From Cuba to South Korea, travel the world without leaving your kitchen with these simple but creative coffee recipes.
Spiced coffee, Morocco
It’s not always mint tea o’clock in Morocco. A rarity in street cafes, Moroccan spiced coffee is typically made at home by mixing ground coffee with cinnamon, ginger, cardamom, clove, black pepper and nutmeg. Tailor the quantities to suit your taste buds, brew using a French press and serve black.
Café Cubano, Cuba
The café cubano ritual involves whisking the first few drops of espresso from a moka pot with 1 tsp of sugar (some add a little salt too) to make a paste called espuma. This is added to the rest of the espresso when it’s ready and stirred energetically until a foamy layer forms on top.
Dalgona, South Korea
A perversion of the cappuccino, dalgona was the 2020 lockdown drink of choice after it went viral on Tiktok and Instagram. To find out what all the fuss was about, combine equal amounts of instant coffee, sugar and hot water and whisk until it forms caramel-coloured pillowy peaks. Dollop this on top of hot or cold milk.
Egg coffee, Scandinavia
Crush a raw egg and whisk it (shell and all) with 3 tbsp of ground coffee to make a rough paste. Bring three cups of water to a boil in a pot, add the paste and simmer for up to five minutes – don’t let its appearance put you off. Remove from the heat, pour in one cup of cold water, strain, and serve. The result? Surprisingly pleasant and velvety because rather than lend any flavour to the coffee, the egg helps to purify it by soaking up bitter tannins.
Dubbed the original iced coffee, the origin of this long drink can be traced back to the French invasion of Algeria in the 1800s. To prepare a glass, add freshly squeezed lemon juice to cold brew concentrate and sugar. Serve over ice and garnish with a slice of lemon. Add rum for a tipsy finish.
More nightcap than morning pick-me-up, pharisäer is Germany’s answer to Irish coffee. Add 60ml of dark rum and a teaspoon of sugar to hot, strong black coffee and top with whipped cream. A boozy indulgence believed to have been created by a North Frisian farmer back in the 1800s because he needed to hide his alcohol consumption from the local pastor during a baptism celebration.
Kopi cham, Malaysia
Tea and coffee in the same cup? Leaf it out! Kopi cham – or yin yeung as it’s known in Hong Kong – is made by combining equal parts coffee and black tea before adding either sweetened condensed milk, or milk and sugar. Serve hot, or chilled, over ice. An acquired taste, but a curiosity worth settling.