“Coffee traditions around the world: How coffee is brewed across nations”

For many, drinking coffee is an integral part of daily life. Some enthusiasts immerse themselves in the coffee traditions of different countries while traveling and even venture to remote regions in search of high-quality beans. This passion is not just about the beverage itself but also about the culture, history, and preparation methods that make each coffee experience unique.

Each corner of the world has developed its own coffee-making traditions, and the diversity of ingredients and brewing techniques makes this drink truly exceptional. 

Kaffeost (Scandinavia)

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In the northern regions of Finland, Sweden, and Norway, there’s a tradition of drinking coffee with cheese. This unique ritual involves a special cup, often carved from birch. A piece of cheese is placed at the bottom of the cup, and hot coffee is poured over it. Some prefer to scoop up the slightly melted, coffee-soaked cheese as they drink, while others save it for the end.

The cheese used to make this delight, juustoleipä, or “bread cheese,” has a slightly sweet flavor and a dense, firm texture similar to Greek halloumi. Historically, in Arctic regions where wheat was scarce, this cheese was often substituted for bread. It can also be grilled and paired with jam for a delightful treat. 

Café Touba (Senegal)

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Senegalese coffee is characterized by its rich, slightly spicy flavor, which is achieved by adding djar, a traditional African spice. Sometimes, cloves and cardamom are also included. The spices are roasted and ground with the coffee beans in a 1:4 ratio.

Named after the sacred city of Touba, this coffee was initially enjoyed only by scholars but has since become a national favorite. 

Local vendors, often found in small eateries known as tanganas, prepare Café Touba by repeatedly pouring the brew between vessels to aerate it before serving it in small cups. Many Senegalese believe the drink has health benefits. 

Сafé De Olla (Mexico)

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Mexican coffee is defined by its traditional preparation in an ‘olla’ clay pot. This method infuses the coffee with a distinct earthy aroma. Typical ingredients include cinnamon, cloves, and sometimes chocolate. Unrefined sugar known as ‘piloncillo’ is used as a sweetener, though brown sugar or molasses can be substituted.

The origins of ‘café de olla’ date back to the Mexican Revolution when it was brewed in large pots for soldiers. Additional ingredients, such as orange zest or spirits, are sometimes added to enhance the flavor. 

Türk Kahvesi (Turkiye)

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In Turkish culture, both tea and coffee hold a special place. While tea is consumed throughout the day, coffee is typically served in the afternoon or after a hearty meal. The preparation involves a cezve (a special small pot) and finely ground coffee beans, giving Turkish coffee its distinctive flavor.

Unfiltered Turkish coffee is left to settle before drinking, leaving a thick layer of grounds at the bottom of the cup. This residue is often used for fortune-telling. Sugar and spices are commonly added during preparation, and the coffee is traditionally served with water and a sweet dessert.

Cà phê sữa đá (Vietnam)

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Vietnam is one of the world’s leading coffee exporters, but the history of coffee in the country dates back to the 19th century during French colonization. Due to a shortage of fresh dairy products, the French began using sweetened condensed milk in their traditional café au lait.

This sweet and refreshing drink, known as cà phê sữa đá or “iced milk coffee,” is now a signature Vietnamese beverage. 

It is traditionally made by brewing coffee with a French press, which is then poured over condensed milk at the bottom of a glass and served with ice.