Why can I never finish making coffee in Turkish sand? Share Turkish coffee making steps and parameters!

If there is any coffee that impressed Qianjie the most, it must be Turkish coffee! Because every time I swipe Turkish coffee-related content, Qianjie can always recall the shock when I first saw Turkish coffee!

Just like the animation above, you just need to rub the small copper pot in the sand, and coffee liquid will splatter out. Even if the coffee liquor is poured out of the pot every time, as long as the small pot is put back into the sand and rubbed against it, new coffee liquor will appear again! It's very magical and brought a great shock to the small Qianjie back then. I believe everyone has the same idea: Amazing!!! How on earth did you do this!!!

Why can Turkish coffee be "infinitely refilled"? On a certain level, Turkish coffee actually has something similar to magic. The reason why I say this is because Qianjie has shared in previous articles that Turkish coffee cannot be refilled indefinitely. This so-called "infinite" is actually formed from a specific viewing perspective combined with the unique making process of Turkish coffee. The "blind trick" makes you mistakenly think that it can be refilled indefinitely outside the screen!

The emergence of Turkish coffee can be traced back to the 16th century. After the Ottoman Empire captured Yemen, coffee was brought from Yemen to Constantinople, the capital of the Ottoman Empire. Since then, Turks have begun to have The habit of drinking coffee. It can be said that whether it is production, drinking or some other functions, Turkish coffee is completely different from all coffees popular today and unique! Because of this, Turkish coffee has the famous scene of "unlimited refills". So let's introduce from Qianjie to what the "unlimited refills" of Turkish coffee is all about ~

A special-looking appliance is used to make Turkish coffee. As shown in the picture, it is a copper pot with a long handle called "Cezve." Because it is made of copper, it has excellent thermal conductivity. Then you can see from the picture below that the structure of the Cezve copper pot is wide at the bottom and narrow at the top, and the neck of the pot is specially folded. It is precisely because of such a structure that the cover-up of "infinite cup refills" can be made. The making of Turkish coffee is very simple. Just pour the ground coffee powder and water into a Cezve copper pot and boil it until it boils and bubbles (some Turkish coffees are also flavored with spices). There are two well-known and different cooking methods for Turkish coffee, one is the more classic "three-roll". The so-called triple rolling means that the coffee will boil three times in the copper pot! The specific method is to remove the fire source after the coffee is boiled until it boils and bubbles, but will not immediately pour it into the cup. Instead, after the boiling bubbles dissipate, it will be put into the heating source and heated again for a second time., bubble, and then repeat the same practice again before finally pouring it into the cup for guests to enjoy.

The other is the more ornamental "infinite" cooking method that we most often see in online videos! The specific method is to quickly pour part of the coffee liquid and the foam into the cup after the coffee is heated until it boils and bubbles, and then the remaining part will continue to be put back into the heat source for heating. Because the pouring amount would not be too large, only a small portion of the coffee liquid was poured out each time. It's just because a lot of foam is produced when boiling that the coffee liquid poured out each time looks like a lot, but in fact only accounts for a small part of the total liquid volume, about one-third.

Then, because there is still a large amount of coffee liquid left in Cezve at this time, it will boil again after putting it back into the heat source, creating many bubbles. The same! After boiling and bubbling, continue to repeat the previous action, pouring part of the coffee liquor into the cup, then repeatedly heating, boiling, and pouring the remaining part, and then repeating until all the coffee liquor has been poured. As long as part of the coffee liquor is left in the copper pot every time it is poured, new bubbles can be continuously produced every time it is heated. Combined with the specific perspective that can block the coffee liquor in the pot, it will give people a kind of Turkish coffee. The illusion that it can be "infinitely refilled."

So everyone can know that Turkish coffee cannot be "infinitely refilled." This is just a "blind trick" produced by the combination of a specific perspective and a specific method. As long as the camera in the video is given directly above the Turkish coffee pot, an overhead view will allow us to see the real secret of "unlimited refills."

In addition to the secret of unlimited refills of Turkish coffee, many friends are curious about the taste of Turkish coffee. Boiling and boiling three times without filtering the residue, wouldn't it be bitter and distressing to drink? I really can't! Although it seems that all practices will over-extract the coffee, the coffee tastes neither obvious bitterness nor mouth irritation. The reason is also very simple. First of all, the taste is that the brewing time of Turkish coffee is very short. Because a copper pot with excellent thermal conductivity is used, the time required for heating is very short. Even after several boiling, the period is only tens of seconds. The extraction is over before the coffee is extracted, and there will be no Too much bitterness is dissolved; then the taste! Although Turkish coffee does not filter residue, it does not affect the taste of the coffee too much. This is because the coffee powder used in Turkish coffee is ground very, very finely, just like flour.

This degree of grinding will allow the coffee powder to quickly absorb water and then sink to the bottom of the cup. As long as we don't drink the coffee as soon as it is poured out, but wait for a short period of time, we will hardly drink coffee. grounds. If you have not tried Turkish coffee, you can also make it at home. It is very simple. Just prepare a container that conducts heat quickly and grind the coffee beans into flour-like particles (if you don't have a tool that can grind the coffee powder to such a fine size, you can use a stone mortar for kneading spices...). In terms of coffee beans, Qianjie Association recommends that you give priority to using deep-roasted coffee beans, such as Qianjie PWN Gold Mantelin, Qianjie Brazilian Yellow Bourbon, etc. in Qianjie Bean List. These beans can make a more classic Turkish coffee flavor, parameters are as follows: grind into flour-like particles, and the ratio of powder to water is recommended to be 1:15.

So the above is all the content shared by Qianjie this time! If you want to have a more in-depth understanding of Turkish coffee, such as its past history or its divination and other functions, you can learn about it in the articles previously shared by Qianjie. Qianjie has shared it in detail. You can find out by searching ~

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