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sLang Coffee
Coffee Culture
The Coffee Culture for the sLAng Coffee is published on this website. This is a HTML document prepared in single page style. This user manual provides basic information on Coffee Culture.
If you have any questions, comments or suggestions regarding the information provided in this document, you can write about it in the forum or by e-mail info(at)slang.coffee.
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Content
1 The Best Coffee Beans
There’s so much variety to be had in coffee. Each region has its own growing conditions, processing and drying methods which all come together to influence the overall flavour of your coffee beans, and that’s all before it reaches the roasters where they’ll add their own stamp. As there’s just so many factors involved, you’re pretty much assured that no two mugs will be the same.
With so many flavours to be explored and tasted, many coffee connoisseurs have found themselves in pursuit of the perfect blend and have posed the question, “what is the best coffee in the world?”
In this guide we’ll take a trip around the globe and explore everywhere from the tropical climes of Sumatra, to the volcanoes of Hawaii on the quest for the best coffee beans in the world.
1.1 Jamaica Blue Mountain Coffee
Surprisingly, Jamaica has a relatively small coffee output and the beans grown in the Blue Mountain region are some of the rarest beans to come out of the area. Due to cooler temperatures, there’s less harvests each year and growing them here is more labour intensive as the steep slopes mean that all plants have to be carefully picked by hand. Both of these factors mean the beans are in limited in supply and a whopping 80% of the crop goes to Japan each year, so as you can imagine it’s rather pricey and notoriously difficult to get hold of.
If you do manage to get hold of this coffee, it’s said to be one of the best coffees in the world as it’s incredibly smooth with a bright and vibrant acidity.
1.2 Sumatran Coffee
Sumatra offers some of the best growing conditions for coffee thanks to its fertile volcanic soil, close proximity to the equator and high altitudes in which the beans are grown.
The region also has its own unique processing method known as ‘Gisling Basah’, which involves only partly drying the beans after they’re fermented which reduces the acidity in the blend, whilst almost bringing out a fuller body and earthy and woody notes.
Coffee experts suggest trying darkly roasted Sumatran coffee beans as this helps to bring out earthier and herby flavours.
1.3 Rwandan Coffee
One of the things that makes Rwandan coffee so special is that it’s all grown by small-scale farmers as there’s no large estates in the country. The high elevation coupled with the rich volcanic soil is ideal for growing Arabica coffee beans.
Interestingly, once the beans are picked, they’re then taken to communal washing stations where the beans are sorted and processed with rainwater. Coffees coming from Rwanda are said to taste like raspberry and cherry with a creamy mouthfeel.
1.4 Kona Coffee
Kona is one of the largest islands in Hawaii and is consistently praised for producing some of the best coffee beans in the world. Coffee is grown on steep slopes of the Mauna Loae and Hualalai volcanoes around 2,000ft above sea level and the area boasts a micro-climate, which makes for perfect growing conditions.
Light and delicate in flavour, Kona coffee is said to be well-balanced, buttery, spicy and with a subtle, almost wine-like flavour.
1.5 Tanzanian Coffee
Tanzania produces some of the rarest and best coffees in the world and interestingly, the coffee beans are a bit different to what you’d normally encounter.
Known as ‘Peaberry Coffee’, the beans used to produce this blend are found the traditional way, within a coffee cherry, but they’re rounder and much denser which means they roast more evenly. However, only 5% of coffee beans in a crop turn out to be Peaberries, so they need to be painstakingly sorted by hand in order to find them.
Peaberry coffee is said to possess a medium body and fruity flavour with hints of blackcurrant and sweet finish.
1.6 Geisha Coffee
Despite the name, Geisha coffee doesn’t hail from Japan, but it actually comes from Gesha in Ethiopia where it was first produced in the 1960s. Now Geisha coffee is grown in other regions too with the best types coming from Panama and Costa Rica.
It’s quite rare as it’s hard to grow and has to be picked by hand, but connoisseurs consider it one of the best coffees in the world. Almost tea-like in flavour, you’ll likely encounter delicate notes of floral and citrus. As it’s so light and delicate it’s only ever served black.
1.7 Peruvian Coffee
Peru is a country prized for its organic and fair-trade coffee production, so it should come as no surprise that they produce some of the best coffee beans in the world.
Very well balanced and smooth in flavour with a low acidity, Peruvian coffee is loved far and wide for its wonderful taste. The flavours you can expect from beans grown in this region vary from floral to chocolatey to slightly nutty.
1.8 Ethiopian Yirgacheffe Coffee
Grown at 5,800 – 6,600ft above sea level, Ethiopian Yirgacheffe coffee has a fragrant, yet spicy flavour that’s partly due to the way it’s grown, but what happens after it’s picked also has a part to play.
Much like with Rwandan coffee, once it’s picked it’s taken to communal washing stations where farmers combine crops to be processed and sorted according to size and quality. Then, after the processing stage the coffee beans are sun-dried for around 9 – 12 days which brings out a clean and floral flavour that’s reminiscent of apricot and lemon.
Ethiopian Yirgacheffe coffee is often considered one of the best coffees in the world for people that like a light – medium bodied blend.
2 Coffee Types
2.1 Instant Coffee
Instant Coffee
Instant coffee is the dehydrated version of our favourite drink, readily available with the same great taste. Not to mention, it’s quick and easy to make. But what is instant coffee?
Instant coffee is made from real coffee beans. The soluble and volatile contents of the beans are extracted. Then the water is removed so powder or concentrated soluble coffee powder are left over. It’s essentially been dehydrated for our convenience – just add water and you have yourself a brew!
You might also see instant coffee called:
Soluble coffee
Powdered coffee
Granulated coffee
Like most other coffees, instant coffee also comes in a variety of roasts: dark, medium and light, so you’re still able to choose the strength that you love. You might also be looking for the same rich flavour but without caffeine. Luckily, decaf instant coffee is here to satisfy your cravings with the same quick and easy process.
Regular coffee is usually made with roasted coffee beans, ground into a fine powder. With this type of coffee, there’s always coffee bean waste after the process is completed. As we mentioned previously, instant coffee is soluble. There’s no waste as it’s all dissolved into rich, deliciousness.
In recent years, instant coffee sachets have been introduced to our shelves. These sachets are filled with delicious instant coffee but in powder form and some even come with added milk – even less fuss! Not to mention, dairy alternative instant coffee sachets are readily available. There’s truly an instant coffee for everyone!
As we said before, instant coffee is easy! Simply follow these 4 steps:
1. Most importantly, pick your favourite mug
2. Add 2 teaspoons of instant coffee and boil your kettle
3. Let your boiling water rest for 30 seconds (pouring fresh boiling water onto coffee can lead to a bitter taste) and fill up your mug
4. Stir until the instant coffee is completely dissolved and enjoy!
And there you have it – a beautifully rich coffee with minimal fuss.
Of course, some of us like a little extra pizazz in our coffee cup. You can easily add a flavoured syrup (i.e., vanilla or caramel) but instant coffee with milk is also a common way to enjoy this drink.
If you’re not convinced already, instant coffee has a few more benefits. As mentioned previously, there’s no residue, but it also has a long shelf life, meaning it’s great in communal areas or when you’re on the go. It’s also typically cheaper than regular coffee too.
Overall, instant coffee is a low-calorie beverage.
