Discovering coffee brewers from around the globe.
When it comes to the coffee you make at home or the cafe, what do you decide what to drink? Different nations around the world have coffee brewed in ways that the majority of people living outside of these countries aren’t familiar with. 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. There are many different brewing methods and vessels people might recognize from their homes, all of which yield delicious powerful, satisfying, and delicious cups of coffee.
Vandola – Costa Rica
Costa Rican coffee owner Minor Alfaro invented the vandola only five years ago. The country has been brewing it for a while, and it’s inspired by the cafe chorreador, a typical Costa Rican brewing method. The shape of the vandola is similar to that of a Chemex and you could even use the same filters for it. But, the clay used is meant to hold in heat better. Additionally, it features a small hole beneath the handle in order to oxygenate flavors better, giving the distinct taste and a noticeable sweetness. The clay pots can take as long as a month to make, but they’re worth the wait–they look stunning in any dining or at-home setting.
In Costa Rica, there’s an option to order coffee online that will be delivered to your doorstep directly from the hearth of the equator.
Jebena Buna – Ethiopia
The jebena clay pot that is used in ceremonies for coffee is traditional in Ethiopia. Two versions of the brewer are made available, one with a spout to the side. the style of each depends on the region. To make jebena buna, which is also served during a customary Ethiopian roasting ceremony coffee beans are roasted in the stove over a flame, then ground with a pestle and mortar. In an immersion process of making (when all the water and coffee grounds come in contact), the grounds of coffee are then poured into the pot along with water. It is then placed directly on a coal bed. As the jebena begins to get steamy, the coffee becomes ready to drink and is usually served with popcorn to accompany it.
Cafe Phin – Vietnam
The cafe Phin which has been around for centuries originates from a type of French filter that is single-serve. Because the Vietnamese found it costly to use paper filters as the French did, this metal coffee machine was developed. The pin is reusable and produces a distinctive style of traditional Vietnamese coffee. It is a thick and syrupy espresso that weighs approximately 3-4 cups, usually served with condensed milk and sugar. It consists of a small Tin cup that has holes in the bottom to allow for filtration. After the coffee has been finely ground in the cup, the lid is put on top of the ground to help compress the puck and a lid is placed over the top of the coffee container, which is placed over the mug that it drips into. You should expect to wait a few minutes to enjoy a beverage that can send you spinning from both sugar and caffeine.
Nel Drip – Japan
Many countries create variations of a cloth-and-handle cafe maker (including the cafe corridor from Costa Rica). But the one we will focus on is the nel-drip, another heavy-duty brewing apparatus. It first came into use in cafes during the mid-1800s and early 1900s. It consists of a small cloth net that is attached to a handle. With this pour-over method, a substantial amount of coarsely ground coffee is put inside the net and then topped off with a tiny amount of water at a low temperature. This results in a small large, thick, and smooth cup.
Cezve/Ibrik – Middle East, Eastern Europe, North Africa
The device that is called the cezve/ibrik could be more familiar to people because of its involvement in the World Coffee Championships. The names “cezve” and “ibrik” translate from Arabic to “coffee pot” and “pitcher,” respectively. It was invented in the 16th century and is generally used to brew Turkish coffee. This method of brewing through immersion utilizes finely ground coffee that is poured inside the cezve, along with hot water, and then heated either over a fire or in hot sand. The pot is small, and typically made of brass, copper, or metal and it produces a stronger thick, syrupy and full-bodied cup of coffee.