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. We also consume coffee in incredible quantities, drink everything from lattes to espressos, and 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 you read 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 with coffee cold water.
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 is most widely used in Ottoman Empire. It was the owners of crooked scimitars that made the drink so popular. The European public, having tasted it much earlier, long time I was wary of black stuff.
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 a bee burp (if we consider honey quite roughly) is too bright and flowery for a drink with such strong character like 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 influence high temperatures it will happen fairly 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.
How coffee is drunk in Scandinavia
According to the latest data, the Scandinavian countries consume the most coffee per capita, with Finland number one among them.
The first coffee house opened in Stockholm at the end of the 17th century. And Sweden, and Finland, and Norway, and Iceland fell in love with coffee very quickly. Denmark, owning colonies in Asia, drank tea for a very long time, but later she also became infected with coffee fever.
Statistics say that the average Finnish coffee drinker drinks 1998 cups of coffee a year, that's 5.5 cups a day. Inhabitants of Finland unconditionally prefer arabica beans with a weak roast.
Finns, like all Scandinavians, love both black coffee and coffee with milk or cream. To clean brewed coffee from sediment, a piece of dried fish skin or eggshell is used. The skin is dipped into a coffee pot for a while, and then taken out and sugar and milk are added to taste. The shell is first crushed, then poured into coffee, and then filtered.
In Finland, there is a rather original tradition of dipping cheese in coffee; leipäjuusto cheese is used for this.
Swedes love coffee with sugar in it. They put a sugar cube under their tongue and then take a sip of coffee. In Sweden, their own kind of americano was invented, its peculiarity lies in the fact that first boiling water is poured into the cup, and then espresso (in the classic americano, everything is done the other way around). This is why coffee crema remains in the Swedish Americano. Many coffee drinkers find the Swedish version to be milder and richer.
In Denmark, you can drink Copenhagen coffee punch. To prepare it, hot coffee, rum, sugar, cloves and cinnamon are mixed. The drink turns out to be very tasty and fragrant, it warms well in winter, gives vigor, improves mood.
How people drink coffee in the USA
The United States is a former English colony, so initially the inhabitants of this country drank tea, but, as in the case of Denmark, America gradually became an absolutely coffee country, and with a very peculiar coffee culture.
The main features of American coffee culture are the large volume of mugs and the low strength of drinks. And yet - the ubiquity of use. Americans drink coffee literally everywhere: on the streets, in the subway, and on buses, in parks, at workplaces. Often, coffee lovers have large beautiful reusable mugs with lids so that they can not part with their favorite drink and drink on the run. And if there is no such mug, then almost any coffee shop will sell takeaway coffee in a branded cardboard glass.
Coffee in the United States is not savored from a neat white cup at a restaurant table, it is washed down with food, like Coca-Cola. It is believed that every fifth mug of coffee in the world is drunk by an American.
And although Europe has traditionally looked down on drinking American-style coffee, more and more often on the streets of European cities you can meet people hurrying somewhere with a glass of coffee in their hand. The expansion of American coffee culture is facilitated by the opening of more and more coffee shops in the world of the popular Starbucks chain, which has long become something of a national symbol of America.
American coffee consumption is heavily influenced by popular culture. So thanks to the popular TV series “Friends”, which was on television for ten years, people began to tend to gather in coffee houses, as the sitcom characters did. Demand created supply and major cities appeared a large number of coffee houses.
The Americano drink, although related to the Americans, was not invented by them, but by the Italians, who changed espresso to suit the tastes of American soldiers during World War II.
A true American drink is filter coffee, which is prepared in drip-type coffee makers. Hot water passes through a paper filter containing coffee. And so it turns out the favorite drink in the USA, which you can wash down your sandwich with. It was this coffee that homesick American soldiers asked the Italians for, resulting in the americano already mentioned above.
By the way, there is a very interesting version of the drink based on filter coffee and espresso, it is called “Red Eye” or “Eye Opener”. The name is not accidental if you find out the recipe. “Red Eye” is prepared as follows: espresso is added to the drink brewed in a drip coffee maker. It turns out very strong coffee, but it is difficult to find fans of this recipe among connoisseurs of taste. In Alaska, it was even given the disparaging name "sludge" - thick slurry.