2.2 Latte
Latte
The iconic latte is a beverage that’s loved in coffee shops all over the world. The subtle coffee taste and creamy flavouring makes it a coffee that’s universally cherished by even the most casual of coffee drinkers. With that being said, many don’t actually know what a latte is, the drink’s origin or the difference between a latte and a cappuccino.
What is a latte?
A latte or caffè latte is a milk coffee that boasts a silky layer of foam as a real highlight to the drink. A true latte will be made up of one or two shots of espresso, steamed milk and a final, thin layer of frothed milk on top. These elements combined result in a balanced milky coffee that possesses an aesthetically pleasing look and a smooth texture.
Latte origins
The origins of the latte aren’t very clear as people have been combining coffee and milk for centuries. However, the silky beverage that we know and love today is thought to originate in America, hitting the peak of popularity in Seattle during the 80’s.
2.3 Cappuccino
Cappuccino
The cappuccino is a balanced coffee that’s a true test of any barista’s skills. Known for the even distribution of coffee and milk and served in a large cup with a dusting of chocolate on top, a cappuccino is one of the most popular coffee types in the UK, seconded only to the latte. If you’re a true frothy coffee lover you may be wondering what is a cappuccino and where it comes from.
What is a cappuccino?
A cappuccino is the perfect balance of espresso, steamed milk and foam. This coffee is all about the structure and the even splitting of all elements into equal thirds. An expertly made cappuccino should be rich, but not acidic and have a mildly sweet flavouring from the milk. And, because the milk is not actually mixed in it gives the espresso a stronger flavour.
Cappuccino origins
The cappuccino first came to Europe and America in 1980, around a similar time to the latte. Originating in Italy (as most good coffee does), lots of coffee from there has a name that when translated literally means how it’s made or what it includes – but the cappuccino is a little different. Apparently, the colouring of the espresso and frothed milk bore similarities to the hue of the Capuchin friar robes, and so, the wonderful beverage was dubbed the “cappuccino”.
2.4 Americano
Americano
When you’re presented with an americano, you’ll be forgiven for thinking it’s just your standard, run of the mill black coffee. The brew is becoming a favourite amongst coffee connoisseurs looking for a bold, strong cup that’s not bothered by all the frills of steamed milk or froth.
What is an americano coffee?
An americano is quite simply just hot water and espresso. It’ll either be served 1/2 and 1/2 or 1/3 espresso to 2/3 water, depending on the coffee shop in question or how you’ve chosen to brew it. There is dispute about whether the espresso or the water should be added first, but in the case of the americano, espresso should always be added first as the crema mixes in and creates a more mellow, even taste. But some people may add it depending on their personal preference. Whilst most other espresso-based coffee drinks include milk, such as the cappuccino or latte, the americano stands out amongst them.
Americano origins
The americano finds its origins in World War II. Interestingly, American soldiers stationed in Italy didn’t care for the very strong espresso that was favoured in the country, therefore they tried to recreate their beloved drip coffee from back home by adding water to the espresso shot. The result? The americano that we know and love today.
The americano also used to be iced. The process of making it was the same, but cold water was used instead and ice cubes were added.
2.5 Espresso
Espresso
It’s iconic across the globe, and the base of more delicious coffee drinks than we’d like to count. But why is an espresso so special? Is it the best type of coffee? Why was it this particular way of brewing that made it so popular?
What is an Espresso?
Espresso is a delicious concentrated form of coffee, served in shots and it’s often the coffee base of many other beverages, such as cappuccino, latte, americano and macchiato. An espresso is intense and bold, but nonetheless delicious, and the espresso is usually served in small demitasse-style cups for this reason.
What is Black Coffee?
While espresso refers to a certain method of brewing coffee - forcing hot water at high pressure through finely-ground coffee - it's easy enough to recreate at home without an expensive espresso machine, with instant coffee and what is popularly referred to as Black Coffee. So, while an Espresso is also a Black Coffee, a Black Coffee cannot be called an Espresso unless brewed by forcing hot water at high pressure through the finely ground coffee.
Caffeine content in espresso
Espresso has the reputation of having a high caffeine content. However, this depends on how much is drunk. Typically, espresso contains 29 to 100 milligrams of caffeine in a single shot. A double shot will contain between 58 to 185 mg of caffeine.
Origins of the espresso
As with many famous coffee recipes, the espresso was invented in Italy, around 100 years ago, and is credited to a man by the name of Luigi Bezzera, from Milan. He was the first to use a steam-pressure method of brewing coffee, which produced a strong cup of coffee faster than ever before. In fact, the name "caffé espresso" translates to "pressed out coffee", referring to the water being pushed through the finely ground coffee at a very high pressure. Espresso became increasingly popular when the demand for coffee increased in the late 1800s and early 1900s. By the 1940s, the process of making espresso had been properly fine-tuned, creating the espresso known and used cross the world.
2.6 Mocha
Mocha
Deliciously sweet, nutty and chocolatey. This creamy coffee drink is an espresso-based beverage but it often causes confusion as to exactly what a mocha is. We explain what is it, where it came from and how it differs to other coffees.
What is mocha coffee?
Although a mocha is often interpreted differently across the world, the basis is that a shot of espresso is combined with a chocolate powder or syrup, followed by milk or cream. It is a variant of a latte, in the sense that it is often 1/3 espresso and 2/3 steamed milk. However, a chocolate flavour is added, and this can be milk or dark.
What does mocha mean?
Essentially, 'mocha' means a type of good quality coffee that is made from a specific coffee bean. The beans are from the plant species called Coffee Arabica, and it was originally only grown in Mocha, Yemen. It also means a mixture of coffee and chocolate, or a flavouring that tastes of this.
What does a mocha taste like?
It is said that a mocha tastes like a chocolatey coffee. Whilst this is true, a mocha is so much more than that. Where the espresso shot offers an almost bitter taste, the chocolate combination creates a sweetness to create a velvety smooth, luxurious beverage.
Mocha origin – where did it come from?
Now we understand what a mocha is, where exactly did it come from? It is believed that the drink was originally named after the mocha bean, which is a type of coffee bean shipped from the port of Al Mokka in Yemen. Mocha beans were known for their naturally chocolatey flavour. These days, the name mocha doesn’t reference these coffee beans as such, but rather the presence of added chocolate flavourings in the coffee drink.
2.7 Iced Coffee
Iced Coffee
Is there anything better on a hot summer's day than sitting back, relaxing and enjoying an iced coffee? But exactly what is an iced coffee? Read on to have all your questions answered.
What is an iced coffee?
If you’re asking yourself ‘what is an iced coffee?’, then look no further. Quite simply, an iced coffee is a cold version of your favourite coffee, but it’s not simply a coffee that has been left to cool. Like a regular coffee, it’s usually a combination of hot espresso and milk. However, ice is added too.
Unlike a regular coffee, the iced version will not have frothy or steamed milk, as it simply doesn't translate well into the iced version. It’s because of this, that you may find less milk is added to an iced coffee than a regular one, or it can sometimes be even milkier. If this is the case, another shot of espresso can be used.
You will likely find that the flavours of a regular coffee and an iced one are also different. The iced version tends to be less sweet.
What is Cold Coffee?
