What is your first experience with coffee? Depending on where around the globe you grew up, I’m betting the memory that just popped into your head is quite different from person to person.
I remember making a pot of strong black coffee, steam filling the air as I poured the entire pot into a hideous bright blue thermos before taking it to the barn for my dad. Given I grew up in the 90s, a small child making hot coffee while standing on an old creaky chair was absolutely acceptable – but that’s another story, best told over a steamy cup of joe.
Since those early days, it is safe to say my coffee tastes have evolved, and now I only stand on chairs for fun or building a blanket fort.
WHERE I HAVE BEAN
Italy.
It is a given that Italian coffee is delicious, but I tried it all over Italy just to be sure. From Cinque Terre to Pisa and even Catania, where I paired my espresso with one of the best cannoli I have ever tasted. If you are a person who frequents popular coffee shop chains, and you place your regular order in Italy you might be in for a surprise. North America tends to go for quantity; in Italy, if you order a macchiato, don’t expect a latte with fancy caramel on top. Macchiato references “to mark” with milk; think an espresso-sized cup with a splash of milk.
A latte is both a standard and safe order, but the translation in Italian is “milk”. You may find yourself with a nice glass of milk, without the joy of cookies for dipping. A cappuccino, however, is always a good choice but make sure you don’t order it after lunch as it is only a morning drink. Whatever beverage you try, you can’t go wrong, especially if you enjoy it with a nice view.
Espresso after climbing the leaning tower of Pisa. Photo by Brii Brennan.
The menu options for coffee in Italy may be short but the history is not:
Spain.
Spaniards don’t usually drink café con leche after lunch, with similarities to Italians only drinking cappuccinos in the morning. Instead, in the afternoon, they prefer a cortado or café solo, the solo being an espresso or cortado, an espresso with a bit of milk. You can also find an americano created as an equivalent for tourists searching for drip coffee or, as some describe it, as a watered-down coffee.
I had my fair share of cortado’s around Spain, and they still hold a soft spot in my heart, but when I was in Barcelona, hot chocolate was a must. If you haven’t tried it, hot chocolate in Barcelona is so thick you can eat it with a spoon. Go big or go home, right? I thought so too. What can I say – I still needed my coffee, so I treated myself to a spicy hot chocolate and a café solo. In case you’re wondering, they complemented each other flawlessly.
Spicy hot chocolate and café solo in Barcelona. Photo by Brii Brennan.
Spain is limitless when it comes to coffee choices, but to make a good impression in Barcelona, learn how to order and find great local cafés:
Turkey.
When I was in Turkey, I was still gaining a palate for strong coffee. When I frequented my favourite local spot, my go-to beverage was their cappuccino; oh man, were they pretty, and they always were served with a cute heart-shaped cookie. However, my barista quickly became a friend and told me of their tasseography, in other words, about the art of reading Turkish coffee grounds. I’ve heard of tea leaves being read but not coffee – now this I had to try!
Turkish coffee or Türk Kahvesi is not filtered but rather cooked together in the same pot; good to the last drop wasn’t really an option. After slowly sipping my coffee, I was left with the sediment in the base of my cup. My new friend then flipped the cup onto the saucer, and I waited for my future to be told.
Tasseography of Türk Kahvesi in Kuşadasi. Photo by Brii Brennan.
Now, if you are curious about how your future will unfold:
Jordan.
Similar to the brewing method of Turkish coffee, I was now prepared to experience Jordanian coffee; my first day in Amman introduced me to a new coffee tradition. After a meal filled with remarkable flavours, I couldn’t possibly eat anymore, then they brought out coffee. Now, Jordanian coffee uses cardamom spice which I was warned takes some getting used to, but clearly, I can’t say no to coffee, and I was excited to try it.
During our meal at the restaurant, they explained how the Bedouin culture uses coffee to communicate. We didn’t follow the official passing of the cups that usually takes place in a family home; however, we did learn shaking your cup back and forth signals you were finished. Otherwise, more coffee is refilled but be careful not to have more than three cups because doing so you may have inadvertently asked for help settling a score.
Handmade Jordanian coffee cup from Amman. Photo by Brii Brennan.
For more experiences around Jordanian coffee traditions:
Greece.
Unfortunately, I was not aware that Greek coffee was made in the same way as Turkish coffee. Which meant I didn’t follow their rule “siga, siga” and got a mouth full of grinds and the unpleasant experience of chewing my coffee. I quickly learned the rule for making and drinking Greek coffee translates to “slowly, slowly.” Given the brewing technique, the coffee is relatively strong, and therefore you need to specify the amount of sugar you would like; if you don’t, they will.
