Coffees from all around the world

Table of contents:

1. Coffee, in different countries around the world 
2. How is coffee an international beverage?
3. Zayed’s open eyes on the whole world, countries we export from?

Coffee, a hot drink made from the roasted and ground seeds, but is it that simple? Actually coffee is simple, yet complicated, as in  every single country it’s made,served and treated in a special way. Every country has its own culture when it comes to coffee. It can be odd to you or you thought coffee is the same in any place, but, no really it’s not at all. Let’s see coffee in the eyes of the world.

Coffee, in different countries around the world

1. Turkey, Turkish coffee is famous around the globe; traditionally it’s prepared in a ibrik or a cezve, a small copper or brass pot. There are several intricacies that distinguish Turkish coffee preparation. Firstly, the sugar is added during the brewing process (throw out your teaspoon), and secondly there’s no cream or milk. The cup is made with finely ground coffee beans: the boiling process creates a foamy surface, which shouldn’t be disturbed – so resist the temptation to stir your coffee. Cardamom adds a little spice to the mix. Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face “means to be embarrassed” . It’s an essential rule to make such a perfect cup of Turkish coffee. 
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2. Sweden, “Kaffeost” or coffee cheese, everyone loves cheese. It goes with almost everything, but can it go with coffee “inside the coffee itself”. Are you brave enough to combine the two together? Is it going to be good? We can try to see together, now get your coffee ready and bring your favorite cheese type and give it a try, as we will do.

But, why cheese in the coffee? It seems quite bazaar to put cheese in your coffee, actually it’s a traditional thing in Sweden to put cheese in your coffee.

When it comes down to the cheese soaking up the hot coffee, it alters the taste of the coffee for the better. With the cheese down below, the coffee is given a smooth flavor as the cheese acts as a heavy cream would. At each sip, the coffee grasps a buttery flavor from the cheese giving off a certain nutty-like taste

Now for the good part, how to make a cheese coffee or “Kaffeost”? 

To make Kaffeost, the cheese is first coated on the bottom of the mug, forming a layer at the bottom of the mug. The brewed coffee is then poured over the cheese to make sure that the taste of the cheese engulfs the coffee from down below. When making Kaffeost it is often suggested that the cheese be microwaved before pouring the coffee on top. Microwaving the cheese prior to adding coffee over it will allow the cheese to become smoother, making the coffee taste all that much better.

For an even greater taste with your Kaffeost, add milk or whipped cream to the brew as well. The combination of both the cheese and the milk will have you wrapping yourself in a creamy blanket as you drink your coffee.

You can check out this video to know more about the technique of making “Kaffeost”

3. Greece: Frappe, Greek frappe is with no doubt the most popular coffee throughout Greece especially at summer time, when you need a cold and refreshing drink. Some call frappe Greek National drink and of course this is true, as it is served everywhere in Greece. Friends together sipping their favorite Greek iced coffee and relaxing is part of the Greek lifestyle.

History of Greek Frappe coffee, Greek frappe or Nescafe frappe was invented in 1957 in Thessaloniki at the International Trade Fair, where Yannis Dritsas, the representative of the Nestlé Company was exhibiting a new product for children. The product was a chocolate beverage, which was produced instantly by mixing with milk and shaking in a shaker. Dimitris Vakondios was looking for a way to make hot instant coffee during his break, but couldn’t find hot water. So he decided to mix in a shaker instant coffee with cold water and ice cubes in a shaker.

How to make the best frappe shake on Zayeds way? To prepare a Greek frappe coffee you will need a frappe mixer. A standard cocktail shaker will be ok, but you can also use an electric milk frother or a milkshake machine to achieve a creamier froth.

We find the best way to make Greek frappe is first to get a tall glass,Then add instant coffee, sugar and a shot of cold water. Shake the mixture until a thick, creamy foam is made. Pour the mixture into the serving glass. Then add 3 ice cubes and milk if you like, fill up the glass with cold water and serve with a drinking straw.and remember to use an eco-friendly straw, kidding, we know you would. The most important thing is to enjoy your frappe cup. 

