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.
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
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.
Alternatively, you can make coffee cheese by simply pouring hot coffee over cheese cubes, and it's said to be native to Finland, Sweden, and other parts of Europe. It is more common among the Sami people.
The Sami is the Indigenous people of Sápmi, a region that extends across northern Scandinavia and Russia, and overlaps much of Swedish Lapland.
The cheese itself is a Finnish product called “Leipäjuusto” or bread cheese in Finland and Finnish squeaky cheese in America.
In Finland, the bread cheese is served sliced as a side with coffee, but in Northern Sweden, they prefer it directly in the coffee. The cheese cubes soften and absorb the coffee, but they don’t melt.
If you want to recreate;
What You Need
2L of whole milk
60 ml of heavy cream
2 tsp of rennet
How To Make It - Place the milk and cream in a large pot and warm them to 37 C (99 F). Remove the pot from the heat and stir in the rennet. - Let the mixture sit for an hour while curds form, then reheat it to 37 C (99 F) while gently moving the small curds to the center of the pot. Then bring the whole mixture to just under a boil. - Line the strainer with the cheesecloth, and place a vessel underneath to catch the water that strains through. Pour the curds into the cheesecloth, fold the cloth around them and push hard to extract as much water as you can. - With the curds still wrapped in the strainer, put a heavy weight on top and let them sit and continue to drain for another few hours until you have solid cheese. - Place the cheese in an oven-proof dish and bake at 177 C (350 F) until golden brown. - To make kaffeost, simply slice your cheese into cubes and add them to a mug. Pour your favourite coffee on top and enjoy. The true delicacy is the coffee-soaked cheese cubes, not the cheese-infused coffee liquid.
Little Green Cheese