Coffee is not just a drink for a long time, but an integral part of our life. Without an invigorating, fragrant aroma and a slightly tart taste, it is difficult to imagine a morning, business or romantic meeting in a cafe. This aromatic drink is loved in different parts of the world, but they prepare it in their own way.

A cup of coretto from Italy

Italians are very temperamental and restless. The habit of doing everything quickly and emotionally, even drinking coffee, is in their blood. At the same time, haste does not make the taste of the drink less deep.

Italian corretto

The basis of the Italian corretto is espresso, which is not difficult to prepare.

Ingredients:

Espresso - 60 ml;
Brandy or brandy liqueur - 30 ml;
Sugar to taste.

Pour liqueur into a cup and put sugar. You need to be careful with the dosage of sugar, because it is already contained in mixed drinks. Add hot espresso on top. We pour directly on the liquor. It is customary to drink corretto in one gulp, washed down with a glass of cold water.

Danish coffee

Ingredients:

Rum - 100 ml;
Brown sugar - 20 g;
Cinnamon - 2 sticks;
Carnation - a couple of stars;
Zephyr;
Freshly brewed black coffee - 500 ml.

First you need to brew a drink, in the most usual way. Pour the brewed coffee into a small saucepan and add spices, sugar and rum. Stir, let it brew a little, then put on fire, bring to a boil, immediately remove and leave for an hour. After that, the drink is heated and poured into cups. It is customary to drink it with marshmallows.

Refreshing drink from France

A sophisticated recipe from the most romantic country. A Frenchman's morning is coffee with milk and a hot croissant.

Ingredients:

Milk - 100 ml;
Cream -100 ml;
Water - 250 ml;
Ground grains - 4 teaspoons.
Sugar - to taste.

Pour water into the Turk and add coffee to it. Bring to a boil and remove from heat.

Coffee from England

This is a classic recipe so loved by many English people.

Ingredients:

Ground grains - 7 teaspoons;
Cream (35%) - 150 g;
Ice cream - 4 balls;
Water - 600 ml.

The British drink coffee with cream and ice cream from transparent glasses.

Coffee is not only a fragrant and tasty drink. It always disposes to having sincere long conversations. We want to tell you how coffee is prepared and drunk in different countries of the world.

In Austria, as in other countries, there are a lot of admirers of this divine drink. And most of them like to sit for a cup of coffee in a cafe, where you can see the variety of this coffee drink. Strong and weak coffee is prepared here; long and fast cooking.

Can make light brown coffee with milk, whipped cream or espresso. On request, a coffee drink with egg, rum or whiskey will be served. Yes, and the dishes for serving this divine drink are used differently: small, medium and large cups, earthenware mugs or thin glasses. Usually in Austrian cafes they offer about 30 varieties of coffee drink.
In Austria, coffee is most valued, which is prepared using a filter or percolator. With this method, the coffee drink is prepared under pressure. The very first to suggest serving are the Austrians.




Residents of Scandinavia and Northern Europe simply love cappuccino. But in Denmark, black coffee has won great popularity and appreciation. In Holland, this unusual drink is served after pouring it into a special jug, which is then placed on a tray along with whipped cream, as well as a glass of cool water and small pieces of sugar.

In Scandinavia, coffee makers are not used. The favorite coffee drink is brewed in a ceramic teapot and then coffee is served on the table right in it. And then poured into coffee cups.

Coffee is prepared in a special way in Finland. The inhabitants of this country use fish scales to precipitate coffee grounds and purify the finished coffee drink.




At the beginning of the 20th century in England, preferring tea, they abandoned the coffee drink. This was due to the fact that there were large supplies of tea from Asia and therefore it became an indispensable drink in English society. But with the advent of luxurious and expensive cafes, coffee began to gain its fans in Europe. And thus, the phenomenon of the “coffee society” was born. Coffee was considered an expensive drink. As one American noted: "The coffee community is a close circle of people who, in order to drink a cup of this aromatic and noble drink, put on a mink coat."




After the war, many cafes appeared in England, where anyone could try a coffee drink. In addition to coffee, they served various snacks and sweets, which were an addition to this aromatic drink.

