How coffee is drunk around the world. Coffee recipes from different countries. How they drink coffee in Italy

In Hanoi, the morning starts with a cup of this coffee. A strange combination of yolk, condensed milk, sugar and butter is whipped up to a fluffy and dense mousse, which is served with espresso. Tastes like liquid tiramisu!

Kaffeost from Finland

In the north they know how to keep warm in severe cold. They drink coffee with… cheese! Juustoleipä cheese is cut into cubes and placed in the bottom of a cup, and hot coffee is poured on top. Eating melted cheese from the bottom with a spoon is a separate pleasure!

Coffee with spices from Morocco

Such coffee in Morocco usually completes a hearty meal. Sesame, black pepper and nutmeg are ground together with the coffee beans to create a truly flavorful bomb.

Lagrima from Argentina

A light and airy drink is rather called milk with coffee: after all, only a couple of drops of strong coffee are added to the milk foam.

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Turkish coffee

Turks cherish and praise this drink so much that UNESCO even included it in the List of the Intangible Cultural Heritage of Humanity in 2013. Strong, thick and boiled in the sand!

Cafe del Olla from Mexico

Usually served in a plain mug with a cinnamon stick and brown sugar.

Café au lait from France

Much more refined than just a latte: coffee is served separately with a glass of water and milk.

Bombon from Spain

This is espresso with condensed milk. And if you mix half regular milk with half condensed milk, you get leche y leche.

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Roman espresso from Italy

Espresso is served with a slice of lemon, which is also rubbed on the edges of the cup. The idea is that the acidity emphasizes the aromatic taste of coffee.

Australian milk coffee

Traditionally served in New Zealand, but has become popular in Australia. The method of preparation is similar to a regular latte or cappuccino. 180 ml of milk is added to one or two servings of espresso.

Pharisäer from Germany

This drink was invented in Germany in order to mask the presence of alcohol at boring family celebrations: a generous cap of whipped cream hid the presence of a decent portion of rum in a cup of coffee.

Frappe from Greece

It is made from instant coffee, condensed milk and ice. Unglamourous, but wildly delicious!

Yuan Yang from Hong Kong

A mix of coffee and tea with milk is impressive from the first sip! We take 4 bags of black tea, pepper, condensed milk, and two shots of coffee.

Cuban coffee

Severe strong coffee without milk with a spoonful of sugar.

growing conditions

coffee is like that.

No frost, never - they kill the trees. Respectively,

most of the planet Earth is automatically swept aside. Fluctuations are allowed

temperatures within 15–25 degrees for Arabica, 5–30 degrees for Robusta.

Such climatic conditions exist at the equator and around it, within the tropic

Cancer and Tropic of Capricorn.

Say that in

all countries lying in this belt, the conditions are the same, it is impossible. Somewhere there

mountains, temperatures are lower there, which makes it possible to grow Arabica, because

stable plus 25 during the day all year round - this is only possible in the mountains. The further

As we move further away from the equator, the colder it gets at certain altitudes.

Accordingly, 2000 m at the equator in Kenya is conventionally equated to 1200 m in the south

Brazil. Robusta grows comfortably from sea level and above, but does not climb mountains,

she's cold there.

Oddly enough, soil is not the most important factor for coffee. The coffee tree loves phosphorus, sodium and potassium,

if they are not in the soil, they are applied in the form of fertilizers. Coffee loves moisture - in the tropics, humidity is high. For Arabica, the best thing is clear and understandable

rainy season, when it rains for several months, and then the sun (that is, the harvest season

one). This is the case in most Central American countries. In some

countries have several rainy seasons - respectively, and several seasons of collection

harvest. Sumatra, Colombia and Kenya each have two harvest seasons, for example. How

the more it rains, the more often farmers have to approach the trees, sometimes up to 9

once a year. This increases production costs and prices.

On different continents

have their own coffee specialities.

For example, Arabica from Central America is largely Caturra and Catuai varieties.

There are many trees of the variety in Asia

catimor and their derivatives. Once upon a time on the island of Timor arabica beans natural

crossed with robusta, slightly lost in taste, but acquired

greater disease resistance and higher yields. It started actively

plant, and then crossed with caturra (these are compact high-yielding trees) and

got, in fact, catimor, which has a normal taste, but quickly

becomes obsolete, that is, it loses its positive taste characteristics.

in Western

Africa is dominated by robusta, in Eastern - Kenya, Tanzania, Uganda, Rwanda,

Burundi - the descendants of the Bourbons are growing. It is interesting that in Kenya, neighboring Ethiopia (and then further), coffee did not get directly, but through the small island of Reunion, it is located

east of Madagascar. It was once called Bourbon after the French

royal family. The local variety of coffee received the same name - bourbon. These berries are more round in shape.

