From dallah to V60A short guide to the most popular coffee styles and how to make them. The facts come from Wikipedia, and we add to it with every new blog post.
Arabic (Saudi) coffee
Lightly roasted beans boiled in a dallah with cardamom, sometimes saffron or cloves, served in small cups with dates. Listed by UNESCO as intangible cultural heritage.
Origin: Arabian Peninsula
Espresso
Near-boiling water forced under pressure through finely ground coffee. The base of lattes, cappuccinos and americanos.
Origin: Italy, first patent 1901
Turkish coffee
Very fine grounds heated with water in a cezve until it just boils, served unfiltered.
Origin: Turkey · UNESCO heritage
V60 and pour-over
Water is poured slowly over grounds in a cone with a paper filter, so the beans’ flavours come through clearly. Ideal for specialty coffee.
Medium grind
Cappuccino, latte and flat white
Espresso with steamed milk in different ratios; the flat white is smaller and stronger, the latte milkier.
Espresso-based
Cold brew
Coarse grounds steeped in cold water for 12–24 hours, producing a smooth, low-acid drink.
Coarse grind
French press
Coarse grounds steep in hot water for a few minutes before the plunger separates them, giving a full body.
Coarse grind
Vietnamese iced coffee
Strong coffee with sweetened condensed milk over ice.
Origin: VietnamRead more
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Sources: List of coffee drinks · Arabic coffee · Wikipedia: Coffee