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Global Coffees

Whether you're a coffee aficionado or just starting to expand your horizons, everyone should take the time to explore the world of caffeinated beverages beyond the borders of the United States. Go global with this collection of traditional coffee recipes from various countries, complete with instructions and a list of equipment needed to brew them. We will guide you through brewing and experiencing international coffee traditions in the comfort of your home, from Italian Affogatos to Moroccan Spiced Coffee to Cafecitos Cubanos. Consider this your passport to awaken your senses and discover the rich tapestry of international coffee culture!

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Turkish Coffee

Turkish Coffee

Equipment

  • Espresso grinder

  • Small saucepan (or traditional Cezve)

  • Small demitasse glass

Image by Tessa Terrus
Image by Anastasiya Leskova

Ingredients

  • 5-6 oz. cold water

  • 2 tbsp of extremely finely ground coffee

  • 1-3 tsp sugar (optional)

Instructions

  1. Gather your ingredients.

  2. Pour the water into the Cezve, followed by the coffee and sugar. Do not stir.

  3. Place the Cezve on the stove over medium heat. Wait for the coffee to rise and foam.

  4. Just as it begins to boil, remove the Cezve from the heat to skim the foam. Add a little to each serving cup. You can return the Cezve and repeat this 3-4 times.

  5. Pour the coffee into the serving cups, grounds and all. Allow the foam to rise.

  6. Serve with desserts and enjoy!

Vietnamese Coffee

Equipment

  • Phin filters (Vietnamese style coffee filters)

  • Coffee grinder

  • Kettle (to heat water)

  • A French Press can be used as an alternative brewing method

Adding water to Vietnamese phin coffee
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Ingredients

  • 3 tbsp Vietnamese ground coffee (or any French Roast blend)

  • 1-3 tbsp of sweet, condensed milk

  • 6-8 oz. water, close to a boil

Instructions

  1. Measure 3 tablespoons of ground coffee, and distribute it evenly into the filter.

  2. Do not shake the filters or compress the coffee to prevent the grounds from clogging the filter. Place the metal filter gently on top of the coffee.

  3. Pour the desired amount of condensed milk into a mug or heatproof glass.

  4. Measure out 6 ounces of near-boiling water. Use 8 ounces if you prefer diluted coffee.

  5. With the filter placed over the glass, pour two tablespoons of hot water into the filter and wait 5 seconds for the coffee to bloom (the process where water releases CO2 from the coffee, and the grounds expand).

  6. Next, press on the filter gently to compress the bloomed coffee. This helps slow down the drip rate and brings out more flavor.

  7. Slowly pour the rest of the water into the filter, and the coffee will begin dripping into your cup. Wait about 5 minutes for the coffee to finish brewing.

  8. Remove the filter, and stir to mix in the condensed milk. Enjoy!

Vietnamese Coffee

Korean Whipped Coffee

Equipment

  • Whisk, frother, or hand mixer

  • Mixing cup

  • Serving glasses

Image by Imad 786
Image by Dex Ezekiel

Ingredients

  • 3 tbsp instant coffee

  • 3 tbsp granulated sugar

  • 3 tbsp hot water

  • 1 & 1/4 cups whole milk

  • 1/2 tsp pure vanilla extract

Instructions

  1. Gather your ingredients.

  2. Add the instant coffee, sugar, and hot water to a large mixing cup. Whip the mixture using an electric hand mixer, frother, or whisk until the mixture is fluffy and light.

  3. Whisk in the vanilla extract once you have the desired consistency.

  4. Divide the milk between two glasses and top with ice.

  5. Split the whipped mixture over the top of each glass and serve immediately!

Korean Whipped Coffee

Moroccan Spiced Coffee

Equipment

  • Coffee grinder

  • French press (alternatively, a pour over or drip coffee machine)

  • Small glass

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Ingredients

  • 1/2 cup of coffee beans

  • 1 tbsp ground cinnamon

  • 1-2 whole cloves

  • 3-4 cardamom pods

  • 1/4 tsp freshly grated nutmeg

  • 1/4 tsp ground ginger (optional)

  • 1/4 tsp ground black pepper (optional)

  • granulated sugar to serve (optional)

  • hot milk to serve (optional)

Instructions

  1. Gather your ingredients.

  2. Place all ingredients into a coffee grinder and process.

  3. Spiced coffee is best used immediately. If needed, store it in a light-proof, airtight container. 

  4. Use 1-2 tbsp of the coffee mixture per serving. This blend will brew best using a French Press, pour-over, or drip coffee machine.

