Why can't Turkish sand make all the coffee? Why can some coffees be replenished indefinitely?

In the early years, Qianjie believed that people could often see videos like this on the Internet: a stall vendor holding a small copper pot rubbing in a special sand stove, and then the pot would keep gushing out of coffee. Even if the vendor owner pours out the coffee, it is amazing that as long as the small pot goes back to the sand stove and re-rubbed and heated, the pot will begin to gush out new coffee. And this is the famous Turkish coffee.

It can be said that Turkish coffee is completely different from all the coffee popular at the moment. Because whether it is the way it is made or other functions other than drinking, it is very different from the current popular coffee. The emergence of Turkish coffee can be traced back to the 16th century, after the Ottoman Empire occupied Yemen, coffee was brought from Yemen to Constantinople, the capital of the Ottoman Empire. So from then on, the Turks got into the habit of drinking coffee and invented a unique way of making Turkish coffee. With the development of the times, Turkish coffee has become an indispensable cultural symbol of Turkey.

Back to the curious question of many friends: why can Turkey never be finished? In fact, Qianjie has been briefly introduced in previous articles about Turkish coffee, and it is not endless. Just because it is different from the conventional production method and the limited viewing angle in the video, it gives people the illusion that the coffee can not be poured out.

The unique way of making coffee nowadays, most of the coffee is made in the form of "brewing", while Turkish coffee is rarely made in the form of "brewing". The biggest difference between the two is the cleanliness of the coffee, because we don't want to drink the coffee grounds in a cup of coffee, so we filter the coffee grounds. On the other hand, Turkish coffee is drunk with powder and liquid, although the taste of the coffee will not be very clean, but it will be more mellow.

The small pot that makes Turkish coffee is called "Cezve". It is a copper kettle with a long handle pictured above. Because it is made of copper, it has excellent thermal conductivity. With the high-temperature sand wrap of the sand stove, the pot body can be heated more evenly when brewing coffee. Turkish coffee is generally made with powdered coffee powder and cold water to boil. When the coffee in the pot boils, it starts to bubble and swell, and you can start to pour it out. Because the foam is lighter and floats above the coffee liquid, most of the coffee poured out is foam when the pouring range is small.

As a small amount of coffee liquid and foam are poured out, there will be a lot of coffee left in the pot. Then as long as we put the pot back in the sand stove and reheat the coffee, the coffee will boil again and a new foam will be created. With this repetition, there is a magical phenomenon that coffee can be "refilled indefinitely" (illusion). But in fact, as long as the coffee is constantly poured, the coffee will still run out. That's why Qianjie says that this is an illusion created by the way Turkish coffee is made and the limitation of perspective. As long as the viewing angle in the video can be adjusted to the front or overlooking angle, then we can clearly see the remaining capacity of the coffee liquid in the cup.

It's not over! Turkish coffee can be boiled in two different ways. The most classic method of boiling is "three rolls". The so-called "three rolls" means that the coffee is removed after boiling and bubbling, and then put into the sand furnace again after the foam shrinks because of cooling, boiling twice, bubbling, and then repeating it again. the coffee boils for a total of three times and then pours into the cup, so it is called three rolls. The cooking method we see in the video is another traditional cooking method with a higher appreciation. The specific method is to pour 1/3 of the liquid into the coffee cup after boiling and bubbling, and then put the rest of the coffee on the fire to continue to boil. After boiling, pour in some of it, and then repeat until it is finished, as described above in the front street.

As the water temperature is constantly heated during the extraction process, and the grinding of coffee powder is very fine, I believe that many friends' imagination of Turkish coffee is a cup of "over-extracted coffee". But in fact, since the whole extraction process does not last long, the taste of Turkish coffee will be much better than people think.

-END-