Order your morning cup of java just like the locals with our handy guide to coffee-drinking traditions around the world.
Turkish coffee is made from extremely fine coffee powder, cardamom, and sugar prepared in a copper pot known as a cezve or ibrik. The coffee is served strong, thick, and without milk in small cups.
A cup of Café Touba is made from strong Arabica coffee infused with cloves and Guinea pepper, served with sugar. The coffee is said to have been created by Ahmadou Bamba, a spiritual leader, with medicinal purposes in mind.
Egg yolks, sugar, condensed milk, and Robusta coffee make up this beverage. It is served in a small cup, placed inside a bowl of hot water to retain the temperature, and enjoyed by stirring the egg mixture floating atop with the coffee below.
As if one type of caffeine wasn’t enough, this drink combines a shot of espresso and a cup of coffee. This drink can go by different names depending on the café, but they all pack the same caffeine punch.
This caffeinated beverage is a mix of coffee and milk tea. It can be served hot or cold and is named after the Mandarin duck, Yuan Yang.
Coarsely ground dark coffee, cinnamon, and piloncillo—an unrefined cone of brown sugar—are brewed in a clay pot. The clay pot adds a distinct flavor to the coffee, giving this drink its name, which translates to “pot coffee”.
When in Spain, try this espresso drink made with honey, steamed milk, and finished with cinnamon. This sweet drink often is served after dinner.
This iced coffee beverage is made from black coffee, lemon juice, and sugar. An early variation of this drink is said to have originated in Algeria but is now a specialty in Portugal.
A classic cappuccino is one shot of espresso, one-third steamed milk, and one-third foam. A cappuccino is considered a morning drink and would not be ordered after 10 am in Italy.