Around The World Through Coffee – Part Two

Following on from last week’s journey, please enjoy the next 5 fascinating ways to brew your coffee, as enjoyed by many around the world!

1. Sweden’s Kaffeost

I am personally struggling with this one, but as they say, don’t knock it till you try it! The name translates to “coffee cheese”, which is an apt description of the beverage. It involves hot coffee poured over cubed cheese. The cheese cubes soften and absorb the coffee, but they don’t melt

• Place 2 L milk and 60ml cream in a large pot and warm.. Remove the pot from the heat and stir in 2tsp rennet.
• Let the mixture sit for an hour while curds form, then reheat, while gently moving the small curds to the center of the pot. Then bring the whole mixture to just under a boil.
• Line a strainer with cheesecloth, and place a vessel underneath to catch the water that strains through. Pour the curds into the cheesecloth, fold the cloth around them and push hard to extract as much water as you can.
• With the curds still wrapped in the strainer, put a heavy weight on top and let them sit and continue to drain for another few hours until you have solid cheese.
• Place the cheese in an oven-proof dish and bake at 175 C until golden brown.
• To make kaffeost, simply slice your cheese into cubes and add them to a mug. Pour your favourite coffee on top and enjoy. The true delicacy is the coffee-soaked cheese cubes, not the cheese-infused coffee liquid.

2. Austria’s Einspänner

Austrians are very serious about their coffee, particularly in the capital city of Vienna where coffee houses abound.

The name comes from the German word for a single-horse carriage which can be driven with only one hand, leaving the other free for coffee consumption. The whipped cream topping serves as an insulating layer so carriage drivers have extra time to enjoy their espresso before it cools.

• In a chilled bowl, whip 100ml cream with 1 tsp powdered sugar and ½ tsp vanilla extract until stiff peaks form
• Mix espresso and sugar (if desired) to taste and top with the whipped cream
• Add cocoa powder or chocolate shavings to taste

3. Hong Kong’s Yuanyang

Yuanyang is a popular drink in Hong Kong made from a mixture of coffee and Hong Kong-style milk tea.

The name refers to mandarin ​​ducks which appear in pairs and the male and female ducks are very different in appearance. In the same way, coffee and tea are very different, but their combination is lovely. Sounds interesting…

• To make the milk tea, place 1 cup of water and 2 tbsp black tea leaves in a saucepan and bring to a gentle boil. Ceylon or Assam tea are preferred, as these are highly caffeinated. Lower the heat and simmer for three minutes.
• Remove from the heat, add 400ml sweetened condensed milk, and return to the heat to simmer for an additional three minutes.
• Strain out the tea leaves.
• Combine one cup of the milk tea with a cup of strong brewed coffee and mix thoroughly. You can experiment with the tea to coffee ratio if you wish.
• The yuanyang can be served hot right away, or chilled and then poured over ice for a refreshing alternative.

4. USA’s Bulletproof Coffee

Marketed as a meal replacement, an energy drink, and brain booster, Bulletproof coffee is made up of coffee, butter, and patented “Brain Octane Oil”. It was founded in 2013 by Dave Asprey, advocator of the high-fat Asprey diet. Though few of Asprey’s claims are backed by hard science, his coffee recipe is incredibly popular with those on high fat diets.

• Mix 1 cup of coffee , made from 2½ tbs ground coffee beans , 1-2 tbs brain octane oil or MCT oil, and 1 tbsp unsalted butter in a blender and blend for about 30 seconds until you have a creamy, foamy drink.

5. Italy’s Espresso Romano

Some suggest this drink emerged during World War II, when water was scarce and the lemon juice was used for sanitation in place of washing. Other sources indicate that Italians have long regarded the combination of lemon and espresso as a remedy for headaches. The sourness of the lemon is thought to enhance the sweetness of the espresso.

• Pull a single or double shot of espresso into a pre-warmed espresso cup.
• Rub the lemon slice around the lip of the glass.
• Serve with the strip of lemon peel on the side.

I hope you’re all experimenting with these interesting brews. They certainly do add a little variety and fun to your usual cuppa!!