  5. Serve and enjoy! You can serve the coffee with sugar or hot milk if desired.

Moroccan Spiced Coffee

Italian Affogato

Equipment

  • Espresso grinder

  • Espresso machine

  • Chilled glass

Image by kim ick
Image by Jojo Yuen (sharemyfoodd)

Ingredients

  • 1 scoop vanilla gelato, or ice cream

  • 2 ounces hot espresso, or strongly brewed hot coffee

  • Grated chocolate, for garnish

Instructions

  1. Gather your ingredients.

  2. In a chilled glass, place a large scoop of vanilla ice cream or gelato.

  3. Pull a shot of espresso over the ice cream/gelato or slowly pour it over after pulling the shot.

  4. Garnish with shaved chocolate and serve with a spoon.

Italian Affogato

Hong Kong Yuanyang

Equipment

  • Coffee grinder

  • Medium-sized pitcher

  • Chilled glass(es)

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Image by Alberto Bogo

Ingredients

  • 1 cup of Bolivian drip coffee (alternatively, use a dark roast blend like French or Italian)

  • 1 cup of Hong Kong-style milk tea

  • 1/2 cup to 1 cup of ice

Instructions

  1. Gather your ingredients.

  2. In a medium-sized pitcher, mix the coffee with the tea.

  3. Prepare two 8-ounce glasses by adding ice to taste in each.

  4. Pour the coffee and tea mixture over the ice.

  5. Serve with pastries and enjoy!

Hong Kong Yuanyang

French Cafe au Lait

Equipment

  • Coffee grinder

  • Coffee machine of choice

  • Large serving cup

  • Milk steamer

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Ingredients

  • 1 part strong, hot coffee (preferably a dark roast, such as a French roast)

  • 1 part milk, steamed

Instructions

  1. Gather your ingredients.

  2. Brew your coffee and steam your milk using your tools of choice. You can review brewing and steaming methods here.

  3. In a large cup, pour 1 part of strong, hot coffee and 1 part of steamed milk. Reserve the foam.

  4. Top the coffee with reserved foam and serve.

  5. This recipe is best enjoyed when prepared at home as part of your breakfast routine. Enjoy with a flaky croissant or your choice of breakfast foods!

French Cafe au Lait

Cafe de Olla

Equipment

  • Coffee grinder

  • Medium pot or olla

  • Strainer or cheesecloth

  • Serving mug

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Ingredients

  • 8 cups of water

  • 4 ounces of piloncillo (or 1/2 cups of dark brown sugar)

  • 2 cinnamon sticks

  • 2 whole cloves

  • 1 pod of star anise (optional)

  • 9 tbsp dark roast ground coffee

Instructions

  1. Gather your ingredients.

  2. In a medium-sized olla pot (or olla), add the water, piloncillo, cinnamon sticks, cloves, and star anise pod.

  3. Place over medium-high heat and stir often until the piloncillo dissolves completely. Bring the water to a boil.

  4. Remove the pot from the heat.

  5. Add the ground coffee, stir to mix, and cover to allow the coffee to steep for 6-8 minutes, depending on the strength.

  6. Pour the coffee through a fine mesh strainer or cheesecloth into a coffee mug and serve immediately.

  7. Enjoy this beverage as is or add some milk, and serve with pastries or your desired breakfast foods. 

Cafe de Olla

Delhi Style Cold Coffee

Equipment

  • Blender

  • Frosted serving glass(es)

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Ingredients

  • 2 glasses of chilled whole milk

  • 2 tsp of instant coffee

  • Sugar, to taste

  • 1/2 glass of crushed ice

Instructions

  1. Gather your ingredients.

  2. Put all the ingredients together in a blender and blend until well mixed.

  3. Pour the mixture into tall, frosted glasses.

  4. Serve immediately and enjoy on a hot, summer day!

Delhi Style Cold Coffee

Swedish Egg Coffee

Equipment

  • Coffee grinder

  • Saucepan

  • Mixing bowl or measuring cup

  • Sieve or strainer

  • Serving cup(s)

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Image by ian dooley

Ingredients

  • 9 1/4 cups of water, divided

  • 3/4 cup of freshly ground coffee (medium to coarse grind)

  • 1 large egg (including the shell, if desired)

  • 1 cup of cold water

Instructions

  1. Gather your ingredients.

  2. Bring 9 cups of water to a rapid boil in a saucepan.

  3. While the water boils, mix the ground coffee, the remaining 1/4 cup of water, and the egg in a small bowl or measuring cup. (You can include the eggshell if desired.)

