How Coffee is Made in 10 Countries | Epicurious

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