Flavor profile of coffee

also varies by region. Asian coffee usually has

woody shades (they are especially pronounced in coffee from Sumatra, this

the quintessence of woodiness). American - citrus (Brazilian is different

also notes of roasted nuts). Ethiopian, standing apart from everyone - floral, jasmine, bergamot shades. East African is different

deep, full three-dimensional acidity, it has a lot of malic acid. AT

At the same time, you need to understand that in any region you can grow something atypical.

If we are discussing taste, then we should talk first of all about Arabica, because Robusta is much poorer in terms of

taste. Robusta essentially has only two characteristics - it or

woody or earthy. And always bitter.

And one more thing: you need to understand that if you roast coffee to the state of coal, then there is no difference what was there - Brazil, Peru, El Salvador - no. The darker we roast our coffee, the more of the flavor fades, giving way to the bitterness of caramelized sugar.

In the United States, coffee is grown in Hawaii, and more recently

and in California. The first crop of California coffee will be harvested next year,

and about the Hawaiian one can say the following. This is a curiosity. He appeared in those

times when the direction of taste was not the main thing. Now the whole specialty party (that is, people involved in specialty coffee, coffee from selected beans. - Approx. ed.),

whether it be the USA, Scandinavia, Australia, South Korea or even Russia, is aimed at

search for bright flavor varieties. Before that, coffee from some

unusual place. Such places were, for example, the stomachs of animals, hence

Indonesian kopi-luwak appeared. As well as different islands, for example, the island of St.

Helena, where Bonaparte spent the rest of his days, Galapogos, Jamaica with his Blue Mountain - and

Hawaii. Hawaiian coffee can be quite normal, or it can be such that

scared to look at him. In general - nothing outstanding. However, he always

very expensive because US labor is expensive. interest in coffee

such places will last, I think, another fifteen years - by inertia. But on the scale of centuries

The years of popularity of coffee islands are numbered. Because the entire world's coffee

the thought moves towards the taste in the cup.

These countries offer

simple, linear, inexpensive Arabica. Soft coffee with chocolate undertones

works well as a filler in a mixture because it does not have its own

vibrant flavor profile. Medium roast and a coffee machine are the best things you can do with

him to do. In general, this is commercial coffee, and special bright varieties that

would be of interest to the coffee community, is not here, despite the fact that the same

Mexico is an order of magnitude larger than neighboring Guatemala or Costa Rica.

Coffee with a small

unexpressed acidity. Cuban coffee is loved in Russia - partly for political reasons.

reasons, partly because the local Arabica is not very acidic, especially if it

lie down for 6-8 months.

Similar to Hawaii

history: not outstanding, but expensive coffee.

The lowest located country in the region. Salvadoran coffee

very processing dependent. With dry processing, such a story: if coffee

grind and brew through a funnel, it will be nothing, and if you brew espresso, then a riot of acidity will appear. That is, coffee is revealed only in espresso.

Washed "Salvador" is a normal coffee with good acidity.

One of the most famous

coffee in the world

Blue Mountain - grows in Jamaica. This is James' favorite coffee.

Bond, and this is his Soft coffee with a pleasant velvety body, with good acidity - but for him

they ask 12-15 times more than for an ordinary Guatemalan coffee. It's frankly not worth that kind of money.

unique climatic situation

In these countries you can

find commercial coffee with a pronounced acidity that is not typical for this

region. Guatemalan coffee can also be floral, vaguely reminiscent of

Ethiopia. Everything is a little easier with Costa Rica, but here

unique climate situation

neighboring areas of several square kilometers can develop a different microclimate. It's raining on one hill, but in the next valley it's sunny all the time. Coffee

very pleasant, with cherry acidity, making it a good choice

for those who love espresso from carob coffee machines. Costa Rica is the most advanced country in the region, with the highest standard of living,

the late 1940s by the army, with virtually no crime. At coffee shops

plantations are operated by neighbors from Nicaragua and Panama. Prices for basic "Costa Rica" are higher than the average for the region. But we must understand that this is not dictated by those

that coffee is more interesting, but because they have a different cost structure.

