For many of us, a cup of joe is the magic needed to kickstart any morning. It's the perfect accompaniment to those 8 a.m. meetings, or when one needs to focus on high-intensity projects. And with over two billion cups of coffee downed every day, it’s almost intrinsically linked to our lives.
Whether it's enjoyed black, over ice or with a splash of milk, coffee takes on many forms in different countries: In Italy, for instance, the drink of choice is a caffé—a dainty cup of an espresso shot and crema. In Singapore, kopi has gained a reputation as a fragrant yet potent full-bodied brew made from robusta beans roasted with margarine or lard.
Here, we divulge into seven types of coffee served differently around the world:
Whether it's enjoyed black, over ice or with a splash of milk, coffee takes on many forms in different countries: In Italy, for instance, the drink of choice is a caffé—a dainty cup of an espresso shot and crema. In Singapore, kopi has gained a reputation as a fragrant yet potent full-bodied brew made from robusta beans roasted with margarine or lard.
Here, we divulge into seven types of coffee served differently around the world:
French Press
There's something about having coffee served in a cylindrical pot donning a sleek plunger that conjures slow romantic mornings where sipping coffee is a luxury, and not a necessity to jolt your senses. The French press method works by simply running hot water through fresh coffee grounds to produce a rich, aromatic brew—best savored over breakfast in bed.
There's something about having coffee served in a cylindrical pot donning a sleek plunger that conjures slow romantic mornings where sipping coffee is a luxury, and not a necessity to jolt your senses. The French press method works by simply running hot water through fresh coffee grounds to produce a rich, aromatic brew—best savored over breakfast in bed.
Espresso
The base of most Western variations, an espresso is also the most commonly asked for coffee in Italy. Sidle up to a bar (what they call cafes in the European country), and ask for a caffé or an espresso Romano if you're feeling adventurous. The latter comes with a swathe of lemon peel that gives it a tangy flavor, and a spoonful of sugar to balance it out.
The base of most Western variations, an espresso is also the most commonly asked for coffee in Italy. Sidle up to a bar (what they call cafes in the European country), and ask for a caffé or an espresso Romano if you're feeling adventurous. The latter comes with a swathe of lemon peel that gives it a tangy flavor, and a spoonful of sugar to balance it out.
Irish Coffee
No doubt the naughtiest version in this list, the Irish coffee combines both caffeine and alcohol for double the kick. The rich, aromatic brew is infused with a generous shot of Irish whiskey—typically, Jameson—with a spoonful of demerara sugar stirred in, then topped with a thick heavy cream. Be cautious upon ordering as the original recipe calls for cream that’s been shaken vigorously over ice and then poured over a spoon; whipped cream is for non-traditionalists.
No doubt the naughtiest version in this list, the Irish coffee combines both caffeine and alcohol for double the kick. The rich, aromatic brew is infused with a generous shot of Irish whiskey—typically, Jameson—with a spoonful of demerara sugar stirred in, then topped with a thick heavy cream. Be cautious upon ordering as the original recipe calls for cream that’s been shaken vigorously over ice and then poured over a spoon; whipped cream is for non-traditionalists.
Kopi
While Western versions of coffee tend to use arabica beans, this uniquely Singapore brew is typically made with robusta beans that have been freshly roasted with margarine or even lard giving off a wonderful fragrance. The beans are then brewed in a long-spouted pot inside a coffee sock (that acts as an infuser), then artfully poured into a small cup and infused with condensed or evaporated milk (never fresh, as it will curdle) and a spoonful of sugar.
While Western versions of coffee tend to use arabica beans, this uniquely Singapore brew is typically made with robusta beans that have been freshly roasted with margarine or even lard giving off a wonderful fragrance. The beans are then brewed in a long-spouted pot inside a coffee sock (that acts as an infuser), then artfully poured into a small cup and infused with condensed or evaporated milk (never fresh, as it will curdle) and a spoonful of sugar.
Viennese Mocha
A concoction for those with a sweet tooth, this cream-based caffeinated treat is made with two shots of espresso in a standard coffee cup, then laced with whipped cream in place of milk and sugar, which is swirled to create a tower on top of the drink. It is then topped with chocolate shavings, and the coffee is sipped through the creamy layer.
A concoction for those with a sweet tooth, this cream-based caffeinated treat is made with two shots of espresso in a standard coffee cup, then laced with whipped cream in place of milk and sugar, which is swirled to create a tower on top of the drink. It is then topped with chocolate shavings, and the coffee is sipped through the creamy layer.
Turkish Coffee
Wondering when the grounds will finally dissolve in your cup of coffee? Stop stirring; the special bit about Turkish coffee is that it's prepared unfiltered, which means you sip your coffee with the grounds. The roasted and ground beans are simmered in a special copper pot called a cezve; it’s a strong brew.
Wondering when the grounds will finally dissolve in your cup of coffee? Stop stirring; the special bit about Turkish coffee is that it's prepared unfiltered, which means you sip your coffee with the grounds. The roasted and ground beans are simmered in a special copper pot called a cezve; it’s a strong brew.
Flat White
This is the coffee that has sparked much ado between Australia and New Zealand over which was the first country to invent this cappucino cousin. Heated debate aside, this milky cuppa is made with an espresso base—single or double—and topped with velvety microfoam-ed milk (steamed milk that has been frothed and folded). The mark of a good flat white is one that has crema—the orange caramelized layer at the top of a shot.
This is the coffee that has sparked much ado between Australia and New Zealand over which was the first country to invent this cappucino cousin. Heated debate aside, this milky cuppa is made with an espresso base—single or double—and topped with velvety microfoam-ed milk (steamed milk that has been frothed and folded). The mark of a good flat white is one that has crema—the orange caramelized layer at the top of a shot.