Try and bake

growing conditions

coffee is like that.

No frost, never - they kill the trees. Respectively,

most of the planet Earth is automatically swept aside. Fluctuations are allowed

temperatures within 15–25 degrees for Arabica, 5–30 degrees for Robusta.

Such climatic conditions exist at the equator and around it, within the tropic

Cancer and Tropic of Capricorn.

Say that in

all countries lying in this belt, the conditions are the same, it is impossible. Somewhere there

mountains, temperatures are lower there, which makes it possible to grow Arabica, because

stable plus 25 during the day all year round - this is only possible in the mountains. The further

As we move further away from the equator, the colder it gets at certain altitudes.

Accordingly, 2000 m at the equator in Kenya is conventionally equated to 1200 m in the south

Brazil. Robusta grows comfortably from sea level and above, but does not climb mountains,

she's cold there.

Oddly enough, soil is not the most important factor for coffee. The coffee tree loves phosphorus, sodium and potassium,

if they are not in the soil, they are applied in the form of fertilizers. Coffee loves moisture - in the tropics, humidity is high. For Arabica, the best thing is clear and understandable

rainy season, when it rains for several months, and then the sun (that is, the harvest season

one). This is the case in most Central American countries. In some

countries have several rainy seasons - respectively, and several seasons of collection

harvest. Sumatra, Colombia and Kenya each have two harvest seasons, for example. How

the more it rains, the more often farmers have to approach the trees, sometimes up to 9

once a year. This increases production costs and prices.

On different continents

have their own coffee specialities.

For example, Arabica from Central America is largely Caturra and Catuai varieties.

There are many trees of the variety in Asia

catimor and their derivatives. Once upon a time on the island of Timor arabica beans natural

crossed with robusta, slightly lost in taste, but acquired

greater disease resistance and higher yields. It started actively

plant, and then crossed with caturra (these are compact high-yielding trees) and

got, in fact, catimor, which has a normal taste, but quickly

becomes obsolete, that is, it loses its positive taste characteristics.

in Western

Africa is dominated by robusta, in Eastern - Kenya, Tanzania, Uganda, Rwanda,

Burundi - the descendants of the Bourbons are growing. It is interesting that in Kenya, neighboring Ethiopia (and then further), coffee did not get directly, but through the small island of Reunion, it is located

east of Madagascar. It was once called Bourbon after the French

royal family. The local variety of coffee received the same name - bourbon. These berries are more round in shape.

Flavor profile of coffee

also varies by region. Asian coffee usually has

woody shades (they are especially pronounced in coffee from Sumatra, this

the quintessence of woodiness). American - citrus (Brazilian is different

also notes of roasted nuts). Ethiopian, standing apart from everyone - floral, jasmine, bergamot shades. East African is different

deep, full three-dimensional acidity, it has a lot of malic acid. IN

At the same time, you need to understand that in any region you can grow something atypical.

If we are discussing taste, then we should talk first of all about Arabica, because Robusta is much poorer in terms of

taste. Robusta essentially has only two characteristics - it or

woody or earthy. And always bitter.

And one more thing: you need to understand that if you roast coffee to the state of coal, then there is no difference what was there - Brazil, Peru, El Salvador - no. The darker we roast our coffee, the more of the flavor fades, giving way to the bitterness of caramelized sugar.

In the United States, coffee is grown in Hawaii, and more recently

and in California. The first crop of California coffee will be harvested next year,

and about the Hawaiian one can say the following. This is a curiosity. He appeared in those

times when the direction of taste was not the main thing. Now the whole specialty party (that is, people involved in specialty coffee, coffee from selected beans. - Approx. ed.),

whether it be the USA, Scandinavia, Australia, South Korea or even Russia, is aimed at

search for bright flavor varieties. Before that, coffee from some

unusual place. Such places were, for example, the stomachs of animals, hence

Indonesian kopi-luwak appeared. As well as different islands, for example, the island of St.

