Coffee culture is revealed in the way people brew Coffee, the way they serve it, the way they consume it, and the way they share it. Largely, coffee culture is a lifestyle that highlights the act of drinking coffee as a social ballgame like in coffee houses or ceremonies. I, along with fellow travel experts have tried to spill the beans to unveil the richness of coffee culture around the world.

Global Coffee Culture

Coffee, the second most consumed beverage in the world after water is by far the most loved drink, globally. The story of coffee starts in the lush highlands of Ethiopia and reached the Arabian peninsula before making its way to Europe and to the rest of the world. It easily made its space in tea-drinking nations like India and Japan.

A universal phenomenon now, coffee is the heart and soul of daily routines, social gatherings, and ceremonial celebrations in almost every country worldwide. It powerfully runs world economies.

Though the love for the drink remains the same across cultures, the traditions, customs, and rituals are unique around brewing, serving, consuming, and sharing a daily cup of joe in almost every country.

Each country has different coffee customs and coffee rituals shaped by its coffee culture. These rituals, customs, and traditions define the way a country loves to take its cup of coffee.

In some cultures, coffee is a way to slow down. In others, it’s a powerful means to catch up with friends and family. In some, coffee serves as a quick caffeine shot to kick-start the day. Some like it hot, some like it cold, some like it dark, some like it light, some like it spicy, some like it creamy – a drink as simple as coffee is complex when it comes to the versions and ways to prepare and consume it.

There are untold varieties and brewing techniques available. It’s appreciated and enjoyed in several different ways in different cultures around the world.

For all that, coffee around the world brings and bonds cultures together.

Coffee Culture Around the World

This article is my attempt to celebrate the kaleidoscope of coffee traditions and rituals around the world!

Ethiopia

Iris Veldwijk from Mind of a Hitchhiker

The country that originated these seeds has long ritualized the consumption of coffee in the form of the Ethiopian coffee ceremony. In Ethiopia, coffee isn’t just a cup of beverage but a ritual to cherish.

Once you’ve accepted the invitation to three cups, sit down and take your time to enjoy this special gathering that’s all about socializing.

The ritual begins with your hostess roasting the green coffee beans in a pan on an open fire till their aroma fills the air. With mortar and pestle, she grinds them to a fine powder.

Meanwhile, she takes some coals away from the fire and puts them on a separate burner, and sprinkles some kind of confetti on it. The space will soon fill with the dense smoke of incense.

The ground coffee goes into a stoneware pot called a jebena where the coffee gets brewed to perfection.

Once it’s ready, you’ll receive a small cup called sini on a saucer that will be filled to the brim with the strongest brew—a sign of hospitality. The steam of coffee and incense creates a mystic environment that teases the senses.

Traditionally, the oldest male is served first which symbolizes respect and the youngest one does the serving.

The three rounds are served — the first round is called Abol (the strongest one), the second round is called Hueletanya, and the third one is called Sostanya. It’s believed that one can drink one or three cups of coffee, but drinking two isn’t acceptable.

Lastly, you’ll share a snack with your fellow coffee drinkers. This can be dried pieces of injera, roasted barley, or popcorn. Try it out in Ethiopia, Eritrea, or any Habesha restaurant abroad.

Turkey

Tamar from World by Weekend

Turkish coffee culture & tradition has been inscribed on the representative list of the Intangible Cultural Heritage of Humanity by UNESCO.

Turkish coffee or Türk kahvesi is a rich, intense coffee with a 500-year history.

Most likely introduced in the region by Syrian traders, the drink became popular with the Ottoman Sultan Suleyman the Magnificent.

An integral part of Turkish cultural heritage and lifestyle, Turkish coffee is unique in the way it’s brewed (one of the oldest coffee-making methods still in use), and specialized coffee tools are used like cezve (boiling pot), fincan (coffee cup), and mortars.

The preparation of Turkish coffee has various steps and demands distinctly elaborated skills. The skills and know-how are inherited from one generation to another. As cultural spaces, coffee houses, too, play a great role in preserving this ancient tradition.

