12 May Exploring the World of Coffee
Scandinavian’s top the list of the world’s largest caffeine consumers but there can be no denying that coffee is well and truly loved worldwide.
When traveling the globe there are phrases or words that are essential to everyday survival: hello, thank you, how much and of course, coffee. Thankfully the word for coffee is similar in many languages and is recognised universally.
Whether you ask for a café, qahwe, kaphi, kófe or kaffee you will generally get a coffee. The thing is what sort of coffee? Every region has a coffee specialty, a style that represents their culture, served the way the locals drink it, prepared in the traditional method.
In order to get the most out of your coffee travel experience you want to make sure you order your Café de olla in Mexico, a Yuanyang in Hong Kong, a glass of Mazagran in Portugal and the Kaffeost in Finland.
Here is our simple guide to a sample of coffee styles around the world.
Cuba/ Latin America:
Café Cubano, Espresso Cubano, Cuban Shot or Cafecito
A potent shot of dark roasted espresso whisked with sugar to create a sweetened crema. Served in thimble sized cups
Espresso served chilled with ice, lemon and sugar in a tall glass. The mazagran is also the name for the highball glass with a handle that it is served in.
France: Café au Lait
The Café au Lait (French for ‘coffee with milk’) is equal parts percolated or pressed coffee and warm milk.
Hot coffee poured over a piece of cheese. Leipäjuusto otherwise known as “bread cheese” or “Finnish squeaky cheese” is made with curdled milk and baked.
Senegal: Café Touba
Arabica coffee beans ground with cloves and grains of selim, djar or black guinea pepper. Prepared with a drip filter and served heavily sweetened.
Hong Kong/ China:
Three parts strongly brewed black coffee mixed with seven parts full flavoured milk tea, served either hot or cold. It is also referred to as Kopi Cham in Malaysia.
Italians often indulge in a cappuccino in the mornings but the rest of the day it is short and quick, customarily drunk while standing. The doppio is a popular style, a double espresso served in a small ceramic cup.
Filter Kaapi, Madras Kaapi or Degree Coffee is prepared using a traditional South Indian coffee filter. It has two compartments, water and coffee is added to the upper container and the lower slowly collects the strong coffee decoction. The ground coffee is often blended with chicory powder and served with heated milk and sugar or jaggery in a stainless steel tumbler and davarah (bowl). The coffee is poured back and forth between the davarah and tumbler to both cool and create a froth-like texture.
Café Mexicano or Café de olla
Coffee spiced with cinnamon and orange peel and sweetened with piloncillo (cones of unrefined cane sugar). Traditionally prepared in clay pots called “ollas” and served in smaller versions or earthenware mugs
Buna is a coffee–making ceremony traditionally conducted by a woman, a cultural ritual integral to Ethiopian society and an offering of friendship. It involves roasting green beans over charcoals, grinding in a mortar and pestle and then brewing with spices in a jebena, (ornate black clay pot) and poured into cini’s (small cups) from a height of one foot.
The coffee or buna is shared around and taken with lots of sugar.
Indonesia: Kopi Jahe
Kopi Jahe or Indonesia Ginger Coffee packs a punch. An infusion of smashed ginger and spices such as cardamon, clove and lemongrass is brewed with ground coffee and palm sugar. It is said to warm the soul and keep colds at bay.
Mix an egg yolk and honey then slowly stir through strong black coffee. It can be served with whipped cream or in Vienna, often with a shot of cognac.
Ca phe da or Cafe da
Ground coffee brewed in a French drip filter or cà phê phin, poured into a glass with sweetened condensed milk and a handful of ice.
Turkey: Türk kahvesi
Spoon extra finely ground coffee and sugar into a cezve or ibrik (small brass pot), add hot water. Simmer over a flame without stirring until a foam appears. Stir and continue to heat until it begins to rise then remove from heat and serve in small cups or fincans. Allow the grinds to sink to the bottom before drinking, these are later used to read your fortune.
Australia & New Zealand:
Free pour microfoam (steamed velvety milk with fine bubbles) over a double shot of espresso and served in a ceramic cup. Both Australia and New Zealand claim the flat white as their own. Its origin is still hotly disputed but its popularity certainly is not.
With over two billion cups of coffee consumed every day this is just a taste of what is out there. Go forth; the world is your oyster or rather, your cup of coffee.
Main photo credit: www.yellowoctopus.com.au