1. Arabic Coffee
Arabic coffee is a classic beverage that originated in the Middle East and is prepared by brewing coffee made from Arabica beans. Since the 15th century, it has been an extremely important factor in the social life of Arabia. The beverage is easily identifiable by its deep hue as well as by its very robust and astringent taste and aroma.
Even though it is traditionally prepared with no sugar, cardamom is often added to coffee in order to give it a flavor that is less heavy and more delicate. Arabic coffee is usually provided throughout the month of Ramadan, as well as during other special occasions such as weddings, festivals, and even funerals. For the Arab people, coffee is a sign of charity, pride, and hospitality.
2. Vietnamese Iced Coffee
Strong coffee, sweetened condensed milk, and ice are the three main components of the beverage known as Vietnamese iced coffee. Traditionally, it is prepared using coffee that is cultivated in Vietnam, often of the Robusta type, and ground to a medium or coarse consistency. The coffee is then brewed with a drip phin filter, in which the coffee is first brewed and then gently dripped into the cup.
After that, the coffee is poured over ice, and the condensed milk is stirred into it. A tall glass is most often used for serving it. Although it is most usually prepared with condensed milk (cà phê sa á), there is also a variety called cà phê á, which consists of only coffee and ice.
3. South Indian Coffee
A method of preparing coffee known as “Indian filter coffee” involves the use of a traditional Indian coffee filter throughout the brewing process. This filter consists of two chambers: the top chamber has a bottom that is perforated and is used to retain ground coffee, while the lower chamber allows brewed coffee to gently trickle through it.
This method of brewing produces a coffee that has a robust taste and substantial body, and the finished product is often diluted with milk and sweetened with sugar. The drink is typically presented in a tumbler with a saucer on the side (davara). Sometimes, the mixture of hot coffee and milk is passed constantly from one container to another until it gets frothy and aerated. This is done in order to achieve the desired texture.
This traditional Portuguese coffee is normally served in a tall glass and is made by combining one-fourth shot of espresso with three-quarters cup of foamed or steamed milk. Galo is thick and creamy, and the taste of the coffee is there, but it does not dominate the drink. A lighter variant of galo that contains more milk is known as galo claro, while the escuro variation of galo is said to be somewhat more potent.
This flavor of coffee is nearly often served at breakfast, and it goes very well with traditional baked goods from Portugal.
5. Cuban Espresso
The singular, already-sweetened kind of espresso that was first developed in Cuba and is known as café Cubano is often referred to as Cuban espresso, Cuban coffee, Cuban pull, or Cuban shot. Its name comes from the country of Cuba. Even while it has a special place in Cuban society, where it has long been regarded as the most important beverage in terms of both social and cultural significance, Cuban espresso is also very well-liked and extensively accessible in a number of countries in Latin America and Florida.
It is made out of a shot of espresso that is sweetened with demerara sugar as the coffee is being prepared. The darker roasts are brewed with sugar to produce this variation of espresso, which is characterized by the presence of a light-brown froth on the surface of the coffee. Espresso prepared in the Cuban way is a traditional beverage that is often consumed in the middle of the day and is accompanied by a glass of water.
6. Vietnamese Coffee
The culture around coffee has a significant role in many aspects of everyday life in Vietnam. Although it was brought to Vietnam for the first time by French colonists in the middle of the 19th century, coffee quickly became popular, and today, Vietnam is one of the largest coffee producing countries in the world. Additionally, Vietnam is the leading producer and exporter of the Robusta coffee variety.
Additionally, Robusta is the kind that is utilized the most often in Vietnam. Because of the lengthy and gradual dark roast, it has a taste that is fairly robust, and its consistency is quite thick. Sometimes the beans are additionally roasted with butter and sugar, and some people even elect to add chocolate and vanilla while they are roasting the beans. Other times, the beans are just roasted.
7. Wiener melange
In spite of the fact that it is sometimes likened to cappuccino, Wiener melange is really more analogous to caffe latte since it is a specialized mix of coffee and milk.
The oldest recorded records of melange date back to Vienna in the middle of the 19th century, while the term melange originates from the French verb méler, which literally translates to the English phrase “to mix.” Even though there are many other iterations of this traditional beverage, it is typically prepared with one shot of espresso mixed with moderate coffee and served in a big cup.
The cold brewed coffee and ice cream that go into making this iced coffee in the German manner are both served chilled. In most cases, it is prepared with an extended shot of espresso and a dollop of vanilla ice cream; despite the fact that it does not include any sugar, a dash of rum may be added to it. The iced coffee beverage known as eiskaffee is often presented to the customer in a tall glass, accompanied by a spoon and a straw.
9. Ipoh White Coffee
This kind of coffee is said to have originated in Ipoh, as the name implies; nevertheless, despite the name, it is not white coffee. The term comes from a method of roasting coffee beans that involves margarine and involves just a mild roasting of the coffee beans before they are crushed and brewed. This method of roasting is often said to have been developed by Hainanese immigrants who settled in Malaysia. These individuals modified the traditional method in order to produce a beverage with a taste profile that is more subdued and lightly caramelized than traditional coffee. Ipoh white coffee is often made with condensed milk and should have a thin layer of foam on the surface before serving.
10. Long Black
The kind of coffee known as long black is sometimes placed in the same family tree as the beverage known as caffé Americano. Both drinks consist of a shot of espresso combined with hot water, however in contrast to its counterpart, a long black is made by pouring or immediately extracting the espresso into the cup containing the hot water rather than the other way around.
The finished product has a robust flavor and preserves the crema, which is a dense and creamy froth that sits on top of the beverage. It is generally agreed that either Australia or New Zealand was where the phrase and the coffee style first appeared.