Cold Coffee is a creamy and popular cold beverage that is made from 3 main ingredients - coffee, sugar, and cold milk shaken or blended well in a mixer grinder. Throw in a few ice cubes while blending for a frothy finish. This creamy, frothy drink is just the perfect indulgence on a hot summer day. It is served with ice and sometimes topped with a dollop of vanilla ice cream.
So, while an Iced Coffee could be black and without sugar, the Classic Cold Coffee is typically milky and sweet.
2.8 Decaf
Decaf
As you may know, coffee naturally contains a stimulant called caffeine, but there are some who prefer their beverage without this. Luckily, decaf coffee was created which offers the delicious taste of coffee with less of the caffeine.
What is decaf coffee?
Decaf coffee is made from regular coffee beans that go through a process to remove the majority of the caffeine. However, decaffeinated coffee is not completely caffeine free, and EU regulation for decaf coffee is less than 0.3% caffeine.
Origins of decaf coffee
Now we know what decaf coffee is, where did it come from? Decaf coffee was first commercially available in 1906 in Germany. Created by Ludwig Roselius, who thought his father died of too much caffeine, he made it his mission to create a blend that had all of the taste without what he thought was ‘poison’. However, he found the answer to his problems by accident. During one of the coffee bean shipments a box got immersed in seawater and when brewed it was discovered that the water had removed most of the caffeine content from the beans. This revelation led to Roselius, patenting a way of steaming coffee to remove the caffeine and it’s still a process which is used today.
2.9 Macchiato
Macchiato
With so many coffee varieties so readily available to us now, it's difficult to know exactly what each coffee is and their differences in taste. Unlike the infamous cappuccino or espresso, the macchiato is less recognised. So, exactly what is a macchiato?
We explain what a macchiato is, what its variations are, and its main differences to other coffees.
What is a macchiato?
In Italian, the term "macchiato" translates as "marked" or "stained", meaning a stained or marked coffee. The macchiato is an espresso coffee drink, topped with a small amount of foamed or steamed milk to allow the taste of the espresso to still shine throug.
Macchiato origins
The origin of the name "macchiato" stems from baristas needing to show waiters the difference between an espresso shot and an espresso with a bit of milk in it. As the latter is "marked" or "stained" by the addition of milk, it was quickly given its name to highlight the addition.
Unlike the cappuccino, originally being created exclusively for that morning coffee, the macchiato is the perfect afternoon coffee.
Types of macchiato
There are two main types of macchiato coffee: the espresso macchiato and the latte macchiato.
What is an espresso macchiato?
The original macchiato is made with a shot of espresso, diluted slightly by 1-2 teaspoons of steamed milk, which is the "stain". The espresso macchiato has the highest ratio of espresso to milk, and the addition of milk is meant to be complementary, so the espresso can still be very much tasted.
What is a latte macchiato?
The latte macchiato is a sweeter, layered espresso beverage. It is made by adding a shot or half a shot of espresso to steamed milk, topped with a milk foam layer. Unlike an espresso macchiato, which is served in a short glass, a latte macchiato is served in a tall glass.
2.10 Flat White
Flat White
The flat white is a newcomer, breaking its way into the coffee world in only the last few years or so. Unlike a cappuccino or a latte who are established friends of our taste buds, this coffee type is relatively new in our homes and coffee shops, but what is a flat white?
What is a flat white coffee?
A flat white is a blend of micro-foamed milk poured over a single or double shot of espresso. This microfoam is steamed milk infused with air, to create a smooth and velvety texture and creamy taste. Precise pouring and steaming of the microfoam is essential in making a flat white.
Flat white origin
The origins of the flat white coffee have caused a strong debate. Both Australia and New Zealand claim to have invented the flat white in the 1980s. The answer is still unclear and it’s likely that the flat white evolved in both countries.
2.11 Cold Brew
Cold Brew
Cold brew coffee has taken the world by storm. After becoming a giant success in chain coffee shops, the cold brew is now adorning the boards of many a café, including the mainstream and the more independent locales. However, despite its popularity there’s still many out there wondering ‘what is cold brew coffee?’, is it just a fancy iced coffee or is there more to it?
What is a cold brew coffee?
Cold brew coffee is made by slowly steeping coarsely ground coffee beans in room temperature water for at least six hours (it can be as much as up to 24, but it depends on how strong you want your cold brew it to be, many choose to do it overnight). When the beans are steeped like this it creates a strong coffee concentrate that just needs to be mixed with water and milk to taste.
As the grounds aren’t exposed to hot temperatures, cold brew coffee has a more flavourful, sweeter and less bitter and acidic taste. In a recent study, cold brew coffee was found to be between 50 – 67% less acidic than the average cup of coffee.
It’s a common misbelief that cold brew has to be cold, in actual fact it can be served piping hot too! If you want it cold, simply add cold water, ice and milk (to taste) and for hot you just need to boil water or add hot milk (some will even pop it in the microwave if they’re in a rush).
Cold brew coffee origins
The earliest version of cold brew was called ‘Kyoto’ and it dates back to Japan in the 1600s. It was an incredibly popular drink in the city, so much so that they eventually made cold brew coffee machines, and made a spectacle out of brewing the beverage in public places.
There has been some argument of whether cold brew was invented in Japan, as many believe that it was introduced to the country by Dutch traders that developed the process in order to transport large quantities of strong coffee that could later be reheated or enjoyed cold.
Interestingly, there’s been many documented accounts of cold brew coffee being used for war rations too, which makes sense, as the brewing method requires little equipment and requires far less coffee.
Due to the fact it’s a coffee concentrate, many think that cold brew has more caffeine content than the average cup. However, the reality is that because you dilute this concentrate, the caffeine level drops.
2.12 Cortado
Cortado
The cortado coffee is a newcomer to the world of coffee, with it only popping up on coffee shop boards in the last few years or so. Due to its smaller size, many often get it confused with a flat white but it’s actually quite different. If you’re thinking about branching out and trying a new coffee type, you’ll probably be wondering what is a cortado and what the key differences are.
What is a cortado coffee?
Unlike other coffee types the milk isn’t texturised and instead, Cortado coffee is made with lightly steamed milk, no froth or foam. The steamed milk on top reduces the acidity of the coffee and creates a micro-foam which doesn’t separate from the espresso, giving it a strong and rich flavour.
Cortado origins
There’s not much known about the origins of the cortado, aside from the fact that it came from Spain’s Basque Country. It’s also popular in Portugal and Latin America, where it’s commonly enjoyed as an afternoon treat.
2.13 Café Au Lait
Café Au Lait
The Café au Lait is a drink that’s been around for centuries, but it’s one that’s not necessarily been so popular on the boards of coffeehouses in the UK until recently. If you’ve spotted this exotic sounding coffee cropping up in your favourite coffee shop, you’ll likely be wondering “what is a café au lait?” and how does it differ to other coffee types?
What is a Café au Lait?
The Café au Lait is made using brewed coffee and steamed milk, in a typical ratio of one part coffee to one part steamed milk with no froth or foam on top (sometimes certain coffee shops will add it though). The coffee base is usually made with a French press or a drip and the milk must always be steamed.
The Café au Lait is not the same as white coffee which is brewed coffee with cold milk or powdered whitener added in.
Café au Lait origins
The Café au Lait hails from France and in its home country the phrase literally translates to ‘coffee with milk’. The beverage dates back a long way and references to the Café au Lait is found in the letters of Marie de Rabutin-Chantal, the Marquise de Sévigné in the early to mid-17th century.
