- 1 year ago
What does a cup of coffee look like around the world? Epicurious brings together 10 chefs from 10 different countries to share their take on this universally loved drink. From a classic French press to a rich Turkish roast, explore how each culture reinvents the humble cup of coffee in their own mouthwatering way.
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00:02You're about to see 10 different chefs from 10 different countries making coffee.
00:12French people love coffee.
00:14We start drinking coffee at a young age, like 13, 14, we start to drink coffee.
00:19It's in our DNA, in our tradition.
00:21In the French press, the coffee is fully steeped in the water,
00:25fully emerged in the water for a long period of time.
00:29This method of coffee to bring more oil and more body flavor from your coffee ground.
00:35Okay, so here we have a beautiful coffee ground that I just ground it a few minutes ago.
00:40Colombian coffee, that's my favorite.
00:42I don't grind it too fine, because if it's more fine, you may have some passing through the filter.
00:47So I'm just gonna add two spoons of the coffee, two big spoons.
00:51One, two.
00:53You have a filter at the bottom, so it keeps all the oil into the coffee, instead of having a
01:00paper filter that will absorb the oil of the coffee.
01:03So it's a perfect procedure to keep full body flavor of your coffee.
01:07We want to have the water at 200 degrees Fahrenheit.
01:10That's the right temperature to extract the flavor.
01:14If you boil it, you're gonna disrupt the flavor of the coffee.
01:18That's it.
01:19So we're just gonna leave it like that for five or six minutes to extract the flavor of the coffee.
01:26So I'm making cafe au lait.
01:27So I'm just warming up the milk, but I'm just whisking a little bit gently because I want to have
01:33a little bit of foam on top of my coffee, almost like a cappuccino.
01:36So now it's been five minutes.
01:38We don't want to push it too fast because if you do, the coffee ground may come out the filter
01:43and you're gonna end up drinking coffee ground in your cup and that's not pleasant.
01:48So we're just gonna go slowly.
01:59I'm just scooping the foam because I like the foam like the cappuccino.
02:04So what I use here is a French traditional bowl.
02:08It's very wide and it's deep because there's one thing that French people love to do is to dip it.
02:13You dip your croissant, you dip your pain au chocolat, your tartines, your baguette.
02:19You see, you dip it.
02:28Delicious.
02:30I'm going to go straight to the point.
02:32We don't do coffee in Nigeria.
02:33We do Nescafe.
02:34It's really very popular.
02:35The best place to go to Nescafe is to go to the malam.
02:39They have this small kiosk where everybody sit like a big giant dining table.
02:43You all sit around in the morning.
02:44They make the Nescafe, the egg and the bread.
02:49So I'm going to show you how a good malam make coffee in Nigeria.
02:52Okay.
02:52This is how we make the Nescafe.
02:54Maybe one or one and a half.
02:56Then sugar.
02:57I always think there's something special about the malam coffee or Nescafe until I realize
03:02it just has too much sugar.
03:06Then we use carnation milk.
03:07Since most of us are lactose intolerant, we really don't know because we never have
03:11red milk until when somebody like me gets to America and I start having milk.
03:15That's when my doctor told me I'm lactose intolerant.
03:24Okay.
03:25So I have to stir it a little.
03:26This is how the malam do it.
03:28And the purpose of this is to cool the tea down.
03:31So I just do it like this.
03:34Forgive me guys.
03:35I'm not doing it right away.
03:37This is what I mean by that.
03:38You see this pour?
03:39It can be very long.
03:41Like really, really long.
03:43And sometimes they do it like that.
03:47When you mix it around, you even allow the sugar, the mink, everything to blend very well
03:53together.
03:56Oh my God.
03:57You take me back to Nigeria.
03:58God damn it.
03:59Perfect.
04:00I'm not lying.
04:01This thing tastes very, very authentic malam.
04:03I love it.
04:04I think of an American coffee as something where you'll walk into a place and you'll say,
04:09I like a cup of coffee.
04:10They'll pour coffee in a cup and you'll doctor it up how you like it.
04:15Okay.
04:15Let's do it.
04:16I really like to use whole beans.
04:19This is mocha Java.
