Turkish Coffee - Sand vs Induction vs Gas stove

Comments · 53

• WE

  @wendstudio_coffee · 1 year ago · pinned

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• FE

  @femurmultishot · 1 year ago

  very cool, definitely something i want to incorporate in my home coffee routine

  5

• ME

  @MertMakesCoffee · 2 weeks ago

  I like the video. Thank you for all informations. I will definetiley try it when I get a chance.

• CO

  @CoffeeShowcase · 1 year ago

  Such a great video. Thank you. You have taught me so much.

  4

• YA

  @yahyaustun-m7p · 1 month ago

  Kumda kahve yapımı farklı bir aroma veriyor, evde denemek lazım.

• GE

  @georgethomas3722 · 8 months ago

  Your presentation is really celestial !!

• ST

  @steveh7866 · 1 year ago

  Lovely relaxed video. I will surely get a hovoli one day, but for now I must be sensible :)

  1

• NU

  @nukhetyavuz · 7 months ago

  the real skill is to improve the turkish coffee,not the types or speed... welldone,master

• JO

  @johnnewton3821 · 1 year ago

  I have seen the sand coffee devices for sale on websites, but the stove with a flame works fine.

• タイ

  @タイムトラベラー17 · 1 year ago

  I use stove with induction plate. I think it is not efficient because the stove heating the plate but &nbsp;transfer little heat.

  1

• MT

  @mtpastor4546 · 1 year ago

  I want to learn making Turkish coffee. So what is the grind setting on your Kinu M47?

• S3

  @s368s · 1 year ago (edited)

  You have perfectly illustrated the pros and cons of making Turkish coffee in different ways!<br><br>But the comparison method is strange (to put it mildly): already because the cooking time is completely different, the result will be obviously different. <br>And it doesn&apos;t matter what and how you heat it.<br> <br>Cooking in sand should, in theory, give the most uniform heating: therefore (possibly :) the most uniform taste. <br>But you do not immerse the cezve in the sand to the level of coffee - so in your case, cooking on sand is little different from cooking on gas or induction (heating almost only through the bottom) - except for power (and efficiency :) <br>With a gas flame temperature of ~900 (or more) degrees Celsius versus a sand temperature of ~250 degrees Celsius, such non-immersion in the sand probably explains such a long cooking time on sand. <br>In addition, the cezve is usually moved in the sand from time to time: from a place that has already given off heat to one that is still heated.<br> <br>Heating on gas or induction is basically no different, if you select the appropriate power (and efficiency :) and achieve the same brewing time. <br>But with gas and induction (with heating only through the bottom), the coffee brews more unevenly (at the bottom - stronger, and at the top - not brewed enough) compared to sand, which of course will affect the taste. <br> <br>P.S. <br>Although once again...you have perfectly illustrated the pros and cons of making Turkish coffee in different ways! <br>But there would be some sense in comparing the taste of the prepared coffee if at least the brewing time was the same.<br>But I think the general rule will remain the same - the shorter the brewing time, the &quot;softer&quot; the taste of the coffee will be: it is not surprising that Italian ristretto is less bitter than espresso :)