4. Mexico: Café de Olla, This Mexican spiced coffee, better known as Cafe de Olla, is made with Mexican ground coffee, cinnamon, and raw dark sugar that we call “Piloncillo”. This is a traditional Mexican drink recipe. The Mexican authentic recipe is pretty simple and easy to make. It takes only 15 minutes from start to finish and you’ll be glad you made it because it is really delicious, aromatic, and perfect to start your mornings.

Do you want to know how to make such a recipe? We will tell you for sure,

The Ingredients and Substitutes:

• Coffee: The best options would be Mexican coffee, such as Veracruz, Oaxaca, Tabasco, etc. But actually, any high quality ground coffee should work 
• Sweetener: Traditionally, this delicious drink is sweetened with piloncillo, but sometimes it is just not possible to find it everywhere. So, you can replace it with dark brown sugar, even though the first option is by far better.
• Species: Cinnamon is something it shouldn’t be missed in the recipe, that’s the only ingredient we recommend not replacing. You can use any type if you can’t find Mexican cinnamon, even ground cinnamon.
• Extras: If you want to take your Mexican coffee to the next level add some cacao powder to the mix, it’s truly delicious! Want more? add a splash of Kahlúa! Don’t know what ‘Kahlúa’, it’s a hard one to get to know, we will tell you.

 Kahlúa: is Made with 100% Arabica coffee beans, which you can find in Zayed.

Now for the making part:”the steps”

1. Place the water in a medium pot, you can use any kind of pot you have at home, just make sure it is big enough to hold about 8 cups of liquid.
2. Add the piloncillo (or cane sugar, molasses), the cinnamon sticks, anise, and the whole cloves. Stir well.
3. Bring the water to a boil and then let it simmer for about 5 minutes while stirring to allow the piloncillo to dissolve and the spices to release their aroma.
4. Pour through a strainer or cheesecloth to serve into mugs. Or keep it warm and serve later.

5. Vietnam: Ca Phe Da.

“The history of ca phe sua da”:Ca phe is a French-borrowed word for café with a similar pronunciation. In the mid-19th century, coffee was a popular drink among French soldiers and priests, but importing fresh milk to Vietnam was impossible due to the long distance and hot weather. The lack of milk in their favorite drink brought about homesickness, leading to the use of condensed milk as a suitable replacement.

The world situation continued to deeply impact coffee production and culture. Before World War I, coffee was a luxury only affordable to the French and upper classes. However, the outbreak of the war led to a dramatic drop in coffee prices, making it accessible to the Vietnamese people. Over time, the local pace of life and simple needs for a drink transformed coffee into a daily, less decorative drink compared to Western-style coffee. Its low price, good taste, and easy preparation have made it one of Vietnam’s most favored beverages.

Types of ca phe da:

1. Ca phe sua da in Saigon, There are several variations of ca phe sua da in Saigon, including bac xiu (white coffee) and ca phe sua tuoi (fresh milk coffee). Bac xiu is a version of ca phe sua da with extra milk for those who are caffeine sensitive, while ca phe sua tuoi is made with fresh milk instead of condensed milk. Although it may sound similar to Western-style lattes or cappuccinos, these drinks are distinct in both appearance and flavor. “ the names of their types are a bit strange, that’s true, but for vietnamese people its just fine”
2. Ca phe nau in Hanoi, The first noticeable difference would be in the naming of the drink. In the capital city of Hanoi, people refer to ca phe den as den nong (hot black coffee) and ca phe sua as nau nong (hot brown coffee).Another popular variation of coffee in Hanoi is ca phe trung (egg coffee), which is a unique blend of coffee, sweetened condensed milk, and eggs. It may seem unconventional to combine eggs with coffee, but the result is a harmonious balance of flavors. The strong taste of traditional Vietnamese black coffee is mellowed by the egg layer, which adds a touch of sweetness.

How to make a cup of ca phe da?