04:20As it says, it's ripe, blackberry, warm, plum, honey.
04:26And then you want to make sure that it's ground enough.
04:30I would describe this as a fine grind, but not super fine like an espresso.
04:36Because this espresso would need to be very fine to be compressed into that small amount
04:42of water that's going through it.
04:44The reason this needs to be not as fine as espresso is because the water is dripping
04:49through the filter and it's spraying almost.
04:52It's like a mist over the ground.
04:54So it's not being compressed.
04:56So you don't need to grind it as fine.
04:58My measurement here is I always like to do two tablespoons heaping for one cup.
05:04I made a cup earlier and I'm a little wired right now, but that looks good.
05:08That's one, two, three, and a little extra for good luck.
05:13Then we close this baby up and then we hit brew and start.
05:18How the drip coffee machine works is you pour the cold water in the water reservoir.
05:23And then there's a filter here where you put the coffee in.
05:27And the water basically boils from the bottom up.
05:30And when it reaches the filter, then it sprays that water over the top of the coffee.
05:41It's really nice and dark.
05:43If it's too light in the pot, you know you made a weak cup of coffee.
05:46And I like a little half and half on mine.
05:48Just a splash.
05:49Regular milk or, you know, full fat milk is nice, but it doesn't have that luxurious rich kind of creamy
05:56taste.
05:59It's good.
06:00Nothing beats that first taste.
06:02If you're an American and you grew up with this in your parents' house or in a diner or whatever,
06:08it's very nostalgic and it's very memorable and it's a very spiritual kind of experience.
06:15So Siphon style coffee is popular coffee style in Japan, especially in a kissaten.
06:21This kind of cafe all over Japan where you can just go in, order coffee, just relax and unwind yourself
06:27sometimes.
06:28Siphon coffee is partially ceremonial and tastes really good.
06:31The bean that I'm going to be using today is going to be 50% marriable.
06:35It's going to have a nice sour acidity and at the same time, very smooth and a little bit milky
06:40texture.
06:40It is absolutely important for you to grind a coffee precisely.
06:44Right now, I'm grinding for 15 grams for 250 milliliters of hot water coffee.
06:49If it's too much, you're going to have a bitterness, a sourness coming out a lot.
06:53But if it's too less, it's going to obviously taste a little watery.
06:56So we're going to grind this coffee to slightly coarse but still fine.
07:06This is the kind of consistency I'm looking for.
07:09I think it is right in the middle between espresso to French press.
07:12Not too fine, not too coarse.
07:14Just enough for water to pass through and brew it properly.
07:19Now, coffee is grounded.
07:20I'm going to set up the siphon.
07:21This is the top part of the siphon.
07:24This is a filter.
07:25And it's important to wet this so that the water is going to be going through and slightly cooling down.
07:30And there's going to be a hook here.
07:34So I'll hook it onto this.
07:36This keeps it filtered into place and once the pressure comes up, this is going to be pulled and the
07:40coffee is going to be going down.
07:42And this is where we put the beans.
07:47Now, we're going to measure water into this one.
07:51This is an electric heating siphon, which I like how it heats up better than the traditional alcohol lamp.
07:57To me, it heats up a little inconsistent.
08:00This is called vacuum brewing because at the bottom and the top, the top is going to have an open
08:06glassware and the bottom is going to be sealed glassware.
08:10And now we're going to have a pressure differences on top and the bottom.
08:12So this is how you bring up the water to the top and then brew the coffee and strain it
08:18down again.
08:19So the center filter that I placed in the top bowl, the cloth with the chain, that cloth part is
08:25the actual filter.
08:26And so that it prevents from coffee grounds to go inside the bottom.
08:29Now I'm going to set this.
08:32And as soon as I set this, the water is going to start coming up to the top.
08:36Then I'm going to start mixing it.
08:38This is so that coffee grounds are touching water evenly.
08:41After I mix it 20 seconds or so, I'm going to turn off the heat.
08:47I'm going to do a final stir.
08:51And then it's going to naturally come down.
08:54So right now, the coffee is going down little by little.
08:58And this is the brewing process of a coffee that's finished.
09:06Aromatics are not properly going to be captivated by hot water if you are not doing it the proper way.
