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TURKISH
T
he famous coffee from Turkey is a type of
coffee that is made by brewing very finely
ground coffee. For this type of coffee, even
though Arabica is considered the best variety,
any blend including Robusta may be used. The
beans are so finely ground that its very purpose
is to be left in the coffee as a speciality. This
coffee is also famous all over the world. The
main attraction of this coffee though is how it’s
made, by bringing the powdered coffee with
water and usually sugar to the boil in a special
pot called Cezve or Ibrik Turkey, as soon as the
mixture begins to froth, and before it boils over,
it is taken off the heat; it may be briefly reheated
twice more to increase the desired froth.
CAFE CUBANO
T
he Cuban tradition is to drink coffee strong and sweet, mostly brewed
by mixing sugar and coffee beans before brewing. Traditionally, the
brewing of coffee was a method of filtering coffee with a cloth cone; this
has now mostly everywhere been replaced with an aluminium cafetera or
a coffee-maker. High quality coffee is grown in Cuba, but it is expensive
and mostly for export so Cubans usually drink coffee imported from
Peru though quality coffee is grown in Cuba, it is expensive, so most
Cubans drink coffee imported from Puerto Rico, and often mixed with
ground peas.
In conclusion, while there are many coffees in the world and every region
has its own type differing in the tastes and textures and different strengths,
there is no denying that coffee is loved and had as a delicacy the world
over, every place, every family and every person has their own way of
enjoying their cuppa.
A
VIETNAMESE COFFEE
OR EGG COFFEE
Vietnamese or an egg coffee is a Vietnamese
drink which traditionally consists of robusta
coffee beans, condensed milk, egg yolks and
sugar. This drink is made by beating the egg-
yolks with sugar and cafe, and then extracting
coffee into half-the-cup, followed by a similar
amount of “egg cream” i.e. egg yolks that have
been beaten, heatened or whisked. Legend has
it that fresh milk was in short supply, post war in
the late 70s, as fresh milk and condensed milk
had become scarcely available due to the trade
embargo and so whisked egg yolk was used as
a replacement.
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Drink
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S September-October
Sep
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October 2019
Oc