Everyone loves their cuppa joe. For every coffee lover, here are unique recipes of varieties of coffee savoured in different parts of the world. Enjoy!
The name is Algerian in origin and the legend goes that during the 1840 War, French soldiers concocted the drink while stationed at the fortress of Mazagran in Algiers, Algeria. The coffee helped them stay awake, and they added some rum to help get through the hot African nights.
The beverage has also been described as sweetened "Portuguese iced coffee" that is prepared with strong coffee or espresso served over ice with lemon juice. Sometimes rum is added to Portuguese versions of the beverage, and it may be sweetened with sugar syrup.
It is surprisingly delicious and perfect drink for summer!
Ideal serving: 5g (or 1 tsp.) brown sugar + 90ml French press coffee + 45ml lemon juice + Topped with ice cubes (in that order) in a 250ml glass.
Ethiopia, globally known as the birthplace of coffee, is famous for “buna,” a coffee-making ceremony that involves roasting, grinding and brewing beans while partaking in a community-oriented tradition. Proper social etiquette includes smelling the roasted beans before they are ground and having three cups of coffee with the people present.
Women, often dressed in traditional garb, first wash green coffee beans before roasting—some would say burning—them over hot coals. The charcoal black beans are then coarsely ground by hand in a mortar and pestle. The coffee and water are then mixed together in the earthen black jar called a jebena, which is placed directly in the hot coals until steam pours from the jebena's spout.
The resulting coffee is dark, bitter, and typically sweetened with heaped teaspoons of sugar.
“Abol” is the term used for the first cup, “Tona” is for the second and “Baraka” is the final cup. Sugar and salt can be added but usually not milk.
According to “Habesha” culture, a term used to describe Ethiopian and Eritrean people and traditions, elders who are present should always be served first.
Café Cubano is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed, but the name covers other drinks that use Cuban espresso as their base.
Drinking café cubano remains a prominent social and cultural activity in Cuba and Florida, especially in the regions surrounding Miami, Tampa, the Florida Keys, as well as in other Cuban American communities like Havana on the Hudson. Café Cubano is available in almost all coffee shops in the Miami Metropolitan Area and Tampa, making it a traditional staple of regional cuisine.
Traditional Cuban-style espresso is made using the darker roasts, typically either Italian or Spanish roasts. The method used in order to simulate the crema on a stove-top moka pot is to initially add just the first few drops of espresso to the sugar and mix vigorously. This results in a creamy, light brown paste. The remaining espresso is then added to this paste and mixed, creating a light brown foam layer, or espumita, atop the coffee.
An egg coffee or cà phê trúng is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and Robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of egg cream, which is prepared by heating and beating the yolks.
The drink is served in cafes throughout Hanoi,and has been a staple since the 1950s. At the time, milk was scarce in Vietnam so whisked egg yolk was used as a replacement.
Traditionally served in Kainuu in central-east Finland, a cheese called juustoleipä is served with coffee. The cheese is cut into small chunks and placed at the bottom of the cup, and then coffee is poured on top. After you drink the coffee, you eat the cheese with a spoon.
Café de olla is a traditional way to prepare coffee in Mexico. This drink is traditionally prepared in earthen clay pots, some made by artisans. The distinct flavor of Café de olla is derived from cinnamon and piloncillo. This type of coffee is principally consumed in cold climates and in rural areas. To prepare café de olla it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee.
The flavor of Café de olla is created by different ingredients including ground coffee, cinnamon, and also piloncillo or panela, which is a traditional sugar from Mexico, and especially the American countries of Argentina, Brazil, Colombia, Cuba, Panamá, Ecuador, and Mexico.
The basis of a Pharisee is strong, freshly brewed coffee which is sweetened with cube sugar and mixed with a good shot (about 4 cl) of brown rum (Jamaican Rum or Jamaica Blend at 54% vol. ). Whipped cream is then added. In 1981, the District Court of Flensburg ruled in the so-called "Pharisee-Streit" that 2 cl rum was not sufficient for a Pharisee.
The Pharisee is usually not stirred but drunk through the cream. If you do not stick to it and still touch the drink, you may be asked to issue a local round. Served often in a special Pharisäer-Geeck, a high mug-like cup with Untertasse .
The preparation of Pharisäer (1serving)
The Irish sure know to stir things up and making literally any dish or drink interesting. Ever heard whiskey in coffee? Yep! This is the one.
Ideal serving: 5g (or 1 tsp.) brown sugar + 120ml French press coffee + 60ml Irish whiskey + 75ml heavy cream (in that order) in a 250ml glass.
Kaiser melange is an Austrian coffee drink made of 1 cup of espresso, 1 egg yolk, 2tbsp brown sugar or honey and whipped cream. In Vienna, a shot of cognac is also added to the mix.
Honey is a nice coffee sweetener and the Cafe con Miel is a perfect way to enjoy that. The name literally means 'coffee with honey' in Spanish. Yet, there's a little more to the recipe than simply adding honey to your coffee.
In Spain, Cafe con Miel is often served after dinner. It's an easy recipe that adds the spices of vanilla, cinnamon, and nutmeg to a sweetened with 4 tbsp of honey, half cup of milk and 2 cups of freshly brewed coffee. It's a delightful blend to enjoy as a light dessert or a soothing mid-afternoon pick-me-up.
Yuen yeung, also known as yuanyang, yinyong, or yinyeung, is a super tasty and easy to make drink. Yuen yeung, named after the opposites-attract nature of Mandarin ducks, is seven parts hong style milk tea which is made with tea, water and evaporated milk and three parts of coffee mixed together, and can be served either hot or cold. This drink hails from Hong Kong, where it was originally served with street food, then at cafes. This drink has become so popular that Starbucks in Hong Kong had a Yuen Yeung Frappuccino!
If you're a coffee drinker, you're in for a treat when you travel to Turkey. The phrase "Turkish coffee" refers not to a type of coffee, but to the way the coffee is prepared: The coffee grounds float freely in the brew, leaving behind a layer of "mud" at the bottom of the cup. But there's more to it than just coffee grounds and water.
Traditionally, coffee and sugar is added to cold water in a copper pot called cezve. The coffee-and-water mixture is stirred and slowly heated over medium heat. As the coffee warms, you will see a dark foam building up. This dark foam is very important. It is customary and important to serve Turkish coffee with foam on top. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your Turkish coffee cups. Return coffee pot to stovetop. As coffee comes to a boil, pour half of the coffee into the cups, over the foam. Return coffee pot to stovetop and boil the remaining coffee for an additional 15-20 seconds and pour the rest into the coffee cups, filling them to the rim.
Turkish coffee is always served with water, because a sip of water will allow the person to clear his/her palate before drinking coffee for the best enjoyment. In addition to water, most people like to serve it with a small sweet treat like Turkish delights, chocolate, candy, etc.