The principle of brewing coffee with Turkish sand

The principle of sand brewing coffee: deep roasting coffee beans and grinding them into very fine powder. It needs very fine grinding, and the intuitive standard is finer than flour.

Mix cloves, cardamom and cinnamon. Then put 100 ml cold water into a Turkish coffee pot. Then add about 10g of coffee powder. 100 ml of water and 10 g of powder are the golden ratio of a cup of coffee.

Extended data:

Turkish coffee is not common, but the tastes are mainly divided into three types: Skaito, Metrio and Gligi, and sugar is added when making coffee.

When Turks drink coffee, the residue will not be filtered out. Because coffee is ground very finely, most of the coffee powder will be deposited on the bottom of the cup when tasting, but you can still drink some very fine coffee powder when drinking, which is also the biggest feature of Turkish coffee. Divination after drinking coffee is also the biggest attraction of Turkish coffee culture.