Coffee around the world

Espresso: (/ɛˈsprɛsoʊ/, Italian: [esˈprɛsso]) is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.

Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief. Although the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, the caffeine content of "typical" servings of espresso vs. drip brew are 120 to 170 mg vs. 150 to 200 mg.

Turkish coffee: is made by boiling the ground coffee beans (and is not made, for example, by filtering or percolation). Its preparation is done by a method that has two characteristic features. First, if sugar is to be added to the coffee, it is done at the start of the boiling, not after. Second, the boiling is done as slowly as possible, without letting the water get to a state beyond that of simmering. When the grounds begin to froth, about one-third of the coffee is distributed to the various individual cups, after which the remaining two-thirds is returned to the fire. After the coffee froths a second time, the process is completed and the remaining coffee is distributed to the individual cups. This thick brew is usually served after meals from a long-handled copper pot called a cezve, accompanied by chewy Turkish candy.

Denmark: Kaffee: Perhaps because of the cold, dark Scandinavian winters, coffee consumption in Denmark has always been some of the highest in the world. Coffee is such a vital part of the Danish culture that packed cafes can be found on nearly every corner, especially in cities such as Copenhagen.

Café au lait: (pronounced [kafe o lɛ]; French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whitener added.

The French begin the day with their café au lait –coffee with hot milk, served in a mug wide enough to allow the dunking of baguettes or croissants.

Café Cubano: (also known as Cuban espresso, Cuban coffee, cafecito, Cuban pull, Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed, but the name covers other drinks that use Cuban espresso as their base.

Drinking café cubano remains a prominent social and cultural activity in Cuba and Florida, especially in the regions surrounding Miami, Tampa and the Florida Keys.

Traditional Cuban-style espresso is made using the darker roasts, typically either Italian or Spanish roasts. It is identical to Italian pulls, except for the addition of sugar directly to the pot or cup that the espresso drips into. Either some or all of the espresso is vigorously mixed with a spoon into a creamy foam called espuma or espumita. The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table.

Cortadito is a standard espresso shot topped off with steamed milk. The ratio can be between 50/50 and 75/25 espresso and milk. It is similar to a cortado served in other Latin countries, but pre-sweetened.

Café con leche, or "coffee with milk", is an espresso (without sugar) served alongside a cup of hot or steamed milk. Traditionally served separate from the coffee, the espresso is poured to the desired darkness into the cup of hot milk and then stirred. It is the traditional Cuban breakfast beverage, served with slices of buttered, toasted cuban bread.

Colada is 3–6 shots of Cuban-style espresso served in a Styrofoam cup along with small, plastic demitasses. It is a takeaway form, meant to be shared. This is customary of workplace breaks in Cuban communities.

Arabic coffee: (Arabic: قهوة عربية‎, translit. qahwah arabiyya‎, Arabic pronunciation: [ˈqahwa] (About this sound listen)) refers to a version of the brewed coffee of Coffea arabica beans. Arabic coffee is grown at a height of 1000 to 2000 meters, and represents about 60-70% of the coffee industry in the world, and is exceptional for taste and high quality. Most Arab countries throughout the Middle East have developed a unique method for brewing and preparing coffee. Cardamom is often added, or it is served plain (Arabic: قهوة سادة‎, translit. qahwah sādah, lit. 'plain coffee'‎).

Arabic coffee is a part of the habits and traditions of Arabs, as coffee originated in the Middle East, starting in Yemen and then to Mecca, Egypt, Levant, and then, in the mid-16th century, to Turkey. Arabic coffee is the most famous coffee in the Arab countries. In every Arab house, they have Arabic coffee with a distinctive flavor. In addition, Arab coffee is always served at the wedding and holidays and during the month of Ramadan.

There are different types of Arabic coffee that depend on the demand of people. Some of them are like light coffee, where some Arabs put the cardamom in the coffee. Moreover, there is also dark coffee. Arabic coffee is usually bitter and there is no added sugar and served in a small cup.

Arabic coffee is an Intangible Cultural Heritage of Arab states confirmed by UNESCO.

Café de olla: (lit. pot coffee) is a traditional way to prepare coffee in Mexico. This drink is traditionally prepared in earthen clay pots, some made by artisans. The distinct flavor of Café de olla is derived from cinnamon and piloncillo. This type of coffee is principally consumed in cold climates and in rural areas. To prepare café de olla it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee.

The flavor of Café de olla is created by different ingredients including ground coffee, cinnamon, and also piloncillo or panela, which is a traditional sugar from Mexico, and especially the American countries of Argentina, Brazil, Colombia, Cuba, Panamá, Ecuador, and Mexico.

Ethiopia: Buna: In Ethiopia, the birthplace of coffee, traditional coffee ceremonies are a distinguished part of the culture, with the brewing and serving process lasting up to two hours. Historically, buna, as coffee is called here, was served with salt or butter instead of sugar.
Coffee production in Ethiopia is a longstanding tradition which dates back to dozens of centures. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. Coffee is important to the economy of Ethiopia; around 60% of foreign income comes from coffee, with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. In 2006, coffee exports brought in $350 million, equivalent to 34% of that year's total exports.

Austria: Mélange: Served in Viennese cafes, Austria’s traditional drink, mélange, is very similar to a cappuccino. It contains espresso and steamed milk and is topped with froth or, sometimes, whipped cream (which is what makes it different from a traditional cappuccino).
A Wiener Melange (German for "Viennese Blend") is a speciality coffee drink similar to a cappuccino. The difference is sometimes assumed to be that the Melange is made with milder coffee but the Viennese coffee company Julius Meinl describes a Wiener Melange as "one espresso shot served in a large coffee cup topped with steamed milk and milk foam". Cafe Sabarsky in Manhattan concurs. At Cafe Sperl in Vienna, the Melange is half a cup of "black coffee" and half a cup "creamy milk", topped with milk foam. Nescafe, Movenpick, and Lufthansa Catering however serve Wiener Melange as Coffee blended with Cocoa - no matter whether foam topped or not. Kaffeehaus de Chatillon describes it as relatively equal portions of coffee, milk and cream foam in a 6oz cup.

The English term "Cafe Vienna" and the French Café viennois usually refer to espresso con panna - topped with whipped cream instead of milk foam. Ordering a Wiener Melange may yield the arrival of an espresso con panna even in Vienna, though this is properly called a Franziskaner (Franciscan Monk). The reference to Franciscan monks may apply to cappuccino too: Capuchin monks separated from the Franciscans in the 16th century; "cappuccino", deriving from the Austrian coffee preparation "Kapuziner", might refer to the hood of milk on top of the coffee (Italian "cappuccio" and German "Kapuze" meaning "hood"), but it merely refers to the brown color of the Capuchin robes.