The world cup: a celebration of coffees from around the globe

The much-loved bean takes on many forms on its journey from country to country

There isn’t much in life that compares to an expertly made cup of joe. Confident, bold and comfortable with its distinct flavour – these are some pretty cool beans.

Every country boasts a different way to brew and every individual has a formula for their preferred cup. And because life is about the small things, like the joy of that first sip, we’ve compiled a list of the different ways coffee is enjoyed across the globe:


Egg coffee, or cà phê trúng, is a mixture of coffee powder, egg, butter, cheese and condensed milk. It was created in the 1940s when Vietnam experienced a shortage of milk and its creator, Giang Cafe, still serves it today.


Meet the mazagran (originally from Algeria): take ice, cold coffee, half a cup of lemon juice and sugar and mix together. It should be served in a drinking glass and resembles a glass of diluted juice.


The eiskaffee is a long, milky offering with four totally indulgent ingredients; whipped cream, chocolate, ice cream (two scoops) and cold coffee – you can garnish with chocolate sprinkles if you like (at this point you might as well).


Another coffee-cheese combination (who knew!), the kaffeost consists of cubed juustoleipä (a squeaky cheese) that sits at the bottom of the cup. After drinking the beverage, the cheese is eaten.


Looking for North African flavours to start the day with? Served with a variety of spices – nutmeg, sesame seeds, black pepper, cardamom, cinnamon and cloves – the typical Moroccan coffee packs a pungent taste.


Easy on the caffeine, this Buenos Aires classic, café lagrima, is a mix of foam, steamed milk and a drop of coffee.


Cinnamon and piloncillo (an unrefined Mexican sugar, also known as panela) are added and brewed with coffee to make a café de olla.


Café au lait is a classic for a reason – steamed milk (which should have a smooth and silky consistency) and coffee. Simple. Perfect.


Short and sweet indeed: with a bottom layer of condensed milk, the café bombón is an espresso with a syrupy edge.


Frappé: instant coffee, sugar and cold water. The popular beverage was actually an accidental invention by Dimitris Vakondios – a Nestlé representative – at the 1957 International Trade Fair.

Hong Kong

Coffee, tea and condensed milk? We’ll have a yuenyeung please.


The kaisermelange consists of egg yolk, honey (whisked into the yolk) and strong black coffee. Occasionally it’s served with whipped cream.


Espresso with a slice of lemon to boot and a teaspoon of sugar if needed: the espresso romano. The fruit is rubbed on the rim of the glass to enhance the flavour of the coffee.

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