Contents
That’s the last part of our guide about various coffee drinks. We’ve gathered original recipes for you from all over the world. So you have a unique possibility to check how to make different types of coffee at home!
Here is part 1 and part 2 of our guide. Don’t miss anything!
25. TURKISH COFFEE
The African continent is recognized as the birthplace of coffee, but the traditional way of making coffee drink is considered to come from Turkey. The first jezve (Turkish coffee pot) was invented in this country, and the attitude of the locals to the black coffee drink is so reverential, that it even has been raised to the status of national treasures.
It blows away with its variety of taste – from syrupy to bitter and full. Turkish coffee is the classic recipe, which is simple to prepare but requires a lot of attention.
Here are a few aspects, which should be considered for Turkish coffee preparation (without it the drink won’t get those traditional national spirits):
- Choose the highest quality coffee beans. It can be blends of large Arabica and Robusta beans, which are harvested from red berries and which were fully ripened in the natural environment.
- Take the finest grind size only.
- Use clear, purified, soft water without heavy metals contents.
- Choose the volume of jezve depending on the quantity of cups of coffee you’re going to prepare.
Main ingredients of Turkish coffee are: coffee, water, and sugar (if you wish).
Turkish coffee is prepared at a rate of 1 tbsp of coffee per 50-60 ml of water. First of all, pour the water into the pot, add sugar, if necessary, warm it up, and only then add ground coffee. Mix the ingredients with a spoon with a long shank and wait until the foam is risen for the first time (don’t let it boil!). At this moment, it is important to remove the jezve from the stove, remove the foam into the cups and warm up the contents of the coffee pot again. Repeat it 2 to 6 times.
Serve it in a small re-warmed cup with a big handle and with a glass of cold water.
To be honest this drink is not to everyone’s taste. It is always very strong, full, astringent and with bitterness. If you drink it right away, you can clearly feel the coffee dust in your mouth. However, it perfectly rejuvenates you, and if you drink water between sips of coffee, its taste becomes more tangible and bright each time.
26. AMERICANO
Americano – is an espresso diluted with hot water; unlike lungo, it doesn’t require long extraction time. As a result, you get the same volume as drip coffee, but with the aroma of espresso.
Why “americano”? Well, there are different stories, but here is one of them. During the Second World War, American soldiers while staying in Italy were looking for the favorite “cup of joe” they used to drink at home. Therefore some local baristas, in attempt to meet soldiers’ expectations, tried to make a similar coffee drink but with the help of the espresso coffee machine. As a result, a completely new and very popular nowadays drink was developed.
So, let’s check out how to make americano!
First of all, make sure you have good quality espresso coffee beans (seriously, choose espresso beans to get real americano!). The beans should be finely ground. Prepare hot water (around 80-90C). Typically americano is 6 oz: 4 oz. hot water / 2 oz espresso (but you can increase ratio acc. to your taste and preferences). Often coffee shops just pour hot water into a double espresso to fill the mug and call it americano.
Pour a shot of espresso into serving cup and dilute it with hot water. In this case, the crema on the top of the drink will be completely destroyed. Actually, crema in americano, prepared in this way, is not considered as mandatory.
Also, we know about one more way of americano preparation: some European countries serve espresso with a glass of hot water so that you can mix it by yourself and proportions are up to you.
Traditionally, americano is served black, but if you like sugar or milk, fill your boots!
Many people like the taste of americano due to the fact that it is less strong, full, has a lighter texture and more watery compared to traditional espresso. So if you want something light – try americano.
27. LONG BLACK
A long black coffee is very similar to americano. But the main difference is that espresso is poured over hot water. Thus, the foam remains on top, which is the hallmark of long black. The ratio of espresso and water is the same as americano (2 oz : 4 oz accordingly). A cup with hot water can be placed directly under the dispenser of coffee machine and espresso is poured into it. If the steps are done vice-versa – the crema will be destroyed and it won’t be the real long black coffee anymore. Remember: water first, espresso – second!
Many connoisseurs say that the first sip of long black has a softer and more saturated taste comparing to americano.
The motherland of long black coffee is Australia and New Zealand.
In general, there are a lot of controversies about americano and long black in the coffee world. Some specialists say that in many countries, most coffee drinks are usually prepared on the basis of one shot of espresso, but the main feature of long black is considered a double portion of espresso (doppio). Others claim that the order of pouring espresso into water or water in espresso is more important in preparation. There is still no common ground even in the homeland of the drink. But we belong to those who think that sequence is actually more important.
Anyway, try and let us know if you noticed any difference in the taste of long black and americano!
28. VIENNA
This coffee is originated from Vienna, Austria and it was developed in the XVII century. Actually, it has some historical background, but it’s quite boring, so let’s get to vienna coffee itself.