Firstly, high-quality freshly roasted beans are grinded (preferably) in a mortar (more traditional way) or in a mill (modern technique) into a fine powder and then this traditional Turkish drink is brewed by combining finely ground coffee powder, water, and sugar into a long-handled copper pot called a cezve. The mixture is brought to a point just below boiling.

As the mixture begins to froth and rise, the pot is removed from heat. The foam is skimmed off the top and placed into small coffee cups. The cezve is then returned to the heat source to boil again.

Finally, the brewed coffee is poured, along with the grounds, into the cups. Once the grounds settle to the bottom, the coffee is ready.

Traditionally, Turkish coffee is served in demitasse cups with a glass of water. It’s primarily drunk in the afternoon as an opportunity to socialize.

While Turkish people don’t drink Turkish coffee with food, it may sometimes be paired with a sweet morsel, such as lokum (Turkish delight).

As per the ritual, after finishing the coffee, the Turks rotate the cup, make a wish, turn the cup upside-down on the saucer, left for cooling. And it’s believed that the way coffee sediments shape can predict your fortune.

Bosnia & Herzegovina

Olivia from Inspired by Croatia

Bosnian coffee or Bosanska kavais is a traditional beverage that has been around for generations in the town of Mostar, Bosnia & Herzegovina.

The process of making it is revered by locals, who take pride in preparing and drinking their specialty beverage.

The preparation of traditional Bosnian coffee is reminiscent of Turkish coffee and follows several steps to make the perfect cup.

To start, the beans undergo a roasting process and are then ground into a very fine powder. Water is added to a small copper pot with a long handle, called a džezva, and brought to a boil.

Once the water is boiling, the džezva is removed from the heat, and the coffee is stirred in. The džezva is returned to the stove until the liquid bubbles up to create a thick foam.

The finished product is served in a ceramic glass accompanied by hot water, sugar cubes, and lokum (jelly cubes dusted in powdered sugar) on the side.

This classic Bosnian beverage is a unique way to enjoy a cup of coffee and is an important part of the culture in Mostar.

Whether you are visiting Mostar from Dubrovnik for the day or traveling through the Balkan region, be sure to stop by a local cafe to experience this time-honored tradition.

United Arab Emirates

Karen from Secret Abu Dhabi

Providing coffee to guests is a key hospitality tradition in the Arab world, especially in the United Arab Emirates.

Arabic coffee is a mixture of water, lightly roasted coffee (khaleeji), and ground cardamom or other spices that are boiled for 15 to 20 minutes in a dallah which is a coffee pot that is a symbol of Gulf hospitality and identity.

After that, it is served unfiltered in single-serving cups.

The result (Al-Qahwa) is an aromatic and sweet flavor that is unique and complex. The unfiltered grounds also add a unique texture to the coffee, which is why it is often served in small cups to drink in a single sip.

Coffee is quite often served with dates in the United Arab Emirates, a true local delicacy.

Whether it’s in a hotel lobby or a traditional coffee shop, the combination is widely available across the Emirate.

It’s a must-try for tourists visiting who want to experience the culture and flavors of UAE. 

Jordan

Anita from Anita Beyond The Sea

In Jordan and more generally in the Middle East, coffee is more than just a beverage. It’s a symbol of hospitality and friendship.

While traveling around the Hashemite Kingdom of Jordan, they will often offer you tea. And includes some of the most beautiful panoramic points, like along King’s Road. But coffee is rarer as they prepare it mostly for special occasions.

This special blend adds cardamon to the coffee beans, and sometimes also other spices like saffron or cinnamon. As a result, the coffee is very perfumed and loses its bitter taste.

Once it boils inside a special coffee pot called dallah, the host will serve coffee in front of guests in very small cups called fenja. The first cup is always for the host who controls the coffee’s taste.

Where can you taste Al-Qahwa? If you get invited to someone’s home most likely they will offer it to you after the meal.

Otherwise, in good restaurants coffee is served also at the end of the meal by a dedicated waiter called gahwaji. Often it’s offered by the house, and served with dates.

