Unique Coffee Experiences From Around the World: Part Two

Coffee experience from Istanbul

It’s probably mundane to say my best coffee memory is from Istanbul, but it’s true. The fact that my father was Turkish and I’m partial has nothing to do with it at all. On the other hand, what does have a bearing on the matter is what comes WITH the coffee… in this case halvah, that sesame sweet with pistachios, and to crown the lot, a tiny, perfect square of loukoum, or Turkish delight. Turkish coffee isn’t for the tame: if you work at it you could probably stand a spoon in its creamy thickness. It’s dark and rich and exotic and smells of burnt beans, the aroma reaching you long before the taste. Properly made, its water is boiled three times and sugar incorporated directly during boiling. More than coffee it is a heavenly syrup, a coulis of coffee, a creamy, grainy mixture which, for me, is the king of coffees.


Coffee from Thailand

The best coffee I’ve tried in my life so far was from Chiang Mai’s coffee shop, prepared by World No.6 Latte Art Barista  It was so delicious, the taste was reach, full…oh I can’t describe this taste, it was gorgeous! I never drink coffee without sugar, but I couldn’t even think of putting sugar in my coffee from Ristr8to, I was afraid to spoil the taste…it was amazing!

Coffee from Spain

The Spanish work day is long, and the people stay up late. To me, having a coffee in the mid-morning or late afternoon is not only necessary, but part of the culture here. It is rare to find coffee to-go even in the capital, and most people will savor a cup while chatting with friends or outside in one of the many plazas. While you can get a cheap cup at any local Spanish bar, there are also many new trendy cafes all scattered through the Malasaña neighborhood offering high quality roasted beans with a hip atmosphere. Spanish coffee is strong, and I usually order the most popular cup, a “cafe con leche” (half coffee and half hot milk). Sometimes it will come in a small mug, or other times in a clear glass. This has never made much sense to me, since it’s almost impossible to hold and drink if it is scolding hot! It doesn’t matter though, it’s Spain- there’s no rush!

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From: etramping com

Unique Coffee Experiences From Around the World: Part One

“Coffee – the favorite drink of the civilized world.”  ~Thomas Jefferson

Black as the devil, hot as hell, pure as an angel, sweet as love. We all love coffee. When you travel, you have this amazing opportunity to experience different texture and flavors of coffee. We asked 25 different travel bloggers to share their coffee experiences with us. From Israel, Morocco, through South India to Laos and Paris – we are taking you for a coffee journey around the World!

Coffee from Laos

I usually consume at least one cup every day. I do have a number of vices, and this is one of them! This particular cup of coffee was one of the most unique I’ve ever experienced, coming from the southern region of Laos. It was served simply, black with cream on the side and packet of sugar. No flash, but none needed. The texture was heavy and silky, almost reminding me of molasses. Surprisingly, it was quite sweet and far less bitter than most coffee I’ve encountered, though it still remained earthy in flavor, by nature. I didn’t know what to expect of the coffee in Laos, as most people seem to mix up the instant stuff (read: gross), but I was very pleasantly surprised to stumble upon this gem. I’ll be drinking plenty of Laos coffee for the next week while I’m still here!

Coffee from Australia

Australia loves coffee, and no city loves coffee more than Melbourne. Australia’s southern metropolis is addicted to the stuff, and with just a couple of satisfying sips on a cold winters morning it’s easy to see why. Espresso machines were brought to Australia in the 1950s by waves of Italian immigrants, and the booming cities of Sydney and Melbourne gradually adopted and appropriated coffee culture. The boom arguably came in the 1990s, with greater exposure to global ideas and concepts surrounding the culture of coffee.

In Melbourne, this was coupled with the controversial state premier Jeff Kennett, who himself once consumed 30 cups of coffee a day according to a report on one website. Kennett’s government promoted Melbourne as Australia’s ‘European city’, and Melbourne’s crown as the coffee capital of the country was cemented.

Nowadays coffee is served in a variety of shops, from street side cafes to shopping centre food courts, from established Italian-origin cafes such as Brunettis to holes-in-in-the-walls of graffiti covered lane ways. Melbourne, as well as other Australian cities, are also home to a growing number of local producers such as St Ali, Seven Seeds, and Sydney’s Campo’s Coffee, who have perfected the art of roasting.

Starbucks struggled to gain a serious foothold in Australia in the early 2000s, although local chain Gloria Jeans is to be found almost everywhere, drawing groans from many connoisseurs at the company’s mass-market appeal. Such is Australia’s love of the caffeinated liquid that McDonalds inaugurated its McCafe brand here – a slightly premium version of the American fast-food brand which sells coffee and cakes instead of burgers and fries.

Coffee is almost always served as espresso; a certain amount of drip-coffee-snobbery exists in Australia. Peculiarities in Australian coffee culture include the ubiquitous chocolate dusting on a cappuccino. The name ‘flat white’ is also believed to have emerged in Australia, to describe a caffe latte without any foam. Until the popularity of frappes about decade ago, an ‘iced coffee’ in Australia always referred to strong milk coffee in a tall glass, served with a scoop of vanilla ice cream and topped with whipped cream – deliciously unhealthy!

Coffee from Ethiopia

Ethiopia is the birthplace of coffee and it’s one of the best places in the world to experience the incredible beverage. Walking down the streets of Addis Ababa your nose will get blasted by a sensational aroma of roasting beans, and that’s when you know it’s time have another cup. Traditional Ethiopian coffee is served black, with an optional amount of sugar (many locals like it very sweet). It’s strong and sharp, but smooth with little trace of acidity. Coffee in Ethiopia is often paired with crispy popcorn, which I think, makes the perfect coffee snack. I couldn’t resist having a cup of coffee every few hours while traveling in Ethiopia!

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From: etramping com