  4. Once the water is boiling, pour in the egg and coffee mix. Turn down the heat and allow it to simmer for 3 minutes.

  5. The coffee grounds will gradually bind and float towards the top of the pot. Once this begins, remove the pot from the heat.

  6. Pour in 1 cup of cold water and allow the coffee to sit for another 10 minutes. This will allow the grounds to settle at the bottom of the pot.

  7. Once the grounds have settled, strain the coffee using a sieve or strainer into serving cups and serve.

Swedish Egg Coffee

New Orleans Cafe Noir

Equipment

  • Coffee grinder

  • Drip-style coffee maker

  • Small demitasse glass

Coffee and a Cookie
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Ingredients

  • 4 tbsp drip-ground coffee

  • 2 tbsp chicory

  • 1/4 tsp salt (optional)

  • 4 cups water (filtered)

  • 1 tsp sugar (optional)

Instructions

  1. Gather your ingredients.

  2. Set up a drip-style coffee maker to add the water into the filter by hand. 

  3. Place the coffee, chicory, and salt (if desired) into the filter in the brewing basket.

  4. Bring the water to a boil.

  5. Add enough water to moisten the grounds and chicory. Pour about 1/2 cup of water into the filter.

  6. Wait for the water to drip through and add another 1/2 cup of water. Repeat until you have used all 4 cups of water.

  7. Serve immediately or keep hot using the coffee maker until ready to serve. Add sugar if desired and enjoy!

New Orleans Cafe Noir

Thai Iced Coffee

Equipment

  • Coffee maker

  • Large jug

  • Serving glass(es)

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Ice Coffee

Ingredients

  • 16 ounces of strong-brewed coffee (or instant coffee)

  • 4-6 tbsp sweet, condensed milk

  • 1/4 cup of evaporated milk (or fresh heavy cream)

Instructions

  1. Gather your ingredients.

  2. Pour the hot coffee into a large jug to mix the ingredients.

  3. Add the sweet, condensed milk to taste and stir well until dissolved.

  4. Add ice cubes to refrigerate for 1 or more hours.

  5. To serve, pour over ice in serving glasses.

  6. Top with a few tablespoons of evaporated milk (or heavy cream) & enjoy!

  7. You can modify this recipe by adding 1 teaspoon of ground cardamom to the iced coffee mixture. Other modifications include 1/2 teaspoon of pure almond or vanilla extract.

Thai Iced Coffee

Yemeni Ginger Coffee (Qishr)

Equipment

  • Coffee grinder

  • Small saucepan (or traditional Ibrik)

  • Small demitasse cups

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Ingredients

  • 1 cup of water

  • 6 tsp extra-finely ground coffee

  • 4 tsp sugar

  • 1 & 1/2 tsp ground ginger

Instructions

  1. Gather your ingredients.

  2. In a traditional ibrik or small saucepan, combine all ingredients.

  3. Bring the mixture to a boil and remove from the heat.

  4. Once the coffee stops bubbling, place it back onto the stovetop and allow it to boil again. Remove from the heat and repeat 3 times.

  5. Pour into cups and serve hot. Enjoy!

Yemeni Ginger Coffee

Cafecito Cubano

Equipment

  • Coffee grinder

  • Stovetop espresso maker (or espresso maker of choice)

  • Measuring cup

  • Whisk

  • Demistasse cup(s)

Image by Brigitte Tohm
Image by Nathan Dumlao

Ingredients

  • 1/4 cup finely ground coffee (or amount needed for coffee maker of choice)

  • 1 & 1/2 cups water (or the amount required for coffee makers of choice)

  • 1/4 cup granulated sugar

Instructions

  1. Gather your ingredients.

  2. In a large stovetop espresso maker (or espresso maker of your choice), brew coffee according to the manufacturer's instructions.

  3. In a measuring cup add the sugar. Wait for a small amount of the coffee to brew, then add about 1 tablespoon of coffee to the sugar. Reserve some coffee concentrate in a small dish to use if needed. Place the pot back on the stove to finish brewing.

  4. Make the froth (espuma) by using a small whisk or spoon to vigorously beat the sugar and espresso until it is a pale brown. After 2-3 minutes it should look like a foamy paste.

  5. When the coffee has finished brewing, pour it over the espuma while stirring to incorporate. Let the foamy crema rise to the top.

  6. Pour the mixture into the individual demitasse cups. You can spoon the espuma to top off each cup if desired. Serve and Enjoy!

Cafecito Cubano
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