The popularity of coffee in Europe began relatively recently, but the tradition of consuming this wonderful drink has ancient roots. Coffee traditions have been formed over centuries, acquiring new, sometimes very bizarre forms along with the spread of coffee around the world, reflecting the characteristics of the cultures of those peoples who discovered coffee beans. In some countries, the culture of drinking the drink is so firmly woven into everyday life that it is simply impossible to imagine them without it - these countries may well lay claim to the title of “coffee countries”. How exactly do coffee drinkers support the greatest coffee lovers in Italy, Turkey and Ethiopia?
Coffee traditions in Italy.
Italians are the people who created the classic espresso recipe and elevated its consumption to a whole cult. Firstly, coffee is only drunk until eleven in the morning. Italians are restless and hasty people, and therefore they drink their espresso very quickly - everything takes a few minutes.
Secondly, there are certain coffee traditions for drinking this drink, otherwise you will insult the drink with your disrespect for its taste. Real espresso is served at 60-75 degrees and drunk in two or three sips. In an Italian coffee shop, in addition to coffee, you will receive a glass of clean water, but it is not intended to cool the drink.
The way to drink Italian coffee is to first take a sip of water to clear your taste buds of everything you've eaten or drunk before. Next, drink coffee, enjoying the richness and depth of taste. And at the end, you finish the water: drinking strong coffee causes an imbalance of fluid in the body, and it needs to be restored. Thank the barista and go on about your business - Italy is a vibrant and bustling country, there is always something to do, even if you have lived there for many years.
Cold water for coffee
In Ancient Greece, a tradition arose: when treating a guest to invigorating coffee, he was immediately given a glass of clean cold water. Thanks to this combination, the taste of coffee blossomed with a magnificent bouquet after a sip of water. Gradually the ritual migrated to Turkey, and then spread to different countries.
- Water washes the taste buds in your mouth from leftover food and other drinks.
- Water washes away coffee stains from the surface of the teeth, eliminating yellowing of the enamel.
- Water prevents dehydration that can occur from consuming large amounts of caffeine.
- Many coffee lovers like the unusual combination of cold and hot.
- Water softens the coffee bitterness.
Important! Before serving, the water must be filtered so that it is completely free of chlorine and has no odors. Some gourmets prefer to add a small slice of lemon to a glass of cold water.
The popularity of coffee is getting higher every year. Instead of tea, more and more people prefer an aromatic and invigorating drink. It has many faces, many facets and is unique for every coffee lover!
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The birthplace of coffee, or Ethiopian coffee.
Ethiopia is exactly the country from which coffee began its victorious march around the world. Legends about how the method of preparing the drink was discovered have many variations, but they all invariably bring us back to this hot African country.
Ethiopian coffee is strong, with a bright, sour taste; unlike Italian coffee, it is drunk slowly and sedately, so as not to miss a single note of taste. Nevertheless, everyone drinks it a lot, and here everyone, even a child, knows all the subtleties of its preparation.
Ethiopian coffee traditions are all about slowness and freshness - the beans are roasted and ground right in front of your eyes, just before preparation. It is brewed in clay coffee pots - the ground grain is poured with boiling water, and then the very magic begins that makes Ethiopian coffee extraordinary.
Unlike Italian espresso, which is prepared in a matter of seconds and contains nothing but coffee and water, the locals take a thorough approach to the matter and brew an incredibly aromatic drink with the addition of cinnamon, cardamom and cloves. This whole mixture is put on fire, but not brought to a boil - this kills all the taste; Once the drink is heated to the desired temperature, it is removed from the heat and poured into small porcelain cups.
Cool to an acceptable temperature for consumption immediately upon pouring - pour in a high, thin stream, and part of the temperature goes directly into the air. The finished drink is drunk sitting directly on the floor on colorful local rugs, at small wooden tables, without rushing anywhere and savoring every sip.
Coffee traditions and coffee ritual in Ethiopia, the birthplace of coffee
Coffee holds a sacred place in this country—more than 12 million Ethiopians are involved in the growing and harvesting process alone, and it generates more than two-thirds of the country's income.
The best Ethiopian coffee can be compared to the best coffee in the world, and the premium washed beans command some of the highest prices in the world market.