How they drink coffee in South America
Coffee grows a huge number of South African countries: Brazil, Colombia, Ecuador, Bolivia, Venezuela, Peru, Galapagos. From here, coffee is shipped all over the world.
Of course, in countries where the economy rests on coffee, there must be rich coffee traditions.
Classic Brazilian coffee is coffee that has been passed through a cloth filter. The coffee, cleared of sediment, is poured into a thermos to keep hot for a long time, and drunk throughout the day. Sometimes sugar and milk are added to coffee. Portions are small, 100-150 ml.
Bolivian coffee is very weak, it is very diluted with water, and the result is very different from our ideas about coffee.
Colombian coffee is popular all over the world. To begin with, Colombia has some of the most favorable coffee growing conditions on the planet, which is why Colombian Arabica is highly valued.
Traditional Colombian coffee is prepared in a Turk. A prerequisite is the use of fresh grinding and good water. The proportions are usually 2 tablespoons per 100 ml, so the drink is strong. Colombians can add sugar, cream, ginger, cinnamon or alcohol to the finished coffee.
In Argentina, in addition to traditional Turkish coffee, you can drink lagrima coffee drink, which means “tear” in Spanish. There are only a few drops of coffee in it, it is added to the milk foam.
How they drink coffee in France
The story about French coffee traditions should begin by mentioning the fact that it was the French who were the first to add coffee to milk back in the 17th century. We should not forget that among the inhabitants of France, coffee is the most consumed drink, ahead of water and wine. Now you see that France is really a coffee country, so it's time to start talking about French coffee traditions.
Coffee with milk and a croissant is the most typical French start to the day. A cup of coffee necessarily accompanies the people of France at lunch, during breaks between business, business and friendly meetings, until it gives way to a glass of wine in the evening.
Most often, the French drink espresso, it is this drink in any institution that is understood by the word coffee. In a small cafe, other drinks may not be on the menu. If you order a cappuccino at some pizzeria on the outskirts of the city, then be prepared for the fact that whipped cream is simply added to the espresso cup. There are variations of espresso, such as Cafe Allonge, when the espresso is simply diluted with water, or Cafe Creme, when cream is added. Cafe Gourmand is a cup of coffee with cake or biscuits.
There are also more original recipes. Coffee royale is prepared with cognac, sugar is added to it when served, and everything is decorated with whipped cream on top.
Sweet coffee lovers are always partial to glasse coffee (coffee with ice cream), this drink is very popular in coffee shops and confectioneries of our country. Its special charm is that a large portion of ice cream may well improve the situation if the coffee itself is of poor quality.
The French would not be French if they did not come up with drinking coffee in wine as part of coffee mulled wine. This drink turns out not only warming, but also invigorating. A couple of tablespoons of freshly ground coffee is added to ordinary mulled wine during preparation.
And finally, let's talk about coffee with cheese. In the north of France, soft cheeses are added to coffee, such as brie, maroual or coulomier. Coffee is brewed separately, milk with cheese, salt and sugar is heated separately until the cheese dissolves. Then everything is mixed. This drink is incredibly tasty and satisfying.
Happy coffee drinking.
This article will be of interest to all coffee lovers with a passion for travel. As you know, coffee is an important daily ritual for many cultures around the world. From cozy European coffee houses to side streets South America and high-tech areas of Japan - you will be interested to know how different countries enjoy their coffee.
Italy: caramel color perfection
You probably know about the existence of espresso coffee. This drink is an integral part of Italian culture, like latte, mocha, or americano. This is a very popular choice for people on a rush looking for an extra boost of energy. Espresso coffee was invented by the Italians to drastically reduce waiting and brewing times. Traditionally, espresso is drunk in one gulp, and the ideal cup should have frothy cream on top of a strong aromatic drink. Coffee in Italy is an essential part of dining etiquette. 