Helena, where Bonaparte spent the rest of his days, Galapogos, Jamaica with his Blue Mountain - and

Hawaii. Hawaiian coffee can be quite normal, or it can be such that

scared to look at him. In general - nothing outstanding. However, he always

very expensive because US labor is expensive. interest in coffee

such places will last, I think, another fifteen years - by inertia. But on the scale of centuries

The years of popularity of coffee islands are numbered. Because the entire world's coffee

the thought moves towards the taste in the cup.

These countries offer

simple, linear, inexpensive Arabica. Soft coffee with chocolate undertones

works well as a filler in a mixture because it does not have its own

vibrant flavor profile. Medium roast and a coffee machine are the best things you can do with

him to do. In general, this is commercial coffee, and special bright varieties that

would be of interest to the coffee community, is not here, despite the fact that the same

Mexico is an order of magnitude larger than neighboring Guatemala or Costa Rica.

Coffee with a small

unexpressed acidity. Cuban coffee is loved in Russia - partly for political reasons.

reasons, partly because the local Arabica is not very acidic, especially if it

lie down for 6-8 months.

Similar to Hawaii

history: not outstanding, but expensive coffee.

The lowest located country in the region. Salvadoran coffee

very processing dependent. With dry processing, such a story: if coffee

grind and brew through a funnel, it will be nothing, and if you brew espresso, then a riot of acidity will appear. That is, coffee is revealed only in espresso.

Washed "Salvador" is a normal coffee with good acidity.

One of the most famous

coffee in the world

Blue Mountain - grows in Jamaica. This is James' favorite coffee.

Bond, and this is his Soft coffee with a pleasant velvety body, with good acidity - but for him

they ask 12-15 times more than for an ordinary Guatemalan coffee. It's frankly not worth that kind of money.

unique climatic situation

In these countries you can

find commercial coffee with a pronounced acidity that is not typical for this

region. Guatemalan coffee can also be floral, vaguely reminiscent of

Ethiopia. Everything is a little easier with Costa Rica, but here

unique climate situation

neighboring areas of several square kilometers can develop a different microclimate. It's raining on one hill, but in the next valley it's sunny all the time. Coffee

very pleasant, with cherry acidity, making it a good choice

for those who love espresso from carob coffee machines. Costa Rica is the most advanced country in the region, with the highest standard of living,

the late 1940s by the army, with virtually no crime. At coffee shops

plantations are operated by neighbors from Nicaragua and Panama. Prices for basic "Costa Rica" are higher than the average for the region. But we must understand that this is not dictated by those

that coffee is more interesting, but because they have a different cost structure.

Thing in itself. Huge

country, the largest producer of Arabica in the world. Which, by the way, grows

a huge amount of robusta including. Here, too, much depends on processing.

In Brazil, most of the coffee is processed by the dry method and they do it somehow.

This dry "Brazil" has a toasted nut flavor and a citric acidity that I

I consider it rather unpleasant: it is caustic acidity, as if you have green in your mouth

skinned lemon. Most people, when they say they don't like sour coffee,

they mean exactly this kind of acidity. However, they love to eat.

oranges, grapefruits, tomatoes, and they are also sour! Washed "Brazil" is softer,

but expressionless. "Colombia" I recognize with my eyes closed, but "Brazil" I can with

confuse something. All this applies to commercial coffee. Naturally, if

people grow small quantities and invest in all stages of production, then

it can make a very interesting coffee. Not only in Brazil, everywhere.

Commercial "brazil" is basic cheap, everyday coffee. good, simple

not outstanding. On average, it is one and a half to two times cheaper than coffee from neighboring countries.

If you roast 2 bags of coffee, then the price does not matter, but what if there are two containers?

Therefore, in 50-60% of different coffee blends from large companies, "Brazil" is present. What

first of all, the huge supply of this coffee or demand is a matter of chicken and egg.

But I think that, of course, the number of

suggestions. Supply determines demand, so to speak. Still with the Brazilians very

easy to work, they have everything debugged like clockwork. And situations that someone will forget

there is no way to put some documents, because of which the cargo will not be allowed into Russia.

largest manufacturer

washed arabica coffee in the world. The most acidic coffee in the region. And coffee from the north

less acidic, coffee from the south more. True, the acidity is not the same as in

Africa, it is lemon, but very bright. "Columbia" is a typical representative

milds, coffee, which

retains its softness when dark roasted. "Peru" fried just like "Columbia"

will be sharper and rougher. This is because Colombian coffee has an acidic potential,

which, when roasted, transforms into softness.

