| There was a time in America where Folger's | | | | strong cup is brewed by filtering the grounds |
| coffee dominated, with instant and drip | | | | through a muslin bag. However, in the |
| varieties, taken with sugar and/or milk. | | | | searing heat of Thailand, the chicory-laced |
| Then, our world expanded with Skybury from | | | | brew is best served cold with plenty of ice |
| Australia to Peaberry from Kenya, and let's | | | | and sweet condensed milk. |
| not forget Barcelona's Kona. Nowadays, there | | | | |
| are so many varieties of great coffees, | | | | From the volcanic soil of Mauna Loa in |
| blends from so many countries, it is | | | | Hawaii, one can sip a more medium and |
| positively mind-boggling. | | | | aromatic taste. Sumatra's is full and richly |
| | | | flavored. With a distinctive, difficult to |
| Not surprising to note that after just over a | | | | describe aftertaste, the Beanya comes |
| century, Brazil is now the world's largest | | | | literally down from 17,000 feet to the arid |
| coffee producer. It has space enough for one | | | | landscape of Kenya with great deepness and |
| third of the world's coffee growing area. It | | | | smoothness. |
| has produced South America's delicious blends | | | | |
| from Minas Gerais to Bahia. | | | | All these are thanks to the crushing and |
| | | | roasting techniques combined with hot water |
| Popayan and Narino blends are probably from | | | | filtering of the 1400's. Some of the |
| the best-known producer, Columbia. These are | | | | earliest coffee lovers were born then, too. |
| mellow, sweet, and delightful and offer both | | | | |
| excelso and supremo. | | | | Europeans, however, take a back row. Coffee |
| | | | in France is still made from half milk and |
| Beyond these coffee bean producing giants | | | | half coffee – caf au lait. Austria |
| lies a wide world of varied blends with their | | | | prefers their Viennese combo with a mixture |
| vast spectrum of colourful choices. | | | | of regular and dark, 1/3 to 2/3, and has done |
| | | | for hundreds of years. |
| South and Central America's northern | | | | |
| neighbor, Mexico, has risen to compete with | | | | Our love of espressos from Italy is all |
| them. The delicate and slightly acidic | | | | thanks to famous Italians Luigi Bezzera |
| mellowness of these tiny beans are widely | | | | (1901) and M. Cremonesi (1938). They are |
| enjoyed. However, for a real jolt, the | | | | less caffeinated than most and more than one |
| strong cubano, which is taken like a tequila | | | | doesn't leave one feeling guilty. If that is |
| shot, flows warmingly from the shores of | | | | too strong then a milky latte is perfect. |
| Cuba. | | | | Why not savor the drink named after the |
| | | | hooded part of a monk's robe or habit – |
| The world's fourth largest coffee producer | | | | cappuccino, blended lovingly nowadays in |
| provides perfectly warm and damp climatic | | | | modern cappuccino machines right in your |
| conditions for coffee. Indonesia is | | | | kitchen. However, there is still nothing |
| world-renowned for its deep and not so acidic | | | | more cost effective and delicious before the |
| drink. | | | | morning commute than a couple of cups of good |
| | | | old American. Even drunk black, it is well |
| Nearby Malaysia stands as stiff competition | | | | worth waiting for! |
| with the not so perfect Liberica. This | | | | |