Ingredients: 

• An aluminum or inox filter 
• High-quality coffee powder (Robusta beans preferred)
• Condensed milk
• Ice
• Boiled water
• A glass and a teaspoon

Steps: 

1. Wash the filter and the glass with hot water. This is to help capture the coffee aroma better.
2.  Add 3-4 teaspoons of condensed milk to a glass (you can add more later until it is right for you).
3. Add 2-3 teaspoons of coffee powder to the filter, gently shake the  filter so that the coffee spreads evenly and then place the press disk over the coffee.
4. Pour 1-2 teaspoons of boiling water into the filter – just enough to cover the surface of the coffee and wait for one minute. This process is known as blooming, which will moisturize coffee grounds and result in more flavorful coffee drips.
5. Slowly fill the filter to the top with hot water and wait (or watch) it drips. This dripping could take up to 5 – 10 minutes. Remember to close the filter lid so that the fragrance won’t escape.
6. When coffee stops dripping, give it a good stir. If the coffee is too bitter at this step, you can add some more condensed milk.
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8. Add ice and enjoy.

6. Ethiopia: Ethiopia Genika

What Makes Ethiopian Coffee Different? Ethiopia has been producing coffee for hundreds of years. Ethiopia itself is where the coffee arabica plant comes from, and around 60% of the world’s coffee production comes from their plant

But what makes Ethiopian coffee beans so special? Ethiopian coffee beans make a brew with a more complex taste and a silkier texture. The flavors are also brighter, with notes of citrus with full-flavored.

In terms of taste and quality, Ethiopian coffee is one of the best types of single-origin coffee in the world. That’s why we in Zayed prefer Ethiopian coffee beans more than other ones.

How Many Types of Ethiopian Coffee are There?

1. Sidamo is believed to be where coffee originated from. These Ethiopian coffee beans are known to have lemony notes and an acidic taste.
2. Harrar is another favorite among coffee lovers. Ethiopian coffee beans from the Harrar region are grown in high altitudes. This gives the coffee citrus and floral notes, similar to other natural Ethiopian coffees, but with more richness and intensity.
3. Genika Coffee grown in this region is sometimes known as Ethiopia Genika, a type of single-origin Arabica coffee. These Ethiopian coffee beans are small and grayish in appearance, but they have deep flavors reminiscent of chocolate and wine. Some coffee drinkers also note that this natural Ethiopian coffee has some spicy notes to it.

How to brew natural Ethiopian coffee beans?

1.  The Cold Brew Method: 

• Cold brewing coffee requires minimal preparation and effort. You only need a filter or strainer and a large pitcher of some kind. It’s also easy to get the hang of, but it does require patience. A good ratio to start with is mixing one part of Ethiopian coffee with 4 parts of water.
• Here’s where patience comes into play. Let your cold brew mixture sit for about 12 to 18 hours. We don’t recommend going over that because it will affect the outcome of the coffee.
• After achieving the sweet spot of time, filter out the beans and what you’ll end up with is delicious Ethiopian cold brew coffee! Keep it refrigerated if you want it cold. Otherwise, just pour over some ice and enjoy.

2.  The French Press Method:

 perfect for busy people,this method allows the ground Ethiopian coffee beans to be brewed, or immersed, in hot water before serving. The Ethiopian coffee doesn’t sit for a long time, though. A 30-second bloom with a max of about 4 minutes immersion should do the trick

3. The Pour-Over Method:

It can take a while before you get the hang of it but once you do, you’ll thank yourself for every good brew you make. Some see making pour-over coffee as a science and even use a timer and a scale to make the perfect cup in the morning. It’s a great way to get some concentration before you tackle the day.The recommended ratio of coffee to water is 1:16. Once your coffee and water have been weighed out, you can get your brew started.

7. Austria: Weiner Mélange: 

It is often compared to cappuccino, Wiener melange is a specialty blend of coffee and milk that is more similar to caffe latte.The first written records about melange date back to Vienna in the mid-19th century, while the word melange comes from the French verb méler, which translates as to mix. While there are several variants of this classic, it is usually made with one espresso shot of mild coffee that is served in a large cup.

The coffee is then topped with hot creamy milk and milk foam. Melange is typically consumed by sipping through the milk foam, and it is regularly accompanied by a glass of water, acting as a palate cleanser between sips. The drink is a staple in Viennese coffee houses, and it can be sweetened depending on personal preferences. For a full experience better served with Austrian desserts.

