The basics of home shisha. How to make delicious shisha?

Hello to all shisha lovers. My name is Shun and I've been a shisha lover for 10 years.
I have traveled around Asia, Africa and Europe trying shisha, and I would like to share some tips I learned from shisha shop owners on how to make delicious shisha.

If you're thinking about buying a shisha for home but are worried about whether you can make it yourself, this article will tell you everything you need to know.

Before that, a little bit of terminology.

Shisha is made up of a combination of multiple parts, each with its own unique name, so when you hear the explanation you might be left confused.

However, once you know it, you'll be fine. Let's review it a little.

1. Glass base ← the part where you put water

2. Stem: The support part through which the smoke passes.

3. Clay top: This is where the flavor is added.

4. Heat management system ←The part where you put the charcoal

5. Hose

6. Handle ←Handle

7. Charcoal ← Charcoal

8. Mouthpiece

I have written another article about how to buy a shisha set, so please refer to that!

The secret to making a delicious shisha is fire, water, and grass

This is not about Demon Slayer or Pokemon.

Although shisha may seem complicated, it is actually just a combination of fire, water, and grass.

All you have to do is roast the grass (flavor) over a fire (charcoal) and pass the resulting smoke through water and inhale it.

So if you just remember these three things you can make delicious shisha.

Tip 1: Water Breathing First Form "Water, Clink"

Why make it ice cold?

Simply put, with beer.

When you drink lukewarm beer, it leaves a slightly hazy feeling in your mouth.

The same goes for shisha; if it's lukewarm it can feel a bit fuzzy.

On the other hand, if the water is cold, the smoke becomes refreshing.

The trick to chilling it is,

①First, prepare a large plastic bottle.

Fill the bottle with water until it is about halfway up. Then, tilt the bottle in the freezer so that the opening is not blocked by water.

②Once frozen, open the lid of the plastic bottle and pour water through the hole.

Once you pour, shake it vigorously. The water will become ice cold very quickly.

③Then put ice into the glass base.
You can use ice made in your home refrigerator, but larger ice lasts longer, so I buy a container like this one from Amazon and use that.

Tip 2: Grass Breathing Method, Second Form: "How to Arrange Flavors Well"

How do you arrange your flavors on a plate?

There are various schools of thought on whether to pack it tightly or to put it loosely, but in the end I think either is fine. The important thing is that it is not "in contact" with the heat management system or aluminum foil.

The reason is that if the flavoring comes into contact with the heat management system or aluminum foil, it will stick to it when it cooks, so be careful!

If they stick together, it will be difficult to mix the flavors later.

The recommended serving size is 15g .

However, this amount will increase or decrease depending on the size of the clay top, so if you feel it overflowing for the first time at 15g, try reducing the amount.

The flavors are not something you can say goodbye to once they have been burnt; once they have lost their flavor, you can poke them with chopsticks or a skewer and turn the burnt flavor on top onto the bottom, with the untouched flavor on top, to enjoy the flavor again. However, if the flavor sticks to aluminum or other surfaces, it will all come off when you remove the flavor.

Therefore, the key to making it delicious is to keep the flavor on that fine line, without it coming into contact with the heat management system or aluminum, but not too far away either.

As you make it a few times you will get the hang of the quantity!

Tip 3: Fire Breathing Type 3 "Charcoal Gathering, White"

Some people roast the charcoal on an electric stove, while others use a gas stove.

I personally prefer to grill it on an electric stove,

Honestly, either is fine with me.

However, in the case of a gas stove, I think it is far away from the place where you smoke shisha.

It's a bit of a hassle to move around.

If you have an electric stove, you can heat it up and replace it right there.

You won't have to get up every time.

Very easy.

Electric stoves designed specifically for shisha are convenient and heat up quickly.

I personally use this.

The recommended number is three.

There are three main types of charcoal:

・Cube type

・Flat type

・Circular

Personally, I think the cube shape is more stable.

I use it often because I like it.

By the way, this is cheap and of good quality.

Regardless of the type, once the entire surface has turned white

Let's use it.

If there are any black spots remaining,

It may cause you to get a headache.

When using the electric stove for shisha mentioned above

It will turn white in about 6 minutes.

Flip it over and it will be completely white in 2 minutes.

The resulting charcoal is used in heat management systems and

Place them evenly on the aluminum foil.

However, for those new to shisha, three charcoal is recommended.

It's going to be too much smoke,

Adjust the heat using the heat management system with two charcoal options.

Closing it will increase the heat and opening it will decrease it.

Leave it on for 8 to 10 minutes.

Smoking at this time will make the fire stronger.

If you turn up the heat too much, the shisha will taste bitter.

The image is of it simmering slowly over low heat.

After 8 minutes, try taking a test puff.

From here on, we make fine adjustments.

When I go to a shisha shop, I often see people moving the charcoal around,

Do you change the charcoal?

That is very important.

The only source of fire for shisha is heated charcoal.

Obviously, the heat will decrease over time.

I'll switch to another one about 30 minutes after I start smoking.
Start heating new charcoal.

What did you think?

We hope you all enjoy the ultimate chill with shisha at home.