The art of Turkish coffee brewing dates back over 500 years, when it was first introduced to the Ottoman court and coffeehouses. Early Turkish coffee was prepared using cezve (small coffee pots) over hot embers or sand, requiring a stable, heat-efficient stand for optimal brewing.
In modern Turkish coffee culture, the brewing stand is a crucial tool, ensuring:
- Consistent Heat Distribution – Essential for slow extraction and rich crema formation.
- Precision & Control – Helping baristas achieve the perfect brewing temperature.
- Safety & Stability – Ensuring a secure foundation for cezve coffee preparation.
The Soy Coffee Stand STD respects this centuries-old tradition while integrating advanced metalworking techniques, making it the most durable and performance-driven stand available today.