How to Make Turkish Sand Coffee

First of all , good coffee is just as good as the base material can have. So if you use crappy coffee, that's how your drink will taste like , regardless of your skill as a brewer . Get your hands on some Arabic coffee for this particular recipe for the original flavor . The most aromatic coffees in the world come 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 two cups and water. Also, two kg of soft sand . Do not worry , you can use the sand for the rest of your life .
Get yourself a metal tray that is at least 5 inches deep and ten inches long. Next fill it with soft fine sand. To ensure the sand is dry and clean , you could put it in the oven for a while. Also get a copper kettle. Borrow one or buy one if you have to, it's not expensive and you will have your own after you try this.

Insert the tray filled with sand on medium fire on the stove. It would be nice to have a source of fire that heats evenly , not just in the middle of the sand, but a simple oven will do. Set copper boiler 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 pot is buried in the sand . The reason we do this is that we get the most gentle , evenly distributed heat possible , which makes the smoothest tasting coffee . The warm sand envelops all sides of the pot and the water will reach its boiling point without the usual fast deoxygenation .
When it has reached the boiling temperature , add with stirring the coffee (heating in the sand, no coffee in the boiler ) . You should add at least two teaspoons of coffee ( 10-15 grams ) and sugar to two cups of coffee . The Turkish say good coffee should be black as hell and sweet as love. This kind of coffee must be thick and strong enough to teaspoon its feet . Since coffee brewer , you will notice a thick layer of cream developer on the surface. Keep stirring gently , do not rush it. When the critical point is reached cream will rush to the surface. If you hold it too long it will spill . Lift the boiler up and let the coffee cool down for a few seconds. Lower it in the sand again . In a few seconds, the cream will begin to rise again. Do not repeat this more than three times , or you want to burn it.
Next take a teaspoon and choose some of the surface cream and put it on the bottom of the coffee cups. Next let a few drops of ice-cold water is poured into the pan and wait one minute to clear. This will help the rest deposits on the bottom faster. Pour coffee over the cream in cups. Drink while it's hot . You can not get any better than this.