10 unique and tasty ways people drink coffee around the world
In some countries, coffee is a ritual that stretches well beyond liquid fuel. Here are 10 of the best, most creative and most unique ways to drink coffee around the world.
Vietnamese coffee is known for being robust and bitter. To make the strong coffee more palatable, it drips through a metal filter called a phin, slowly into a glass filled with sweet condensed milk.
Can’t decide between coffee and tea? In Hong Kong, you don’t have to, thanks to this coffee and tea blend. Vendors all over Hong Kong guard their secret recipes for this drink – and the ratio of tea to coffee is considered a delicate balance.
This drink, if made properly, should taste neither like tea nor coffee, but rather, according to some, more of a cross between chai and hot chocolate.
In Arctic Sweden, a cup of Joe is generally boiled over an open fire and served in a traditional guksi, a hand-carved wooden mug made from a birch burl. The custom is to dip cheese ("kaffeost") directly into the coffee.
What has gained notoriety as some of the most expensive coffee on earth is also one of the most bizarre — made from coffee cherries that have been eaten, digested and excreted by a civet, a cat-like mammal that lives in Southeast Asia.
Going through the digestion allegedly results in a smooth, flavorful brew that comes with a hefty price tag. But beware – with its fame has also come a black market for counterfeit coffee.
This spiced Mexican coffee – traditionally cooked in a clay pot – is made with cinnamon and piloncillo (cones of minimally processed sugar that’s more reminiscent of Zacapa rum than Domino sugar).
Italians tend to drink their coffee quickly. Traditionally, Italians sidle up to the bar, order an espresso just hot enough that it won’t burn your throat and down the entire thing while standing up.
At coffee houses in Vienna, "time and space are consumed, but only the coffee is found on the bill." At least that’s what UNESCO said when it added Viennese coffee culture to its intangible cultural heritage list.
A few cafes still serve kaisermelange, or egg coffee. This drink is made by stirring a glass of egg yolk and honey (and occasionally cognac) as coffee is slowly added to temper the egg.
New Orleans’ most famous contribution to cafe culture might also be its most polarizing. The addition of chicory, an uncaffeinated root, ranges in flavor from herbaceous to bitter.
Chicory gained popularity in the U.S. during the American Civil War, when it was used as filler for heavily rationed coffee.
Robust Turkish coffee is ground into super-fine powder, then cooked (along with any desired sugar) directly inside a small metal pot called a cezve.
Served in tiny, ornate cups alongside Turkish delight candy, coffee is enjoyed slowly and usually served with a dose of lengthy conversation.
Rarely cooked with sugar, coffee here is usually mixed with cardamom and made in a large, intricately designed pot called a dallah, which has a crescent beak and a spire top.