Coffee has become a ubiquitous drink around the world. Each region has its favorite methods of preparation, which makes stopping in at a local coffee shop a rewarding experience no matter where you’re traveling. Let’s take a look at some of the different methods of coffee preparation around the globe.
Brewing Coffee the Traditional Italian Way
Espresso is one of many Italian coffee exports, and it remains the preferred way of consuming the drink in Italy and elsewhere in Europe. Many Americans have espresso makers at home, but in Italy, most locals brew their espresso the traditional way, in a small aluminum pot called a Moka.
Making espresso at home is a daily ritual for millions of Italians. Many make espresso the first thing in the morning and then follow up their morning cup with another after lunch and dinner.
To make espresso coffee at home in a Moka pot, make sure to grind the coffee beans to a consistency about the same as table salt. Next, pour hot water into the bottom chamber of the Moka pot. Then, place the ground coffee into a filter basket in the bottom half of the pot. Screw on the top of the pot and place the Moka pot over a medium-heat stovetop burner for 10 minutes before serving.
Brewing Techniques and Traditions in Ethiopia: The Birthplace of Coffee
In modern-day Ethiopia, coffee ceremonies have become an integral part of celebratory gatherings and a cherished symbol of warm hospitality. Surprisingly, despite Ethiopia being the birthplace of the coffee plant, the consumption of coffee wasn’t always a widespread tradition.
In the early days of coffee cultivation, the drink was predominantly consumed within Muslim and pagan communities. However, with the advent of the 20th century and the establishment of a unified state, coffee gradually found its way into the hearts of Ethiopians, perhaps serving as a unifying thread among the diverse populations. Undoubtedly, the Ethiopian coffee ritual fosters an atmosphere of conviviality and fosters the spirit of communal sharing.
The Ethiopian coffee ceremony unfolds over approximately an hour, and each step is steeped in intricate rituals. Before arranging the tools and the burner, the floor is adorned with leaves, while the sweet fragrance of incense fills the air from a burning cup. The coffee beans, sourced fresh on the premises, undergo the mesmerizing process of roasting, with guests eagerly inhaling the enticing aroma.
Next, a pestle and mortar are used to grind the roasted beans to perfection. The resulting coffee grounds are combined with water, meticulously boiled in a traditional earthenware pot known as a jäbäna, and allowed to infuse.
The brew is often sweetened and flavored with an array of spices like cardamom, ginger, chili peppers, or cinnamon. The coffee is served three times, and the addition of more water after each serving lends a gradual lightness to the cup. Before savoring their cups, guests partake in a sacred blessing according to their religious customs.
Turkish Coffee: A Tradition from the Ottoman Empire
Turkey is the home of one of the world’s great coffee cultures, and Turkish coffee has become a fixture in coffee houses across the world.
Turkish coffee is brewed using a unique brewing method. Coffee and water, often accompanied by a touch of sugar, converge within the confines of a special pot called the cezve or ibrik. The mixture is brought to a gentle boil and carefully attended to so that it doesn’t overflow but produces a delightful froth.
This process may involve reheating the brew twice more to achieve the desired level of frothiness. Occasionally, a portion of the coffee is distributed into individual cups, while the remaining liquid continues to simmer until it reaches a boil once again, ready to be poured into the awaiting cups. The traditional vessel for serving this captivating elixir is a petite porcelain cup known as a kahve fincanı.
Mexico’s Cafe de Olla
Cafe de olla is a traditional Mexican preparation of coffee, which is believed to date back to the Mexican Revolution of the early 20th century. As the legend goes, revolutionary women called adelitas prepared the drink for soldiers, as it helped them stay warm and remain alert late at night.
This quintessentially Mexican beverage is made by brewing coffee with spices in a traditional clay pot known as an olla. In English, cafe de olla translates to “coffee from a pot.”
The specific recipe varies from family to family, and these recipes are often passed down through the generations. But most recipes include coffee spiced with cinnamon, cloves, and whole cane sugar (piloncillo in Spanish). Traditionally, it is prepared by boiling water with a cinnamon stick and other spices, then adding coffee to the spice-infused water.