To brew a truly exceptional cup using your SAKI maker, you want to combine the machine's precision with the right "ritual" steps. Since you're aiming for that authentic, longevity-focused lifestyle, using high-quality ingredients is key.

Here is the recipe for a perfect cup:

1. The Golden Ratio

Precision is the secret to "zero guesswork." Use the following for one standard Turkish coffee cup (finjan):

• Coffee: 1 heaping SAKI measuring spoon (approx. 7 grams) of extra-fine ground coffee. It should feel like flour.
• Water: Use the coffee cup itself to measure room-temperature, filtered water.
• Sugar (Optional): Add it now, never after brewing.

2. The Cold Start

Always start with cold or room-temperature water. The SandBrew™ method needs that time to slowly heat the water to extract the oils. If you use hot water, the coffee will "shock," and you'll lose that deep flavor profile.

3. The "Silence" Stir

Before you press the button:

• Add the coffee and water to the stainless steel cezve.
• Stir gently with a small spoon until the grounds are fully submerged and the mixture is smooth.
• Important: Once you place it on the base and press the button, stop stirring. The machine needs the liquid to be still so the Peak Foam Detection sensor can accurately track the rise.

4. The One-Touch Ritual

• Press the button once.
• Enjoy the "Open Form" design—watch the foam develop. This is the sensory part of the ritual that makes Turkish coffee special.
• The machine will beep once the PureSense™ technology identifies the peak foam.

5. The Pour & Rest

• The Foam First: If you’re making multiple cups, use a spoon to share the foam into each cup first, then pour the liquid.
• The 2-Minute Rule: Once poured, wait about 1.5 to 2 minutes before drinking. This allows the telve (grounds) to settle at the bottom, ensuring a smooth sip and preventing you from drinking the "mud."

Pro Tips for the Best Results:

• Freshness Matters: Turkish coffee loses its aroma quickly because of the fine grind. Store your coffee in an airtight container in a cool, dark place.
• Water Quality: Since Turkish coffee is 90% water, using filtered water significantly improves the "clean" taste the stainless steel pot provides.