There are different ways to prepare coffee across the globe, but have you ever tried the following five coffees from around the world? From the simple Italian Moka pot espresso shot to traditional Turkish coffee, Abdul Sahid Khan (Head Trainer, Lavazza) shares how to prepare it at home with essential ingredients.
Vietnamese Drip Coffee
The Vietnamese coffee is flavorful, rich, perfect and sweet on a calm day as it's also being served with ice. At the bottom of a clear thick, minor glass, the coffee is brought out with a layer of condensed milk with a stainless steel Phin Vietnamese filter sitting on top. The method for serving and brewing the coffee and the powder brewing technique is simple. The coffee is very similar to how we Indians like their coffee sweet and creamy.
Ingredients:
- 2-3 tsp coffee powder (fine/medium course)
- 1-3 tablespoons condensed milk (your preference)
- 180-200ml water (close to boiling point)
Brewing Steps:
- Start by boiling some water and preheat the filter and cup by pouring a bit of boiling water.
- Pour one tablespoon of coffee powder while removing the metal filter.
- Place it over the cup (you can pour 20ml of powder milk into the cup)
- Place the filter, pour some water into the filter to wet the grind and let the grind expand a bit.
- The perfect brewing time is 4 to 5 minutes; hence, change the filter accordingly.
- Pouring hot water to brew and enjoy your coffee.
- Let it cool off a bit for iced coffee, then pour the brew into a glass filled with ice.
South Indian Filter Coffee
This coffee is made primarily in the southern states of India and is known to be one of the best in the world. A unique South Indian filter is required, which has two chambers and comes with a tiny plunger. Though many brew this with a coffee and powder blend, we suggest you try 100% coffee for a better aroma and flavour.
Ingredients:
- 2-3 tsp coffee powder (medium course)
- 150ml milk (boiled and condensed)
- 100ml water (close to boiling point)
- 1-2 tsp sugar (depends on your taste)
Brewing Steps:
- To the top chamber, add coffee grounds. Pour boiling water over the grounds and cover with the plunger.
- Let the coffee brew for 10 minutes while covering it with a filter.
- Boil milk while the decoction is brewing.
- Finish the decoction. Now pour 35ml of the decoction into the dabarah and fill it with milk.
- Add your desired amount of sugar. Stream the mix back and forth between the tumbler and Deborah, using high arcing motions to pour until the coffee is fantastic enough to drink.
- Set dabarah in the tumbler before serving.
Moka Pot Coffee
The Moka Pot is an inexpensive espresso alternative. Brewing coffee with Moka pot is pure bliss, a shot of coffee so smooth, fresh very therapeutic. This a perfect equipment for the one who loves strong coffee shots.
Ingredients:
- 2-3 tsp coffee powder (fine/ medium course)
- 100ml water (filtered and hot)
- 1-2 tsp sugar (depends on your taste)
Brewing Steps:
- Fill your Moka pot bottom with water just below the steam release valve.
- Fill the basket with coffee, and even out the bed of grinds with a finger but don't press down.
- Into the bottom chamber, place the filter and screw on the top tightly.
- On a burner, place the Moka pot over high temperature.
- When the coffee starts flowing into the top chamber, start paying closer attention.
- When the coffee stream begins stumbling more and moves closer to clear, lock the top and empty the coffee into a larger vessel or cup.
- Place Moka pot back on the stove or under running water.
- Dilute, if desired. Enjoy!
Viennese Coffee
Viennese coffee is part hot chocolate and part coffee, very similar to your cafe mocha. Topped with a decent amount of whipped cream topping with a sprinkling of cocoa powder and cinnamon powder.
Ingredients:
- 120-150ml strong hot coffee (Brewed or French Press Coffee)
- 20ml chocolate sauce
- 1 tsp sugar
- 30-45ml whipped cream
- 30ml Irish cream liqueur (Irish flavour-non alcoholic option)
- Cocoa powder/cinnamon powder (optional)
Brewing Steps:
- Pour the hot coffee into a serving glass and add sugar, chocolate sauce.
- Liqueur and mix it well.
- Until the stiff peaks form, beat the whipped cream.
- Gently pour or pipe the whipped cream over the coffee to form a layer on top.
- Sprinkle with cocoa powder. Serve immediately.
- You can sprinkle cinnamon powder with whipped cream on top tastes so delicious.
Turkish Coffee
Originally from Turkey, the Cezve (original name) is a brass kettle commonly used in homes and restaurants. It is used mainly in the Middle East and the Balkan countries.
Ingredients:
- 100 ml water
- 10gm superfine ground coffee
- 10 gm sugar
Brewing Steps:
- Fill the chamber with water (200 ml).
- Add sugar (20 g) to the coffee (20 g, extra-fine grind).
- Please put it on the burner.
- Once the cream comes up, remove the ibrik from the flame and then put it on the burner again.
- Repeat the action three times.
- Pour into the demi-tass cup until the rim and enjoy.
- A full-bodied coffee is rich with aromas. It has a syrupy texture.
There are several distinct styles of making coffee at home. So enjoy the taste of coffee from around the globe from the comfort of your home this World Tourism Day.
