What Is Turkish Sand Coffee?

Coffee can be a delightful way to greet the day, the perfect mid-afternoon pick-me-up, or even a great companion to a post-dinner dessert. Coffee can also provide enriching travel experiences.

Many countries across the world have strong coffee cultures that make for interesting (and energizing!) breaks during a long day of exploring. Enjoy sipping espresso at a café in Italy. Indulge in a delicate pour over at a dark, moody coffee bar in Japan. Perhaps splurge on Kopi Luwak in Indonesia, which is coffee made from beans pooped out by luwaks.

Walking around the streets of Aqaba, Jordan, I encountered a new type of coffee I had never heard of: Turkish Sand Coffee.

Of course I had to get a cup…

The brew starts with very finely ground coffee that looks similar to cocoa powder. A lot of coffee grounds means a lot of surface area, which causes a quick flavor extraction (This is why you use finely ground coffee for espresso, and coarsely ground coffee for a French press.)

The coffee is mixed with water in a cezve (which looks like a tiny pot with a handle), and usually a hefty dash of sugar.  The cezve is then dunked into the hot sand, which causes the coffee to rapidly boil up. The process is repeated 3-4 times before it all gets poured into your cup.

Your resulting brew is bold and strong with a unique earthiness and slight graininess. In Jordan, there might some be some cardamom in the mixture, adding a subtle spiciness and warmness.

Forget about adding milk- it’s simply not an option. Adding sugar after-the-fact is okay, but really it should be added before.

If you usually like your coffee black, perhaps reconsider saying “no” when the brewer asks, “sugar?” The flavor is extremely bold, nearing on bitter. A touch of sugar would have made it more drinkable

Turkish sand coffee is a cool coffee culture that’s worth trying!