Wahran Coffe

Normally to make proper Turkish coffee you heat it to a point where it just begins to bubble, but under a rolling boil, so it begins to foam up into the neck of the cezve before reducing the heat and allowing the foam to die, repeating the process 3 or 4 times before the mixture is poured into small cups (finjan) and you’re left with a good Turkish coffee. THE WAY HOW WE Do it gives you a wonderfully strong, thick Turkish coffee with suspended grounds which quickly settle to the bottom. Sand over a flame traditionally used in the process as a sort of “adjustable double boiler” cups left on the surface stay warm and the heat used for brewing can be adjusted by the depth of the cezve in the sand without having to worry about the temperature of the heat source itself.