The global tradition of coffee preparation is a complex tapestry of historical methods, modern convenience, and deeply personal flavor preferences, as showcased in the video "Chefs From Around The World Make Coffee" featured on Epicurious. This culinary journey reveals how ten different countries transform the simple bean into a unique cultural experience.
The French approach, considered "in our DNA," champions the French press, a method that allows the coffee to "fully steep in the water fully emerge" for five or six minutes. This process is favored because the filter at the bottom keeps all the oil in the coffee, yielding "full body flavor" without the oil absorption caused by a paper filter. Crucially, the water must be 200°F to extract the flavor without disruption. The finished product, often warmed up with whisked milk for a slight foam, is traditionally served in a wide, deep French bowl for the custom of dipping foods like croissants or pain au chocolat. In contrast, Turkey's method is ancient and ceremonial, integrated into daily life and even wedding ceremonies. Turkish coffee must be medium roasted and ground so fine it feels "almost like flour". The unique characteristic of this preparation is that the coffee is actually cooked slowly in the pot over very light heat. A proper coffee foam on top is considered the measure of a skilled coffee maker. Just like espresso, Turkish coffee must always be served with a cup of water to cleanse the palate before and after drinking, and after consuming, the grounds are read for fortune-telling.
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Japan presents a highly refined technique using the siphon or vacuum brewing method, popular in Akisaten (cafes for unwinding). This method requires a precise grind, somewhere between espresso and French press consistency, to ensure the water passes through properly. The electric heating siphon utilizes pressure differences to pull water up, brew, and strain the coffee down again. The process itself is described as "very soothing to see," and the coffee is consumed black to enjoy the "maximum potential and aromatic and the flavor of a coffee itself".
While some countries prioritize exact technique, many others lean into instant coffee for convenience and sweetness. In Nigeria, the preferred drink is N Cafe, a popular instant coffee served from a kiosk called a Malam, which is often noted for having "too much sugar" and using evaporated "Canian milk". The Malam preparation involves a theatrical high pour to cool the coffee down and blend the ingredients. Similarly, in China, where green tea is the traditional top adult beverage, instant coffee, known as "three in one" (coffee, creamer, and sugar), is consumed for nostalgia. It is considered a sweet "dessert drink". Ecuador also finds instant coffee most popular, despite rising as a producer of fine beans. The traditional recipe involves boiling water with cinnamon sticks and anise to create an aroma that brings people back to childhood.
Another quick instant coffee method, called "tick coffee" for the sound it makes, uses Nescafe mixed with sugar and a little water to create an emulsion that turns "almost white in color" before being heated with milk.
In Mexico, instant coffee is widely drunk, despite the country producing a lot of beans, simply because it is "very easy just to like make and then serve". The traditional Café de Olla is made with instant coffee, cinnamon, and piloncio (unrefined, caramelized sugar). The Mexican custom is to drink it in a bowl so that bread can be dipped into the coffee.
Finally, Algeria champions Mazagran iced coffee, claimed to be the world's first iced coffee, which is super strong and super sweet. It is brewed with a very fine, chocolate-tasting espresso grind, and the hot coffee is uniquely mixed with sugar, pressed lemon, and lime juice, which is added to "cut the amum [bitterness] of the coffee". The sheer range of preparation, from the precision of the Japanese siphon to the use of unique flavor additives like lemon juice in Algeria, demonstrates the global diversity of the coffee experience.