Commercial Arabica,

nothing outstanding.

you understand - a reserve, turtles ... Coffee in Ecuador grows at sea level,

due to the special climate.

If coffee from the Galapogos is the same story as Jamaica and Saint Helena: you understand - a reserve, turtles ... Coffee in Ecuador grows at sea level,

due to the special climate.

The taste of beans from the fresh harvest is floral and light, but in general, Ecuadorian coffee is highly overrated.

Undeservedly expensive

coffee. Basically, the price is wound up due to the high cost of production. Many

violations: dried in any way, for example, in several layers on the roofs of houses. And the climate here is stressful for trees. At the same time, coffee is interesting - because varieties grow here that are not found anywhere else. By the way, Yemen was

second country after Ethiopia to start growing coffee. There are trees here

who are 70 years old, I have never seen anything like this; they have very thick trunks, and in

they grow up to 4–5 m in height. When Yemeni coffee is fresh, it has an interesting, unusual cherry flavor.

acidity.

Otherwise, it's basic.

Produces a lot of robusta

and some arabica. Indian Arabica is specific. They grow their

variety that is said to have come from the crossing of different

varieties. It tastes like fried onions. The feeling that in the cup - the same

Indian fragrance, nauseating for some, beloved for some, but overall very

incomprehensible and specific.

Otherwise, it's basic.

arabica coffee - slightly lemony, slightly nutty.

Robust part of the coffee belt.

Commercial coffee.

This is a gem. The country

stands apart in the region. Firstly, Ethiopia is the birthplace of coffee.

Secondly, a huge number of varieties of Arabica grow here. If in

Central America is dominated by two varieties, here - about ten thousand, which

only defined, and many more that do not even have a name. It can be said that the Ethiopians themselves do not know what grows there. That's why we roasters often write in

packs of Ethiopian coffee instead of varieties - "Local Heritage". Ethiopian coffee more

sweet, fruity and floral than Kenyan. "Ethiopia" dry processing, as

usually commercial. When coffee is fresh, it has a pleasant aftertaste.

fermentation - like it's a little alcoholic, fermented. And he's worth it

inexpensive. If we are talking about non-commercial dry processed coffee, it has

shades of dark berries - blueberries, blueberries, blackberries. He has a pleasant

sweetness, this coffee is bright, with good acidity. It is loved by roasters and coffee shops that consider themselves cutting edge. This is a good option for espresso,

because dry processing retains more sweetness in the grain, and it is transferred

drink. Washed "Ethiopia" is lime acidity, notes of bergamot and jasmine.

This is a delicious, pleasant coffee with a sweet aftertaste, very good coffee, one

word! But if you make espresso on it, it might turn out lime.

concentrate.

20 years ago coffee shop

industry in Burundi was crushed. But during this time together

with the World Bank, many stations for washed coffee processing have been built here,

legalized the coffee industry - and the quality of coffee went up. By taste

Rwandan and Burundian coffees are similar in profile. He has one problem - the taste is distinct potato

smack. This is the result of exposure to a specific local bacterium. Rwandan coffee

very good in terms of value for money plus manufacturers constantly

stretch up. Rwandan coffee sometimes has shades of prunes, it is like rough - but pleasant. Burundian is slightly more citrusy, receding into red berries on the palate, but also retains malic acidity.

A lot is grown here

robusta. Arabica grows in several regions - in the southwest, near the border with

Rwanda, in the mountains and in the east - near Mount Elgon. If farmers are doing

processed independently, it turns out coffee, which quickly becomes obsolete, acquiring

unpleasant woody notes. Washed arabica coffee of a good standard is an excellent coffee with

good acidity. Berry acidity, reminiscent of red currant,

cranberries, cranberries. But after 9 months, the coffee fizzles out. They make the best Arabica

companies with Western capital, they are also building stations. For me, this coffee

not bad, but there are better ones in Africa. We began to consider it when the dollar

crawled up and we had to look for an inexpensive alternative to the more expensive Kenya.

specialty

One of the pillars of coffee

world leader in cup (i.e. taste) in the region - excluding, of course, Ethiopia.