Thing in itself. Huge

country, the largest producer of Arabica in the world. Which, by the way, grows

a huge amount of robusta including. Here, too, much depends on processing.

In Brazil, most of the coffee is processed by the dry method and they do it somehow.

This dry "Brazil" has a toasted nut flavor and a citric acidity that I

I consider it rather unpleasant: it is caustic acidity, as if you have green in your mouth

skinned lemon. Most people, when they say they don't like sour coffee,

they mean exactly this kind of acidity. However, they love to eat.

oranges, grapefruits, tomatoes, and they are also sour! Washed "Brazil" is softer,

but expressionless. "Colombia" I recognize with my eyes closed, but "Brazil" I can with

confuse something. All this applies to commercial coffee. Naturally, if

people grow small quantities and invest in all stages of production, then

it can make a very interesting coffee. Not only in Brazil, everywhere.

Commercial "brazil" is basic cheap, everyday coffee. good, simple

not outstanding. On average, it is one and a half to two times cheaper than coffee from neighboring countries.

If you roast 2 bags of coffee, then the price does not matter, but what if there are two containers?

Therefore, in 50-60% of different coffee blends from large companies, "Brazil" is present. What

first of all, the huge supply of this coffee or demand is a matter of chicken and egg.

But I think that, of course, the number of

suggestions. Supply determines demand, so to speak. Still with the Brazilians very

easy to work, they have everything debugged like clockwork. And situations that someone will forget

there is no way to put some documents, because of which the cargo will not be allowed into Russia.

largest manufacturer

washed arabica coffee in the world. The most acidic coffee in the region. And coffee from the north

less acidic, coffee from the south more. True, the acidity is not the same as in

Africa, it is lemon, but very bright. "Columbia" is a typical representative

milds, coffee, which

retains its softness when dark roasted. "Peru" fried just like "Columbia"

will be sharper and rougher. This is because Colombian coffee has an acidic potential,

which, when roasted, transforms into softness.

Commercial Arabica,

nothing outstanding.

you understand - a reserve, turtles ... Coffee in Ecuador grows at sea level,

due to the special climate.

If coffee from the Galapogos is the same story as Jamaica and Saint Helena: you understand - a reserve, turtles ... Coffee in Ecuador grows at sea level,

due to the special climate.

The taste of beans from the fresh harvest is floral and light, but in general, Ecuadorian coffee is highly overrated.

Undeservedly expensive

coffee. Basically, the price is wound up due to the high cost of production. Lot

violations: dried in any way, for example, in several layers on the roofs of houses. And the climate here is stressful for trees. At the same time, coffee is interesting - because varieties grow here that are not found anywhere else. By the way, Yemen was

second country after Ethiopia to start growing coffee. There are trees here

who are 70 years old, I have never seen anything like this; they have very thick trunks, and in

they grow up to 4–5 m in height. When Yemeni coffee is fresh, it has an interesting, unusual cherry flavor.

acidity.

Otherwise, it's basic.

Produces a lot of robusta

and some arabica. Indian Arabica is specific. They grow their

variety that is said to have come from the crossing of different

varieties. It tastes like fried onions. The feeling that in the cup - the same

Indian fragrance, nauseating for some, beloved for some, but overall very

incomprehensible and specific.

Otherwise, it's basic.

arabica coffee - slightly lemony, slightly nutty.

Robust part of the coffee belt.

Commercial coffee.

This is a gem. The country

stands apart in the region. Firstly, Ethiopia is the birthplace of coffee.

Secondly, a huge number of varieties of Arabica grow here. If in

Central America is dominated by two varieties, here - about ten thousand, which

only defined, and many more that do not even have a name. It can be said that the Ethiopians themselves do not know what grows there. That's why we roasters often write in

packs of Ethiopian coffee instead of varieties - "Local Heritage". Ethiopian coffee more

sweet, fruity and floral than Kenyan. "Ethiopia" dry processing, as

usually commercial. When coffee is fresh, it has a pleasant aftertaste.

fermentation - like it's a little alcoholic, fermented. And he's worth it

inexpensive. If we are talking about non-commercial dry processed coffee, it has

shades of dark berries - blueberries, blueberries, blackberries. He has a pleasant

sweetness, this coffee is bright, with good acidity. It is loved by roasters and coffee shops that consider themselves cutting edge. This is a good option for espresso,

because dry processing retains more sweetness in the grain, and it is transferred

drink. Washed "Ethiopia" is lime acidity, notes of bergamot and jasmine.