Morocco

Alexandra Booze from East Coast Contessa

In Morocco, Arabic coffee is a way of life. It’s a way for members of all segments of society to exchange stories, make business deals, and revel in the moments of the day.

From bustling sidewalk cafes to cozy private get-togethers, Arabic coffee is a staple throughout the country. In fact, with the exception of Moroccan mint tea, Arabic coffee is the national drink of Morocco!

Also known as Cafe Cassis, there is a certain artistic process that comes with making the perfect cup of this espresso-like drink.

First, the coffee beans are roasted on a charcoal fire. Within minutes, they are ground into a fine powder and brewed to enhance freshness and flavor.

Up to 26 spices (cinnamon and cardamom), and sugar are added before or during the brewing process but rarely after. 

Anyone can enjoy Arabic coffee in Morocco, but there are a few important long-standing traditions to remember.

First, the maker of the coffee samples it first to ensure freshness. Second, the most important or oldest guest is served first.

After all of the guests are served, the host can pour their cup. Since the coffee is highly concentrated, it’s served in small amounts, and servings are limited to no more than three cups.

Tanzania

Joanna from The World in my Pocket

Tanzania produces high-quality coffee that is sought after all over the world. Most of the coffee produced in Tanzania is Arabica, over 70% of the total production.

One of the main coffee-growing areas in Tanzania is North Kilimanjaro. Here, the coffee plants grow on the slopes at Kilimanjaro, at an altitude between 1400-2000 meters, under the shade of banana trees.

You can visit a coffee plantation on the slopes of Kilimanjaro and experience drinking a cup of coffee made without using any modern equipment. A visit to the coffee region lets you experience coffee production firsthand as well as local traditions and rituals.

First, you will see the coffee plantation and learn about how coffee grows. The coffee berry is actually red and tastes sweet and the seed inside is the bean that we crush and drink.

The dried coffee beans are put inside a giant mortar and crushed with an even larger pestle. This is a hard process, and the other members of the plantation are singing, encouraging the farmer to not give up.

Once the beans are separated from the husk, they are tossed inside a bamboo basket, to throw away any impurities. Then the beans are roasted in an iron bowl, over an open fire.

Once this is done, the beans are passed back to the pestle and mortar, where they are manually grinded. Once a fine powder is achieved, it is mixed with hot water and let come to a boil over the fire, to make a proper cup of coffee.

Mexico

Shelley of Tulum Travel Secrets

Whether you’re having coffee in Tulum, Mexico City, Los Cabos, Puerto Escondido, or Puerto Vallarta, be on the lookout for Café de Olla.

Mexican cafe de olla literally means coffee from the pot, as an olla is a large pot. In case you’re wondering, olla is pronounced oy-yah, not ole-la.

Cafe de olla is a traditional Mexican coffee preparation, and the coffee is made in olla with ingredients like cinnamon and piloncillo, which is raw cane sugar.

Some people also add ingredients like orange peel or zest, star anise, and/or pimienta gorda, which means fat peeper.

If you like your coffee sweet, this is one of those traditional drinks from Mexico that you have to try.

While it is most common in states like Oaxaca and Chiapas, and other places in Central Mexico, you can usually find it anywhere in Mexico.

Wherever you’re headed, stop into the coffee shops and cafes frequented by locals and ask if they’re serving cafe de olla that day.

Colombia

Dan from Layer Culture

Colombia is famous for coffee and to my surprise after visiting the country, I learned that coffee is served in a way that I would never have imagined.

When I first came across Tinto coffee in Colombia it wasn’t served by a barista with a fancy apron in some hipster coffee shop, or in the confines of a fancy double-walled glass.

In fact, this Tinto coffee was served to me in a bog-standard plastic cup with a plastic straw-like stirrer dropped inside.

The word Tinto which usually refers to Vino Tinto (Red Wine) in Spanish was created as a way for even the poorest of people to be able to afford coffee and is named after its dark/rose appearance.

It’s can be identified as a long black coffee and is usually prepared using one of the traditional Colombian coffee brands such as Aguila Roja and is sold everywhere could imagine.

Tinto is drunk day and night, and in Colombia, you’ll see friends from all social classes sitting around drinking it.

Even though Colombia has one of the most diverse populations in South America, drinking a Tinto is the one cultural trait that Colombians appear to share.

Bolivia

Jenny from Tales from the Lens

Cascara, also known as the poor man’s coffee, is a staple beverage in Bolivia and is loved by many for its unique taste and affordability.

It is made from the dried husks of coffee cherries, which are usually discarded as waste during the coffee production process. The husks are steeped in boiling water to create a tea-like drink that is rich in fruity and floral flavor and aroma.

The popularity of Cascara in Bolivia can be attributed to its affordability and accessibility, as it is often sold in countryside markets for a fraction of the cost of coffee.

This has made it a popular choice among the lower-income populations in Bolivia, who might not be able to afford the more expensive coffee beans.

In fact, coffee being an extremely valuable source of income for producers, locals prefer selling their harvest to international roasters and coffee shops and using the cascara cherry for their personal intake instead.

Despite its lower cost, Cascara is highly valued for its unique taste and aroma. The drink has a slightly sweet and fruity flavor with hints of cinnamon, nutmeg, and citrus, which sets it apart from traditional coffee.

Cascara is also widely used in traditional Bolivian medicine, as it is believed to have various health benefits. Some of the claimed benefits include boosting energy levels, improving digestion, and reducing inflammation.

In recent years, the popularity of Cascara has grown beyond the borders of Bolivia, with specialty coffee shops and cafes around the world sourcing this new beverage and offering it to their customers. Check out your nearby coffee shop if that’s something you would like to try!

 Jamaica

Lori from Travlinmad

Jamaicans love their coffee and who can blame them? The colorful West Indian country lays claim to one of the finest coffees in the world – Jamaican Blue Mountain coffee.

Well known for its mild, almost sweet flavor and lack of bitterness, Blue Mountain has a limited supply and a high demand making it also one of the world’s more expensive coffees.

Throughout Jamaica, the coffee is typically brewed by the pour-over method and often with a drip coffee maker. How bold a flavor is varies with the person brewing the coffee, but one thing is consistent – how the coffee is sweetened.

Jamaicans seem to have a national sweet tooth as evidenced by two of the standouts of Jamaican cuisine — sweet candies and legendary rum. And the local way of drinking coffee is no different.

Jamaican coffee is served hot and sometimes hit with a splash of Tia Maria or rum cream. But more often, 1-2 tablespoons of sweetened condensed milk is added to the coffee making for the most delicious and flavorful cup of coffee any time of the day.

El Salvador

Brodi Cole from Our Offbeat Life

El Salvador is known for its unique coffee brewing tradition, which involves filtering coffee into a clay container and serving it in an espresso cup. This traditional method of brewing coffee has been around since the 1880s.

The process begins by selecting high-quality Arabica beans that have been grown in the country’s rich volcanic soil. The beans are then roasted to perfection, allowing the natural flavors and aromas to be released. 

Then they are ground into a fine powder and placed into a clay container called a jicara and hot water is then poured over them. Once all of the liquid has passed through the filter, it is ready to be served in an espresso cup. 

The resulting brew is full-bodied with low acidity, making it smooth and easy to drink. It also has a unique flavor profile that can vary depending on where the beans were grown and how they were processed.

Costa Rica

Lucy and Dan from Thoroughly Travel

Costa Rica is widely regarded as one of the best producers of coffee in the world.

Featuring landscapes of lush rainforests, volcanic soil, and high altitudes, mixed with a pleasant climate, Costa Rica is known for high-quality coffee with good acidity.

The best way to try Costa Rica’s coffee is to use a chorreador. Literally meaning to drip or trickle, a chorreador is a wooden brewing device that has been used to brew coffee in Costa Rica for over 200 years.

It consists of an, often collapsible, wooden stand, with a circular hole at the top and a cotton sock known as a bolsita (meaning little bag), with a wire rim. Hot water is poured over ground coffee and leaches through the bolsita into the cup below.

It’s widely considered that the slower the pour, the better the taste. Brewing coffee with a chorreador is a simple, traditional method and in keeping with Costa Rica’s eco-friendly ethos.

Chorreadors are small and compact, making them ideal accessories to carry on a road trip around Costa Rica. There’s no better place to enjoy a cup of drip coffee than by one of Costa Rica’s sprawling beaches, listening to the sounds of the ocean.

Vietnam

Karla from Colorful Journeys

From street carts to trendy coffee shops – coffee is just about everywhere in Vietnam. And Vietnamese drink it all day. It’s more of a way of life.

Traditionally, phin filter is used to brew coffee. It includes a small cup, a filter chamber, and a lid that doubles as a container where the black coffee collects drip by drip.

Vietnamese Egg Coffee, also known as cà phê trúng, is a widely popular traditional coffee beverage from Vietnam.

It was invented by a bartender in Hanoi, Nguyen Giang, who came up with the idea of substituting egg yolks for milk due to a shortage during the war.

You can taste the original Vietnamese egg coffee at Cafe Giang, which is a must-visit in Hanoi. 

Traditional Vietnamese egg coffee is brewed by pouring hot water over the ground, dark-roasted coffee beans, and let the grounds steep for several minutes.

Once the desired strength of the coffee is achieved, a mixture of sweetened condensed milk, sugar, and whisked egg yolk is added to the hot liquid. This mixture gives the drink its signature richness and creamy texture.

When served, Vietnamese Egg Coffee has a distinct yellow hue and a smooth consistency similar to custard or pudding.

The unique blend of strong black coffee and thick, creamy egg yolk creates an irresistible flavor that has been enjoyed for generations and has become an image of Vietnamese coffee culture.

Cà phê sữa đá or classic Vietnamese iced coffee, cà phê đá or Iced black coffee, cà phê dừa or coconut coffee, and sữa chua cà phê or Vietnamese yogurt coffee are other famous coffee variants in Vietnam.

Indonesia

Victoria from Guide Your Travel

Luwak coffee or Kopi Luwak is a traditional and unique way to prepare coffee in Bali, Indonesia.

It is made using coffee beans that have been eaten and then excreted by the Asian palm civet, a small mammal native to Southeast Asia.

The coffee beans are collected from the feces of the animal, cleaned, and roasted to create a distinct flavor that is both earthy and smooth.

Despite its popularity, the production of luwak coffee has been criticized for the inhumane conditions in which the animals are often kept. In many cases, civets are taken from the wild and kept in small cages, which is not only cruel but also leads to a decline in the quality of the coffee produced.

Therefore, it is essential to source luwak coffee ethically from farms that prioritize the well-being of the animals.

Luwak coffee can be found all over Bali, with many local coffee plantations offering it as a specialty drink.

The rarity of the product, combined with ethical concerns, makes it the most expensive coffee in the world.

While trying this unique and traditional coffee may be a tempting experience for some, it’s crucial to ensure that the product you’re consuming has been ethically sourced.

Netherlands

Kayla Ihrig from Writing From Nowhere

Dutch coffee comes in small but strong doses and is readily consumed at home, work, and in social settings.

The Dutch are the 5th most robust coffee consumers in the world, and while filtered coffee is the prevailing style, you can find any type of brew available for purchase.

In the Netherlands, coffee always comes with a small decadent treat. This can be a small waffle (pictured), caramel, brownie, or anything in that dessert family. This is true both in cafes and in people’s homes.

Dutch cafes are often trendy and energetic, making them prime locations for studying, working remotely, or people-watching.

But be careful – don’t wander into a Dutch “coffeeshop” or you’ll actually be going into a marijuana dispensary.

You get real coffee at cafes and all restaurants. The term coffeeshop was a coded term for the marijuana market before it was legalized.

Whether you’re visiting the Netherlands on a normal holiday or a working vacation, be sure to treat yourself to a cup of coffee and a little surprise treat.

Sweden

Caroline from Pictures & Words

Coffee is a big deal in Sweden. Swedish like their coffee black and strong and mostly, brew it using a drip method. They even cultivated a coffee ritual of fika around coffee.

Fika is a beloved Swedish tradition, often translated as a “coffee and pastry break,” but it goes much beyond that. Many Swedes consider fika a must – more than just a break, it’s a ritual and even a mindset.

During fika, Swedes sit down for a coffee and a sweet treat often shared with friends. It’s a reminder to slow down, savor the little things, and cherish time with loved ones. It refreshes the mind and strengthens relationships.

Fika is often used as both a noun *and* a verb, with people often telling each other, “let’s do fika!”

The origin of the word is believed to come from the reversal of the word “kaffi,” the former spelling of the word for coffee.

Fika is believed to have just consisted of coffee itself after it was introduced to Sweden in the 18th century, but over the years, it’s evolved to include a sweet treat as well.

So, next time you’re in Sweden, be sure to find some time to sit down for some time to fika – I certainly did (multiple times) on my Stockholm itinerary.

Vienna, Austria

Kenny from Knycx Journeying  

In the Austrian capital of Vienna, coffee is an inseparable part of the local culture.

In fact, UNESCO listed Viennese coffee house culture as an intangible cultural heritage.

Turk introduced Vienna to this dark elixir during the Siege of Vienna. And it’s popularity led to the opening of a host of coffee houses across the city.

Many coffee houses in Vienna today have been operating for over a century and hold rich history and tradition.

Different from the modern cafes in other places, these traditional Viennese coffee houses represent a cultural significance for being a cultural and social gathering place for countless poets, musicians, and artists, who interacted, performed, and got inspired to the creation of masterpieces that impact the world for centuries.

They have matured to become the heart & soul of Vienna, Austria. 

Nowadays tourists flock to these coffee houses to soak in the artistic atmosphere, appreciate the beautiful interior, and learn about the past of many well-known figures, like Mozart, Beethoven, Gustav Klimt, and Sigmund Freud.

Tasting Viennese coffee is one of the top experiences in Vienna. Enhance the experience and have a taste of the specialty Viennese coffee and breakfast. 

Einspänner is a typical Viennese coffee that has a hot espresso base topped with a thick layer of cool whipped cream and sprinkled cocoa powder and is served in a tall handled glass.

The bitterness of the coffee is best paired with the sweetness of a slice of a classic desert cake, like Sachertorte.

Kleiner schwarzer, kleiner brauner, kapuziner, and mélange are other local coffee varieties.

As per tradition, coffee is served with a glass of water in Vienna.

Italy

Maddalena from Venice Travel Tips

Dating back to the 16th century, Italy has a long history of coffee culture. They introduced coffee to Europe. And they take coffee seriously.

Interestingly, Italians prefer heading to a bar for a daily cup of joe.

Espresso is ubiquitous in Italy though regional twists are available like macchiato and marocchino (Northern Italy), Caffe Pedrocchi (Padua), and Ponce (Tuscany).

Locally called caffè, Espresso is consumed quickly in bars and cafés all around Italy which is where the brewing method originated.

As an Italian myself, espresso is part of my daily routine and I consider it the perfect way to kick-start my day. The word ‘espresso’ in Italian means ‘fast’ and that’s not a coincidence.

Espresso coffee is a product obtained and served in a matter of minutes. Traditionally, Italian people drink it swiftly, often at the bar counter, as most of the time they are on their way to work or have other pending commitments.

This world-famous coffee contains a mixture of finely ground Arabica and Robusta coffee beans that, thanks to special coffee-making machines, undergo a forced percolation process with hot water at high pressure.

Well-prepared espresso coffee can be recognized by a layer of cream on top and its taste is strong and persistent.

For me, Espresso coffee is a reminder of those early mornings back when I was in university and I didn’t have time to prepare breakfast at home, I would always be in a rush to get the train to Venice. Once there, I would quickly have an espresso right before my first class of the day.

Italians drink espresso all day and night but couple a traditional Italian breakfast with a cup of cappuccino.

A glass of water is served before coffee as the locals believe that it takes a sip or two of water to appreciate the flavor of Italian caffè.

Ireland

Karen from Travel Mad Mum

The combination of warm coffee, Irish whiskey, sugar, and Irish cream syrup is a popular drink in Ireland during the colder months. In fact, it has been adapted to many dessert recipes and ‘digestive’ menus to conclude a meal. 

Irish whiskey and sugar are poured over black coffee and stirred until dissolved. Thick cream is then gently poured over in layers over a spoon held just above the coffee surface and gradually raised to form a floating layer.

The coffee is then drunk through the cream creating a smooth and creamy taste. It is served in pubs and cafes across Ireland and dates back decades, particularly popular in the 70s and 80s. 

More recently variations of alcohol have included Baileys instead of whiskey. The most popular time of year to enjoy Irish coffee is in winter, particularly at Christmas time, commonly every Irish grandma’s drink of choice.

Not to mention Irish coffee is a must-try in many guidebooks!

Portugal

Cath from Moving to Portugal

A coffee tradition in Portugal is a Bica and pastel de nata.

A Bica is the Portuguese version of an espresso. Brewed in cafés around Portugal, it is prepared in a similar fashion to an Italian espresso except that the Portuguese Bica is pulled for a bit longer than an Italian espresso.

Made with Portuguese Arabica-Robusta coffee and allowed to fall into a Demitasse cup, a Bica is served with a packet of sugar to add.

Although the name ‘bica’ comes from the way the coffee falls into the cup, many believe it stands for “Beba isso com açúcar” meaning drink this with sugar.

And a Bica is often accompanied by a pastel de nata, the famous Portuguese egg custard tart pastry. Once you’ve tasted one of these you will keep going back for more!

And be warned, asking for a café in Portugal will mean you are served a Bica. So if you don’t want an espresso, you need to ask for a meia-de-leite (half milk or frothy coffee) or an Americano!

Valencia, Spain

 Valencia Revealed

Cremaet is a traditional coffee very much beloved in Valencia and the surrounding towns and villages.

It consists of an expresso with burnt liquor, two coffee beans, cinnamon, sugar, and lemon peel. While some might serve cremaet prepared with other types of liquor, the original recipe calls for rum.

This results in a sweet and bold flavor that complements pretty much every meal, but especially the esmorzaret, a mid-morning snack that is a deeply rooted tradition in Valencia.

The perfect cremaet has three layers – top brown foam, a dark, black layer of coffee, and finally, at the bottom, a golden, transparent layer of rum.

The cremaet originated over a century ago in Castellon, a city not far north and one of the best day trips from Valencia, and in recent years, it gain a lot of popularity throughout the Valencian Community.

While preparing the perfect cremaet is not an easy task, in Valencia, there are bars that are true temples dedicated to this coffee.

Tenerife, Spain

Caroline from Veggie Wayfarer

Barraquito coffee is a specialty from the Canary Islands of Tenerife.

The mixture is made out of coffee, condensed milk, cinnamon, lemon peel, and Licor 4.

It is the perfect accompaniment to breakfast, after lunch, or even as a pick-me-up after a day of hiking in northern Tenerife.

This specialty coffee was reportedly invented by a local fisherman, who was not a fan of coffee yet still wanted to have a warm drink to enjoy at the bar.

Many years later, it has grown to be the most iconic drink of the island and even across the various islets that make up the Canary Islands.

A perfectly poured Barraquito is much harder to achieve than it looks. Each ingredient is poured in slowly creating different colored layers topped off with a pinch of cinnamon, a work of pure art that tends to take a little bit of time to create.

Be patient when ordering your delicious Barraquito.

Australia

Tess from Coffee Archive

There’s no doubt that Australians love their coffee. And one coffee in particular – the Flat White.

Once only found on café menus in Australia, the flat white has gained popularity worldwide and can be found in coffee shops around the globe.

The humble flat white is thought to have its origins in Sydney, Australia in the 1980s. The flat white is an espresso served with steamed milk, with little to no foam.

It also differs from a latte, which is traditionally served in a larger cup with more milk and foam. This results in the flat white having a stronger taste than a latte, despite having the same amount of espresso.

These days, a flat white is commonly found across North America, Asia, and Europe and is a great option for coffee drinkers seeking silky, smooth white coffee.

Fl