Today the coffee is still enjoyed across France and it’s traditionally served in an oversized mug or bowl for the drinker to dunk pastries in during breakfast.
Interestingly, the Café au Lait has many variations in countries across the world, in Poland it’s known as the ‘Kawa Biala’, Germany ‘Milchkaffee’, Hungary ‘Tejeskávé’, Dutch ‘Koffie Verkeerd’ and in Brazil ‘Café com Leite’. One of the most interesting distinct versions of the Café au Lait is found in New Orleans where the coffee is combined with chicory for a very strong, intense and bitter flavour that’s also thicker in consistency. This variation dates back to the American Civil War when coffee was very scarce so it was mixed with chicory to make it last longer.
The Café au Lait is often confused with the Latte as it’s another milky coffee, however they are rather different. For a start, the latte is milkier as it’s made with two distinct and thicker layers of steamed and foamed milk. The Café au Lait also tends to be made with regular brewed coffee (from a French Press or drip), whereas the Latte is always made with an espresso base.
2.14 Irish Coffee
Irish Coffee
Although this coffee was not created specifically for Christmas, it is often a favourite around this time of year, particularly for its alcoholic content and warmth, which are both in high demand around the festive period. You will recognise an Irish coffee as being served in a handled toddy glass, but what is an Irish coffee?
What is an Irish coffee?
Irish coffee has four main ingredients: coffee, Irish whiskey, sugar and cream. But there are many variations of this classic coffee drink, which we willl explore later.
When making an Irish coffee, it’s important to ensure the coffee is strong and the whiskey is Irish, as it’s simply not an Irish coffee if you use Scotch whiskey. The coffee drink is drunk through its creamy head. To ensure the cream floats on top of the coffee and doesn’t sink, you can whip or blend the cream before layering it on top of the coffee with a spoon.
Irish coffee history
Now that we understand what an Irish coffee is, let’s explore its origins and where it came from.
Whilst the idea of alcoholic hot coffee drinks has been around for some time, dating back to the mid-nineteenth century in Viennese, German and Denmark coffee houses. The Irish coffee, was said to have first been created in the 1940s by Joe Sheridan, chef at Foynes Port near Limerick, Ireland.
In 1943, a Pan Am flying boat flight to New York turned back to Foynes due to bad weather. Sheridan was asked to come back to the airport and prepare hot food and drinks for the passengers, who were feeling the winter weather. Sheridan whipped up a concoction that would warm up the passengers. When an American passenger asked if this concoction was a Brazilian coffee, Sheridan replied that it was an Irish coffee.
In 1951, travel writer Stanton Delaplane sampled Sheridan's Irish Coffee at Foynes Airport. He introduced this new coffee to Jack Koeppler, the owner of The Buena Vista hotel, and asked him to recreate this coffee. But, after many attempts, it still wasn't quite right. The taste was off and the cream kept sinking.
This encouraged Koeppler to visit the source himself and find out exactly how to make this coffee. He travelled to Joe Sheridan in Limerick, Ireland to learn the correct way to make this coffee.
On his return, Koeppler perfected the recipe that is still used at the Buena Vista today. Sheridan was also offered a job at The Buena Vista and he settled in San Francisco and worked at The Buena Vista for ten years.
Variations
When asking ‘what is an Irish coffee’, it’s not always easy to get a straight answer, as there are many variations of this coffee drink, often given the same name.
In Spain, Irish coffee can be served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top. Often, special devices are used for making it. In Southeast Asia, you may see a cocktail of iced coffee and whiskey, sometimes without cream, under the name "Irish coffee" served. Gaelic coffee is very similar to Irish coffee, but instead of Irish whiskey, Scotch whiskey is used instead. And in Russia, instead of Irish whiskey, vodka is used.
2.15 Drip Coffee
Drip Coffee
Drip coffee is one of the most popular coffee types. It’s widely loved for home brewing in particular as it’s quick and relatively easy to make, but what is drip coffee exactly?
Drip coffee is made by pouring boiling water over ground coffee (the grind of which being much coarser than espresso). A filter that is typically made from paper separates the grounds from the brewed liquid which allows the water to pass through and fall into a pot or jug. However, you can now also get coffee pots which are especially for drip coffee brewing or electric options which you can set timers on so you can choose what time it’s made.
When it comes to serving drip coffee it’s generally done in a mug and can be drunk black or with milk and sugar to taste.
Cold drip coffee isn’t as well-known as it’s hot counterpart, but it’s still becoming a noteworthy addition to the coffee world. With this preparation method you’ll need a cold drip apparatus or a drip tower, which is usually made up of three glass containers that allows the iced water to slowly drip over the freshly ground coffee. The coffee will then absorb each drip of the water and this drops into another container at the bottom of the tower. It’s a very long way to make coffee and can take anywhere between 3.5 – 12 hours, depending on how much of it you want to make.
In comparison to other brewing methods such as cold brew coffee, cold drip is much stronger with a richer and fuller body. In addition, it can also be shorter to make than cold brew and uses less coffee grounds.
Drip coffee is clean-bodied with a rounder, more simplistic flavour profile. It’s often praised due to its mellow and less intense flavour as it’s less concentrated than espresso.
The brewing type was first developed in 19th centuryFrance and quickly become the most popular way to prepare coffee. It involved putting ground coffee into a container between two chambers of a pot and adding heated water to the top chamber, the coffee was then percolated and dripped down through the coffee into the bottom serving receptacle.
One of the biggest developments in drip coffee came in 1908 when a German woman called Amalie Auguste Melitta Bentz invented the first coffee filter. She soon patented her paper filter and established the Melitta company and eventually created the cone shaped filter you’re familiar with today.
3 Coffee Benefits
For some, the only way to start the day is with a hot cup of coffee. For others, it’s the best way to take a moment to breathe and relax. But there are many benefits hidden within the humble coffee bean, those golden-brown coffee granules. Whether it’s filter coffee, or the 100% pure coffee granules, studies have shown that a moderate amount of coffee has many health benefits that go over and above the caffeine content - helping to improve focus and concentration for work, or keeping fatigue at bay if you're an athlete or do regular exercise. Coffee can even help protect against headaches, strokes, diabetes, and other illnesses. Read on and find out all about the benefits coffee has to offer.
3.1 One
One of the greatest benefits of coffee is that it's rich in antioxidants, especially in green coffee beans. Every cup of coffee carries these antioxidants, and is especially high in polyphenols, which work together with other minerals to help your body and cells function optimally, preventing disease, and maintaining good health in general.
3.2 Two
Coffee is rich in caffeine, which is the is the component of coffee that stimulates and activates our bodies and minds. It helps to improve some cognitive functions, and your memory. Caffeine also helps us to stay focused, energised, and alert - just another benefit of drinking coffee, black or with milk.
3.3 Three
Caffeine is a natural vasodilator, which means it helps to decrease blood pressure by preventing the muscles in your veins from tightening up and getting narrower. People who suffer from headaches could benefit from coffee, especially if they add some milk. It’s important to not overdo it – even 3 cups of coffee a day could be too much, and it could easily become a trigger for headaches and migraines.
3.4 Four
People who are very active - whether it's just regular exercise for fitness reasons, or even a professional athlete - will also benefit from drinking coffee, due to the caffeine content in every cup. It helps to improve physical performance by helping the body to lower the effects of fatigue, improving focus, and staying alert and focused.