To soften the inherent bitterness and astringency of a drink (made from natural coffee beans), the vienna coffee recipe always includes the milk component. It may be full-fat milk or cream. The third ingredient is sugar. This is a good choice if you need something strong and sweet at the same time.
In widely known American and English versions of vienna coffee, the drink is decorated with a fair portion of whipped cream, but originally milk was used instead of cream in the classic recipe. Frankly, there are so many variations of this coffee drink preparation across different countries. But let’s take a look at its traditional recipe.
Prepare a double shot of espresso, add sugar to your taste. Whip (as much as possible!) 30 ml of cream and spoon it on top of the espresso. If you want, you can sprinkle coffee with grated orange peel, chocolate, chopped nuts or cinnamon. And vienna coffee is ready!
It’s often served in 150 ml cup with a small cookie. Do not drink it fast, try to enjoy with every sip. Don’t forget that Austrians prefer to drink this coffee in a cozy atmosphere!
29. MOCHA
Mocha is not only a type of arabica, but it is also the name of a popular coffee drink. There is no clear idea why this coffee drink is called mocha, but we heard that it’s related to Mocha arabica beans due to its distinctive chocolate taste.
The peculiarity of mocha coffee drink is the usage of at least three ingredients: coffee, milk, and chocolate. This combination gives it a unique taste, even if you cook it with regular arabica. However, you need to know a few nuances to prepare it properly.
First of all, pay attention to the coffee beans you choose. Better to use arabica coffee beans for mocha preparation, but it’s not critical. Another thing is important: coffee has to be aromatic and of high quality.
Also, the ideal mocha has a layered structure. Therefore, pour the ingredients into a cup or an Irish glass in the order indicated in the recipe, and be careful not to mix the layers.
So, to make mocha you need: 60 ml of espresso, 50 ml of skimmed milk, 60 ml/g of chocolate (it can be mocha syrup, cocoa powder, dark or milk chocolate), sugar and whipped cream (both to taste). We’ll explain how to make it with milk chocolate.
Prepare espresso in a coffee machine or on stove-top, but try to make so that it’s ready in almost the same time as other components and it’s not cool down. Add sugar to espresso to your taste (we recommend to consider the other ingredients before this step because some of them can be quite sweet (in case if you add syrup, for example)). Heat up milk, but don’t let it boil (foam is undesirable in mocha) and try not to burn it.
Melt 50 g of chocolate (any method is ok), make chocolate curls from the remaining 10 g of chocolate. Whip cream.
And now it’s time to put it all together! Pour the hot chocolate into Irish glass or mug, then add espresso. Pull milk carefully on espresso, garnish it with whipped cream and chocolate curls. That’s it!
30. BORGIA
Coffee Borgia’s birthplace is sunny Italy. Traditional Italian coffee requires coffee beans of dark and double roasts, almost black color and, as a result, classic Italian black coffee is rather bitter. To reduce bitterness in coffee, Italians began to add chocolate and cream, that’s exactly how “Borgia” drink appeared.
As mentioned, the specialty of this drink is in coffee beans of strong roasting. Under the exposure of high temperature, sugar and essential oil appear on the surface of coffee beans, so that it creates clearly noticeable bittersweet and rich taste. It’s a so-called Italian roast.
Traditionally, for the preparation of Borgia dark chocolate is used. But those who have sweet tooth can try to make coffee based on other types of chocolate (milk, white or even chocolate with a soft filling).
And the main highlight of the drink, undoubtedly, is the grated orange rind.
To prepare Borgia coffee you need to pour 60 ml espresso into 250 ml cup, add an equal portion of hot chocolate to it. Then spoon the whipped cream on top and garnish with grated orange rind. It’s very easy to prepare Borgia even at home.
BTW, this drink is quite high-calorie and well invigorating due to strong coffee contents. So, Italians prefer to drink it in the morning. If you want to enjoy Borgia in the evening, just brew less strong coffee, but in this case, it will lose its traditional flavor.
Borgia is served in a high cup or glass (highball, collins, hurricane), with up to 300 ml in volume. Don’t forget to serve a long-handled spoon for cream or stirring coffee.
31. LATTE
Latte is one of the most famous drinks all over the world. It is originated from Italy and literally means “milk”. But it’s not fair to consider this cocktail as an ordinary coffee with milk, because it is a noble combination of espresso, milk and milk foam. Latte is amazing due to both its taste and appearance: it’s often served in transparent high glass in order to showcase all its beauty. But the classic recipe still advises to serve it in a large thick-walled cup.