As a rule of thumb, there are four different levels of sweetness: sketos (no sugar), metrios (one sugar), glykos (sweet, two sugars) and variglykos (very sweet, more than two sugars). That also comes into account with a frappe drink called the freddo. Though initially created accidentally, it has become a popular summer drink and involved blending instant coffee, milk, and ice. It is a simple recipe, but the layers it creates are so cool, but be sure to specify how much sugar here. I personally don’t like sweet drinks but found metrios a good sweetness for my freddo.
Metrios Freddo coffee in Pireas. Photo by Brii Brennan.
Coffee Culture in Greece is full of traditions; if you are intrigued and want to explore some more:
WHERE I HAVEN’T BEAN
Finland.
Growing up on a dairy farm, this one had me do a double-take, cheese in coffee. Yup, you read that right; though seen in Finland now, it was traditionally served in Sweden. Please don’t go run to your fridge and throw in some shredded cheddar or break off a piece of that cheese string you may be enjoying. Kaffeost actually means “coffee and cheese,” but the type of cheese is particular. Leipäjuusto cheese, and it appears this cheese is cubed and grilled to keep the shape. From what I can tell, reviews suggest that this Kaffeost has a taste similar to tiramisu. I’ve heard of old cheddar and apple pie, but this is a first. The jury is out; I’ll wait till I visit Finland to decide if my tastebuds are up for the challenge.
South Korea.
Dalgona Coffee Recipe:
You’ll Need:
- 2 tbsp granulated sugar
- 2 tbsp instant coffee
- 2 tbsp hot water
- Ice for serving
- Milk of your choice for serving
- A whisk and bowl
Get Messy:
-
- Combine equal parts sugar, coffee and water. Whisk by hand until it changes colour and gets fluffy.
- Share between 2 glasses or enjoy yourself. Fill the glass with ice, add your choice of hot or cold milk and top with a dollop of coffee.
- Stir and enjoy!
Explore the histories on this South Korean coffee that took over TikTok and the difference between the Freddo and Dalgona Coffee:
Austria.
I’m no stranger to coffee with whipped cream during my travels, through France, Spain, over brunch in Florida and my own kitchen. I always thought it was delicious, but besides making my tastebuds smile, I wasn’t aware there was a functional reason. The Einspänner in Austria is an espresso with hefty amounts of whipped cream on top named after a one-horse-drawn carriage. Apparently, the idea behind this concoction was that the whipped cream keeps the coffee warm and prevents it from spilling while driving with one hand. Einspänner is still served today, but in a tall glass, and still, meant to sip the coffee through the whipped cream. Either way, count me in!
Vietnam.
I haven’t had the chance to explore Vietnam myself, but I have been told about some impressive coffees that will get you hooked. Ca Phe Sua Da is made with coffee, ice, boiling water and condensed milk – sounds pretty good. But would you try a coffee that is made with egg yolk? That’s right, another specialty is a Vietnamese coffee called Ca Phe Trung, which includes coffee, condensed milk and egg yolk. My gut instinct was no thank you, but my friend tried it during their travels, and if their recommendation wasn’t enough, their photo is so appealing; I don’t think I can say no, so let’s get cracking.
Ca Phe Trung coffee in Vietnam. Photo by Alex Lowman.
BEAN THERE, BUT WHERE NEXT?
From all of my travels and coffee encounters, one thing is for sure, coffee helps create moments – you’re not exploring to see, you’re exploring to connect. Looking at my photos is like flipping through a coffee scrapbook of my travels; they bring me right back to the moment it was taken. Can you picture the steam billowing off the cup, smelling that fresh roast in the air, and tasting that first sip?
With coffee rituals all over the globe, particularly in the preparation and ingredients used is where you will find the similarities and differences – you will also find them here. If you want to try making your own coffee masterpieces from around the world check out these recipes. Coffees around the globe are tied to traditions, but in a constantly changing world full of new innovations, it is no surprise that coffee recipes are stepping up to that challenge. If you are in the market for some out-of-the-box and exciting ideas, give these a whirl.
Next time you take a sip of coffee, whether it’s in your kitchen, across the country or in your favourite café while obviously doing some people watching, don’t forget to slow down, take a moment, and really connect to your senses.
Cappuccino after my heart. Photo by Brii Brennan.
