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The best ways to enjoy coffee from around the world

These days, it’s all about worldwide single origin coffees and specialist blends.  We start the morning with an Ethiopian light roast and end the evening with a rich blend of of Brazilian and Colombian beans, but what about global styles of serving coffee? In Turkey a coffee will tell your future, and the Japanese have developed some pretty amazing brewing equipment…


As the birthplace of the first coffee bean, Ethiopia puts coffee at the centre of social life. Coffee (or ‘bunna’) is enjoyed during a ceremony where green coffee beans are roasted over hot coals before coarsely ground with a mortar and pestle. The coffee is mixed with water and placed on the fire until boiling. It is then served in three stages: 

  1. The dark, bitter coffee is sweetened with sugar and sipped from a small handle-less cup. 
  2. The grinds are then reused with a second helping of water, resulting in a slightly milder second cup. 
  3. The final cup is the weakest of all, and is thought of as ‘one for the road’. 

Whether you can handle three cups of coffee or not, our Ethiopia Yirgacheffe is light and floral in flavour and can be enjoyed all day long. Simply brew in a cafetière and, if you want to re-use the coffee ground for another brew, there will still be plenty of flavour remaining


The Italians know a thing or two about coffee, but how can you recreate that authentic taste at home? Firstly, native Italians only ever drink milk-based coffees in the morning. After breakfast, they switch to what is known simply as ‘un caffe’: an espresso. Usually sipped at the counter of a coffee bar, this strong brew is served in small cups at drinking temperature. Try this at home using our San Agustin Colombia Coffee – distinctively smooth and silky – made in a Bialetti espresso pot.


Coffee was first brought to Turkey by Syrian traders, but today it’s part of the local history. Turkish coffee is made by grinding coffee beans into a very fine powder, then mixing with hot water in a pot (or ‘cezve’). The coffee is usually served after a meal and is famously thick in texture and strong in taste. To make your own, finely grind a dark roast, like our Monsoon Malabar, and add hot water – you could even use a teapot in place of the traditional cezve! Let the coffee infuse, and then sweeten to taste with sugar or honey. Pour the coffee into a small cup – grounds and all – and don’t worry about the layer of foam that may form on top. Drink slowly to savour the rich taste, then turn your cup upside down once you’ve finished. It is said that the remnants of coffee at the bottom of your cup can be used to tell your future…


Ever ordered a cup of coffee in France? The chances are you’ll have been served an espresso; the most commonly ordered drink in Paris. Our Café Francais coffee brings the aroma of French coffee shops into your own kitchen – we can’t think of anything more perfect on a lazy Sunday morning! It’s ideal for a quick pick-me-up and great as an espresso, but if you’re looking for something a little milkier then we suggest creating your own café au lait. Warm up as much milk as you require and pour into your espresso for a drink as creamy as you like it. This is a typical breakfast drink in France, so try it at home and dunk in a croissant for that extra ‘je ne sais quoi’.


Drinking coffee in Greece is a daily ritual, and their traditional drink is much similar to Turkish coffee: strong, thick and bitter. However, the Greeks also created a drink that we know as a Frappe. Made with coffee, cold water and a sweetener, this iced coffee is the ideal companion on a hot day.  Try making your own with our Old Brown Java Coffee, and if you’re feeling particularly adventurous, add a cup of almond milk in place of water for a deliciously creamy concoction.


The Japanese consume the largest quantity of coffee amongst Asian countries, but they also consume only the best in terms of quality. 80% of coffee beans produced in Jamaica’s Blue Mountains are exported to Japan due to its superior taste. The beans are grown at elevations above 3000 feet, then picked and sorted by hand. Full-bodied and floral, this light roast is perfect to drink all day. We love to grind the beans from fresh for a pronounced flavour, brew in our Hario Syphon Technica, and then add a dash of milk for a smooth finish.


Siestas and sunshine – what’s not to love about Spain’s steady pace of life? We have no complaints about taking an afternoon off to enjoy a leisurely coffee… so do as the Spanish do and put your feet up! A traditional coffee in Spain is known as a cortado – a short coffee with an equal amount of milk. We love to make a casual cortado with our Kenya Peaberry Coffee. The natural tones of tropical fruit weaving through the Peaberry blend provide a unique and floral flavour direct from Kenya’s Central Province. It also makes a great ‘café con leche’, made with equal parts espresso and warm milk. Give them both a try!

Products used:

Ethiopia Yirgacheffe 
Chrome 4-Cup cafetière
Jamaica Blue Mountain Coffee
Café Francais
Old Brown Java Coffee,
Monsoon Malabar

San Agustin Colombia Coffee

Bialetti espresso pot
Barista Espresso Cup & Saucer
Hario Coffee Mill
Hario Syphon Technica
Kenya Peaberry Coffee

Share your favourite coffee creations with us on Facebook, Twitter & Instagram! Be sure to keep up with us on Pinterest too - we love to inspire (and be inspired) by your tea, coffee & hot chocolate stories. 

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