Explanation: The pan is at a boiling temperature. They put sand in the pan as a heat ‘absorber’. So when they slide the mug across the sand (filled with water and really fine coffee beans powder) it instantly is boiled, and heated.
Turkish coffee is unique to the coffee world in a few different ways:
-It requires the finest grind
-It’s the only coffee that ever gets boiled
-Each pot contains 4 pours, the first being most desired. (This video shows all 4 pours going into one cup)
-The technique of the pour is such that the coffee is very close to its boiling point when it’s poured. It’s poured from altitude to aerate the brew. When the bubbles reach the surface and rapidly cool, proteins from the coffee change their structure and hold shape, hence foam. (This is less effective at lower temps)
All of these aim for a steamy, foamy, aromatic cup of coffee.