Around the world, people have pretty similar morning rituals: waking up, getting a cup of coffee. However, the production of the coffee and occasionally its components are when the ritual veers off course.
Here’s a breakdown of how coffee served around the world
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Turk Kahvesi-Turkey
Coffee beans that have been finely ground are boiled in a cezve, which is a unique copper or brass saucepan. Turkish coffee is unique in that the grinds sink to the bottom since it is made without filtering. That does imply that you drink it together with the grounds.
Flat White-Australia
This beloved Australian beverage is produced by drizzling micro foam (steamed, velvety milk) over a shot of espresso; it is comparable to a latte but smaller in size.
Frappe-Greece
The frappe, a famous summer beverage in Greece created by a Nescafé salesman in 1957, consists of iced instant coffee covered with milk foam.
Espresso Romano-Italy
Lemon is often served with espresso in Italy to bring out the coffee’s sweeter qualities.
Café Bombon-Spain
Spain’s café bombon is likely to gratify those who prefer their coffee on the sweeter side. A similar quantity of condensed milk is whisked into black coffee, making it extremely thick and sweet.
