The SandBrew™ method is SAKI’s proprietary engineering solution designed to replicate the traditional "sand-brewing" technique that has been used for centuries in the Middle East and Mediterranean.

Traditionally, a copper cezve is tucked into a tray of hot sand. The sand provides a unique, 360-degree gentle heat that surrounds the pot, rather than a harsh, direct flame from the bottom.

How It Works in the SAKI Maker

• 360° Wrap-Around Heating: Unlike standard electric coffee makers that use a single heating element at the base, the SandBrew™ method distributes heat evenly around the entire stainless steel pot.
• The "Slow Rise": Because the heat is gentle and atmospheric, it prevents the coffee grounds from scorching. This allows the coffee to "bloom" slowly, which is essential for unlocking the deeper, more complex oils and flavors of the bean.
• Dense Foam Development: A high-quality Turkish coffee is defined by its foam (köpük). The slow, even temperature increase allows a thicker, more stable foam cap to build at the top without breaking, which often happens with the aggressive boiling of a stovetop.
• Precision Control: While traditional sand brewing requires a master to move the pot in and out of the sand to control the temperature, the SAKI machine uses sensors to follow that exact thermal rhythm automatically.

The Benefit

The result is a cup that has the rich, full-bodied taste of sand-brewed coffee—widely considered the gold standard for Turkish coffee—but with the convenience of a modern, one-touch kitchen appliance.