3.5 Five
Caffeine has long been used to assist with weight loss, often used in various compounds, creams, or other products. This is because caffeine speeds up a process in the body called "thermogenesis", which is how the body naturally burns fat. Interestingly enough, black coffee benefits the body more than milky coffee in these instances, which might be due to the fat content in the milk being used, or added sugar, which is a known contributor to weight gain. However, coffee shouldn't be used alone in an attempt to lose weight - it's best to combine your daily coffee with regular exercise, a healthy, nutritional diet, and plenty of water intake. In fact, coffee can actually cause your body to retain water, which is one of the contributing factors to weight gain. A moderate amount every day will help you get the best benefits coffee has to offer.
3.6 Six
A large study done in 2018 by the National Cancer Institute of the United State showed a correlation between a higher consumption coffee, and a lower mortality rate from cancer, strokes, and heart diseases. While the results cannot be seen as definitive, it’s interesting to see the possibilities of what other benefits coffee could have on the overall health of the human body.
3.7 Seven
The relationship between drinking coffee, and neurodegenerative diseases such as Alzheimer's and Parkinson's, has been studied for years. It's very possible that regularly consuming coffee could reduce the likelihood of these diseases in the future.
3.8 Eight
Yet another interesting potential health benefit of coffee is a 25% lower chance of suffering from Type 2 Diabetes, by drinking a maximum of 3 or 4 cups a day. It’s not entirely clear how it lowers the chances of the disease, but coffee is rich in antioxidants, has anti-inflammatory properties, and has an impact on the process in the body that burns fat.
3.9 Nine
We already know that one of the benefits of coffee it that it offers protects against coronary heart disease. In the past, coffee - and it's high caffeine content - has been linked to an increased risk of heart disease. This is probably because caffeine is a known stimulant, but the truth is that regularly drinking coffee - black, or with milk - lowers blood pressure, taking some of the pressure off your heart. Because of this, even hypertensive people can drink coffee. In fact, a study in the American Heart Association journal has shown that, due to the high antioxidant content in coffee, it could even have a cardioprotective effect, meaning it actively protects your heart. And because this relies on coffee's antioxidant content, you'll get the same benefits from decaffeinated coffee! You might be asking yourself - does black coffee have any benefits, or should I add milk? And the answer is simple. Milky coffee and black coffee offer exactly the same benefits!
3.10 Ten
Yes, coffee has a wide range of health benefits – but this list would be incomplete without mentioning just how good it feels to sit back, relax, and drink a hot, rich cup of coffee. Coffee is there when we’re with friends, having meetings, discussing deals, starting relationships – it’s an important part of our global society, and that, more than anything, is a benefit for human beings.
4 Coffee Travel
Coffee enriches any adventure. There’s no better way to travel than by paying a visit to independent coffee shops and sampling the different coffee flavours of the world. Not only is it a truly great experience to sample the various takes on the beverage, but coffee shops are at the heart of many cultures, offering a great opportunity to really learn about the locals and their way of life. With all this in mind, why not plan your next trip centred around coffee?
We’ve got guides to some of the coffee hotspots of the world and what to expect from each. Read on and find out which destinations you’ll be adding to your bucket list.
4.1 Brazilian
Brazil is a country filled with rich, rolling rainforests and striking mountainous regions, but that’s not all, it’s also one of the largest exporters of coffee in the entire world. Responsible for growing a third of the world’s coffee, the plants thrive in Brazil’s climate with the warm temperatures, heavy rainfalls and dry seasons, so much so that it may surprise you that these plants aren’t actually native to the country at all.
Brazilian coffee culture is less about consumption and more about production than other countries such as Italy or Spain, but that doesn’t mean that its culture is any less rich.
There are 12 states in Brazil which are responsible for the production of Brazilian coffee and around 300,000 coffee plantations in total. Where most countries specialise in growing a single type of bean, Brazil produce both Arabica and Robusta, which is partly why they play such a big part in the production and export of coffee around the world.
Interestingly, the production of Brazilian coffee beans is so huge that is has a knock-on effect to the rest of the world. If something goes wrong in the coffee production capital like a drought, then expect coffee prices all over the world to increase.
The Flavour Of Brazilian Coffee
Often Brazilian coffee has got a bad rap amongst coffee connoisseurs as they believe that the focus is on quantity rather than quality, but that couldn’t be further from the truth. Brazil produces a variety of specialist grade, single origin coffees with a high-quality taste unlike any other. Boasting a low acidity, which is widely enjoyed, and notes of caramel and chocolate, Brazilian coffee offers an intense and pleasant flavour that’s perfect for sipping throughout the day.
Brazilian Coffee Culture
Despite Brazil’s huge impact on the world of coffee, you rarely hear anything about the consumption of the beverage in the country. That’s because, for Brazil, it has a larger part to play than simply a social element, for its citizens it’s their livelihoods and an important part of the country’s growth. With that being said, drinking coffee in Brazil is still a big part of day-to-day life and consumed in all aspects, whether that’s relaxing, celebrating or kicking back and socialising.
Coffee is drunk regularly throughout the day in Brazil, so much so that the word ‘cafezinho’, meaning ‘small coffee’ is a widely welcomed phrase. This small cup is drunk little and often and it’s not uncommon to find a coffee dispenser and a stack of cups at locations like petrol stations and restaurants, where you can help yourself for free. Due to the frequency in which it’s drank, the coffee contained is often lower quality than the high-quality Brazilian coffee beans that get exported out of the country, because it would simply be too expensive to drink such a great deal of it! Despite this lesser quality, you’ll still expect delicious flavour in every cup.
History Of Brazilian Coffee
The first coffee bush was planted in Brazil in 1727, and it comes with a rather unique story. Apparently, the governor of French Guiana was being difficult about trading the seeds of the plant, so a member of the Portuguese military, Francisco de Melo Palheta set to wooing his wife. After successfully enchanting the lady, she provided him with some samples of coffee seeds which he smuggled back to Brazil.
The crops thrived in Brazil’s tropical climate and it was such a success that the growth of sugar – which was previously the main product produced in the country – was ousted for coffee instead. Brazil’s success in the coffee market was further accelerated after the Haitian revolution where most of France’s coffee plantations were burned to the ground. This development enabled Brazil to step in and fill the global demand for coffee and by 1840, they’d become responsible for 40% of the world’s coffee exports.
Brazil continued to dominate the market through the years and in the 1920s, they controlled 80% of the world’s production. This number has declined in recent years, but today Brazil is still seen as one of the largest exporters and producers, and coffee remains as one of the most valuable commodities in the country.
Brazilian Coffee Types
Brazilians like their coffee straightforward with little fuss, so you won’t find many variations in coffee shops in the country. In fact, there’s only really two Brazilian coffee types:
Café com leite
The café com leite is a popular breakfast drink and it’s essentially the Brazilian version of a latte. It’s commonly served as a cup of hot milk with the cafezinho added after.
Cafezinho
The cafezinho is the most common type served in Brazil. It’s a small, filtered cup of coffee, served at an incredibly hot temperature. The flavour is very intense and despite similar, smaller coffee cups, the drink is absolutely nothing like an espresso as a cafezinho isn’t pressurised, resulting in a much different taste.