09:13It's just the same as when you make drip coffee.
09:15You just dump water versus you slowly pour water into the coffee beans.
09:20It makes total differences on the coffee taste.
09:22It does the same thing for the siphon.
09:24The process itself is very soothing to see.
09:26So you can watch and relax.
09:28When you're going to the kisaten and the baristas making the street in front of you,
09:32you're going to have a very happy moment just watching this.
09:35I'm going to drink this siphon coffee in black without any milk or sugar.
09:40It's because I wanted to enjoy how the beans were produced and how it was roasted,
09:44how it was grounded and to enjoy the maximum potential and aromatic and flavor of the coffee itself.
09:49First, you enjoy the aroma that's coming from a cup.
09:52And then, after I enjoy the conversation with friends or various stuff,
09:56now we're going to have a sip.
09:57Itadakimasu.
09:58Itadakimasu.
10:02Itadakimasu.
10:04In Algeria, they do, they're obsessed with coffee.
10:06They love coffee.
10:08They love sugar and coffee.
10:09So the way that we make our coffee, it's very special.
10:13It's super strong, super sweet.
10:15It's called Mazran.
10:16Mazran is a town in Algeria.
10:18It's actually the first iced coffee in the world, yeah.
10:22Like the soldier used to make them back in the days in Algeria during, you know, the colonization.
10:27They used to do it ice so they can add some little rum into it.
10:32So how do we make it?
10:33So I use this coffee machine, very old school.
10:36You're adding water inside the bottom and that is just coffee filter.
10:41And you're adding the coffee inside.
10:42And of course, Algerian coffee, very important, very strong.
10:46So I'm going to add two spoons of coffee.
10:48It's not only strong, but it has a chocolate taste.
10:52It's very fine because it's for espresso.
10:54So then we're going to put the second part of the coffee.
10:57It's kind of old, but they make the best coffee.
11:00Like I still don't understand like all the new coffee machine.
11:04It's not for me.
11:06Medium low because otherwise it can go super fast and then it can overflow.
11:10So the steam forces the water through the coffee and then the coffee will start brewing.
11:15So you have like a little chimney inside that tells you when it's going to come up.
11:19Chimney is like the way that the water is going to escape.
11:23Chimney! Chimney?
11:25You hear it?
11:26Yeah?
11:26I hear it.
11:27I see it.
11:28And it's coming up.
11:30I like to open it to cool it off because we're going to do it iced.
11:34So the next step, I like to always pour the hot coffee into a different mug.
11:39See the color?
11:41Like a chocolate color.
11:42Yes.
11:43Very thick.
11:47So I'm going to do four iced tubes.
11:51I am going to add the sugar now because it's hot and it's almost like a syrup at the end.
11:58So I'm going to add two more iced tubes and I'm going to press some lemon juice.
12:04Lemon juice and coffee.
12:05That's the Argentine way, you know.
12:08The lemon with the sugar, it will cut the amertum of the coffee.
12:12If you think about it.
12:13I like to add the lime and lemon.
12:19So I squeeze the lime and lemon and I'm adding some crushed ice.
12:24If you look at this, it almost feels like it's a coffee lemonade.
12:36So this is the Mazaran iced coffee, Argentine iced coffee with the lemon wedge.
12:42They usually bring lemon wedge on the side in case if you want it more sour.
12:47It tastes so, oh, so good.
12:50This is really the best iced coffee.
12:52I make it look so pretty and sexy.
12:55Yeah.
12:57There you go.
12:58Cheers, guys.
12:59The coffee I'm going to make growing up, we called it Tic Tic coffee.
13:03And the reason it's called Tic Tic coffee in my household is because of the sound it makes when we're
13:09kind of making this coffee.
13:10A lot of kids kind of are given the responsibility of making it and probably is like an entryway into
13:17learning how to cook.
13:19All right.
13:20So I'm going to take the regular Nescafe coffee.
13:23I like my coffee strong.
13:24So I'm going to do like a couple of big heap spoons.
13:27The thing is that you cannot make this sugar less.
13:29So like for this one, you do need to add sugar to it.
13:32The sugar helps mix the emulsion.
