How to Make Turkish Sand Coffee
First of all, good coffee is as good as the base material can get. So if you use crappy coffee, that's how your beverage will taste like, no matter your skills as a brewer. Get your hands on some Arabic coffee for this particular recipe to get the original flavor. The most aromatic coffee in the world comes from Columbia, then Brazil. The Arabic coffee is a strong brew, less aromatic but more potent.
You will need 10-15 grams of coffee, how much sugar you want for two cups and water. Also, two kgs of soft sand. Do not worry, you can use that sand for the rest of your lifetime.
Get yourself a metal tray that's at least 5 inches deep and ten inches wide. Next fill it with soft fine sand. To ensure the sand is dry and clean you could put it in the stove for a while. Also, get a copper kettle. Borrow one or buy one if you have to, it's not expensive and you will want your own after you try this.
Put the tray filled with sand on medium fire, on the stove. It would be nice to have a source of fire that he evenly, not only the center of the sand, but a simple stove will do. Put the copper kettle filled with water in the sand. Bury it a little, but not deeper than 2-3 inches, so it will not hit bottom. Then start moving it around in small circles, making sure the bottom of the kettle is buried in the sand. The reason we're doing this is that we'll get the most gentle, even dispensed heat possible, making the smoothest tasting coffee. The hot sand envelopes all sides of the kettle and the water will reach its boiling point without the usual fast de-oxygenation.
When it has reached the boiling point, add the coffee while stirring (the kettle in the sand, not the coffee in the kettle). You should add at least two teaspoons of coffee (10-15 grams) and sugar for two cups of coffee. The Turkish say good coffee has to be black as Hell and sweet as love. This kind of coffee needs to be thick and strong enough for the teaspoon to stand in it. As the coffee brews you will notice a thick layer of cream developing on the surface. Keep stirring gently, do not rush it. When the critical point has been reached the cream will rush to the surface. If you hold it for too long it will spill. Lift the kettle up and let the coffee cool down for a few seconds. Then lower it in the sand again. In a few seconds the cream will start rising again. Do not repeat this more than three times or you will overburn it.
Next take a teaspoon and pick some of the surface cream and put it on the bottom of the coffee cups. Next Let a few drops of ice cold water pour in the kettle and wait for one minute to clear. This will help the residual deposit on the bottom faster. Pour the coffee over the cream in the cups. Drink while hot. You can not get any better than this.