4.2 Colombian
Famous for its alluring charm and natural beauty, scenic mountains, tropical rainforests and stunning beaches, Colombia is home to the superior coffee bean, Arabica.
In 2020 Colombia amounted to nearly 14 million 60-kilogram bags of Colombian coffee beans, with the country dedicating over 850 thousand acres of land to this crop. As well as being home to some of the oldest indigenous populations in the world, with roots dating back to 15,000BC, Colombia is emerging as a major tourist destination and is ranked as the third largest coffee producer in the world.
If travelling to Colombia and trying some of the world’s best coffee is on your list of things to do, then carry on reading to immerse yourself in a full Colombian coffee experience.
Colombian Coffee History
Coffee was first introduced into Colombia in the early 17th century by Jesuit priests who arrived with Spanish settlers. The first crops were harvested in the Northeast of Colombia, but soon coffee was quickly adopted across the nation by small, family farms, known as Finca’s.
The first commercial export of Colombian coffee beans didn’t emerge until the first decade in the 18th century. The first shipment of Colombian coffee beans was the start of what would become a major industry. During what was called ‘The Thousand Day War’ the growing industry hit a brief decline. Due to the lull in international coffee prices, many plantation owners were forced to split up the farmland among workers, which gave them local ownership and independence over their own Finca’s. In the early 19th century, a now peaceful Colombia had created a logistic system, allowing rural, small-estate farmers to export their coffee more efficiently. This kick-started a new age growth and gave those farmers a way to carry on producing Colombian coffee, which now accounts for roughly 12% of the worlds coffee supply, with Colombian coffee being one of the biggest names in the coffee industry.
In 1972, the National Federation of Coffee Growers of Colombia was created to protect the interests of coffee growers. The organisation rapidly expanded and now represents a large portion of Colombian coffee farmers. Over the next few years Colombia grew to become the world’s 3rd largest exporter of coffee.
Colombian coffee beans, Arabica coffee, needs to be grown at altitude and between the two tropics, ideally with two wet seasons and volcanic soil. Colombia offers the perfect growing conditions for the Arabica bean, offering the ideal weather and geographical conditions for producing coffee, which is considered some of the best in the world, and is a source of national pride for all Colombian coffee farmers, with coffee growing being the largest source of rural employment in the country.
Colombian Coffee Culture
Colombia has a reputation for being one of the happiest countries in the world. So, what's the key to happiness? Is there something in the coffee?
Unfortunately, due to its mass exportation of coffee beans, the very best usually ends up outside of the country, however, coffee culture plays a strong role in the national happiness of the Colombian people. Unlike some European countries, where the culture surrounding coffee is one of a grab-and-go nature, in Colombia drinking authentic Colombian coffee has different connotations entirely. In Colombian coffee culture, the hot beverage has taken on a much more social role, it is the foundation of Colombian social society. It is very common for Colombians to meet up with friends and family over a cup of coffee in rural areas and older people natter away the hours in the day over a cup. Even in work environments, the role coffee takes is obvious, it is used to help with mental nourishment and is offered in meetings. These key differences aren’t the sole key to total happiness, but as you can see, coffee plays a vital role in Colombian’s enviable happiness.
Colombian coffee is to be enjoyed and savoured, not to be used as an aid to get you through the day, and to stay awake. In Colombia, coffee is usually consumed in much smaller cups – often small plastic cups of sweetened black coffee, known as tinto - This way of drinking coffee has shown a lower number of Colombians suffering from the negative aspects of drinking too much and therefore, being able to simply enjoy the positives of good quality coffee.
In many ways the coffee culture of Colombians could be compared to the culture of Tea in the UK. Colombian Coffee symbolises more than just a hot drink; it is an important characteristic of national identity. It brings people together, creates friendships and relationships, and provides for thousands around the country.
Colombian Coffee Growing Coffee Beans
Colombia is home to dozens of micro-climates, making it a land that is particularly well-suited for coffee growing. The thousands of nutrient-thick hills and mountains, wet climate, and the high elevation make it easy to grow great authentic Colombian Coffee. There is estimated to be over 600,000 coffee producing farmers in the country alone, with the most of them being small and rurally located, though the infrastructure of Colombian coffee production gives them a way to get their crops to market.
The annual export of the nation is between 11 and 13 million bags. Due to the frequent wet climate, the processing method used in Colombia is the washed method, giving the coffee its famous crisp acidity, pleasant sweetness and high level of flavour clarity. There are two harvest seasons in Colombia, the first being in March and the second in June. The smaller harvest period falls between September and December.
Colombian Coffee Flavour
The flavour of Colombian Coffee is very diverse. Each coffee region produces coffee that tastes slightly different from the next. To the Northern regions of the country, such as Santa Marta and Santander, the lower altitude and higher temperatures result in coffee with full body and deeper notes.
In the central coffee regions of Antioquia, Caldas, and Quindio, the coffee tends to be well-rounded with a more nutty and chocolatey flavour along with a gentle sweetness and a mellow acidity. Whereas, in the coffee regions to the South such as Nariño, Cauca, and Huila, the higher elevation tends to produce coffee that has a stronger acidity, floral aromas and a complex flavour profile. Colombian coffee is generally a bit weaker than other coffees. That being said, Colombia coffee has a gentler flavour and is superior to some of the stronger, more bitter varieties of coffee grown around the world.
4.3 Cuban
The Cuban coffee culture is unlike anywhere else in the world. Rather than a simple pick-me-up, the beverage is commonly seen as a way to bring people together, to gossip with neighbours over, or to sip whilst catching up with friends and family.
The tale of Cuba and coffee is one of resilience, innovation and above all, community spirit.
History Of Cuban Coffee
Coffee arrived in Cuba in the 1700s and soon became a huge producer and exporter of coffee, so much so that the first plantations are now on the UNESCO World Heritage list. However, before long rum and cane sugar eclipsed coffee and its production declined, but this didn’t mean the consumption of it slowed!
In 1962, the government made a move to ration coffee, alongside the rest of the nation’s food supply, which meant Cuban’s were given a measly four ounces of coffee per month. Due to this rationing, the people of Cuba got creative and mixed the coffee with chicharo beans or chickpeas to make it last longer, then sweetened it with sugar and served it in tiny cups called tacitas. This drink, known as a ‘Café con Chicharo’, didn’t have the crema present in many Italian coffees, but the inventive Cubans made a substitute by whipping brown sugar with a small amount of coffee to place on top to mimic it, the result was a crema like substance which was sweeter and less bitter.
Cuban Coffee Culture
Coffee is a huge part of the daily culture in Cuba and it’s often thought of as a vehicle to bring people together. The strong beverage is best enjoyed with friends, whether catching up at a street café, having friends over to enjoy a cup or popping in to have a ‘visita’ with neighbours. Just about everyone in Cuba has a stove-top espresso maker and it’s considered customary to offer a cup to visitors when they come to your home.
Outside of people’s homes, Cuban coffee can be enjoyed at private cafeterias which are often just people’s home windows! Known as ‘ventanillas’ these window cafes are much cheaper than the restaurants and bars in the area and you can typically enjoy a cup of Café Cubano for around 1 Cuban peso.
Coffee Growing In Cuba
Coffee is still grown in Cuba, but not as much as it once was. It’s grown in three areas: The Sierra Maestra mountains (92% of Cuban coffee is grown here), Pinar del Rio and Escambray. The country produces both Arabica and Robusta coffee beans, typically from small, family-run farms.
