Coffee snob? Think that cafe latte is the one and only? When you take a sip of this beautiful beverage it’s about the shot, the kick, the blend, so take a chance and discover other coffee styles.
Australia has one of the most eclectic, thriving food scenes around and a cafe culture to match. So naturally, we don’t mess around when it comes to coffee. But do we know our way around the world’s coffees? Read on.
1 ITALIAN CAPPUCCINO
This splendidly evolved cuppa is named after the Capuchin friars’ cloaks. The word ‘cappuccio’ means ‘hood’ in Italian, and the ‘-ino’ ending makes it what’s called the ‘diminutive’.
In other words, instead of just meaning ‘hood,’ ‘cappuccino’ means ‘little hood’.
It’s because of the hoods worn by a particular order of Franciscan monks which was founded in the early 16th century that they were given this moniker – Capuchin monks, or “Cappuccini” in Italian.
The wonderful beverage is: double espresso with steamed milk creating a lovely ‘crema’. (Italians do not drink cappuccino after midday.)
2 GREEK COFFEE
This is a strong brew, served with foam on the top and the grounds in the bottom of the cup
Strong ground powdered coffee spooned into a briki (Greek coffee pot), water added with a little sugar, boiled and stirred roughly. The ‘crema’ is a shiny foaming surface. Served in tiny cups and downed in two sips. (Order cafe metreo for a little sugar included.)
3 VIENNA COFFEE
An indulgent traditional drink made with two shots of black espresso in a standard size cup and infusing the coffee with a generous amount of whipped cream. Swirl the cream and dust with chocolate sprinkles. Expect this elegant coffee to arrive at your table served on a small silver tray accompanied by a glass of water.
4 NOUS-NOUS, MOROCCO
“Nous-Nous’ is Arabic for ‘half-half’, half coffee, half hot milk. A strong, tasty drink served in a little glass tumbler.
5.VIETNAM’S EGG COFFEE
Everyone at Hanoi’s humble Cafe Giang have come for “cà phê trúng,” or egg coffee, a Hanoi specialty of a creamy soft, meringue-like egg white foam perched on dense Vietnamese coffee. Nguyen Van Giang invented the recipe while working as a bartender at the Sofitel Legend Metropole Hotel in 1946. There was a shortage of fresh milk then, so whisked egg yolk was used as a substitute.
“All the foreigners and the Vietnamese in the hotel liked it,” says Van Dao. So he decided to leave the hotel to start selling egg coffee and create his own brand.
6 BALI COFFEE
Or ‘Cat Poo’ coffee. Kopi luwak is the world’s most expensive coffee, produced from the coffee beans which have been digested by a civet cat that selects the finest, ripest coffee cherries to eat. It can’t digest the stone (the coffee bean) and poos them out, its anal glands imparting an elusive musky smoothness to the roasted coffee.
And for coffee fiends there’s so much more . . .the heady Turkish coffee, Kahve; the Ethiopian Ceremonial coffee; the Ipoh white coffee of Malaysia . . .and the all-time great Australian flat white. A shot of espresso and hot milk, no adornment. Drink up!
Writer, Bev Malzard could not find a picture of Morocco’s nous-nous nor has she ever tasted it . . . but . . . next month she’ll be in Morocco and will hunt this coffee down. Watch this space.
All images from @unsplash http://www.unsplash.com