In a world where time has long been a commodity, the Ethiopian coffee ceremony takes us back to a time when communication and human relationships were valued.
Perhaps the ancient proverb best describes the place of coffee in Ethiopian life, “Buna dabo naw,” which translates to “Coffee is our bread!”
For hundreds of years, coffee has become an integral part of the cultural and spiritual life of the Ethiopian people, the country of origin of coffee.
Harar was an important cultural and commercial center in Ethiopia from the late 16th century to the 19th century. For centuries, coffee has symbolized the prosperity and wealth of this land.
Residents of Harar believe that coffee increases intelligence and leads to prosperity. They enjoy coffee in the morning, offer a glass of coffee and pray: “Protect us from evil, give us rain and herbs.”
jebena
The scale of the coffee shop is a sign of the power of the aristocratic families who work for the royal family. The coffee producer's name is Kharash. They are absolutely protected in the city to preserve the art of coffee planting.
Especially in Ethiopian culture, coffee holds a very sacred position.
According to legend of the Oromo people, an ethnic group that once dominated the Ethiopian Empire in the 18th and 19th centuries, the first coffee tree grew from the tears of God. Therefore, they perform coffee rituals with the belief that God will bless the new life with many new creative ideas.
roasting coffee over charcoal in Ethiopia
As part of the coffee ritual, Ethiopians drink coffee with neutral water so that the energy of the coffee is fully released, helping the thinking processes. After enjoying the coffee, they discuss and put forward bold initiatives to solve specific problems related to life situations, marriage or some adventure event, travel.
To this day, over hundreds of years, coffee continues to play an important role in the cultural, social and economic life of Ethiopia.
It is estimated that there are currently over 6,000 types of naturally grown coffee in the highlands of Ethiopia. It is believed that Arabica beans, grown in the homeland of coffee, have the most unique taste in the world.
traditional coffee roasting in the birthplace of coffee
Ethiopian coffee beans, thanks to the energy of the sacred land, contribute to the creation of a unique, special energy coffee that unites coffee lovers around the world. A powerful creative source.
Enjoying coffee is an essential ritual in the social and cultural life of the Ethiopian people. Attending a coffee ceremony is a sign of friendship, respect and hospitality.
The original name of Ethiopia is Abyssinia. It is the oldest independent country located in northeastern Africa, where Arabica coffee trees are grown in desert valleys of red soil, volcanoes and fog at an altitude of thousands of meters.
Ethiopians take coffee rituals very seriously. Rituals are not only a form of culture, but also an event that binds friendship and mutual respect between people. In most parts of Ethiopia, coffee rituals are performed three times a day - in the morning, at lunch and at dinner. This is a major social event in the village and a time to discuss current issues in the community.
Ethiopian woman pours coffee
A coffee ceremony can also be held at any time at home to greet friends.
The woman plays a key role in the ritual. They wear white traditional costumes and perform rituals from roasting to grinding coffee. First, the ritual site is covered with fresh herbs and flowers. The hostess of the ceremony burns incense to purify the atmosphere and ward off evil.
Pure water is measured into a jug or black ceramic, round vessel (called Jebena) and then placed on coals. Fresh coffee beans are washed and roasted in a cast iron skillet with a long wooden handle. The coffee is slowly roasted over real heat and stirred constantly to release the aromatic oils without burning them black. The aroma of coffee when roasting also contributes to the atmosphere of the ceremony.
coffee aroma
When the roasted and ground coffee is ready, the water is heated. The woman in charge of the aromatic coffee in the kettle heats it until the coffee is properly extracted and begins to pour it out to the guests. A tray with ceramic or glass cups (Cini) is poured simultaneously for all those present. The coffee grounds remain in the teapot rather than being poured into the cup.
The youngest invite the elders to enjoy their first cup of coffee. The host of the festival welcomes everyone present (Banna Tetu). Guests can add sugar to the drink if desired. A polite guest will praise the host for the choice of ingredients and who brewed the drink.
After the first cup, the ritual is repeated with the second and third cup. The three rounds of coffee are called successively abol, tona and baraka. The first two cups of coffee, abol and tona, symbolize the transformation of the spirit. The third cup - baraka - means blessing.
When roasting coffee, the owner can add cardamom, cinnamon and cloves to enrich the taste of the drink with spices. These are the rich aromas of the tropical earth, thanks to the light and warmth of the sun - in combination with all four elements of earth, water, fire and wind, helping people to be in harmony with each other and with the earth. Thanks are given to heaven in order to enjoy earthly happiness.
coffee ceremony
Oriental coffee – Turkish coffee traditions.
Turkish coffee, or oriental coffee, is one of the most famous methods of preparation. It is prepared in a special vessel, which is known in the world as a Turk, also known as cezve, or ibrik, and which every self-respecting coffee lover has in their kitchen.
Turkish coffee has many different variants, but traditionally it is prepared sweet - if you are a fan of a bitter drink, then when ordering oriental coffee in a Turkish coffee shop, check this point in advance, otherwise the waiter will add sugar before serving. Coffee is served in the same pot in which it was prepared, straight from the fire, and should be drunk with traditional oriental sweets that will highlight the peculiarities of taste.
How do they drink coffee in different countries?
Coffee is one of the most popular drinks all over the world.
Many countries have developed their own coffee drinking traditions. I propose to get acquainted with the most interesting of them.
Turkish coffee is brewed in a cezve (a special vessel) and served with coffee grounds that are not filtered. One must think that it was from the East that the traditions of tasseomancy came - fortune-telling from the grounds that had settled at the bottom of the cup.
Yaniyang is a Hong Kong coffee drink made from a mixture of coffee and tea with milk with proportions of 3:7, respectively.
Latte is a coffee drink originally from Italy. It is prepared from espresso - coffee that is brewed by passing boiling water through a compressed coffee “tablet”.
The finished espresso is filled with foamed milk.
A similar frothy drink, Flat White, is served in Australia.
Frappe is a refreshing coffee cocktail originally from Greece. For it, instant coffee is mixed with whipped milk and supplemented with ice cubes.
In Italy, espresso is supplemented with a slice of lemon to better experience the flavor of the coffee.
The Portuguese went even further - they simply add lemon juice to their coffee.
In Vietnam, they drink strong coarse coffee with ice and a couple of spoons of condensed milk. They also add beaten egg yolk to it.
Mexican coffee is always served in a clay cup (it is believed that such dishes help to reveal the flavor) with a piece of cane sugar and a cinnamon stick.
In Senegal, coffee beans are roasted and ground together with African pepper and cloves.
Brazilian coffee is almost Italian black espresso, but sugar is immediately added to it during brewing.
Spanish coffee is brewed from equal parts black coffee and condensed milk.
But in the Canary Islands (which belong to Spain), coffee liqueur, orange zest, ground cinnamon and whipped milk foam are added to the mixture of coffee and condensed milk.
Irish coffee is made from frothed milk, sugar, black coffee and, of course, whiskey.
Cappuccino is another coffee with milk foam that came from Italy. Its name refers us to its creators - the Capuchin monks. People associated the cap of milk foam with the hoods of Capuchin robes.
A similar drink is served in Austria, only whipped cream and cocoa powder are also added to the milk foam. Austria is also fighting with France for the right to be called the birthplace of glace - chilled coffee with the addition of ice cream.
In the East, of course, there is nowhere without spices. Black pepper, cloves, nutmeg and cinnamon are added to Moroccan coffee.
However, many different spices in coffee are a feature of many Arab countries.
The Germans add rum to black coffee with sugar and decorate it with whipped cream and chocolate chips.
Finns add cubes of cheese to their Kaffeost drink.
In Jamaica they drink black coffee with cinnamon and... no, not rum, but a slice of orange.
Raf coffee is a coffee drink originally from Russia. It is very similar to an Italian latte, but instead of milk, heated cream is used, plus vanilla sugar is added to the raffe.
The two most expensive coffees in the world are kopi luwak and black ivory. Coffee beans for these elite varieties are collected from excrement... In the first case, from the waste of the musang, a small predatory animal native to Asia, in the second case, Thai elephants are used.
Both types of coffee are considered elite and cost up to $1,000 per kilogram.