Latte is often compared to a french cafe au lait (coffee with milk), even though for the preparation of the latter, americano or regular coffee (drip or filtered) is often used. But the base for a latte is always espresso. Many people unknowingly confuse latte with cappuccino, but the difference is in foam contents and its structure. Also, cappuccino contains more caffeine.
So, to prepare a latte you’ll need: 50 ml of espresso and 150 ml of whole milk (we recommend 2% fat content, as it tastes much better in latte). Sugar and cinnamon are optional.
Before we start, we’d like to share some secrets of delicious latte preparation:
- Use freshly grounded coffee (if not – the drink won’t be fragrant enough).
- Coffeemakers recommend using robusta coffee beans for making lattes, as it contains more caffeine and tastes stronger than arabica. The contrast of bitter espresso and delicate foam makes coffee latte so unique and charming.
- Milk foam for latte should be rather dense, it’s so-called microfoam. It is easy to get by whipping whole milk. Also, thick foam allows to create different patterns using cinnamon or grated chocolate on top of the drink. This is called latte art.
So, let’s get back to our preparation: heat your milk up to a temperature of 65 degrees Celsius (do not boil it!). Brew espresso. Meanwhile, whip the milk so that its consistency resembles thick sour cream. You can use cappuccinatore or blender. Pour milk into the serving cup. Carefully pull coffee in the milk and top it with as much milk foam as you like. Due to the difference in temperatures of milk and espresso, layers can be visible, so make sure that espresso is hot. Garnish the drink with cinnamon or use latte art and serve it!
Nowadays cafes offer a lot of syrups for latte, so you can choose whatever you want to improve your drink to your taste. Please let us know which you like the most!
32. CA PHE SUA DA
This coffee drink’s homeland is Vietnam, which is the second in the world (after Brazil) producer and supplier of coffee beans. The taste of Vietnamese coffee is intense, and the smell is unforgettable. That’s why it’s not surprising that people who once tried it refuse to drink something else.
In Vietnamese “ca phe sua da” means “coffee, milk, ice”. Yes, you’ve heard it, it’s ice coffee! In particular, this is espresso with sweetened condensed milk and ice cubes. This combination creates a perfect balance of flavors.
This drink was invented in the XIX century in Vietnam, when French colonists introduced coffee to locals. Since that time coffee was adopted according to the taste of different regions of Vietnam. Due to the fact that it was quite difficult to get fresh milk in Vietnam, people started to add condensed milk to a dark roast coffee.
That’s all about history. Let’s move on to the preparation. Usually, the Vietnamese ground coffee of dark roast is used (2-3 tbsp). If you’re following Vietnamese tradition, you need to use phin for coffee brewing – this is a kind of Vietnamese variation French press. It’s a small metal cup with a perforated filter on the bottom. Put this metal cup on top of serving cup with already added sweetened condensed milk there (3 tbsp). Place ground coffee on the bottom of the metal cup, press it with filter and add hot water to fill up the whole cup. The brewed coffee will drip into the serving cup. It’ll take some time (up to 5 minutes), but it worth it – you’ll get incredible flavour! Stir coffee and milk, pour the ice over the coffee and it’s done.
Some cafes prepare it in a different way – they put ice, condensed milk, and coffee to the blender to froth the drink a bit and serve it with foam which appeared during blending.
Usually, ca phe sua da is served in a glass with a straw.
That’s a perfect drink for sultry days! But be careful – Vietnamese coffee is quite strong due to its special brewing process.
Сa phe sua da became a hallmark of Vietnamese cuisine already, same as pho bo soup. So, don’t forget to try this drink when you’re in Vietnam!
33. GALAO
Galao is a coffee drink from Portugal. The Portuguese are a coffee nation. They love coffee, appreciate it and understand its taste. Brazil, Angola, Mozambique, Guinea-Bissau, Cape Verde, Sao Tome and Principe are former Portuguese colonies, so the quality standards for coffee beans in Portugal are very high.
The most popular coffee with milk in Portugal is called “galao”. That’s a cross between regular coffee with milk and latte. It is always served in glass cups. Galao also perfectly complements the taste of pasties de nata – traditional Portuguese custard tarts.
Basically, Galao coffee is espresso with frothy milk. Depending on the proportions of the ingredients, there are several types of this delicate and delicious drink:
1 – classic galao: consists of 4 parts of frothed milk added to 1 part of espresso.
2 – light galao: here the proportions of espresso and milk are 1:5.
3 – dark galao: the ratio of espresso and milk is 1:3.
4 – half milk: consists of equal parts of coffee and milk.
It is recommended to use a blend of finely ground, well-roasted coffee beans of high-quality arabica and robusta for preparation of classic Portuguese galao.
We suppose it’s enough words about the drink, so it is better to try it once. Let’s start making a classic gallon!
