Our friend Sarah Orman shared her thoughts around coffee, how it is quickly becoming a morning ritual in her multicultural home and a tried and tested recipe for the perfect pour over coffee.
You can read more of Sarah’s thoughts here and follow her recipe for that perfect cup of morning brew here.
Sarah’s recipe for pour over coffee got a conversation going on our Instagram DMs about other coffee recipes from around the world.
We chased down a few of the most interesting ones and cannot wait to experiment with our morning coffee.
#1 Vietnamese coffee (Ca Phe Da)
In Vietnam, coffee, no matter it is served at home or in a cafe, is brewed leisurely. Hot coffee (cafe nong) is preferred in the morning, while iced coffee (cà phê sữa đá or cà phê đen đá) is saved for the heat later in the day.
The Vietnamese are serious coffee consumers and like their coffee really strong and bitter. But to counter that bitterness, sweetened condensed milk is used to create a bittersweet beverage which can be served both hot or cold.
Sweetened condensed milk is a staple ingredient in Vietnam and its widespread use came about many decades ago as a substitute for fresh milk in areas where refrigeration was not available.
- 3 tablespoons Vietnamese ground coffee (or your favorite coffee)
- 1-3 tablespoons sweetened condensed milk
- 6-8 ounces water that is close to boiling point, depending on your desired coffee strength
Method
You can use a Vietnamese coffee filters or traditional drip coffee method to make this coffee. Measure 3 tablespoons of ground coffee, and distribute it evenly into the filter and place the metal filter gently on top of the coffee. Pour your desired amount of condensed milk into a mug or heatproof glass. Measure out 6 to 8 ounces of near boiling water. With the filter placed over the glass, pour two tablespoons of hot water into the filter and wait for 5 seconds to “bloom” the coffee. Next, press on the filter gently to compress the bloomed coffee. This helps slow down the drip rate when you use all of your water, and also makes for a more flavorful coffee. Now slowly pour the rest of the water into the filter, and the coffee will begin dripping into your cup or glass. Wait about 5 minutes for the coffee to finish drip brewing. Remove the filter, and stir to mix in the condensed milk.
#2 Turkish Coffee
Coffee is an important part of the Middle Eastern culture. As with much of the culinary tradition, coffee is prepared and served quite differently than in the West. In fact, the term ‘Arabic coffee’ generally refers to one primary method of coffee preparation i.e. Turkish with several variations. In the Middle East, coffee is generally called ahwa, though there are other variations of the word depending on the dialect.
Turkish coffee refers to the special brewing method. Turkish coffee is made unfiltered with finely ground coffee beans. The coffee beans are ground so fine they almost look like cocoa powder. The ground beans are boiled with sugar and cardamom in a special pot called a cezve or ibrik.
Turkish coffee is actually cooked with sugar rather than adding the sweetener later. The coffee is served in small cups and sits for a few moments before serving to allow the grounds to sink to the bottom of the cup and settle. Turkish coffee does not come with milk or any added sugars.
Ingredients
- 1 cup water (cold)
- 1 tablespoon extra finely ground coffee (powder consistency)
- 1/8 teaspoon ground cardamom (or 1 cardamom pod)
- Optional: sugar
Method
Bring water and sugar to a boil in an ibrik. If you do not have an ibrik, a small saucepan will work. Remove from heat and add coffee and cardamom. Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams. Return to heat, allowing to foam and remove from heat. Pour into small cups, and allow to sit for a few minutes for the grounds to settle to the bottom of the cups. If using a cardamom pod, it can be served with the coffee for added flavor. Turkish coffee must always be served with foam on top. Do not stir after pouring into cups; the foam will collapse.
#3 Mexican Cafe de Olla
In Mexico, coffee is often brewed with cinnamon and sugar. The cinnamon and sugar are added to the coffee right into the brewing technique. The result is a coffee that is sweet as well as spicy.
Ingredients
- 1 to 2 cups of water
- 1 ounce piloncillo (unrefined sugar cane) use brown sugar as a substitute
- 1 to 2 teaspoon of dark coffee, ground medium-coarse
- 1 cinnamon stick
Method
Bring the water to boil in a medium saucepan. Add the piloncillo or brown sugar and stir so it dissolves. Add the coffee and cinnamon stick. Turn off the heat and let steep while covered for 10 minutes. Strain out the cinnamon stick. You can use a fine mesh strainer or cheesecloth to strain out the ingredients. After everything’s filtered out, serve and enjoy.
#4 Indian hand beaten frothy coffee or Indian Cappuccino
Hand-Beaten Coffee Or Indian Cappuccino is very different from the regular coffee which we make using instant coffee powders. This coffee is deliciously creamy, rich and frothy.
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Add instant coffee powder and sugar in a cup. Add 2 tbsp water and beat the coffee and sugar vigorously until it is light and fluffy. It takes about 5-10 minutes of vigorous beating for the coffee to reach this stage. Add a few more drops of water required while beating the coffee. To make the frothy coffee, heat milk in a pan almost till boiling point. Add a tbsp of beaten coffee mixture in a cup. Pour the boiling hot milk over it from a little distance and then mix with a spoon. Add more sugar if required. Sprinkle some coffee powder on top and serve
5) Hong Kong Yuanyang (Coffee Milk Tea)
Yuanyang is a popular coffee and tea drink from Hong Kong that is as tasty as it is energizing with double the caffeine. It is hard to resist the combination of homemade milk tea and fresh-brewed coffee that is made easily with this recipe.
Yuanyang can go by a variety of names. You might hear it as simply ‘coffee with tea’ or by the names yuenyeung, yinyong, yingyong, or yin yang. It is a sweet and creamy drink that mixes coffee with Hong Kong milk tea for a powerful jolt of caffeine.
If you travel to Hong Kong, you will discover exactly how popular yuanyang is. It is sold by many vendors and each yuanyang maker has his own secret recipe.
Ingredients
- 1 cup coffee, brewed extra strong
- 1 cup Hong Kong-Style Milk Tea (tea made with condensed milk instead of plain milk)
Method
Mix the coffee and milk tea well. Pour into small glasses. Serve hot, or chill and serve over ice. Vary the Coffee-Tea to your taste. This recipe uses a 1:1 ratio of coffee to milk tea and it’s a great place to begin. Some people prefer less coffee and more tea.
Do you have a favorite way to enjoy your cup of coffee? Is it a drink to be enjoyed any time of the day or is coffee just part of your morning routine?
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