This is a delicious, pleasant coffee with a sweet aftertaste, very good coffee, one

word! But if you make espresso on it, it might turn out lime.

concentrate.

20 years ago coffee shop

industry in Burundi was crushed. But during this time together

with the World Bank, many stations for washed coffee processing have been built here,

legalized the coffee industry - and the quality of coffee went up. By taste

Rwandan and Burundian coffees are similar in profile. He has one problem - the taste is distinct potato

smack. This is the result of exposure to a specific local bacterium. Rwandan coffee

very good in terms of value for money plus manufacturers constantly

stretch up. Rwandan coffee sometimes has shades of prunes, it is like rough - but pleasant. Burundian is slightly more citrusy, receding into red berries on the palate, but also retains malic acidity.

A lot is grown here

robusta. Arabica grows in several regions - in the southwest, near the border with

Rwanda, in the mountains and in the east - near Mount Elgon. If farmers are doing

processed independently, it turns out coffee, which quickly becomes obsolete, acquiring

unpleasant woody notes. Washed arabica coffee of a good standard is an excellent coffee with

good acidity. Berry acidity, reminiscent of red currant,

cranberries, cranberries. But after 9 months, the coffee fizzles out. They make the best Arabica

companies with Western capital, they are also building stations. For me, this coffee

not bad, but there are better ones in Africa. We began to consider it when the dollar

crawled up and we had to look for an inexpensive alternative to the more expensive Kenya.

specialty

One of the pillars of coffee

world leader in cup (i.e. taste) in the region - excluding, of course, Ethiopia.

Kenyans are intelligent guys (by the way, in Tanzania, most of the management is Kenyans). Nowhere else in the world does coffee grow so rich in acidity. Here and

apple notes, and red, and dark berries, and citruses - so many interesting

shades! And "kenya" is always one and a half times more expensive than its neighbors. It is an advanced country both in terms of production technology (some producers pack their coffee in

vacuum boxes, for example), and in terms of development

specialty cultures.

World leader in

Robusta production. 90–95% of the trees are robusta, arabica, the cat cried there (she

grown in the Dalat area and has pleasant notes when fresh

green apple, but after six months it becomes boring). Why Robusta: Vietnam is a young coffee country. Coffee was grown there in the 1950s, I

I assume that this was a government program to transform agriculture

economy of the country. We began to grow what is easier, and after 20 years we reached

leading positions. When roasting, the Vietnamese add something to the coffee, so it looks unnatural: oily, although the roast is medium, which never gives such an effect. Due to this added piece of robusta

becomes quite nothing. Especially if you add condensed milk to coffee, milk

One more thing in itself.

It has Sumatra, Java and Sulawesi - three different flavor regions. Sumatra is a classic of the crazy genre: coffee has woody

shades, shades of a fire or fried vegetables - and this is not a defect, but

characteristic of the region. This feature is difficult to confuse with something, it appears due to

violations of the technology of washed processing. Due to the very high humidity, instead of

In order to depulp, ferment and dry the berry to 11%, they have to depulp it, quickly ferment it, dry it for a day or two to 45-50% and immediately remove the patchwork - the shell of the grain. The grains, deprived of protection, acquire a rich green color - and the usual arabica is pale green. Java is classical Arabica, a bit

floral when fresh. Sulawesi often has a strange

a touch in taste - I want to say "sweaty", very incomprehensible. But he's cool, a little lemony, unexpected. In general, like Sumatra, this is in case when all

the rest will get bored and you will want to try something new. If all the coffee in

world had such woody and smoky undertones, it wouldn't be great. Because these notes

clog their own range of coffee: it turns out that the grain does not open until

Still, coffee is a great drink. The slightest deviation from the recipe, and voila: a completely new recipe is ready. Moreover, in many countries, not only the method of preparation, but also the presentation is unique. In Italian coffee shops, espresso is served with lemon, while in Finland, Lapland cheese is first put into the cup, then coffee is poured. We assure you, these are not the most original ways. No wonder we live in such a crazy world.

1. Denmark

Who would have thought that the Danes are not far behind the Italians in terms of coffee consumption. It would seem that in damp and cold Scandinavia it is more logical to warm up with tea or schnapps. But no, they are. They carry thermoses with them, drink in coffee houses, although the prices there are inhuman - it is better to drink at home. In a word, a little different from us. In the same way, we consume coffee in incredible quantities, we drink everything from lattes to espressos, and we are just as poorly versed in this drink.

