It can be frustrating when you're expecting that signature thick foam and it doesn't appear. Because the SAKI Turkish Coffee Maker uses SandBrew™ induction technology, it relies on a very specific set of variables to create that perfect "cap."

Here are the most common reasons why your foam might be missing:

1. The Grind is Too Coarse

This is the #1 reason for a lack of foam. Turkish coffee requires an ultra-fine, powdery grind (finer than espresso).

• The Science: If the particles are too large, they won't stay suspended in the liquid to form the bubbles that make up the foam.
• The Solution: Ensure your coffee has a flour-like texture.

2. Stale Coffee Beans

Foam is actually a collection of CO2 bubbles and coffee oils.

• The Problem: Once coffee is ground, it begins to lose its natural oils and gases. If your coffee has been sitting in an open bag for more than a few weeks, it won't have the "energy" needed to create a rise.
• The Solution: Use freshly roasted beans, like SAKI Traditional Turkish Coffee, which is roasted weekly to preserve those essential oils.

3. Water Temperature and Type

• The Temperature: Always start with room temperature or cool water. If you use hot water, the SandBrew™ cycle will finish too quickly, not allowing enough time for the foam to build.
• The Type: Hard water with high mineral content can sometimes suppress foam. Try using filtered water for a "cleaner" rise.

4. Stirring at the Wrong Time

• The Ritual: You should stir the coffee, water, and sugar only once before you place the pot on the base.
• The Problem: If you stir the coffee while it is brewing, you will break the surface tension and prevent the foam from forming.

The Easiest Fix

To rule out the "grind" and "freshness" variables entirely, I highly recommend using the coffee specifically designed for your machine's sensors.

SAKI Traditional Turkish Coffee This specialty-grade coffee is ground to the exact 40–220 micron powdery specification required for the Peak Foam Detection sensor to work at its best. It’s roasted weekly in California to ensure the oils are active and ready to foam.