8 Cool Facts From Around The World You Must Know If You're a Coffee Addict

As the world’s second largest traded commodity, coffee is a favorite beverage for people across the globe. But each country and region has its own unique brewing methods, beans and traditions. Read our list of the coolest facts from these coffee-loving countries.

Faye Remedios
Created by Faye Remedios
On Nov 21, 2021
1

Kopi Luwak, which is the one of the most expensive coffees in the world, is made from an unbelievable ingredient – poop! Well, not exactly. It’s actually made from reddish-hued coffee cherries containing the beans that are eaten by the Asian palm civet. These cherries and the pulp are digested but the beans themselves remain whole, and are pooped out by the cat-like animal. The fermentation process these beans undergo makes the coffee less bitter than regular varieties and alos give it a smooth, rich, chocolaty taste, making them a world famous delicacy.

2

Turkey boasts the world’s oldest method of making coffee, and the first coffee house opened in here in 1544. It is made in a special copper pot called “cezve”, and the interesting bit is that there is no such thing as Turkish coffee beans. Rather, its speciality is the way the Arabica beans (from Brazil and Cnetral America) are roasted and finely ground, and its preparation process. The key factor here is foam, and a thick, plush layer signifies a good cup of coffee, and also helps the coffee to stay warm longer.

3

Filter coffee or Filter Kaapi as its called is a speciality coffee that the Southern part fo India is famous for, and its is made by slowly filtering the coffee using a typical local filter -- it uses two utensils of stainless steel, copper, or brass called Dabarah and Tumbler set – and the coffee is then mixed with boiled milk and sugar or jiggery, which is a type of raw sugar. To make the creamiest cup, the milk has to be absolutely fresh. 

4

Cuban coffee or Café cubano, which is also called cafecito or Cuban espresso, is an espresso that originates from Cuba. It is typically made from dark roasted beans that are finely ground, and is sweetened during the brewing process with demerara sugar. It is made in a stove-top espresso maker called a cafetera moka, and the process involves taking a few drops of coffee and beating it in a cup that contains the sugar until a thick foam appears and the mixture turn light brown. The completed brew is then added to the cup and the foam rises to the top. This dark, strong coffee is usually served in ceramic demitasse cups.

5

The world’s second largest producer of coffee, Vietnamese coffee is unique. Often made from Robusta coffee beans, is roasted dark, and mixed with other ingredients like chicory or corn to improve its flavor. But the resulting bitterness is balanced with a delicious ingredient—condensed milk. The filter traditionally used is a small, cup-shaped phin filter that is made from stainless steel or aluminum. The phin has a filter chamber and a lid that allows the coffee to be slowly brewed in a drop-by-drop drip style that result in a concentrated, delicious brew. 

6

Brazil is the world’s largest producer of coffee, and produces Arabica and Robusta coffee. The bittersweet, nutty, chocolatey taste of the coffee is famous and special grade coffees grown at higher elevations even have citrusy notes or other fruit characteristics. 

7

The Arabica seed crops that grow high in the mountains and rich volcanic soil of Columbia are known for the smooth, sweet-tasting coffee they produce. Arabica coffee is lighter and sweeter than Robusta and some varieties have floral or fruity overtones that range from the taste of traces of red berries, apples, sugar cane or caramel.

8

The coffee produced here comes from the heirloom varieties of the Arabica crop and is known for its vibrant, pungent and acidic aroma. The Ethiopian coffee ceremony is a key part of the Ethiopian culture, and is performed by the woman of the household. The ritual is usually practiced 2-3 times a day and lasts 2 to 3 hours. It starts with roasting the green coffee beans, then pounding it with a wooden pestle and mortar, and placing the beans in a special vessel filled with water. The ready coffee is served in cups without handles. The ceremony nay also be accompanied by the burning of incense.