Morocco and spicy coffee
Morocco's famous spiced coffee charmingly blends coffee with spices such as cinnamon, cumin, ginger, cardamom and nutmeg. This tradition is associated with the country's famous spice markets. The famous Moroccan coffee is carefully grown and processed - it is a healthy and very aromatic drink. Moroccan spices are added to coffee depending on the occasion. Weddings and happy occasions are accompanied by sweetness, while funerals call for a bitter drink. Travelers should definitely try the fantastic spiced coffee in Moroccan markets, nibbling on freshly baked tortillas and watching the bustling crowds. 
Dessert coffee in the USA
The coffee milkshake called frappuccino is a prime example of American culture. It is preferred by people who want to enjoy a coffee flavored dessert. Despite the fact that Starbucks is the inventor of the frappuccino, the drink is presented in one form or another around the world. Frappuccinos are best enjoyed chilled and generously topped with whipped cream. There are many combinations and varieties, from chocolate frapuccino to green tea flavored drink. Do you want a stronger drink? Order your version of the Frappuccino with an espresso coffee. If you get the chance, be sure to try this coffee in Seattle, considered the birthplace of modern coffee shops. Visit Pike Place, one of the oldest public markets in the US, where this cocktail originated. 
Brazil and a little coffee
Brazil occupies a very important place in the world of coffee because it produces one third of all coffee beans in the world. This huge contribution makes the name of the most popular Brazilian drink "cafecinho" ("little coffee") somewhat paradoxical. Brazil's national coffee is filtered using a cloth sieve and served in tiny cups. A large dose of sugar is added to coffee, and the drink is served immediately after a meal. Today, cafecigno can be combined with a variety of ingredients, from condensed milk to fruit syrups. Visit small traditional cafes in narrow Brazilian alleys where the authentic version of this drink is still being prepared. 
France and coffee and bread
Coffee with milk in France is drunk with bread, dipped directly into a mug. This ritual is done in the morning and the coffee is served in a wide cup to allow the dipping of pastries and bread. Of course, you can also enjoy your coffee in a more conventional way, and enjoy pastries with delicious jams. Do you like coffee with less milk? Ask for a lighter version of this noisette (hazelnut coffee) drink. The paradox is that there is actually no hazelnut in it. The name is most likely inspired by the crazy taste of the drink. If you want to touch great history, head to the famous Café de Flore in Paris, where influential philosophers such as Jean-Paul Sartre and Simone de Beauvoir gathered. 
Strong Philippine coffee
The Philippines is one of several countries that produce as many as four varieties of commercial coffee, namely Arabica, Robusta, Excella and Liberica (Baraco). Kapeng Baraco is popular in the Philippines for its uniquely strong and rich flavor. Barako gets its name from the local word for "boar", alluding to its fortress. This coffee is drunk with added sugar and milk, paired with the popular local pandesal bread, which is usually eaten for breakfast. 
Turkey and coffee divination
Turkish coffee is known for its strength and unusual way of preparation. It is boiled in a copper coffee pot on a long handle, placing it in hot sand. Coffee is usually served after meals along with sweet Turkish delight. The bottom of the cup always remains coffee grounds from welding, which has its own special purpose. This coffee grounds is used for divination. After enjoying your Turkish coffee, you can turn to a fortune teller who will predict the future from the remnants of a strong drink. Coffee is one of the central drinks in traditional Turkish cuisine. 
Coffee in Ireland
How do you like Irish whiskey coffee? The combination of two seemingly incompatible ingredients - coffee and alcohol - makes Irish coffee a unique drink. Due to the presence of whiskey, this is more of an evening drink, and not a traditional morning energy boost. Irish coffee is not customary to stir - cold whipped cream on top is more for decoration. This drink is perfect for those who want to relax after work, or cheer up before a fun party. 
Japan and the delicious art of latte
The 3D art of coffee in Japan is a serious competitor to green tea. Though green tea remains the preferred hot drink in the country, more and more Japanese people are leaning towards the art of latte. Latte art is one of the most creative ways to decorate your coffee with a foam pattern. The bright creativity of latte masters knows no bounds. 
Indeed, coffee has been reflected in many different cultures. During your travels, be sure to try to expand your horizons by tasting local coffee varieties and experiencing a new culture in every sip. You will learn more about this amazing drink in a selection previously published on LifeGlobe.
