraction.
Flaws:
- not identified.
Quartz coffee sand, 1 kg
The product, purified from small impurities, can be found in specialized retail outlets or ordered online in an online store. Purity at 98%. The appearance is attractive. The color is even, beige. The grains of sand are the same size. Flowability is excellent. Sold in a plastic container with a convenient lid.
Retailers offer products at a price of 239 rubles.
Quartz coffee sand, 1 kg
Advantages:
- ease of use;
- practical packaging;
- beige shade;
- keeps warm for a long time;
- cleanliness at a high level.
Flaws:
- not found.
Large quartz sand for brewing coffee, 1 kg
The products are supplied to stores in 0.65 liter packages. The packaging is convenient. Easy to store and use. It will last for a long time if used correctly and carefully. The faction is large.
The purchase price is 219 rubles.
Large quartz sand for brewing coffee, 1 kg
Advantages:
- pure product;
- appearance;
- excellent heating;
- package;
- life time;
- safety;
- positive reviews.
Flaws:
- not installed.
Sand for brewing coffee, quartz, beige 1 kg
Products at an affordable price are in high demand among domestic consumers. The container is convenient. Enough for a long time of active use. The sand is quartz, fine, clean. The appearance is attractive. The shade is beige. Can be used by both professional baristas and beginners in this business.
The average cost is 219 rubles.
Sand for brewing coffee, quartz, beige 1 kg
Advantages:
- practicality of packaging;
- fraction;
- pure composition;
- life time;
- functionality.
Flaws:
- none.
Sand for brewing coffee 3 liters
It is better to purchase an inexpensive product for home use. Even if the foam runs away and some sand has to be taken away, it can be supplemented with new sand. The quantity will last a long time. The color of the product is pleasant, beige. France is optimal. It does not stick to the Turk or the frying pan. Allows you to easily and simply immerse and remove the cezve.
The average cost is 159 rubles.
Sand for brewing coffee 3 liters
Advantages:
- pure composition;
- ease of use;
- life time;
- practicality;
- value for money;
- positive reviews.
Flaws:
- none.
What not to do when serving a drink
It is important to note that sugar is added during cooking, but not after. You should also not serve any food. The aftertaste should not be blurry, so you can drink coffee as a digestif or as a stand-alone drink. Although no one forbids serving chocolate, Turkish delight, dates.
Turkish coffee should not be flavored with milk or lemon. You can always find other recipes where appropriate. Of course, everyone decides how to drink such a drink individually, but if you don’t adhere to traditions, you won’t get the desired effect.
Note: if you brew coffee in a Turk on the stove, you should make sure that the drink does not boil over, otherwise the process is identical.
Features of making coffee on sand
The drink was brewed this way in ancient times, by immersing the cezve in the hot desert sand. This method is still practiced today, with the only exception that no one, of course, goes to the desert to drink a cup of coffee prepared using this method. Today, special equipment is produced for this purpose. A drink prepared on sand turns out to be incredibly tasty and aromatic, thanks to the uniform heating of the Turk from all sides, and not just from the bottom.
Cooking methods
- If you are wondering how to brew coffee with spices, then you should practice this topic separately. When preparing such a drink, you should not overdo it with spices. Grind them into dust, of course, separately from the grains, and add just a little along with sugar and salt. Among the common ways coffee is prepared with spices is by adding pepper or ginger.
- Another way to brew Turkish coffee is to add yolk. The step-by-step procedure is described above, but before pouring the grounds into a cup, the person preparing the drink must beat half the yolk, pour it into the cup and pour over the brewed drink.
- It would be interesting to know how to properly brew Turkish coffee with cognac. The taste is piquant, and the aftertaste mixes the aromas of cognac and coffee. You should take 15 ml of cognac per cup, and also grate half a teaspoon of orange zest.
Coffee grounds will predict the future
The magic of brewing coffee with sand doesn't end when the cup is empty. Now you can tell your fortune. While drinking a cup of drink, it is worth thinking about the question to which you want to get an answer.
When only the thick remains at the bottom, you should wait until it thickens a little. Now you need to concentrate and cover the cup with a saucer, then with a sharp movement turn the structure over. Next, the imagination should suggest what the coffee grounds spreading over the saucer show.
You can guess at the grounds only if the drink is drunk without additives, and it is better not to even add sugar.
The meaning of ritual coffee drinking
Since the times of the Ottoman Empire, the tradition of drinking Turkish coffee has been preserved. Today they drink it in coffee shops, at home after lavish feasts and in moments of reflection. The cooking recipe involves a leisurely cooking process and further savoring.
If you ask yourself how to brew Turkish coffee without deviating from tradition at all, then it is customary to trust the weaker sex. Usually this is done by the youngest Turkish woman in the family. But regardless of whether the drink is brewed in a silver Turk or served in the most exquisite porcelain, it is necessary to understand that the traditions of the East, first of all, do not tolerate fuss. The true goal is inner peace, communication with family and friends, or simply enjoying silence and taste.
Watch a video of how coffee is prepared in Turkey.
Inventory selection
Now let's talk more about inventory. If we start with the Turks, then there are several wishes for her:
- The metal is better to choose copper. It is healthier, more durable, and has antibacterial properties. The thicker the walls, the more expensive the cezve will cost.
- The neck should be narrower than the base to form a foam plug, which prevents the coffee aroma from escaping. The narrower the neck, the better the container. It is not for nothing that in ancient times tall and very wide jugs with a very narrow watering can were used for cooking.
- The handle should be made of wood to avoid burns.
What to choose: a purchased device or make sand tiles yourself. It’s quicker to buy, and making your own sandbox according to your own design is more fun and enjoyable.
Video: How coffee is prepared on sand in Turkey
at least 5 cm, is best suited for a coffee sandbox The diameter depends on how many servings you plan to cook at the same time. It is better to select the cezve after the sand container is ready. Its handle should be directed upward so as not to catch the walls of the saucepan.
If the cezve is small, designed for 1 serving , an ordinary frying pan into which you can pour sand will do. It will fit as much as is needed to deepen the Turk halfway.
The greatest attention should be paid to the sand for the coffee Turk. It must be quartz, otherwise the cooking process will take a long time.
Properties of quartz sand:
- It is not afraid of temperature changes, so it lasts a long time.
- High levels of refractoriness - if you accidentally leave the sandbox on the stove, nothing will happen to it.
- Does not enter into a chemical reaction with materials - cast iron, iron.
- Fine-grained and dusty quartz sand fits tightly to the dishes without forming air gaps, so it heats up quickly and gives off heat for a long time.
- It does not emit harmful substances when heated, as it is a monomineral. White quartz 99% pure mineral. According to GOST, the content of quartz oxide is allowed at 95%.
Where to get sand for a home coffee sandbox:
- In companies involved in mineral extraction.
- From companies that sell equipment for coffee shops (more expensive).
- At the glass factory, high-quality purified raw materials are used.
If there are deposits of this mineral nearby, you can dig it yourself. The problem will arise if the factions are too large.
It is recommended to have a permanent container for sand so as not to have to pour it into a bag or bag every time. In addition, you must first wait until it cools down.
