Unusual Coffee Culture

Episode Transcript

Speaker 1 (00:00):
Hello, listeners, I cannot thank you enough for tuning in.
It's time for another episode of the Coffee and Cafe Podcast,
a show dedicated to all you caffeine fiends and acts
out there. Today's episode is going to be a little
bit of a weird one. I'm just kidding. Its sunny coffee.

(00:21):
How weird can it get? Today's episode we're going to
talk about the unusual coffee and cafe traditions from around
the world, such as Turkish coffee. Turkish coffee is made
by grinding coffee beans into a very fine powder, almost

(00:46):
resembling powdered sugar. The ground coffee is combined with water
and sugar if desired, in a traditional pot called a
says vi, which is in place over low heat. Unlike
other brewing methods, Turkish coffee is not filtered, leaving a

(01:10):
thick residue at the bottom of the cup. The coffee
is served in a small, delicate cups called fingins, which
hold less than half the amount of a standard coffee cup.
The Turkish practice of fortune telling after drinking Turkish coffee

(01:32):
is known as testography. After drinking the coffee, the cup
is flipped upside down onto the saucer, and the patterns
formed by the coffee grounds are interpreted by a reader
to predict the drinkers of future. The ritual is often

(01:52):
done in a social setting of close friends and family.
I just wanted nice little caffeine buds. Turkish coffee has
been an integral part of the culture for centuries, and
it was even recognized by UNESCO in twenty thirteen as
an intangible Cultural heritage. The preparation and consumption of Turkish

(02:17):
coffee is a symbol of hospitality and it often signifies
a serious engagement in conversation. Cafe deola is a traditional
Mexican coffee brewed with a variety of spices, most commonly

(02:40):
cinnamon and palincilio, unrefined cane sugar that has a distinct
molasses flavor. The coffee is brewed in a clear pot
known as an oh ya, which helps to intensify the flavors.
Some recipes also in include clothes or annis for additional

(03:03):
flavor complexity. This drink is often associated with festive occasions,
particularly in rural Mexican communities. The method of brewing and
serving is quite social, with large pots prepared to serve
families or guests. It is especially popular during the cold months,

(03:27):
with the warm, spicy sweetness offering comfort and a taste
of home. Cafe deelia is a drink of nostalgia and tradition.
The clay pot used in brewing coffee imparts a unique
earthy flavor, which makes the drink distinctive. In Mexico, it's

(03:51):
often served with tomalis, sweetbreads or other traditional foods. Cafe
hoasts is a finish coffee custom where chunks of soft
cheese also known as finish squeaky cheese, are placed directly

(04:14):
into coffee cup. Hot coffee is then pored over the cheese,
allowing the cheese to absorb the coffee. The cheese retains
its texture, but softens and takes on the coffee's flavor.
It's common to eat these soft and cheese with a spoon.

(04:36):
The tradition comes from the northern regions of Finland, particularly
the Lapland region, where people have a long standing custom
of combining coffee with dairy products. The unique combination of
cheese and coffee may seem odd to outsiders, but for
Fins it's a comfort food tradition. The tradition reflects Finland's

(05:03):
deep connection with nature and dairy farming. Cafe hoast is
typically consumed in rural, colder climates, where it provides warmth
and sustenance. It's a traditional part of many social gatherings,
especially in the winter months. Italian and cafe corretto. The

(05:28):
cafe corretto is made by adding a shot of alcohol,
usually groppo or sambuco or brandy, to a small espresso.
The alcohol is poured into the espresso after brewing and
mixed to create a slightly more potent drink. The tradition
of cafe coretto is a common after a dinner ritual

(05:52):
in Italy. It's often served in the late evening or
after meals to aid digestion. In some regions, the choice
of alcohol can vary. Some prefer grappa, a traditional Italian
pomis brandy, while others use sambuco or aniseed liquor for
a sweeter taste. In Italy, coffee is often seen as

(06:15):
a key element of social interaction, and the cafe coretto
is no exception. It is commonly consumed at bars or
cafes in the evenings, often has a final drink before
heading home. It also serves as a symbol of Italian
tradition of enjoying life's pleasures in moderation. Vietnamese egg coffee

(06:41):
is made by a whisking egg yolks with sweetened condensed
milk until it forms a creamy, frothy mixture. This egg
mixture is then spooned over a cup of strong black
Vietnamese coffee. It can be served hot or old, depending
on reference. Egg coffee was created during the nineteen forties

(07:02):
in Hanoi due to a milk shortage. Condensed milk was
used as a substitute and eggs were added to create
a rich, creamy topping for coffee. The drink quickly became popular,
especially among locals looking for an indulgent, in filling beverage.

(07:23):
Yemen's egg coffee is a beloved part of Vietnamese cafe culture,
particularly in Hanoi, where it is often enjoyed in traditional
family run coffee shops. The drink offers a rich, velvety
texture and a sweet, comforting flavor, making it a unique
part of Vietnam's coffee landscape. Swedish Thica is less about

(07:48):
the specific type of coffee and more about the experience
of taking a break to enjoy coffee along with pastries,
often cinnamon buns, keys, or cakes. You had me at coffee.
The coffee is typically browed strong, often as filter coffee.

(08:11):
Thicca is a daily ritual in Sweden, observed multiple times
throughout the day, both in the workplace and at home.
The word itself means both coffee break and the socializing
that comes with it. It's a time to pause, chat
with friends or colleagues and savor these simple pleasure of

(08:31):
a cup of coffee. Pairent of the sweet treat, Thicka's
integral to Swedish culture and is deeply woven into the
fabric of daily life. It promotes a balance between work
and leisure and emphasizes the importance of socializing. Thicica is
so ingrained in Swedish society that it transcends mere coffee breaks.

(08:55):
It's a symbol of the Swedish approach to life, which
values quality, modems of connection and relaxation. Cafe bombon is
made by layering equal parts espresso and sweetened condensed milk
in a glass. The coffee and milk are served together,

(09:17):
allowing the visual contrast of the dark coffee and the
creamy white condensed milk. This drink is especially popular in
the Valencia region of Spain, where it's often consumed as
a dessert coffee or an afternoon treat. The drink is
typically enjoyed slowly, allowing the drinker to stir the coffee

(09:37):
to blend the sweet milk into the espresso. Cafe bombon
is a visual treat as the layers create a striking contrast.
It's a playful way to enjoy coffee, blending the strong
bitterness of espresso with the smooth sweetness of condensed milk,
making it a delightful experience for those who enjoy rich,

(10:00):
sweet coffee beverages. Unfortunately, that's all the time that we've
got a fourth day's episode of the Coffee and Cafe Podcast,
a show dedicated to caffeine from beans, but more importantly,
a show dedicated to you, our listeners, and I can't

(10:21):
thank you enough for listening Until next episode.