Magic tricks? Street shots of Turkish magic sand make coffee, while Taipei has ancient charcoal and Turkish coffee.

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Turkish coffee, also known as Arabica coffee, is the ancestor of European coffee, which has a history of 700 to 800 years. When it comes to coffee, it is necessary to mention Turkish coffee because whether from the perspective of Islam or Christianity, the origin of coffee is in the remote and mysterious Middle East.

Coffee was born in Turkey in the 16th century, began to be commercialized, and quickly spread to continental Europe. Turkish coffee is still popular in Greece, Eastern Europe, the Middle East, North Africa and other places, and still maintains the mystery of early religious rituals.

It is said that in Turkey, it is extremely noble to make a cup of traditional Turkish coffee for guests, and some even bathe and fast in advance.

Turkish coffee is not common, and its taste is mainly divided into Skaito (bitter), Metrio (sweet) and Gligi (sweet), these three flavors, and sugar is added when the coffee is cooked.

Turkish coffee must be cooked in a small copper pot that specializes in Turkish coffee, which locals call Cevze. This small copper pot usually makes only two cups of coffee.

One hundred milliliters of pure water and ten grams of coffee powder are heated over low heat and stirred slowly in one direction. when the coffee begins to boil, a layer of coffee foam floats on the surface of the liquid, gently separate the coffee foam with a small spoon and divide it into each cup. Then continue to make coffee until it foams again.

Near the business circle of the Yongle market in Taipei, we occasionally come across some special coffee shops, the "Liangguang Coffee" at 229 Nanjing West Road, the Turkish copper pot charcoal roast coffee shop, slowly savoring the aroma of the coffee.

Turkish coffee is selected as a cultural heritage of the United Nations.

It is also known as the ancestor of European coffee.

In the way of cooking coffee with carbon, Yuguang uses carbon essence.

Carbon essence has the characteristics of far infrared.

The heating process can lead to the original taste of coffee.

No wonder I like those who believe in primitive taste.

I didn't expect Turkish charcoal to cook coffee.

Now brewed hot coffee, put on the table for 2 minutes, let the coffee settle, will not drink coffee grounds, in fact, you can also try coffee containing coffee grounds, especially different. Turkey's current way of cooking carbon and roasting coffee is not filtered in advance, and if you do not pay attention to it, you will also drink coffee powder, which is the original way of drinking coffee in Turkey.

Turks drink coffee, the residue is not filtered out, because the coffee is ground very fine, so when tasting, most of the coffee powder will precipitate at the bottom of the cup, but when drinking, you can still drink some fine coffee powder. This is also the most important feature of Turkish coffee. And divination after drinking coffee is also the biggest attraction of Turkish coffee culture.

There are three flavors of Turkish coffee with sugar, less sugar and no sugar. Turks usually like to drink unsweetened coffee and eat dessert with a cup of bitter coffee with a sweet and greasy taste in the mouth. Be sure to state your taste before making coffee, because you should cook Turkish coffee with sugar and coffee powder together, and you can't drink it with milk or coffee companion.

In fact, this method of cooking generally appears on the local streets of Turkey, and its heat source is not mainly gas, but a large basin of magical heating sand. The sand is heated on a frying pan with a direct fire, and the Turkish kettle is wrapped in the sand. The sand will transfer heat to the Turkish pot, which is better than a uniform heating method.

Like magic, many netizens asked, how did the water come from?