Traditional coffee around the world

There is no better way to wake up in the morning than with the strong smell of your favorite coffee. Coffee is an important part of our life (or mine, at least). It helps to start a new day (especially Mondays), attracts us to new places, and it’s also great in the company of family and friends.
Coffee is also fun! Preparing, discovering, evolving new flavors. If for the last 10 years you’ve only been drinking instant black or white coffee it’s time to read on and discover how to make traditional coffee recipes from around the world.

Drinking the perfect cup of coffee in a coffee shop or even at home is a challenge, especially if you know what flavor you want but don’t know how to get it… For example, what do you do when your cappuccino is too weak, or there’s too much water and not enough milk?
Well, you could try to explain to your barista step by step (it’s going to annoy them). Or you could just learn the different names you could use when ordering and what they mean. It’ll save you some hassle in the long run and you’ll get the exact cup of coffee you were looking for!


Flat White

If you like to have a harmony between strong espresso and milk, you’ll find it in Flat White, popular in Australia and New Zealand since the 1980’s. It’s not a traditional coffee per se, however, it’s so popular that it’s becoming one. Nowadays it’s served in most of the coffee shops in the U.S. or Europe. Flat White includes less milk than the typical latte and less airy froth than a cappuccino. Classic Flat White is made in a 175ml cup with a double shot of espresso and 120ml of steamed milk. This balanced coffee has fans all over the world, as it has a very accessible flavor.



Lovers of milk in their coffee will enjoy Cortado (from the Spanish cortar, known as “Tallat” in Catalan, “Pingo” or “Garoto” in Portuguese, which means to cut.
And this is how this traditional coffee is made: A small amount of espresso is added to a small glass cup and mixed with a little bit of warm milk to take away some of the bitterness.
The ratio of coffee to milk is between 1:2 so it makes Cortado milkier than an espresso macchiato. If you need a smaller amount of caffeine to wake up in the morning, Cortado is a perfect coffee for breakfast or a break during the afternoon. This tiny shot of caffeine represents another great balanced coffee with a unique strong flavor and velvet finish. It’s popular in Spain and Portugal as well as in Latin America.


Turkish coffee

If coffee with milk is not your thing and you only want the pure flavor of the beans, here are few great alternatives for you to consider.

Turkish coffee is one of the oldest ways of preparing the drink, with the earliest evidence of coffee drinking coming from 15th-century Yemen. You make Turkish coffee is made by boiling ground beans in a special pot (ibrik). In it, you first add coffee and sugar, and only after the water. The mixture is prepared on a small fire, and a thick texture will be obtained after a few minutes. Don’t forget to have your cup with some mineral water to keep hydrated since this is stronger than normal brews. Actually, forget the mineral water. This one’s perfect after a meal. So get your balik ekmek and then chase it down with an awesome Turkish coffee.


Café de olla

If you aren’t afraid of sweet and spicy combinations, the following traditional coffee recipe is a great idea to start your morning differently. Café de olla is a black coffee with a well balanced, sweet cinnamon taste. Many people have been enjoying this Mexican concoction for years. If you’d like to see why it’s so popular you should definitely check it out.
Typically, you’d prepare Café de olla in a medium saucepan over medium heat. Combine coffee grounds, water, sugar, cinnamon and orange peel and boil them together. After 5 minutes you’ll have your cup ready, and you’ll be ready to go on an energetic journey around Mexico! At least in your head. This is not a teleporting pad.