Will you try Turkish coffee boiled in hot sands?

Filipinos generally love coffee. While we’re all acquainted with the usual cappuccinos, lattes, and macchiatos of the countless cafes in the country, there is always something new to try when it comes to coffee.

Two years ago, it was Dalgona. Will Turkish sand coffee be the next big coffee thing?

In its most recent episode, “Dapat Alam Mo!” introduced the concept with Emrah of Evet Köfte, who shared the art of brewing coffee in a bed of hot sands and walked us through the process.

According to Emrah, in making Turkish coffee, a copper-made pot called Cezve is best used as it transfers heat easily.

After pouring the fine Arabica coffee powder into the Cezve, the pot will be placed in hot sands for brewing.

While brewing in the sand, the coffee doesn’t require mixing because a balanced, strong flavor would come out naturally.

“A good Turkish coffee should be with foam on the top," Emrah said. "Not like a cappuccino in thickness, but there should be with little foam on the top."

Interested to try? Emrah’s famous Turkish sand coffee retails for P100 at Evet Köfte at the Legazpi Sunday Market. — LA, GMA News