Posted in Daily, Food, Stories Around the World

Twist in the “Cup”

Quiet mornings are high on the wish-list these days, so when the weekend rolls over; the lure of the peace is strengthened by a hearty cuppa. With the new trend of butter to bulletproof coffee, yours truly did a couple of twist after intense research and experimentation to give a different flavour to each weekend of the month. As the new saying may be like something new, something old and then an extra something borrowed (not blue) gives a new vibe for the coming week.

Coming to coffee trend across the continents, the Austrian Kaisemelange can keep one guessing the ingredients. Traditionally made by mixing the egg yolk and honey, and adding strong black coffee while stirring gradually; the flavours give a different meaning for the day. Doing it at home, it took quite a number of tries to get all the proportions in sync.

On the other hand, the traditional Finnish “Kaffeost” combines the cheese to the coffee. Into the birch burl carved mug, a cube of cheese (originally juustoleipä from reindeer milk, leipäjuusto or juusto; recipe variations mention about bread cheese) is placed at the bottom and boiling black coffee is poured into it. As the coffee is being sipped, the softened chunks can be spooned out or left behind as dregs. This coffee flavoured cheese and the nutty buttery coffee flavour, gives off a dessert-ish vibe and especially enrich the morning routine.

“Like a symphony, coffee’s power rests in the hands of a few individuals who orchestrate its appeal. So much can go wrong during the journey from soil to cup that when everything goes right, it is nothing short of brilliant! After all, coffee doesn’t lie. It can’t. Every sip is proof of the artistry – technical as well as human – that went into its creation.” Howard Schultz

Going across to the next continent, the traditional Malaysian “Ipoh White Coffee” is made by roasting the coffee beans with margarine and no added sugar. Roasting the beans with wheat, sugar and margarine gives the other popular Malaysian ‘black’ coffee roast (Kopi-O). Coming to the Indian kitchen, the ever popular spice rack holds a special position there. Which is why the Mexican Café de Olla was on the “to try” list. Made traditionally in the earthen clay pot, the basic ingredients include ground coffee, cinnamon and piloncillo (unrefined whole cane sugar or dark brown sugar); served with optional ingredients like orange peel, anise, and clove to spice it up. pot brewed coffee with raw sugar and spices. The coffee is prepared in a stainless steel saucepan with water, brown sugar, cinnamon and dark roasted ground coffee and served in a cup with an orange peel.

All in all, the different “coffee trends” around the globe makes for an interesting experience, whether it be in the popular cafe or in the comfort of our kitchen. Each “cuppa joe” has its’ own special story, to share, experience and relish in; a voyage even in the these times.

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Step back and look at the bigger picture.

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