For some reason, traditional Danish coffee is considered coffee with rum, cloves and cinnamon called "Copenhagen". None of the products is traditional, but if in your country there is nothing but berries, meat and juniper, then why not assimilate the exotic?

Ingredients:
- Freshly brewed black coffee - 250 ml;
- Dark rum - 50 ml;
- Brown sugar (to taste);
- Cinnamon - 2 sticks;
- Carnation;
— Zephyr.

Cooking:
I must say, coffee is brewed differently than you might imagine looking at the ingredients. First you need to brew coffee (you can in a Turk, or anywhere), then pour it into a saucepan, where add rum, spices and sugar. We mix the resulting slurry and let it brew. Then we put it on fire. Bring coffee to a boil (yes, again) and immediately remove from heat.

Let it cool and infuse properly, then heat it up to the required temperature. It remains to pour the drink into the container at hand, fill it with marshmallows and dream of Danish citizenship.

But I must admit that coffee with ice cream and Irish coffee are much more popular with descendants. Apparently, the genetic memory of those times when the Scandinavians mocked the Emerald Isle makes itself felt.

2. Brazil

Brazil is famous not only for a large number of wild-wild monkeys, but also for coffee. At least give it to livestock here. A third of all coffee beans in the world come from the country of carnivals, favelas and good football players.

But coffee is drunk here in a completely different way than we do. They have such a drink cafesinho, which literally translates as "little coffee." All that is needed is to brew coffee, strain the brew through a cloth sieve into tiny cups. A lot of sugar is added to coffee and, if the word "sugary" is not familiar to you, condensed milk and syrup. But this is already a prank. People who still remember the fascist junta drink cafesinho only with sugar.

Brazil, oddly enough, prefers less coffee and more additives. The guys from the coffee plantations must know something. For example, in coffee with milk, they first add milk, and only then pour strong coffee.

The Brazilian method may surprise you, but what Bolivians drink is the least like coffee. Something like an Argentine lagrima. Wild, very weak drink, which is more like water with a taste of coffee. It’s just that they dilute the drink very strongly, Europeans don’t understand.

3. Colombia

Colombia and coffee are inextricably linked. Here, according to many experts, the best beans in the world are grown. And they drink it here normally, and not like in neighboring countries. And a lot that was reflected even in local literature.

The Colonel opened the tin and found that there was no more than a teaspoon of coffee left. He took the pot off the fire, poured half of the water onto the earthen floor, and began to scrape the jar, shaking the last grains of coffee mixed with rust flakes into the pot.

This is an excerpt from the story that gave the name to the most popular song of the Bi2 group "No one writes to the Colonel." If anyone does not know, it was written by the great. But in fact, Colombian coffee is not made with the addition of rust, but with the addition of chocolate. And before reading the recipe, keep in mind one caveat: Colombian coffee can only be brewed from coffee grown in Colombia.

Ingredients:
- Coffee - 8 g;
- Water - 150 ml;
- Sugar - to taste;
- Coffee beans - 6 pcs.;
- Chocolate - 10 g.

Cooking:
Melt the chocolate and dip the coffee beans in it, then refrigerate to set the icing.

Warm up the cezve, pour in coffee and sugar, heat them for 20 seconds before pouring water. Simmer over low heat until the first signs of boiling of the drink appear.

Remove from heat and pour into cups. Before serving, put the coffee beans in chocolate on a saucer. Be sure to serve a glass of cold water with your coffee.
To bring out the taste of the drink, be sure to take a sip of cold water before taking a sip of coffee.

4. Vietnam

"Good morning, Vietnam", - yelled. And how does the morning in Vietnam begin? From the repair of a moped and a cup of invigorating coffee. Here this drink is very much loved and prepared in a special way.

For example, condensed milk, which is widespread here, is first placed at the bottom of the cup. For these purposes, they came up with a special tamping glass, more reminiscent of a kitchen metal sieve: a holey iron glass into which coffee is poured. Then the powder is moistened with boiling water, tamped and poured with boiling water. Water is gradually decanted through the holes and within 2-3 minutes (depending on the grinding) is in the cup. These gooks even brew coffee in a tricky way.

If finding a leaky mug is problematic for you, then remember another coffee popular in Vietnam. Also with condensed milk, but with the addition of an egg.