Coffee is the drink that millions of people around the world start their day with. In addition, it is, without a doubt, the most popular and "unifying" drink on our planet. Despite this, coffee different countries ah is still very different both in the traditional way of preparation and in the accepted, classical recipe. Therefore, when agreeing to drink a cup of a fragrant drink, for example, with your Finn friend, keep in mind that, most likely, your ideas about what you will treat yourself to are radically different. We propose to understand what is meant by the word "coffee" different nations peace.
Egg coffee (Vietnam)
The recipe is based on egg yolk, condensed milk, sugar and hot coffee.
Lapland coffee (Finland)
Lapland cheese is first put into the cup, then coffee is poured.
Roman Espresso (Italy)
Espresso with a slice of lemon, and before drinking, the lemon must be “flattened” with a spoon on the walls or bottom of the cup.
Lagrima (Argentina)
Only a couple of drops of strong coffee are added to the milk foam. Simply put, it's more like milk with coffee.
Bonbon (Spain)
This is espresso with condensed milk. And if you mix half regular milk with half condensed milk, you get a drink leche y leche.
Spiced coffee (Morocco)
A mixture of spices like sesame seeds, black pepper and nutmeg is ground with coffee beans to make... a really strong drink.
Coffee with tea (Hong Kong)
A mix of coffee and tea with milk is impressive from the first sip! You will need 4 bags of black tea, pepper, condensed milk and 2 shots of coffee.
Frappe (Greece)
Coffee, ice cream, milk and ice water are the ingredients of a delicious frappé.
Pharisee (Germany)
This drink was invented in Germany in order to mask the presence of alcohol at family celebrations: a decent portion of rum in coffee “hides” under a plentiful cap of whipped cream.
Touba (Senegal)
During coffee roasting, guinea pepper grains are added. The drink itself is brewed like regular filtered coffee.
Coffee with garlic and honey (Turkey)
Popular drink in Turkey. This coffee is also called "Old Moor's Recipe".
Coffee with orange (Jamaica)
Primarily associated with rum. It is not surprising that traditional Jamaican coffee is prepared with the addition of this strong alcoholic beverage.
Different continents have their own coffee specialities.
For example, Arabica from Central America is largely Caturra and Catuai varieties.
In Asia, there are many trees of the catimor variety and their derivatives. Once upon a time, on the island of Timor, Arabica naturally crossed with Robusta, slightly lost in taste, but acquired greater resistance to diseases and higher yields. They began to actively plant it, and then crossed it 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 West Africa, robusta prevails, in East Africa - Kenya, Tanzania, Uganda, Rwanda, Burundi - the descendants of Bourbons grow. It is interesting that coffee did not get to Ethiopia's neighboring Kenya (and then further) not directly, but through the small island of Reunion, which is located east of Madagascar. Once it was called Bourbon in honor of the French royal family. The local variety of coffee received the same name - bourbon. These berries are more round in shape.
The flavor profile of coffee also varies by region. Asian coffee, as a rule, has woody shades (they are especially pronounced in coffee from Sumatra, this is the quintessence of woodiness). American - citrus fruits (Brazilian is also distinguished by notes of roasted nuts). Ethiopian, stand alone from all - floral, jasmine, bergamot shades. East African has deep, full three-dimensional acidity and is high in malic acid. At the same time, one must understand that something atypical can be grown in any region.
If we talk about 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 is either 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.
USA
In the US, coffee is grown in Hawaii, and more recently in California. The first harvest of Californian coffee will be harvested next year, and the following can be said about Hawaiian coffee. This is a curiosity. It appeared in those days when the taste direction was not the main one. Now the whole specialty hangout (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 finding bright taste varieties. Before that, coffee from some unusual place was considered a highlight. Such places were, for example, the stomachs of animals, from here the Indonesian kopi-luwak appeared. As well as various islands, for example, the island of St. Helena, where Bonaparte spent the rest of his days, the Galapagos, Jamaica with its Blue Mountain (Blue Mountain) - and Hawaii. Hawaiian coffee can be quite normal, or it can be scary to look at. In general - nothing outstanding. At the same time, it is always very expensive, because the labor force in the USA is expensive. Interest in coffee from such places will last, I think, for another fifteen years - by inertia. But on a scale of centuries, the years of popularity of coffee islands are numbered. Because the whole world of coffee thought is moving towards the taste in the cup.
Mexico and Nicaragua
These countries offer simple, linear, inexpensive Arabica. The coffee is mild, with chocolate undertones, and works well as a filler in a blend because it doesn't have a bold flavor profile of its own. Medium roast and coffee machine is the best thing to do with it. In general, this is commercial coffee, and there are no special bright varieties that would interest the coffee community, despite the fact that Mexico is an order of magnitude larger than neighboring Guatemala or Costa Rica.
Dominican Republic and Cuba
Coffee with a slight, unexpressed acidity. Cuban coffee is loved in Russia - partly for political reasons, partly because the local Arabica is not very acidic, especially if it lies down for 6-8 months.
Puerto Rico
A story similar to Hawaii: not outstanding, but expensive coffee.
Salvador
The lowest located country in the region. Salvadoran coffee is very dependent on processing. With dry processing, this is the story: if the coffee is ground and brewed through a funnel, it will be nothing, and if espresso is brewed, then a riot of acidity will appear. That is, coffee is revealed only in espresso. Washed "Salvador" is a normal coffee with good acidity.
Jamaica
One of the most famous coffees in the world - Blue Mountain - grows in Jamaica. This is James Bond's favorite coffee, and this is his Soft coffee with a pleasant velvety body, with good acidity - but they ask for it 12-15 times more than for ordinary Guatemalan coffee. It's frankly not worth that kind of money.
Guatemala and Costa Rica
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 climatic situation: in neighboring areas of several square kilometers, a different microclimate can develop. On one hill it's raining, and in the neighboring valley all the time the sun. The coffee is very pleasant, with cherry acidity, which makes it a good choice for those who like espresso from carob coffee machines. Costa Rica is the most advanced country in the region, with the most high level life, with the army abolished in the late 1940s, with virtually no crime. Nicaraguan and Panama neighbors work on coffee plantations. Prices for basic "Costa Rica" are higher than the average for the region. But we must understand that this is not dictated by the fact that coffee is more interesting, but by the fact that they have a different cost structure.
Brazil
Thing in itself. A huge country, the largest producer of Arabica in the world. Which, by the way, grows a huge amount of Robusta as well. 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 nutty flavor and a citric acidity that I find rather unpleasant: it's acidic, like you've got a green lemon with skin in your mouth. Most people when they say they don't like sour coffee are referring to this particular type of acidity. At the same time, they like to eat oranges, grapefruits, tomatoes, and they are also sour! Washed "Brazil" is softer, but inexpressive. “Colombia” I recognize with my eyes closed, but “Brazil” I can confuse with something. All this applies to commercial coffee. Naturally, if people grow small quantities and invest in all stages of production, then very interesting coffee can turn out. Not only in Brazil, everywhere. Commercial "brazil" is basic cheap, everyday coffee. Good, just 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 comes first, the huge supply of this coffee or the demand is a matter of chicken and egg. But I think that, of course, the number of offers contributed to such popularity of “Brazil”. Supply determines demand, so to speak. It is also very easy to work with Brazilians, they have everything debugged like clockwork. And there are no situations when someone forgets to put some documents, because of which the cargo will not be allowed into Russia.
Colombia
The largest producer of washed Arabica in the world. The most acidic coffee in the region. Moreover, coffee from the north is less acidic, coffee from the south is more. True, the acidity is not the same as in Africa, it is citric, but very bright. "Columbia" - typical representative milds, coffee that retains its mildness when dark roasted. "Peru", roasted in the same way as "Columbia", will be sharper and rougher. This is because Colombian coffee has an acidic potential that transforms into softness when roasted.
Peru
Commercial arabica, nothing outstanding.
Ecuador
If coffee is from the Galapogos, then this is the same story as Jamaica and Saint Helena: with you know - 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.
Yemen
Overpriced coffee. Basically, the price is wound up due to the high cost of production. There are many violations: they dry them 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 the second country after Ethiopia to start growing coffee. There are trees here that are 70 years old, I have never seen anything like this; they have very thick stems and grow to a height of 4–5 m. When Yemeni coffee is fresh, it has an interesting, unusual cherry acidity.
India
Produces a lot of Robusta and some Arabica. Indian Arabica is specific. They grow their own variety, which, they say, appeared in the process of crossing different varieties. It tastes like fried onions. There is a feeling that in the cup there is that same Indian aroma, nauseating for someone, beloved for someone, but in general very incomprehensible and specific. Otherwise, this is basic Arabica - a little lemony, a little nutty.
West Africa (Ghana, Cameroon)
Robust part of the coffee belt. Commercial coffee.
Ethiopia
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 two varieties prevail in Central America, here - about ten thousand, which are only identified, 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 "Indigenous Heritage" on packets of Ethiopian coffee. Ethiopian coffee is sweeter, fruitier, and flowerier than Kenyan coffee. "Ethiopia" dry processing, usually commercial. While the coffee is fresh, it has a pleasant aftertaste of fermentation - as if it is a little alcoholic, fermented. And it is inexpensive at the same time. If we are talking about non-commercial dry processed coffee, it has hints of dark berries - blueberries, blueberries, blackberries. It 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 the dry processing retains more of the sweetness in the bean, which is transferred to the drink. Washed "Ethiopia" is lime acidity, notes of bergamot and jasmine. This is a delicious, pleasant coffee with a sweet aftertaste, very good coffee, in a word! But if you make espresso on it, you can get lime concentrate.
Rwanda and Burundi
Even 20 years ago, the coffee industry in Burundi was in a crushed state. But during this time, together with the World Bank, many stations for washed coffee processing were built here, the coffee industry was legalized - and the quality of coffee went up. Rwandan and Burundian coffees are similar in flavor profile. It has one problem - there is a distinct potato flavor in the taste. This is the result of exposure to a specific local bacterium. Rwandan coffee is very good in terms of value for money plus producers are constantly moving 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.
Uganda
A lot of Robusta is grown here. Arabica grows in several regions - in the southwest, near the border with Rwanda, in the mountains and in the east - near Mount Elgon. If the farmers do the processing themselves, then the result is a coffee that quickly becomes obsolete, acquiring unpleasant woody notes. A good quality washed Arabica is an excellent coffee with good acidity. Berry acidity, reminiscent of red currants, cranberries, lingonberries. But after 9 months, the coffee fizzles out. The best Arabica is made by companies with Western capital, they also build stations. For me, this coffee is not bad, but there are better ones in Africa. We began to consider it when the dollar crept up and we had to look for an inexpensive alternative to the rising price of Kenya.
Kenya
One of the pillars of the coffee world, the leader in cup (i.e. taste) in the region - excluding, of course, Ethiopia. Kenyans are smart guys (by the way, in Tanzania most of management - Kenyans). Nowhere else in the world does coffee grow so rich in acidity. There are 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 developing a specialty culture.
Vietnam
The world leader in the production of Robusta. 90–95% of the trees are robusta, the cat cried arabica there (it is grown in the area of the city of Dalat and has, while fresh, pleasant notes of a 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 assume it was a government program to transform the country's agriculture. We began to grow what is easier, and after 20 years we reached the 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 Robusta thing, it becomes quite nothing to itself. Especially if you add condensed milk, milk and so on to coffee.
Indonesia
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 tones, hints of fire or roasted vegetables - and this is not a defect, but a characteristic of the region. This feature is difficult to confuse with something, it appears due to a violation of the washed processing technology. Due to the very high humidity, instead of depulping, fermenting and drying 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 a classic Arabica, slightly floral when fresh. Sulawesi often has a strange tinge 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 everything else gets boring and you want to try something new. If all the coffee in the world had such woody and smoky undertones, it wouldn't be great. Because these notes clog the coffee's own spectrum: it turns out that the grain does not fully open.
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