There's an old saying: different countries, different customs! This statement also applies to coffee. In this blog article, we take you to different countries around the world and introduce you to the ways in which coffee is prepared and drunk.
Americans prefer to drink their coffee with milk, even on the way to work: One coffee to go, please! In typical fast-food restaurants there is a concept called "bottomless cup of coffee". This means that your cup is refilled as often as you like. However, the quality often leaves a lot to be desired, partly because the coffee is constantly heated.
Italy is famous for its "caffè". Drinking a strong espresso quickly at the counter is part of the daily routine for many Italians. Around 11am it is time for the so-called "colazione". This is the break after breakfast and before lunch, where espresso is often accompanied by a "cornetto" or "brioche". Italians at home use the moka pot (bialetti). The difference between a moka and an espresso is that the moka works at a maximum pressure of 2.5 bar, while a professional espresso needs between 8 and 10 bar - and only professional machines can do that. This is why you get little or no crema with a classic moka.
In countries like Norway or Sweden, more coffee is consumed than you may think! In fact, Scandinavians are among the biggest coffee consumers in the world. Filter coffee is especially popular. The story behind it is as follows: In the 19th century, spirits were produced and consumed in many households. In order to reduce alcohol consumption, the church decided to prohibit the distilling of alcohol at home. Instead, a less dangerous drink came into place: coffee. Since then, no household can be imagined without a hot cup of coffee.
In the 16th Century when the Ottoman Empire still existed Turkish coffee was drunk. It is brewed in a so-called "cezve", a small pot whose body and handle are traditionally made of brass or copper. There are different levels at which the coffee can be drunk: very sweet (çok şekerli), sweetened (az sekerli) slightly sweetened (orta) or unsweetened (sade). According to tradition, coffee grounds are read in Turkey. This involves dumping the coffee grounds on a saucer to predict the future. In Turkey, coffee is a way of life: while drinking coffee, everyone gets together and discusses, plays games or smokes.
Japan is known for its tea consumption, but should not be underestimated when it comes to coffee. Since the 18th century, the Japanese have developed their own coffee culture. Incidentally, they buy majority of the most expensive coffees in the world! Popular brews are the V60 and the Siphon.
In Ethiopia, it is traditionally the woman who takes care of the preparation of the coffee. In the first step, the green beans are roasted in a pan. Then they are crushed in a mortar and the coffee is prepared in a "jebena", a traditional North-East African coffee pot made of terracotta. It is then served in small cups and accompanied by peanuts, popcorn or a Himbasha (traditional bread).
If you want to brew Ethiopian coffee at home (whether the traditional way or your own), we have three great coffees from Shantawene Farm on offer: processed using the Anaerobic, Natural or Honey process.