Kenyans are intelligent guys (by the way, in Tanzania, most of the management is Kenyans). Nowhere else in the world does coffee grow so rich in acidity. Here and

apple notes, and red, and dark berries, and citruses - so many interesting

shades! And "kenya" is always one and a half times more expensive than its neighbors. It is an advanced country both in terms of production technology (some producers pack their coffee in

vacuum boxes, for example), and in terms of development

specialty cultures.

World leader in

Robusta production. 90–95% of the trees are robusta, arabica, the cat cried there (she

grown in the Dalat area and has pleasant notes when fresh

green apple, but after six months it becomes boring). Why Robusta: Vietnam is a young coffee country. Coffee was grown there in the 1950s, I

I assume that this was a government program to transform agriculture

economy of the country. We began to grow what is easier, and after 20 years we reached

leading positions. When roasting, the Vietnamese add something to the coffee, so it looks unnatural: oily, although the roast is medium, which never gives such an effect. Due to this added piece of robusta

becomes quite nothing. Especially if you add condensed milk to coffee, milk

One more thing in itself.

It has Sumatra, Java and Sulawesi - three different flavor regions. Sumatra is a classic of the crazy genre: coffee has woody

shades, shades of a fire or fried vegetables - and this is not a defect, but

characteristic of the region. This feature is difficult to confuse with something, it appears due to

violations of the technology of washed processing. Due to the very high humidity, instead of

In order to depulp, ferment and dry the berry to 11%, they have to depulp it, quickly ferment it, dry it for a day or two to 45-50% and immediately remove the patchwork - the shell of the grain. The grains, deprived of protection, acquire a rich green color - and the usual arabica is pale green. Java is classical Arabica, a bit

floral when fresh. Sulawesi often has a strange

a touch in taste - I want to say "sweaty", very incomprehensible. But he's cool, a little lemony, unexpected. In general, like Sumatra, this is in case when all

the rest will get bored and you will want to try something new. If all the coffee in

world had such woody and smoky undertones, it wouldn't be great. Because these notes

clog their own range of coffee: it turns out that the grain does not open until

How many people - so many opinions. How many peoples in the world - so many ways of drinking coffee.

United States of America

Most Americans start the day with a cup of freshly brewed coffee. They do it either at home or in a nearby cafe. Most are so accustomed to this drink that they absolutely cannot work without it. Milk, sugar, and other fillers are often added to it. American coffee lovers always drink the same portions of the drink at the same temperature.

Coffee houses in the USA are places where friends and acquaintances meet. Here you can chat, read books and relax with a cup of mocha. Most Americans prefer to drink sweet coffee in large cups. Only a few dilute it with water or milk.

Ethiopia

This country is the birthplace of coffee. Ethiopia is known for a very complex coffee ceremony, which is followed not only by the inhabitants of this, but also by neighboring countries. The ceremony is usually performed by a young woman with the help of ancient dishes specially designed for this.

Green coffee beans are peeled and roasted over an open fire until they turn brown. Then they are crushed in a mortar with a pestle and brewed in a coffee maker with water. After that, coffee is poured into cups. Pour it into all the cups at once in one stream from a height of one meter. The oldest member of the family is served coffee first, after which everyone else gets the drink. A traditional snack is immediately put on the table: toasted nuts or seeds. The woman who conducts the coffee ceremony is praised for her skill in roasting coffee beans, brewing the drink and pouring it into cups.

A few tablespoons of sugar are added to each cup, as much as you like. In rural areas, honey, salt or butter are used instead of sugar. Sometimes the drink is flavored with spices such as cardamom and cinnamon.

