Attention Turkish coffee lovers! We have a new way of preparing Turkish coffee for you, which is actually not new, as it is a traditional process. Cooking in hot sand. If you are a real Turkish coffee drinker, then you know that preparation is a kind of ritual, so it will not be amiss if this type of preparation takes a little more time than usual. From the city of Aqaba, Jordan, comes a video showing how Turkish coffee is brewed in the traditional way.
If you're one of those people you can't start the morning without cups of coffee, then you will get to your account once more. This time we took a closer look the traditional way of brewing Turkish coffee, which includes hot sand. But before that, let's brush up on the knowledge of how to prepare Turkish coffee. The key is yes jezva she did not make sure that too much foam does not accumulate on the walls, because this coffee gives a bitter aftertaste. It should also not be too small, as the coffee will quickly escape over the edge. The preparation of Turkish coffee, in addition to dzezva, also stands out for the fact that the water is boiled during cooking. That's why we should never take our eyes off the dish in between.
Turks say it must be coffee "black as the devil, hot as hell, pure as an angel, sweet as love", which means that we also add sugar to it (mix it with ground coffee beans and water).
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In the completely traditional way of cooking jezva, we do not expose the fire on the stove, because this it draws heat from the hot sand (it's easiest if it's in a wok). How quickly the coffee boils again depends on how deep it is buried. More in the video:
