Discover the rest of our feature on how we drink coffee around the world. After discussing the different ways and customs of coffee consumption in Europe, let's shed light on the other continents and the way coffee is consumed there.
Let's start this little trip with the new continent, the Americas.
The American continent: great diversity between North and South
American & Canadian coffee: light and not very dense
American coffee, regularly called "Americano", is a espresso mixed with hot water. Very often called "sock juice" in France and Italy, this coffee is very light: a kind of anti-limited Italian. Small originality for the city of New York: the coffee commonly called "red eye" (red eyes in French), which is a express mixed directly with filter coffee.
Canada, third most coffee consuming country throughout the world, also offers an "Americano" type coffee. However, variations exist, especially in Quebec where a typical coffee is served mixing whipped cream and maple syrup, an indisputable element of Canadian gastronomy.
Mexican coffee: sweet and spicy
Mexican coffee is amazing! Called "Café de Olla" in Mexico, it is THE gourmet coffee par excellence. The word "olla" means terracotta pot in Mexican because this coffee is traditionally prepared directly on the fire, in an enamelled terracotta pot.
The recipe is simple: boil water, sugar and cinnamon in a saucepan. Once these actions have been carried out, add the coffee and let the whole infuse before tasting.
Brazilian coffee: a very sweet coffee
Coffee is a very serious business in Brazil! Brazil is the world's largest coffee producer for over 150 years. In this immense country, we drink “cafezinho” at any time of the day.
It is a black, hot and very sweet coffee. Traditionally, Brazilians prepare this type of coffee with a portafilter called “mariquinha”, then add a large amount of sugar.
The African continent: cradle of coffee production
Ethiopian coffee: the origins of coffee
Ethiopia is the sixth largest coffee producer in the world, but it was in this country that coffee production was first developed. The ceremony surrounding the tasting of a coffee is called the “buna” and is very codified. Coffee beans are thus roasted in an earthenware container and then crushed with a pestle in order to obtain a powder. Once this has been done, the powder then passes through three successive baths of hot water, before being served to the guests.
Coffee is often offered to guests: it is served at a party, or consumed daily. If coffee is refused by the host, tea can be served as a replacement.
Moroccan coffee: Kawa, an institution in Morocco
Moroccans are great lovers of coffee, which plays an essential role in the culture of Moroccan hospitality. Called "Kawa", this coffee can be enhanced spices to spice up the coffee, a rather disconcerting taste experience for passing foreigners.
Other spices can also be added depending on the region where you are: cumin, sesame or even cloves can be infused in your coffee.
Senegalese coffee: a popular drink
In Senegal, when we talk about coffee, we talk about "touba". This drink, which has become very popular in the country, is made from a mixture of Arabica coffee with black pepper from Guinea which gives it its more accentuated aroma and flavor.
Its popularity is such that today, the touba is even sold in small plastic cups in the streets of the capital (Dakar) and its outskirts by itinerant traders.
The Asian continent : original and expensive coffees
Indonesian coffee: one of the most expensive in the world
Indonesia is the fourth largest coffee producing country in the world. Former Dutch colony, Indonesians were not allowed to harvest coffee beans at that time. It was while cleaning the plantations that they discovered that the droppings of civets (a mammal close to the muskcat) contained coffee beans. The Indonesians then picked them up, washed and roasted them and thus created the "kopi luwak ".
This coffee is the most expensive in the world. Once harvested, this coffee is carefully washed and dried in the sun, before being lightly roasted in order to retain its complex aromas and the absence of bitterness gained inside the civet.
Singaporean coffee: a little bit of Normandy?
Singaporean coffee is original: called "Kopi Gu You", it consists of hot coffee poured into soft butter. Once the butter has melted, you must mix everything together vigorously to obtain a smooth coffee.
This cafe is also called "Coffee Butter" by English speakers.
Vietnamese coffee: eggs and sugar!
Vietnam is, behind Brazil, the second largest producer of coffee in the world. It has a surprising cafe called "Cà Phê Trứng".
This is an whipped espresso coffee with an egg yolk, garnished with condensed milk. A mixture that disconcerts foreign travelers, accustomed to the bitterness of coffee.
Oceania: a craze for coffee
Australian coffee: a recent coffee craze
Australia, the largest island in the world, is part of the Commonwealth. Traditionally, this "island continent" drinks English tea. However the Australians have embarked on coffee culture almost two centuries ago.
Since then, the great classic that we find on the tables of Sydney, Brisbane, Darwin or even Melbourne is to drink a "Flat White": a double espresso served in a glass with hot milk and milk froth.
Tahitian coffee: an aroma of vanilla
Great coffee lover, the Tahitian people have adapted coffee to their local culture. The coffee is thus prepared in the morning and then stored in an airtight jar. Tahitians add a vanilla bean in order to make the coffee sweeter, this type of coffee can be drunk hot or cold depending on the time of day.