How they drink coffee in Italy

Italy is the birthplace of coffee drinking culture. Here he is extremely loved and considered a quick and effective stimulant, and not a means of relaxation. There is a whole list of do's and don'ts while drinking this drink. These include the following:

• Coffee should be served at a "drinking" temperature - hot, but so that it can be drunk at least in small sips.
• Strong espresso should be served in very small cups.
• Coffee with milk, such as cappuccino, latte or macchiato, should only be drunk in the morning.
• A real Italian will always drink coffee standing up. Sitting it is drunk only by tourists.
• Italian coffee lovers not only go to the same coffee shops, but also prefer to have their coffee brewed by the same barista.
• Elderly ladies, as well as the working class, prefer coffee with liquor in the morning.
• At home, coffee must be brewed in a Turk on a gas stove, and coffee machines can only be used in a cafe.

France

The French start their day with a tiny cup of espresso, which they also prefer for dinner. They do not disdain them during the day. Coffee houses from morning to night are packed with people who not only drink their favorite drink, but also just admire the view from the window.

Greece

In Greece, they are very fond of a drink called frappe. This is instant coffee with ice and a small amount of cream added. It was first used in Greece. Frappe is a frothy, refreshing coffee. There are many variations of it, but the most common are those with the addition of ice cream and liquor.

Germany and Austria

The Germans love to indulge in coffee and cake after dinner. They call this occupation "cafe und kuhe", that is, "coffee and kitchen." But, of course, they lure coffee not only in the kitchen, but also in establishments specially created for this. In Austria and Germany, historically it so happened that representatives of the intelligentsia and culture mainly gather in cafes. Coffee houses have always been so popular that even Johann Sebastian Bach once wrote a mini-opera about a girl who loved coffee very much.

China

Tea is an integral part of this country, but young people love coffee more. This drink is served in very popular tea houses everywhere. Coffee here is associated with wealth, luxury and modernity, and latte is more loved here than espresso.

India

In India, coffee is drunk with spices, sugar or milk. It is poured into metal cups or glasses, and drunk both at home and in coffee shops.

Yemen

Coffee is called “the wine of the prophets” here. It is believed that it was first grown here. Traditionally, drinking this drink is associated with spirituality and religion and is one of the cultural values ​​of the country.

Japan

Japan is one of the countries where coffee is consumed in very large quantities. For the Japanese, this is an opportunity to be alone with yourself or indulge in quiet conversations with like-minded people, which is very valuable in the densely populated cities of the country.

Indonesia

In Indonesia, coffee is drunk with coconut toast for breakfast. In big cities, this happens in very small coffee shops. True, in recent years, the old small traditional coffee houses are gradually being replaced by cafe lines of modern manufacturers.

How do people drink coffee in Brazil?

Brazilians love very strong and very sweet coffee. It is drunk all day long and served in very small cups. Coffee is drunk both with meals and as an independent drink. For children, it is usually made with milk and given only in the morning. This continues until the child is 10 years old. At the onset of this age, he is allowed to drink black coffee without milk, like adults. Despite the fact that there is a very strong influence of the United States on fashion and lifestyle, nevertheless, nothing is eaten or drunk on the go. Including coffee.

How to drink coffee in Turkey

In Turkey, coffee is ground very finely, after which it is brewed and sugar and spices are added to it. Coffee is brewed over very low heat, and when the water comes to a boil, the foamy drink is poured into small cups. It is drunk here slowly so that all the sediment remains at the bottom. Sometimes coffee is not sweetened, but Turkish delight and other sweets are eaten as a snack.

Egypt

In Egypt, the main drink is tea, but now coffee is also drunk there. It is consumed with sugar, which is put either a little, or medium, or a lot. Sometimes it is not included at all. To drink a cup of coffee, Egyptian men gather in cafes, where there is also a hookah, backgammon or chess. There they like to sit with friends and spend their free time. Local coffee is somewhat sour, as it is made from locally produced beans, but this disadvantage is easily masked by the addition of sugar.

Cyprus

Coffee is the traditional drink of the country. Every village or town is flooded with numerous coffee houses where locals gather to pass the time with coffee gatherings and board games.

Coffee is a drink for intellectuals in all parts of the world. If upon arrival in any country you want to relax, retire, or, conversely, chat with smart people, go to a coffee shop!