13:33So it'll come together really nicely.
13:35So like just a little bit of water in here.
13:42So it's changing color.
13:44Instant coffee like melts really quickly.
13:52Oh my God.
13:53Look at that.
13:55It's like almost white in color.
13:57All right.
13:57That's good.
13:58I'm going to heat up the milk because we want to make it warm.
14:01I have about eight ounces in here.
14:03So I'm going to do slightly less because I want like a little bit of water in there because I
14:07like mine slightly lighter.
14:09So I'm going to pour a little bit in here and then pour that in the cup.
14:15So you'll see it like basically melts.
14:25I generally make it for two people.
14:27So I think coffee also always make two and then you enjoy them.
14:32Oh, so good.
14:34Like smoky and sweet and milky and tasty and light and hot.
14:41Growing up, green tea has always been a top drink option in Chinese culture for adults, not coffee.
14:50But growing up, we had these instant coffee.
14:53They are very delicious, but people really want to sometimes taste it for a sense of nostalgia.
15:00I think they are having a comeback.
15:02So this is also called three in one.
15:04So you can kind of guess that there's coffee, there's creamer and then sugar in it.
15:09So you don't need anything else besides water.
15:12So it's super easy to make.
15:14Open the packet, pour it into a coffee mug and then pour some hot water and then stir.
15:23All right.
15:24I'm going to have a sip.
15:25It's very hot.
15:29Mmm.
15:30I actually haven't had this in a long time.
15:32It's really good.
15:33It's a bit sweet for me now, but treat it as a dessert drink after meals and it's perfect.
15:39Turkish coffee is so important in Turkish culture that it is pretty much in every part of life.
15:44From daily routines to wedding ceremonies, it's kind of the first coffee that came out to the Western world.
15:52Apparently most of the people around the world didn't like coffee so much except for the Ottomans.
15:57Ottomans thought, oh, this is amazing.
15:58They figured out a way to use those bitter beans.
16:01They roasted them and they cooked it in a pan.
16:03Okay.
16:04So the Turkish coffee has to be medium roasted and finely ground coffee.
16:08It needs to be so fine.
16:10It feels almost like flour.
16:11It's probably as fine as it gets.
16:13It's hard to grind this fine in a home grinder.
16:16So people generally buy them grounded already.
16:18It's going to be one of the strongest coffees.
16:20That's why we want a medium roast.
16:23So when we're making Turkish coffee, first of all, we want to measure the water.
16:27And we use the Turkish coffee mug to measure our water because this is going to give us an exact
16:31amount.
16:37Eight teaspoon full of coffee per mug.
16:40Maybe a little more just to make my mom happy.
16:43At this point, you don't want to really stir it.
16:44Very light heat. You want to cook it slowly.
16:46So this is the biggest difference between Turkish coffee and every other coffee.
16:50That we're going to actually cook the coffee in this pot.
16:53We're trying to keep the grounds at the bottom.
16:54And that's why you want also very light heat.
16:57You don't want to burn the ground.
16:58But as it starts to boil, actually those grounds will disperse in the water nice and evenly.
17:03And then they will fall back down in the cup.
17:05So the trick of this is you want a little bit of coffee foam on top of the coffee.
17:11They say that's the skill of the coffee maker.
17:13That's why the brides-to-be are tested with their coffee making skills.
17:18Now my coffee is coming up to a boil slowly.
17:20I'm going to pour a little bit on each cup.
17:23I'm trying to pour the foam in.
17:25I'm going to bring it back up to boil.
17:28Every time the coffee boil comes up, the foam comes up.
17:31And you never drink Turkish coffee alone.
17:33That's why I made two cups.
17:34Turkish coffee, just like espresso, should always serve with a cup of water.
17:38It's to cleanse your palate before you take a sip.
17:40And also to ease your palate up a little bit after you finish drinking.
17:48It's a skill to drink Turkish coffee because the grounds are still in it.
17:53So that's why you should drink it slowly with slow sips and try to not get the coffee grounds in
17:58your mouth.
17:58But if you do, it's fine.
17:59It's just more flavor.
18:04I'm going to make a café de olla.
18:07This is a very traditional way to drink in Mexico.
