Prepared over sand .. Ghoneim serves brewed Turkish coffee
- Yara Mohamed
- 27 May, 2022
Amid the cool breeze, an aromatic smell of brewed Turkish coffee spreads from a sandy coffee-serving place to perfumate the air in the first district of the 6th of October city. Elias Ghoneim, the owner of Ramala Café, said that he has fallen in love with the idea of preparing coffee on sand since the first time he saw it and this was the reason why he decided to start that project on the 6th of October city, especially in the absence of places providing a similar service. Ghoneim added that he had always wondered about the healthy and appropriate way to prepare coffee until he found out that the healthiest and most appropriate way is to give it enough time to cook. “This is simply achieved through sand coffee”. “Only coffee addicts recognize the difference in taste,” Gohoneim said, as the heat slowly surrounds the coffee pot immersed in a pan full of sand and leftover an open flame for an hour and a half in order to boil half a kilo of coffee. The deeper a pot is immersed the sooner it is heated. Ghoneim stressed that knowing all the ingredients, which must be relied upon in preparation, and how to mix them with coffee, plays a major role in preparation. “I mix fine coffee grinds and water in properly defined amounts till the coffee foam goes to the top and a thick cup of coffee is formed”. Ghoneim concluded his statement by saying that he continually tries to improve the service he provides to his customers who happen to find his coffee a “go-to” option for early mornings. 
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