Ingredients:
- Yolk of 1 egg;
- Ground coffee - 3 teaspoons;
- Condensed milk - 2 teaspoons.

Cooking:
Brew a small cup of coffee. Beat the yolk with condensed milk until a fluffy foamy mixture, pour in a tablespoon of already brewed coffee and beat well again. Add the rest of the coffee and drink. Or even eat, too high in calories.

5. Hong Kong

Hong Kong has always been different from the rest of Asia, even from China. Experiencing the huge influence of Western civilization, he absorbed the Asian flavor with English practicality. This unpretentious Anglo-Chinese mix is ​​reflected in the kitchen. Traditional Chinese tea, first mixed with milk in the English manner, and only then with coffee popular with Europeans. Yes, yes, my friend, they do not separate, but mix two drinks into one. Cooking it for a long time, dreary, but the taste is unusual.

Ingredients:
- Black tea - 2 tbsp. spoons, or 4 bags;
- Coffee;
- Milk with sugar, or condensed milk;
- Ice (optional).

Cooking:
Place water and tea (bags or tea leaves) in a small pot of cold water and place over medium heat. Bring to a boil, then reduce heat and simmer for 3 minutes. Keep in mind that the water should not boil.

Remove the pan from the heat, add the condensed milk (or milk with sugar), return to the burner. Now the drink should boil, and after boiling, cook for 3 minutes.

At the same time, we make coffee. Just as you like, with the help of a Turk, or a coffee machine.

And now we mix the two drinks together. You can drink hot, or you can cool and add ice.

6. Turkey

Coffee was most widely used in the Ottoman Empire. It was the owners of crooked scimitars that made the drink so popular. The European public, having tasted it much earlier, was wary of black liquid for a long time.

Everyone knows how to make Turkish coffee, right? On the sand, bringing to a boil. So, this is a simple recipe, and since we have taken up unusual ones, we will consider the forgotten “recipe of the old Moor”. The name sounds poetic exactly until you look at the ingredients: garlic and honey. Coffee with honey is, to put it mildly, an amateur, since the taste of bee burp (if we consider honey quite roughly) is too bright and flowery for a drink with such a strong character as coffee.

Ingredients:
- Ground coffee - 1 teaspoon;
- Sugar - 1.5 teaspoons;
- Powdered sugar, or honey is better;
— Water;
- Garlic - 1 thin petal;
- Turk.

Cooking:
In ground coffee, you need to add a thinly cut, almost transparent petal of garlic. No need to shove a huge, the size of a briquette for ignition, a piece. Based on the calculation of 1 serving - 1 petal. Pour all this splendor with hot water, almost boiling water. Oh yes, such coffee is prepared only in a Turk, not in any other dish.

Cook, as usual, until boiling. After the coffee is ready, pour it into a cup and put honey. If the cup is small, coffee, then put only a third of a teaspoon. If it is large, then you can put it whole. The main thing is not to mix the honey, let it drain to the bottom of the cup. Under the influence of high temperatures, this will happen quite quickly. But it will be better if you eat this honey as a bite.

7. Jamaica

Everything is good in Jamaica, they are happy and drink coffee with orange and rum (this is Jamaica). Let's be honest: a kind of drink, very much "an amateur". But let's share the recipe.

Ingredients:
- Coffee;
- Cream;
- Sugar;
- orange peel;
— Rum.

Cooking:
Whip cream, mix with sugar and zest, then let cool. Leave for a long time in a cool place.

We make coffee at the same time. Again, in any way convenient for you. In a cup of coffee, add 2 tablespoons, a mixture of cream, sugar and zest. If orange notes are not enough, then you can squeeze a little juice. Although, we warn you right away, it will be the devil knows what. Jamaicans drink coffee with fresh orange slices, so that there is enough vitamin C.

8. Morocco

The word "Morocco" alone is strongly associated with spices. And for good reason: their coffee is more like an oriental bazaar than a drink. Most likely, after such a drink, your mouth will bake, so think twice, even at the stage of selecting spices.

Ingredients:
- Ground coffee - 54 g;
- Allspice - 1 pc.;
- Red pepper - 1 pc.;
- Carnation - 1 pc.;
- Sesame seeds - 12 g;
- Cardamom - 5 pcs.;
- Nutmeg - 5 g;
- Water - 0.6 l;
- Sugar - to taste.