Where does your day start? A real life hacker will answer - from a run and a shower. Skeptics will laugh it off - from the toilet.

But for most, morning is coffee, and coffee is morning. However, while tuning into a working mood and enjoying aromatic espresso, hardly anyone thinks that coffee is one of the most popular drinks in the world.

About 760 billion cups are drunk annually. At the same time, Scandinavians drink the most coffee - almost 12 kg per capita per year; slightly behind the Italians and Brazilians - 4-5 kg. The Russians (even here!) are at the end of the list - only half a kilo per person.

With such popularity, it is not surprising that each state has its own coffee secrets. I propose to go on an exciting journey and learn 5 aromatic coffee recipes from around the world.

The Middle East is considered to be the birthplace of coffee. In the 15th century, it was widespread in Yemen, Saudi Arabia, Egypt and other countries. In the middle of the next century, coffee became part of the national culture of the Ottoman Empire.

In 1555, the first coffee house was opened in Constantinople. Everyone drank coffee - from mere mortals to the Sultan. By the way, there was even a special position at the court - a coffee maker, that is, the best coffee maker in the country, honored to prepare this divine drink for the head of state.

It was the Turks who came up with a special method of making coffee, which we know as “oriental” or “Turkish” coffee. Its specificity is that coffee is brewed over an open fire or heated sand in a copper cezve with a long handle. It uses very finely ground coffee. The secret of the Turkish keyf is to heat the drink several times and remove it from the heat in time.

To make Turkish coffee, you will need:

• 50 grams of clean (not boiled!) Water;
• 1 teaspoon finely ground coffee;
• sugar to taste;
• little Turk.

Ideally, Turkish coffee is prepared on hot sand, there are even special devices for this, but it is quite possible to get by with an ordinary gas stove.

Pour clean, soft, free of impurities, water into the Turk. Put sugar on the bottom if you prefer sweet coffee. It is important to do this before brewing, as it will not be possible to sweeten and mix later - this will spoil the taste of the drink.

Put the Turk on the fire and warm the water a little.

Then add coffee of your favorite variety, but be sure to have a very fine grind. A little foam will appear soon. It must be carefully removed and put into a cup.

A cup for Turkish coffee must be prepared in advance. To do this, pour boiling water into it and wait for the dishes to warm up. A hot safe in a cold cup is money down the drain.

Return the pot to the heat and reheat the coffee, but do not let it boil. As soon as you notice that it is about to bubble, remove the cezve from the heat. Do not miss this moment, otherwise you will not get Turkish coffee.

After a few moments, put the Turk back on fire. Do this trick several times and pour the coffee into the cup.

But you should not immediately start drinking it - the East does not tolerate haste. Wait a minute for the coffee to cool slightly and the grounds to settle to the bottom.

Unlike the Turks, the Italians do everything on the run. They even drink coffee. In coffee houses in Rome, coffee drunk without sitting at a table, right at the bar counter, is cheaper. In Italy, the coffee maker was invented, and the word espresso in Italian means “quick”, “quick”.

Oddly enough, "rush" does not mean superficiality. Italian coffee traditions are as old as the Colosseum. The inhabitants of this country, not without pride, declare that it was they who taught and taught Europe to drink coffee.

Indeed, the Italian doctor Proper d'Alpino in 1592, returning from Egypt, first described the coffee tree, the grains of which d'Alpino called medicinal. After 20 years, coffee began to “treat” in Venice - the first coffee house was opened there.

Since then, coffee brewing in Italy has flourished and is famous all over the world. Today you will not surprise anyone with cappuccino or espresso, but these are not the only Italian coffee recipes.

For example, in Italy itself, they often drink corretto at breakfast. To prepare it, you need:

• 60 ml espresso;
• 30 ml cognac liqueur or brandy;
• sugar to taste.

Pour some liqueur or brandy into a small espresso cup. You can add sugar if you like. However, it is important not to overdo it, because the aforementioned drinks are quite sweet on their own.

Pour hot espresso on top of the liqueur. They drink corretto almost in one gulp - one or two sips. Then coffee is washed down with a glass of cold water.

