Not able to travel right now? That's okay - you can bring the international world of coffee to your own home!
These recipes embrace coffee culture from Italy, Turkey, Malaysia and more. Here are five of our favourite coffee recipes from around the world.
Italy: Espresso romanoFirst stop, Italy! This recipe is a classic Italian espresso - but with a twist. Some believe that this combination of coffee and lemon emerged during World War II when water was scarce. The lemon juice was used in the place of washing the cup. Others believe that this combination was created as a cure for headaches. Either way, it's a delicious little drink.
- A single or double shot of espresso (check out our espresso blends here)
- A slice of lemon
- A strip of lemon peel
- Pull a single or double shot of espresso into a pre-warmed espresso cup.
- Rub the lemon slice around the lip of the glass. Be careful not to mix the lemon with the espresso at any point because the lemon juice will cause the crema to dissipate.
- Serve with the strip of lemon peel on the side.
Malaysia: YuanyangIf you're a tea and a coffee lover, then this drink might be the one for you! In Malaysia, they actually combine tea and coffee to make a drink with a serious caffeine hit! It's ingenious - and here's how to make it.
- 240ml strong brewed coffee
- 240ml water
- 2 tbsp black tea leaves, preferably Assam or Ceylon
- 14 oz. can of sweetened, condensed milk
- Small saucepan
- First you need to make the milk tea. Put the water and tea leaves into a saucepan and bring to a gentle boil. Lower the heat and simmer for three minutes.
- Remove from the heat, add the sweetened condensed milk, and return to the heat to simmer for an additional three minutes.
- Strain out the tea leaves.
- Combine the milk tea with the cup of coffee and mix thoroughly. Experiment with the tea to coffee ratio!
- The yuanyang can be served hot right away, or chilled and then poured over ice for a refreshing alternative.
Turkey: Türk KahvesiYou might already know that Turkey is famous for its coffee - and there's a reason why! In Turkey, they drink coffee that is unfiltered, meaning that the grounds will be in in your cup! Typically, Turkish coffee is also made in a special copper or brass pot called a cezve. But don't worry, our recipe can be made with a saucepan.
- 2 teaspoons heaping, finely ground Arabica coffee per serving (our speciality coffee can be found here)
- 500ml water
- Sugar to taste (tends to range from ½ to 1 teaspoon per cup)
In a small saucepan, heat the water and sugar. After the water warms, stir in the coffee. Turn down the heat as low as possible.
Slowly bring the coffee to a boil, stirring occasionally. When a slight foam forms on the surface after 4–5 minutes, carefully pour out only the foam into your cup and return pan to the heat.
Continue to bring the coffee to a boil and pour out the foam into the cup, 2–3 more times and then top it up with more coffee. You should allow the grounds to settle in cup for 3–4 minutes before drinking.
Enjoy, and don't drink the last sips of your coffee, as that's where the grounds will be!
Germany: PharisäerNext we're heading to Germany for a sweet coffee cocktail! This is an interesting one, because it has to be drunk in a particular way. With a Pharisäer coffee, you're not supposed to mix the whipped cream into the drink. Instead, you should sip it through the whipped cream. Either way, it's a delightful night cap.
- 60 - 120ml strong brewed coffee
- Sugar, to taste
- 40ml rum
- 100 ml whipping cream
- A tall glass
- Pour the coffee into a tall glass
- Stir in the sugar and rum.
- Beat the whipping cream by hand or with an electric mixer until stiff peaks form.
- Top the drink with whipped cream - but do not mix it into the coffee!
Vietnam: Ca Phe TrungFinally, we're heading all the way to Vietnam for our last coffee. This coffee is made with eggs, which are used to create a delicious sweet egg cream. It's almost like drinking a tiramisu!
- 1 egg
- 3 tsp coffee (it is traditionally made with Robusta, but we would always recommend using our high-quality Arabica coffee)
- 2 tsp sweetened condensed milk
- Brew a cup of strong, dark coffee.
- Separate the egg yolk from the whites. Discard the whites or save them for another purpose.
- Whip the egg yolks together with the condensed milk until a frothy mixture is formed. Continue mixing while adding a tablespoon of the brewed coffee.
- Spoon the egg yolk foam on top of the remaining coffee and enjoy!