Did you know that the 1st of October is International Coffee Day? Surely that gives us all permission to have an extra cup that day, served with a coffee cake, finished off with a shot of coffee liqueur; just before bed of course.
To celebrate, I’m going to take you on a trip around the globe, discovering new and unique flavours from different parts of this amazing world. Get your taste buds ready… go!
This style of coffee is not for the faint-hearted, it is super-strong! If you’re going to make an authentic Turkish coffee, you need a few unusual tools for the job – a fincan (or Turkish coffee cup) and a cezve (small brass coffee pot).
- First you fill the fincan with water and transfer it to the cezve.
- Pop two teaspoons of finely ground Turkish coffee into the cezve, making sure it’s a lot finer than expresso consistency.
- Add two teaspoons of sugar and stir. Warm your fincan by filling with hot water while the coffee brews.
- Boil coffee over a small flame or low setting on your cooktop, stirring for about 1 min, then stop stirring until it starts to boil.
- Pour it into the fincan – swiftly and smoothly. Let it sit for a little while to let the grinds fall to the bottom, then sip it slowly.
It’s not just the beautiful countryside that gets tongues a-wagging about this great country but it really has some of the best coffee in the world. Add a pretty piazza and a passionate Italian barista and you’ve got yourself coffee heaven. The coffee itself comes in all types of combinations.
In fact there are over 50 types of different Italian coffees. I have a sneaking suspicion that they’re almost as crazy about coffee as we are! Check out this cool graphic from Charming Italy!
Kopi Luwak (Indonesia)
If you’re up for a real challenge, this coffee is for you! It’s one of the most expensive in the world and one of the most controversial. Why? Because of how the beans are sourced. Before it can be processed, the bean has to pass through the stomach of a Civet cat and out the you-know-where with you-know-what! The good thing is that the beans are not digested, they remain fully intact.
The cats only eat the best of the best cherries, chewing off the pulpy exterior and leaving the bean-to-be whole. The digestive process ferments the cherries, adding more free amino acids which is a good thing! But it’s not just the process that makes this bean controversial. Some farmers have been keeping the poor Civets in small cages to increase production, feeding them a very poor diet and decreasing their life expectancy.
If you’re a sweet tooth, you’ll love this style of coffee. It combines sweetened condensed milk with filtered coffee. Like our Turkish version, you’ll need something a little special to help you with this brew. It’s called a Vietnamese filter- a smallish metal coffee pot with a sweet little hat, a separate section for coffee/water. Traditionally, this is made with canned chicory coffee but you can grind your own beans to the same consistency of pour-over coffee – check out our tips here.
Now, how to make this amazing concoction? I’ll let the experts show you how on this epic video while you enjoy a little boogie to the awesome soundtrack.