Cuban Coffee Types
As Cuban’s love their coffee, they’re crafted a few unique types over the years, most of which you probably haven’t even heard of! All of the following coffee types are smaller cups which is due to the impact of rationing on the country.
Cup of café cubano
An extremely strong, small coffee that really packs a punch! A bit like a stronger, sweeter espresso, the café Cubano is served in a small cup called a tacita (smaller than a demitasse cup) and it’s designed to be drunk like a shot. This drink is traditionally made in a pot on the stove.
Cups of Cuban colada coffee
This is the larger version of the café Cubano and it comes with extra cups for sharing with friends and loved ones.
Cup of cortaditio coffee
The cortadito is a café Cubano that’s sweetened and topped with steamed milk. The ratio of milk to espresso varies from 50/50 to 75/25 espresso and milk, depending on who’s making it!
Cup of café con leche
A café con leche is coffee and hot milk and as with any Cuban coffee, sugar is typically added to sweeten. This beverage is commonly served with toast or Cuban crackers for breakfast.
4.4 French
French coffee has its own reputation. Whilst not as infamous as Italian coffee, drinking coffee in France is still very much an important part of the daily routine. French coffee is a culture in its own right, and as such there are certain etiquettes and traditions that should be followed.
From its beginnings in Paris to the common coffee drinking etiquette in present day France, there’s much to discover about the French coffee culture.
The history Of The French Café
French coffee culture actually dates back centuries, primarily in Paris, where cafés would be a place of gathering for men to discuss news, gossip and business. Then, they would later become a place for revolutionists to discuss politics, to the Restoration period, which brought the more relaxed coffee drinking experience that we see today, meeting friends and leisurely catching up.
Sit Back And Enjoy The Coffee
Cafés in France are places to indulge and enjoy coffee. Sitting in the main dining area or outside on the terrace on a hot summers’ day means that you plan on staying for a while and will be waited on. It is all about the coffee experience in France, where you can relax and watch passers-by. Whereas the bar area is for quick stops and no waiting service.
French Coffee Roast
French roast is a regional coffee roasting style. In the 19th century, dark roast coffee was exceptionally popular. French coffee was one of the darkest roasts, and still remains so. For French coffee, the coffee beans do not need to be from any specific place, as it’s all in the process of roasting.
French roast coffee is intense, smoky and bold in flavour. During the roasting process, the internal temperature of the coffee beans reaches a very high temperature of 240 degrees Celsius. As the colour of the coffee beans begins to darken, more coffee oils appear on the surface. That is why French roast coffee beans are a darker brown and covered with oil.
During the roasting process, French roast coffee beans reach a "second crack". This means the beans make two cracking noises: one from the release of steam and the other when the cell walls of the beans break down and release oils. In most roasts, coffee beans only crack once. The darker the roast, the less caffeine content there is too.
Types Of French Coffee
When visiting an authentic French café, it’s important to remember that you are unlikely to see a coffee menu. For that reason, it’s good to have an understanding of the most common French coffee drinks available:
Café
If you order "un Café" in France, you will be served with a shot of espresso, which is the most standard and popular coffee drink you will find in France. It is typically served in a short, small cup.
Café au Lait
“Café au Lait” translates to “coffee with milk". Often, it is made with French pressed coffee and steamed milk is added. This coffee drink is very similar to a latte, but with even more milk. A Café au Lait is typically a breakfast drink.
Café Crème
Very similar to a Cappuccino, a Café Crème is an Espresso-based drink topped with a substantial amount of milky foam. This is again considered a breakfast drink and would not be typically drunk after 11am.
Café Noisette
Café Noisette is very similar to the Italian macchiato. It is made with a shot of espresso with a splash of hot, foamy milk. "Noisette" translates to hazelnut, and made correctly, this will be the colour of your Café Noisette coffee drink.
Café Americain
Essentially, the Café Américain is a black Espresso coffee drink, served in a regular mug with added hot water. It is usually served without milk, which can be requested.
Typically, milky French coffees are consumed only in the morning, usually with breakfast – such as a tartine or croissant – and served in a larger, bowl cup. Espresso is not commonly consumed alongside food and instead is drunk after a meal, or on its own in the afternoon.
4.5 Italian
Italian coffee is world renowned for its superior taste, but drinking it in the coffee capital is a very different experience to your humble cup of Joe in Britain. For a start, you won’t find streets adorned with chains, but rather several quaint cafés with menus consisting of coffees beyond what you’ll commonly find.
Italians are passionate about their brew, and as such, there are numerous rules that are generally followed – including a specific schedule surrounding the best time to enjoy each beverage. Fascinating, right? And, that’s just the start!
The morning starts with a Cappuccino, this wonderfully frothy coffee is typically consumed before 11am. It’s a general rule that milky coffees are for mornings only and are never drank after a meal.
The afternoon brings the Caffe Macchiato into play. This Italian coffee contains much less milk than other types and is usually served in a demitasse cup. Due to its smaller size, it’s not uncommon for a few cups to be enjoyed throughout the afternoon.
After dinner, Espresso’s are common place, but be warned – it’s not called an Espresso in Italy! Called Caffe (coffee), or Caffe Normale (normal coffee), this type is served black and enjoyed in small doses. It’s likely you’ll discover people sipping it all throughout the day, however it’s often the go to after dinner drink.
No Time For Latte Art
Italian coffee is served fast and it’s truly a wonder to watch the master baristas during a rush period. Due to the quick nature of the creation, you won’t find any latte art on your drinks, but that doesn’t mean that there’s a compromise when it comes to flavour. One thing for sure is that no matter where in Italy you stop for your coffee, the taste will always be consistently delicious.
A Cup For Every Coffee
In Italy, you’ll discover that each coffee type has its own precise glass or cup, so don’t expect to find any supersize portions here. Also, takeout is a very rare concept and the only exception is at train stations – so your standard paper to go cups won’t be found in most cafés.
Una Pausa
Italians refer to a coffee break as ‘una pausa’, which translates directly to a pause. This means that Italian cafés aren’t places to stop for hours to chat with your friends or family members, but rather somewhere to quickly drink your Caffe Normale and go. And, coffee will usually be drank at the bar with the locals or perched at a tiny table.
The Spiritual Home Of Coffee
Despite Italy being the spiritual home of coffee, it may surprise you to learn that no coffee is grown there at all. The reason Italy is thought to be one of the greatest coffee hotspots of the world is the fact that their baristas and roasters are masterful with their techniques. Each individual involved in the Italian coffee process takes pride in their work and follow rigorous practices to ensure each blend and cup is as perfect as the last.
Italian Coffee Facts To Note
The Italian coffee culture is truly full of some interesting traditions which are completely different from the way coffee is consumed in other destinations around the world. A few key coffee facts to be aware of are:
The type of coffee bean that’s used largely depends on the region, however Arabica is the most common place and sometimes this is mixed with Robusta too.
The steam-driven espresso machine was first pioneered in Italy.
Italy doesn’t grow or produce any coffee beans.
You won’t find any coffee infused milkshakes or frappes – this is considered sacrilege to Italian coffee culture.
Chains are a rarity in Italy, it’s primarily dominated by independently run cafés.
Coffee will commonly be served with a small glass of water to cleanse the palate.
Italian coffee is drunk regularly and in small amounts.