You’ll need: 2 tbsp of ground coffee, 35 ml of water, milk – 100 ml, sugar – to taste.
Prepare the espresso shot in a coffee machine or in a stove-top espresso maker. Combine milk with sugar in a pan and heat it up to 70 degrees Celsius. Forth the milk. We recommend using milk with 2.5% fat content at least as it affects the taste of the drink, as well as the stability and texture of the milk froth. Pour the espresso into serving glass, add frothed milk and serve.
34. FRAPPE
Frappe (from French “frapper” – to beat, hit) is a classic way of serving alcohol beverages. Liqueurs, creams, i.e. strong alcoholic drinks containing sugar are served in an old-fashioned glass, filled to the top with crushed ice. A portion of the drink, usually not exceeding 50-60 ml, is poured onto the ice on top and thoroughly mixed.
In more general interpretation, frappe is any drink based crushed ice instead of water. Next, we will call it drinks, which are based on espresso and ice.
Coffee frappe is quite a young drink. Therefore, there is no traditional, orthodox recipe. It is rather a “fusion” drink, which everyone prepares in his own way.
Common frappe recipe includes the following essential ingredients:
- Doppio (double espresso from 14 g of finely ground coffee and 50-60 ml of water);
- Cold milk (3.0-3.5% fat) – 100 ml;
- Ice cubes – 3-5 pieces.
Frappe allows to use the widest range of additives: chocolate, ice cream, cream, honey, nuts and different syrups. You should add it to your taste.
Put all ingredients, except ice, in a blender and mix at low speed. Then add ice and crush at reduced speed. Blend it all until it is foamy at maximum speed. Serve in an Irish glass or a tall glass for cocktails, always with a straw. You can add whipped cream or ice cream on top, if you want.
Frappe is a great option to get refreshed in hot summer days!
35. MAZAGRAN
Mazagran was developed in 1840 in Algeria, which was a French colony at that time, and was named after Mazagran fortress. Since that time it was adopted in different European countries, but the most popular it became in Portugal.
Basically, mazagran is a refreshing concoction made of espresso or french press, lemon, brown sugar, ice, mint (optionally) and rum (optionally). Usually, it is served in a tall glass.
Mazagran reminds coffee lemonade a bit.
So, for the preparation you need to brew a double shot of espresso or 60 ml of black coffee from your french press, add 1-3 tbsp of brown sugar there. Let it cool down a bit. Meanwhile, put the ice cubes in the serving glass. You can add one shot of rum at this step, if you want. Squeeze half a lemon and pour its juice into the glass with ice. Add espresso and stir. You can garnish it with a slice of lemon and mint leaves and serve.
Hope, it’ll be one of your summer favs!
36. IRISH COFFEE
Irish coffee is an Irish drink that will perfectly warm you up in a cold evening and will delight you with excellent taste. The creator of the recipe for this drink is the chef of one of the Irish airports – Joe Sheridan. While working at the bar of the Irish International Airport Shannon, in one winter day he added whiskey to coffee in order to warm up the passengers who arrived from the US. When grateful guests asked the name of this coffee, Joseph replied that it was Irish coffee. That’s how it was invented, actually.
Over the years, the recipe of Irish coffee has been modified, and now the drink is a symbiosis of coffee, whiskey and thick delicate cream. We think it became more charming and cozy due to these modifications!
The recipe is quite simple and will not require a lot of time and effort for preparation. But there are some nuances that you need to know if you are going to make irish coffee:
- Traditionally, better to use Irish whiskey for its preparation. It is believed that originally Jameson whiskey was used to make Irish coffee.
- According to the original recipe, coffee is brewed with the help of a French press, but not an espresso machine as many cafes do nowadays.
- Use pre-warmed Irish glass for serving.
- Do not stir Irish coffee before drinking. It is also wrong to serve this drink with a straw – if you start drinking through a straw, you can drink only one particular layer. Drink it from the glass itself.
So, for traditional Irish coffee you’ll need: 20-25 ml of whiskey, 120 ml of freshly brewed coffee, whipped cream, sugar syrup or 2 tbsp of brown sugar.
Pre-warm glass and add sugar or sugar syrup there. Brew coffee and combine it with sugar in a glass, stir it until sugar is dissolved. Pour whiskey into this mixture and stir thoroughly again. Whip the cream slightly and pout it over the backside of a spoon carefully to the glass.
Enjoy Irish coffee during cold autumn and winter evenings!
Phew, it was a long ride and we’ve covered a lot during our coffee marathon. Now it’s your turn our lovely coffee lover! What is your best type of coffee? Do you prefer Arabica or Robusta? Espresso? Americano? Or maybe Frappe?
