Video: A Mong Kok Man Makes Turkish Coffee that Appears to Brew like Magic
Turkish Coffee—that gritty, thick, concoction in a tiny cup—traces its roots to ancient origins. But finding a cup of Turkish coffee in Hong Kong has its own challenges.
Enter Guner Buran. This 40-year-old Turk runs his popular Tung Choi eatery, I Love Istanbul, dishing Anatolian favourites including succulent kebabs, stuffed vegetables, and delectable sweets. In addition to cooking up his favourite Turkish dishes, Buran also serves freshly brewed Turkish coffee from a street side cart in Mong Kok amidst the hustle and bustle of people.
Here, he plies his craft brewing coffee in sand. It’s an ancient technique which evens out the heat and makes it possible to control the temperature.
Traditionally, a cup of Turkish coffee is brewed with a pan of sand, heated over an open flame. Cups on the surface of the sand-filled pan stay warm and the heat used for brewing can be adjusted based on the depth of the coffee in the sand. Next, fine coffee grinds and water are added to the cezve (that’s the small copper pot with the long handle) where it is added and removed to the sand three to four times to create a small, but strong, cup of coffee.
Coffee on the Sand
Tung Choi St, 9-15
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