Coffee in a Cezve with Foam
Delicious, fragrant, invigorating coffee, brewed exactly the way it should be! I love this drink, especially when it's made in a cezve. I brew mine in sand—I keep a skillet set aside just for that—and every morning starts with this pleasant ritual of making fragrant coffee the traditional way. And, of course, a thick layer of foam on top is a must.
Anastasia
Recipe author
Coffee in a Cezve with Foam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
1 g
Fats 0 %
0 g
Carbohydrates 75 %
3 g
18 kcal
GI:
0
/
0
/
100
- Pour sand into a cast-iron skillet and heat it, stirring constantly so it warms up evenly. 2. Make a small hollow in the center and nestle the cezve, filled with water, into it. The water should go in cold. 3. Swirl the cezve in a circle to help the water heat up, then add the coffee. 4. Let the cezve sit in the sand. This is the point to add spices and sugar, if you've decided to use them. 5. Heat the cezve by lifting it up and setting it back in the sand. When the coffee "cap" starts to rise and is almost at the rim of the cezve, lift it from the sand and knock the cap back down by tapping the bottom of the cezve lightly and briefly against the table. 6. Once the "cap" settles, return the cezve to the sand and repeat the whole thing a few more times. The more times you repeat it, the stronger the coffee will be. 7. Spoon the foam into a cup, and once the cezve has cooled a little, pour in the coffee. Have an energizing day!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
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