Italian Coffee Types
Italy is home to some of the most cherished coffee types in the whole world. A few of the most popular ones you’ll be familiar with are:
Caffe
Perhaps the most common type in the whole of Italy, the Caffe is an Espresso – a small but strong cup of coffee.
Cappuccino
The Cappuccino is one of the most universally loved Italian coffees. Characterised as 1/3 espresso, 1/3 steamed milk and 1/3 foam, this drink is all about the perfect balance between the three elements.
Macchiato
When translated, Caffe Macchiato means ‘stained coffee’, so this drink is literally coffee with a splash of (usually) foamed milk.
Latte
If you order just a Latte in Italy, you’ll likely just be presented with a glass of milk, so if you want the milky coffee you know and love, remember to order a Caffe Latte instead. Consisting of 1/3 Espresso and 2/3 heated milk with a little foam on top, this coffee falls into the ‘before 11am bracket’ for Italians.
Ristretto
This coffee type is an even smaller version of the typical Italian Caffe – usually found in less than a 20ml serving. It’s also said that the flavour of a Ristretto will differ too and will be less bitter than a standard Espresso.
Lungo
The Caffe Lungo means long or extended, which is due to the lengthened extraction time of the initial ‘Espresso’. The result is less body and a more bitter taste than the standard Espresso or Caffe.
Doppio
Literally meaning ‘double coffee’, this drink is a double shot of coffee in a cup. Typically, Italian’s prefer to have several cups of Caffe rather than one Caffe Doppio, due to the fact that Italian coffee is commonly enjoyed little and often.
Americano
Despite the name, this coffee is stronger than the usual American cup. Consisting of Espresso where hot water gets added after which allows the crema to mix in and create an even taste.
4.6 Turkish
Turkish coffee is a big part of the culture in Turkey and it’s a custom they hold dear. The country’s so enamoured with the beverage that the Turkish word for breakfast ‘kahvalti’, literally means ‘before coffee’, and the word for brown ‘kahverengi’ means coffee coloured.
Steeped in lore and rich history, Turkish coffee is far more than a morning drink, it’s full of tradition that’s been carried down through the ages from ancestor to ancestor. In fact, Turkish coffee is so unique that it was inscribed to Unesco’s Intangible Culture Heritage List in 2013, due to the unique practices that goes into the preparation and presentation
What Is Turkish Coffee?
Typically, Turkish coffee comes from the Arabica bean – but it’s so much more than that. The true meaning of Turkish coffee comes from the unusual method of creating the beverage.
To start, the beans need to be ground to a fine powder with either a pestle and mortar or more traditionally, a Turkish coffee grinder.
Then, the beans get added to a copper pot known as a ‘cezve’ which contains cold, filtered water, if sugar is wanted, then this will get added at this stage too (sugar is never added afterwards as it will disturb the grounds at the bottom of the cup).
Once these steps are complete, the pot gets put on a medium heat until it simmers and the liquid starts to foam, once this has happened, it gets taken off the heat and stirred. The cezve will then be added back onto the heat and this step will be repeated a few times until the liquid is thick in the traditional Turkish coffee way.
When the brew is finished, the pot will be left to cool for a minute, allowing the grounds to fall to the bottom.
Serving Turkish Coffee
Traditionally, Turkish coffee is served in demitasse cups, pouring carefully so as to avoid too many grounds. Despite the small cups it gets served in, it may surprise you to learn that you don’t actually drink it like an espresso, and if you do, it’s likely you’ll gulp down far too many coffee grounds in the process. Turkish coffee is made for savouring and chatting with friends old and new, and it’s customary to take up to an hour drinking it, allowing the conversation to flow in between small, delicate sips.
You can usually expect a glass of water and sometimes a sweet such as a Turkish delight to be served with the coffee too, in order to counteract the strong and intense taste.
Turkish Coffee Can Tell Your Future
If you thought that the grounds located in the bottom of the cup are there just to be thrown away, you’d be wrong. Just like tea leaves, the grounds are actually used to tell fortunes. In fact, this is so widely practiced in Turkey that there are now apps available where you can take a photo of the bottom of your cup and send it a fortune teller for analysis.
History Of Turkish Coffee
The roots of Turkish coffee trace all the way back to 1555, when it was brought to Istanbul by Syrian traders. Then, by the mid-17th century, it became an essential part of the Ottoman Court’s ceremonies and the Sultan would be served ceremonious coffee by his own personal coffee makers.
Certain historical coffee rituals also became a part of marriage, where women would receive training on brewing Turkish coffee and potential suitors would judge her depending on how well she could make the traditional beverage. Interestingly, in today’s world, elements of this custom still remain and its customary when a woman’s hand in marriage is asked for, for the bride to be to prepare and serve coffee for her family and potential husband. The story goes that if she brews it properly, she’s ready to be married.
Coffeehouses came to Turkey around five centuries ago, beginning in the Tahtakale neighbourhood. These places began as social gathering spots, strictly for men, with women typically enjoying the drink at home. The coffeehouses of Turkey were also an important part of preserving the country’s oral history, as they were places of storytelling and folklore during the Ottoman Empire.
Types Of Turkish Coffee
All Turkish coffee is prepared in a ‘cezve’ and with the same method that’s been practiced for centuries. However, there are some slight variations on the beverage, the most common Turkish coffee types being:
Menengic coffee
Menengiç coffee is not made from coffee beans at all, but rather the beans of the Pistacia terebinthus tree. As such, this beverage contains no caffeine, but a much fruitier flavour that many people enjoy. Menengiç is prepared in the traditional Turkish way.
Dibek coffee
Referred to as ‘stone ground’ as it’s made with a stone pestle in stone mortar, Dibek coffee is a lighter variant of Turkish coffee in both taste and colouring. Additionally, it’s also said to be thicker with a creamier taste, so it’s a better option for those who want a less intense cup.
Mirra
Mirra literally translates to ‘bitter’, which is apt because of its strong and intense taste. The beans are roasted twice and not as finely ground, giving it a much more bitter flavour and because of this, cardamom and other spices tend to be added to make it more well-rounded.
On sand, coals, ashes
Not a coffee type as such, but Turkish coffee can be cooked in three different ways, on sand, on coals or on ashes with each offering a slightly different taste. The most traditional option is sand and most homes simply cook it on a stove top.
5 International Coffee Day
Coffee is one of the best loved beverages around the globe. For the vast majority of us, our day doesn’t start until we’ve sipped the warm, rich flavours and many will also see it as the perfect accompaniment to a catch up with friends or family. It’s no secret that coffee forms a huge part of our daily lives, so it’s only right that there’s an international coffee day to celebrate it!
5.1 When Is International Coffee Day?
International coffee day falls on the 1st October, each and every year.
5.2 What Is International Coffee Day?
International coffee day is a global celebration for coffee lovers to come together and celebrate their love of the beverage whilst supporting coffee farmers, whose crop is their livelihoods. The event aims to raise awareness of the incredible work of those involved in the coffee industry and promote the fair trade of coffee.
5.3 Where Did International Coffee Day Come From?
It may surprise you to learn that international coffee day is a very recent celebration. Launching in Milan at Expo 2015, this worldwide event was set up by the International Coffee Organisation, the main intergovernmental organisation for coffee, whose goal it is to bring together exporting and importing governments to fight challenges in the coffee world.