18:11I'm from Oaxaca, so the way I'm used to drink the café de olla is with instant coffee, cinnamon, and
18:18piloncillo.
18:18Today we're going to make it in this stainless steel pot.
18:21And that's the modern way to make café de olla here.
18:24I'm going to turn on the stove on a medium-high heat and let it get hot.
18:30Now that the water is oily, I'm going to add the cinnamon.
18:33And I'm going to add the piloncillo to the water.
18:37It's unrefined sugar.
18:39It's sweet, but it also has a caramelized flavor.
18:43Okay, now that the piloncillo is all blended with the water,
18:47now I'm going to add the coffee and turn the heat a little bit lower.
18:50In Mexico, we produce a lot of coffee, but I don't know why we drink instant coffee in the majority,
18:56instead of, like, the beans and grinding.
18:58It's very easy just to, like, make and then serve.
19:10Why we like to drink it in a bowl instead of, like, a cup?
19:13It's because we like to dip the bread and eat it with the coffee.
19:19It reminds me very much at home, just in the mornings, walking into the kitchen and seeing the hot pot
19:25over there.
19:25And it's really nice.
19:28Coffee in Ecuador, instant coffee is the most popular coffee in Ecuador.
19:32But now, lately, in the last few years, Ecuador has been rising in the coffee world.
19:35So we're getting a lot of coffee, starting to get exported into the States.
19:39We are able to grow one of the finest coffees in Ecuador. Why?
19:42Because we're right in the center of the world.
19:44That means that we have the sun the most throughout the year.
19:47So it allows us to grow more coffee throughout the whole seasons.
19:50Today, we're going to make a coffee that's from Loja.
19:52Loja is a highland of Ecuador. It's a medium blend.
19:56And that's what we're going to use to do my mom's recipe.
19:58What she did was she boiled water with some cinnamon sticks and some anise,
20:02and it would create a great aroma.
20:04It brings me back when I was little, and I would have coffee.
20:08You know, I might have my first cup of joe before I went to grade school.
20:10If you're Ecuadorian, you do have coffee when you're five and above.
20:14We're going to boil some water, and then we're going to add some cinnamon sticks and some anise.
20:19Anise, we're going to drop about maybe four or five pieces.
20:23It doesn't have to be too much.
20:24And the cinnamon stick is from Ecuador.
20:26So it's a little different than what you pick up at your regular bodega,
20:29but it's also very strong.
20:31So something like this, we're just going to add maybe a little flake or a little particle,
20:35not the whole thing.
20:35We're going to try to do sort of a medium grind.
20:43In this instance, I'm going to do a pour over coffee method.
20:46So this is something that I think people use in a lot of different countries,
20:49but there's something I did grow up with.
20:51It looks like a sock, but it's not a sock.
20:52What it allows you to do is just a regular basic method of pouring coffee.
20:55So what we're going to do is we're going to bring over the sock right over the mug,
20:59and we're going to drop the water in a circular motion slowly.
21:03You could even drop the sock inside the mug.
21:05I personally like coffee black with a little bit of sugar.
21:09As soon as you bring the mug towards your nose, you get a little bit of aromatics.
21:13You could smell the cinnamon sticks and also the anise.
21:16And with the coffee, it blends so nicely.
21:18And you don't need milk.
21:19Cheers.
21:20Or salut.
21:22Delicious.
21:23Delicious.
21:24Just like I remember.
21:25Delicious.
21:26That's good.
21:28I love it.
21:33Tastes like home.
21:35Bon appetit.
21:39Fortunetelling.
21:39How did I forget this?
21:41It's the most important.
21:42My mom would kill me if she sees this video and I'm not mentioning.
21:46Once you're done drinking your coffee, you need to put the saucer upside down on top of your mug.
21:52And then you shake your mug or swirl it.
21:54And then with one motion, you flip it.
21:57And then someone with extreme skills is going to read your coffee ground.
22:01And I see someone on a horse.
22:04And I see a woman at the crossroads.
22:06I see a man with a uniform.
22:08Oh, and then there's birds that are bringing news.
22:11I don't remember.
22:13This is exactly what my mom would have said.
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