Exploring coffee brewers around the world.
The coffee you make at home or coffee online that you order, what are you going to select as the best brew?
Different countries across the world make coffee in ways that a lot of people outside of those countries haven’t encountered. However, many of these brewing devices have been around for hundreds of years, rooted in each country’s history and tradition–especially within coffee’s first introduction into that respective country. Here are a few the brewing techniques and vessels people might recognize from their country of origin, all of which make tasty, strong, and rewarding cups of coffee.
Vandola – Costa Rica
Costa Rican coffee owner Minor Alfaro invented the vandola only two years back in his country, and it’s influenced by the cafe corridor which is a popular Costa Rican brewing method. Its form is comparable to that of a Chemex which is why you can even use the same filters for it. But, the clay used is designed to hold in heat better. It also has a small hole beneath the handle to allow flavors to be oxygenated better, giving an enticing flavor and a noticeable sweetness. These clay pots could take up to a month to create, but they’re worth the wait – they look gorgeous at any café or home space.
Jebena Buna – Ethiopia
The jebena is a different clay pot, which is used for rituals of traditional coffee making in Ethiopia. Two variations of the brewer are available, one that comes with and without having a spout at the side, and the style of each is dependent on the region. To prepare the jebena buna that is also utilized during a ritualistic Ethiopian coffee ceremony, coffee beans are roasted in an oven over a flame and then ground using the aid of a mortar and pestle. The process is characterized by an immersion in the brewing process (when all water together with coffee grinds come into contact at the same time) the grounds of coffee are then poured into the pot together with the water. Then, it gets placed directly onto a bed of coals. Once the jebena begins to become steamy, the coffee is ready to drink and usually served with popcorn on the side.
Cafe Phin – Vietnam
The cafe phin is a device that has been in use for centuries and comes from a type of French filter that is single-serve. Because the Vietnamese were hesitant to utilize paper filters in the manner that the French did, this metal coffee maker was invented. The pin is reusable and produces a distinctive style of traditional Vietnamese coffee. It’s a robust and syrupy cup that weighs about 3 to 4 pounds, usually served with sugar and condensed milk. It’s a small Tin cup that has holes in the bottom to allow for filters. After the coffee is finely ground the cup, a small lid is screwed over the coffee grounds to help compress the puck and another lid goes over the top part of the coffee cup that sits on top of the mug it drips into. You should expect to wait a few minutes to drink a drink that will make you spin from caffeine and sugar highs.
Nel Drip – Japan
There are many countries that create variations of a cloth-and-handle coffee maker (including the cafe corridor from Costa Rica). But the one we’ll examine is the new drip. It’s another device for brewing that takes a lot of time. It was introduced in cafes in the end of 1800 and the beginning of 1900s. It’s a simple fabric cloth net that attaches to a handle. In this pour-over technique, a substantial amount of coffee that has been coarsely ground is poured into the mesh followed by a small amount low-temperature water. What results is a small rich, velvety cup of coffee.
Cezve/Ibrik – Middle East, Eastern Europe, North Africa
The cezve/ibrik gadget may be known to more people because of its appearance at the World Coffee Championships. The names “cezve” and “ibrik” translate from Arabic to “coffee pot” and “pitcher,” respectively. The invention was made in the late 16th century mostly used to brew Turkish coffee. This method of brewing using immersion involves finely ground coffee, which is put inside the cezve, along with hot water. It is then heated by either a flame or sand. The pot is small , and usually made of brass, copper or iron, and produces yet another strong, syrupy, and full-bodied cup of coffee.