Only Scandinavians drink more coffee than Italians. A good example of this is the Danes. They drain coffee cups at least 5 times a day: at breakfast, lunch, afternoon tea (at three o'clock), dinner and before bed.

And the inhabitants of this harsh little state always carry a thermos with them. Guess what's in it? Of course! Do not warm up with vodka.

There is even an area in Copenhagen that the locals call "Latte District". The "Latte District" got its name from the concentration of coffee houses per square meter.

Prices in these establishments, however, bite a little, so the Danes prefer to sip coffee at home. Everyone drinks - from the usual espresso to the exquisite "Irish" coffee with whiskey and whipped cream.

But perhaps the most Danish of all recipes is coffee with cloves and cinnamon. To prepare it you will need:

• 500 ml freshly brewed black coffee;
• 100 ml dark rum;
• 20 gr brown sugar;
• 2 cinnamon sticks;
• "asterisks" of cloves;
• marshmallow.

Use medium-ground, light roasted coffee. Brew the drink in the usual way (you can use a drip coffee maker or a French press).

The process of making coffee in Danish is similar to brewing mulled wine. Pour the brewed coffee into a small saucepan. Add rum, sugar and spices. Stir and let it brew a little. Then put the saucepan on a small fire.

Bring to a boil and immediately remove from heat. Leave the coffee for 60-80 minutes, let it absorb the aroma and taste of cinnamon and cloves. Then you can reheat the drink and serve it in large deep glasses. Drink this coffee with marshmallows or cookies.

Another country with centuries-old coffee traditions is Greece. In Ukraine, in order to ward off an objectionable groom, you need to roll out a hamelon to him, in Greece - just pour coffee. No foam.

The Greeks are very sensitive to coffee foam. For them, it is a sign of respect and reverence, so dear guests are always served coffee with thick lush foam.

At the same time, the inhabitants of Hellas prefer heavily roasted finely ground coffee. The method of preparation is somewhat reminiscent of Turkish, but the Greeks drink rather sweet coffee.

The sweetest version of Greek coffee is varis glikos. To cook it, you will need:

• 100 ml of water (for two servings);
• 1 dessert spoon of finely ground coffee;
• 2 dessert spoons of sugar.

As already mentioned, the Greeks brew coffee in the same way as the Turks. But there are several nuances.

In order for the foam to form thicker and faster, the drink must be constantly stirred. It will also help the sugar dissolve faster.

To increase the foamy effect during cooking, you can slightly raise the Turk above the fire.

After the final NOT bringing to a boil, remove the coffee from the heat and leave for a minute or two in a Turk (briki in Greek).

Pour coffee in portions so that each cup has as much foam as possible.

Finally - the most elegant recipe from the most sophisticated country in the world.

Café literally means coffee in French. An outdoor cafe is a place where you can chat for hours about art, poetry, painting, leaf through a volume of Dumas or just smile at passers-by. It is an integral part of French life.

The morning of every self-respecting Frenchman begins with a hot croissant and coffee with milk. Closer to dinner, they drink espresso, and in the evening - coffee drinks with liquors.

The French are real gourmets. And not only in food. They will never allow themselves to reheat coffee twice.

To prepare coffee in the best French tradition, remove from the refrigerator:

• 100 ml of milk;
• 100 ml cream;
• 250 ml of water;
• 4 teaspoons of finely ground coffee;
• sugar to taste.

Brew coffee. To do this, pour water into the Turk, pour coffee into it. Bring to a boil and remove from heat.

While the coffee is cooling down a bit, pour the milk into a saucepan, add the sugar. Boil until sugar dissolves in milk. After that, pour in the cream and whisk everything with a whisk. You should get airy milk foam.

Pour coffee and milk into a medium-sized coffee cup in a ratio of 2 to 1. At the same time, pour milk with creamy foam from above, in a thin stream along the wall.

Classic French coffee for breakfast is ready. Those with a sweet tooth can also decorate the drink with whipped cream on top.

British culinary critic Claudia Roden argues that coffee is an elusive moment and a fragrant aroma.

What kind of coffee do you prefer? Tell us about your "elusive moments" in the comments.