This Turin specialty, which dates back to the 18th century, is made by layering espresso, hot chocolate, and whipped cream. Traditionally, it is served in tall, transparent glasses so that all three layers may be seen.
Bicerin is popular all across Turin, but Caffè Al Bicerin and Caffè Florio lay claim to being where it all started. Bicchierino, a diminutive of bicchiere, is said to be where the name came from (glass).
2. Egg Coffee.
Egg coffee, a popular Vietnamese drink, is a sweet and thick mixture of strong black coffee, egg yolks, and sweetened condensed milk. Most Vietnamese coffee is prepared by gently dripping brewed coffee through a traditional phin filter into a cup.
The drink’s genesis may be traced back to the French Indochina War in the 1950s. Due of a lack of milk at the time, a barista named Nguyen Van Giang substituted eggs. After the success of his invention, he left his job at the Sofitel Hotel in Hanoi to create his own store, Giang Cafe, which is still in operation today and is now owned by his son.
3. Café de Olla
Ground coffee is brewed with cinnamon-infused water and a lot of piloncillo (raw sugar cane) for this traditional Mexican beverage. Coffee is typically made in clay pots; some sources claim that the first iterations included roasted cocoa beans in addition to the more common spices like anise, clove, and orange zest.
Café de la olla’s popularity has spread beyond Mexico, especially in U.S. regions with sizable Mexican-American populations.
4. Caffè moka
Invented in 1933 by Alfonso Bialetti, the moka pot may be used on either an electric stovetop or in a conventional oven to prepare authentic Caffè moka, an Italian coffee specialty. In a manner similar to that of an espresso maker, water is boiled and steam is subsequently pushed through ground coffee.
The resultant brew has greater body and intensity of taste than standard brewed coffee. As an easy and inexpensive alternative to the traditional Italian espresso machine, the moka pot has become a staple in many households. It was named after the Yemeni city of Mocha, a major coffee trading hub that is now mostly used for home brewing.
Magnificent coffee is poured over ice to create mazagran, which is sometimes referred as as the first ice coffee. A tall, thin glass or the namesake glass, often made of porcelain or clay, is used to serve the beverage. Allegedly taken from the Algerian harbor city of Mazagran, which France acquired with the Treaty of Tafna in 1837 and thus the name.
At order to combat the heat and since sugar and water were unavailable, it is believed that French soldiers stationed in Mazagran drank a mixture of coffee and water. Eventually, the drink became popular all throughout France, however variations on it may also be found in Portugal and Austria.
Dalgona is a frothy coffee drink that is often served with a dollop of whipped cream. The drink gained popularity across the world thanks to South Korea, however variations on it may be found all around Asia. A standard brew of this coffee calls for equal parts instant coffee, sugar, and water.
The mixture is beaten until it becomes a caramel color and frothy in texture. This is then ladled on top of a bowl of milk, as is customary. Actor Jung Il-woo, who tried the beverage for the first time in Macau, is credited for introducing it in South Korea. He was reminded of a famous Korean street food called dalgona, which is prepared with melted sugar and baking soda.
7. Kopi tubruk
In Indonesia, people like kopi tubruk, a thick and flavorful coffee. Fine or medium ground coffee is blended with hot water to boil for a quick and easy preparation. After thoroughly combining the ingredients, the mixture is let to rest for a few minutes to allow the coffee grounds to settle to the bottom of the cup.
Although it is not required, most people add sugar to their coffee before adding water. Given the similarities between this process and the preparation of Turkish (Greek) coffee, it is widely believed that it was brought by merchants from the Middle East.
8. Caffè latte
Caffè latte, often known as “caffè e latte,” is a kind of coffee made with espresso and milk. Its exact origin is unknown. It consists of espresso topped with steamed and occasionally softly frothed milk. The normal proportion is one third milk to three parts water, however this is flexible.
The phrase “caffè latte” was first used in print in 1867, when it appeared in William Dean Howells’s Italian Journeys. There is a common misconception that it was created as a watered-down version of cappuccino for export markets; however, it is really part of a larger family of European-style coffees that blend milk and coffee, such as the French cafe au lait and the Spanish café con leche.
9. Kopi luwak
It is often accepted that the most expensive coffee in the world is Indonesia’s kopi luwak. Civet (luwak) coffee is manufactured from coffee beans that have been digested and excreted by the civet (luwak), a catlike animal endemic to Southeast Asia, before being cleaned, ground, and roasted.
The theory is that the coffee beans lose some of their astringency as they travel through the animal’s digestive system, resulting in a more pleasant flavor. It was said to have been found by Dutch colonialists in the 19th century, when it was illegal for indigenous farmers to grow coffee for personal use.
10. French Press
The French press is a kind of brewing vessel and method characterized by a glass cylinder and a plunger connected to a metal mesh. To make filtered coffee, coffee is steeped in the pot and then pressed down through the mesh using a spoon.
Despite popular belief, the French press was not invented in France. Frenchmen Mayer and Delforge patented the first model in 1852; Italians Attilio Calimani and Giulio Moneta developed a refined version, which is more akin to the modern design, in the 1920s.