Cooking:
Sesame seeds need to be poured into the Turk. Fry until they turn golden brown.

All spices must be ground in a coffee grinder and mixed with coffee powder. Add coffee to sesame seeds, pour the mixture with cool water. Keep on fire until the liquid begins to boil.

And now the most important thing: when the brew starts to boil, remove it from the heat, add sugar, mix, let it brew for 2 minutes, then put it on the fire again. We wait until the drink starts to boil. The principle is simple: the stronger the coffee you want, the more boils it must survive.

Almost all of us start our day with a cup of aromatic coffee. Types of coffee, as well as ways to prepare it - a great variety. But the most curious thing is that coffee is prepared differently in different countries.

13 PHOTOS

1. Initially, coffee was distributed in the Ottoman Empire. Coffee beans were sold by European merchants who bought coffee in Arab ports. Legend has it that in the 16th century, a Muslim pilgrim smuggled coffee beans to India, and from there the coffee was smuggled to Java and Sumatra. Thus ended the Arab monopoly on coffee cultivation. Traditional Indian coffee is brewed and filtered for a very long time in a special metal container. They drink coffee with sugar and milk. 2. Cuba is unthinkable without coffee, which has become an integral part of it since the 18th century. French farmers began to grow coffee in Cuba. The traditional Cuban cubano is nothing more than a strong espresso mixed with sugar during the brewing process.
3. If we are used to buying coffee in packages, such as, then ready-made coffee in aluminum cans is common in Japan. There are vending machines with hot and cold drinks on almost every corner. Canned coffee first appeared in Japan in 1960. 5. Iced coffee is drunk all over the world, but it is especially common in Vietnam. Strongly roasted coffee beans and condensed milk are used for preparation.

7. Australians take coffee very seriously. Their love affair with the drink began with Italian immigrants moving to Australia after World War II. Favorite drink recipe - espresso with a thin milk foam.
9. Oilang or Thai iced coffee is a popular drink in Thailand. Coffee is mixed with ice, sesame seeds and cardamom. Condensed milk is often added to the drink.
13. “What could be better than a combination of coffee and alcohol,” say the Irish. Irish coffee is coffee with whiskey and cream. The Irish say that the recipe for the drink was invented on a cold winter evening in 1940, when a group of frozen Americans entered a restaurant in search of warmth and drink. The rest is history.

Coffee is not just a drink for a long time, but an integral part of our life. Without an invigorating, fragrant aroma and a slightly tart taste, it is difficult to imagine a morning, business or romantic meeting in a cafe. This aromatic drink is loved in different parts of the world, but they prepare it in their own way.

A cup of coretto from Italy

Italians are very temperamental and restless. The habit of doing everything quickly and emotionally, even drinking coffee, is in their blood. At the same time, haste does not make the taste of the drink less deep.

Italian corretto

The basis of the Italian corretto is espresso, which is not difficult to prepare.

Ingredients:

Espresso - 60 ml;
Brandy or brandy liqueur - 30 ml;
Sugar to taste.

Pour liqueur into a cup and put sugar. You need to be careful with the dosage of sugar, because it is already contained in mixed drinks. Add hot espresso on top. We pour directly on the liquor. It is customary to drink corretto in one gulp, washed down with a glass of cold water.

Danish coffee

Ingredients:

Rum - 100 ml;
Brown sugar - 20 g;
Cinnamon - 2 sticks;
Carnation - a couple of stars;
Zephyr;
Freshly brewed black coffee - 500 ml.

First you need to brew a drink, in the most usual way. Pour the brewed coffee into a small saucepan and add spices, sugar and rum. Stir, let it brew a little, then put on fire, bring to a boil, immediately remove and leave for an hour. After that, the drink is heated and poured into cups. It is customary to drink it with marshmallows.

Refreshing drink from France

A sophisticated recipe from the most romantic country. A Frenchman's morning is coffee with milk and a hot croissant.

Ingredients:

Milk - 100 ml;
Cream -100 ml;
Water - 250 ml;
Ground grains - 4 teaspoons.
Sugar - to taste.

Pour water into the Turk and add coffee to it. Bring to a boil and remove from heat.

Coffee from England

This is a classic recipe so loved by many English people.

Ingredients:

Ground grains - 7 teaspoons;
Cream (35%) - 150 g;
Ice cream - 4 balls;
Water - 600 ml.

The British drink coffee with cream and ice cream from transparent glasses.