Unique Coffee Recipe From All Around The World

Whilst coffee has grown and tasted worldwide today, it has its origins in the depth of thought of the Ethiopian plateau of a single goat-herder.



The herder noticed that his goats were particularly active and energetic after consuming a type of berries. He told a local monastery about his observation and the global industry we now know emerged from these humble beginnings.


By the 15th century coffee was being grown and traded commercially on the Arabian Peninsula before the Europeans joined the caffeine train in the 17th century and coffee houses quickly became gathering places for artists and intellectuals.


The coffee bean has since spread worldwide and many cultures have found inspiration in the humble bean to develop their own unique beverages from the addition of egg yolks in Vietnam to gelato in Italy to spicy peppercorns in Senegal.


Here are few unique coffee and ways to serve them from all around the world.


#1. Türk Kahvesi (Turkey)


Coffee is an important part of Middle Eastern culture, and it's prepared and served quite differently than in the West. In fact, the term “Arabic coffee” generally refers to one primary method of coffee preparation (Turkish), with several variations



It consists of a unique preparation method more than a recipe.


A big difference between Turkish coffee and typical drip coffee is that Turkish coffee is cooked with sugar rather than added afterwards.


The boiling process employed in Turkish coffee leaves a thick froth on the surface which is a hallmark of the style. The coffee is also served in small cups and is served for a few minutes to let the grounds settle down into the bottom of the cup.




What You Need 1 tbsp extremely finely ground arabica beans 1 cup cold water 1 cardamom pod 1 – 2 tsp white sugar An ibrik or small saucepan* 2 demitasse cups



How To Make It
- Bring water and sugar to a boil in the ibrik or saucepan.
- Remove from heat and add the coffee and cardamom.
- Return the ibrik to the heat and allow the mixture to come to a soft-boil. Remove from the heat when the coffee foams. Repeat this process twice.
- Pour into 2 demitasse cups, and allow sitting for a few minutes while the grounds settle to the bottom of the cups.

Tips :

  • Turkish coffee must always be served with foam on top.

  • Do not stir after pouring into cups; the foam will collapse.

  • Always start with cold water for best results.


#2. Ca Phe Trung - Vietnamese Egg Coffee (Vietnam)


If you ever set a foot in Vietnam, and you should and will come across this creamy, coffee beverage confection in the bustling urban parts of Hanoi.



At first, it might sound weird. Egg and coffee? But trust me, it tastes much better than it sounds. Vietnam Egg Coffee or widely known in Vietnam as Ca Phe Trung, is typically made from egg yolks, sugar, condensed milk and robusta coffee.


It is said that The first Egg Coffee was concocted by Giang in the 1940s during a shortage of fresh milk, the preferred coffee are quite additive at the time. Deprivation fired up Giang’s creativity, and the scrumptious, popular result endures today.



What You Need

1 egg

3 tsp Vietnamese coffee powder

2 tsp sweetened condensed milk

A Vietnamese phin, or another brewing apparatus


How To Make It
- Brew a cup of strong, dark coffee. Using a phin and Vietnamese robusta coffee adds authenticity.
- Separate the egg yolk from the whites. Discard the whites or save them for another purpose.
- Whip the egg yolks together with the condensed milk until a frothy mixture is formed. Continue mixing while adding a tablespoon of the brewed coffee.
- Spoon the egg yolk foam on top of the remaining coffee and enjoy!

#3. Kaffeost - Cheese Coffee (Sweden)


Yes, you read it right. It’s coffee, with cheese.

Something Malaysian will surely love since some of our food combination with cheese is quite a hit - Goreng Pisang Cheese, Keropok Lekor Cheese etc.


Kaffeost or Cheese Coffee, as the name suggest is simply coffee with cheese. It is a simple cuisine made from dropping dry chunks of cheese into a mug of hot coffee.


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