Where does the water of Turkish hot sand coffee come from?

Water was originally added. There is no hole in the bottom of the coffee pot. Similar to a mocha pot, the lower part is filled with water, the middle part is filled with coffee powder and the upper part is filled with coffee. The lower part is heated into steam, and the hot water is pressed by the pressure of steam through the coffee powder layer to reach the upper part of the coffee pot.

With the increase of the water temperature in the pot, the coffee powder layer on the surface of the Turkish pot will be more and more bulging and the liquid level will be higher and higher. When you think it will overflow if you bulge again, remove the heat source as soon as possible.

Coffee will shrink when it gets cold, and then put it on a heat source. Wait until the coffee bulges out, then take it down. Some people will choose to repeat this operation three times, so recommend it twice. Of course, everything depends on personal preference.

The heat source of Turkish coffee is not mainly gas, but a large basin of magical heating sand. Put the sand in a pot with a direct fire and heat it to boiling temperature. When the Turkish pot is wrapped in sand, the sand will transfer heat to the Turkish pot, which is better than the method of uniform heating.

Extended data:

Turkish coffee is an extraction method, which was listed in the UN Intangible Cultural Heritage List in 20 13. In the World Intangible Cultural Heritage List, UNESCO described Turkish coffee as a part of Turkish cultural heritage and an indispensable part of important ceremonies.

Kahvalti in Turkish is also a compound word of Kahve and altinda, which means after breakfast, so drinking coffee plays a very important role in Turkish culture.

Turkish coffee is inseparable from Turkish coffee pot, also called cezve or ibrik. Cezve/ibrik has a narrow body and a wide bottom to ensure that coffee grounds will settle at the bottom; There is a small sharp mouth, which is convenient for pouring coffee; The Turkish pot needs direct contact with the heat source, so the handle is very long.

Generally speaking, the material of Turkish pot is brass, which is also due to its good thermal conductivity. Usually, the pot body is engraved with traditional patterns. After derivation, there are also Turkish pots made of stainless steel, ceramics and other materials, but they have lost the traditional retro taste of Turkish pots.

In Turkey, the heat source for heating Turkish pots is not gas or direct fire, but hot sand. The advantage of hot sand is that it can keep the heat uniform. The barista controls the temperature by moving the pot in the hot sand, so that the water temperature rises slowly and mellow coffee is extracted.