8. Brazil: Cafezinho

What is Cafezinho? Cafezinho is a traditional coffee drink commonly served all around Brazil. It’s made by adding sugar to black coffee. Cafezinho is often served black, but it’s not unusual to see coffee drinkers add milk or cream to lighten the flavor and thicken the texture.

What Makes Cafezinho So Culturally Significant? There’s a reason Frank Sinatra wrote the song, “There’s an Awful Lot of Coffee in Brazil.” Brazil has long been a coffee-loving country, and it seems the caffeinated beverage has permeated all aspects of their society.

How Do You Make It? 

Ingredients

1. 4 cups of filtered water
2. 4 tablespoons of high-quality, finely ground coffee (ground for espresso)
3. 3-4 teaspoons of sugar or Rapadura
4. Milk or cream to taste (optional)

Equipment

1. Pot for boiling water
2. Serving glass
3. Paper or cloth filter

Steps

1. Boil water and sugar: begin by adding your water and sugar to the pot and placing over high heat. Bring the water to a boil.
2. Remove from heat and add coffee grounds: Remove from heat as soon as a rolling boil is reached. Then add coffee grounds and stir for 15-20 seconds.
3. Filter the mixture: Pour your coffee mixture through your filter
4. Add milk or cream and serve: If you’d like, add milk or cream to taste. Then serve immediately.
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What Kind of Coffee Should I Use? You can use whatever coffee you have in your hands, but make sure that it’s high quality kind 

9. Ireland: Irish coffee

A winter bone-warmer, the Irish coffee is perfect for anyone looking for a coffee with a kick. Made with hot coffee, Irish whiskey and lashings of thick cream, the drink was invented by a man named Joseph Sheridan back in 1942.

10. Italy: Affogato

Affogato is Gelato “drowned” in Espresso. An easy and quick Italian spoon dessert recipe. Perfect in any season and for any occasion.

If you like the flavor of sweet and creamy gelato, mingling with the strong flavor of espresso, Affogato is the treat for you.

Now we are going to show you the authentic Affogato recipe:

Prep Time: 5 Min

Cook Time: 5 Min to make espresso

Servings: 1

Ingredients

1. 1 scoop of gelato
2. 1 cup of Espresso (about 40 ml)

You need a good Espresso machine with single-dose capsules. Or the traditional

Espresso cups are important too for dosing the quantity of coffee. Coffee must not be too much, compared to the quantity of gelato.

Steps 

1. Chill the dessert glass or mug.
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3. Make sure the gelato or ice cream is very cold.
4. Add scoops of gelato to a chilled glass.
5. Brew the espresso just before serving.
6. Either pour the espresso over the ice cream and serve immediately, or serve the espresso on the side and let your guests pour it on themselves

How is coffee an international beverage?

As we have seen above, coffee is not only international but also is a traditional beverage all around the globe, it is everywhere, in so many ways of serving. What is actually amazing about coffee is how it’s so flexible in reshaping itself to suit every single culture as if it can change its skin in a whole different way each time. And we in Zayed want to be that flexible like the coffee itself. We don’t only trade coffee and manufacture it, we also learn from coffee all around the world, and we keep on learning. If you feel like you want to be on the journey with us, please don’t wait, you are more than welcome anywhere and anytime.

We are coffee lovers, we are Zayed.

Zayed’s open eyes on the whole world, countries we export from?

In Zayed, we are here for coffee and humanity. We look at the world with open eyes to see the beauty and wonders that happen everyday. We keep on evolving and trying to let others evolve with us, we care about the quality of our products to always be on the top.

So, we export our materials from the finest countries with the premium quality we seek for

We export from: 

• Guatemala
• Yemen
• Ethiopia
• Brazil
• Colombia
• Salvador
• India
• Costa Rica
• Indonesia
• Mexico

We have a principle to always open our arms wide to welcome every good thing all around the globe to take something from its beauty and feel more belonged, if you want us to serve different coffee types from all around the globe, tell us which one from the coffee beverages we talked about you prefer or want to try one day so we can make it on Zayed’s way to bring you the best as usual.