When it comes to the coffee you prepare at home or in the café, what should you pick the coffee to brew? A lot of countries around the globe make coffee in ways that most people outside of those countries haven’t experienced. 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. Here are a handful of vessels and brewing methods that can be recognized by people from their home countries, all of that make delicious, strong, and rewarding cups of coffee.
Vandola – Costa Rica
Costa Rican coffee owner Minor Alfaro created the vandola just four years ago in the country, and it’s inspired by the cafe chorreador, which is a typical Costa Rican brewing method. The shape of the vandola is similar to that of a Chemex, and you can even make use of the same filters for it. However, its clay material is designed to help hold in heat better. There’s also a tiny opening beneath the handle for oxygenating flavors faster, leading to distinctive flavor and a distinct sweetness. The clay pots can take anywhere from a month to a year to make, but it’s worth it because they look gorgeous in any home or cafe place.
In Costa Rica you will also be able to order coffee online, if you get your coffee subscription you will get some discounts on our tremendous Equator coffee.
Jebena Buna – Ethiopia
The jebena clay pot used primarily in the traditional ceremonies of coffee in Ethiopia. Two versions of the brewer have been made, one that comes with and without the spout that is on the side. the preference for each one will depend on the area in which it is. To make the jebena buna that can also be used for a tradition-based Ethiopian ceremonial coffee-making ceremony the green coffee beans are roasted in a pan over a flame before being ground using an abrasive and mortar. Through an immersion process of the brewing process (when all water as well as coffee ground come into contact) The coffee grounds are then placed into the pot along with water. It gets placed directly on top of coals. When the jebena is beginning to steam, the coffee is prepared and is often served alongside popcorn.
Cafe Phin – Vietnam
The cafe Phin, which has been around since the beginning of time, derives from a type of French filter that is single-serve. Since the Vietnamese found it costly to make paper filters the same way the French did, this steel coffee maker was designed. The phin is reusable and creates a unique style of traditional Vietnamese coffee. It’s a robust and syrupy coffee that weighs approximately 3-4 grams, often served with sugar and condensed milk. It’s a small container with holes on the bottom to allow for the filtration. After finely ground coffee in placed in this cup, a lid of a smaller size is screwed over the coffee grounds to compress the puck, and a lid is placed over the top part of the coffee cup, it is then placed on top a mug it drips into. Prepare to wait a while for a drink that’s going to send you spinning from both caffeine and sugar highs.
Nel Drip – Japan
Many countries offer different versions of cloth and handle espresso makers (including the cafe corridor in Costa Rica). Still, the one we’ll be focusing on is the new drip. This is another time-heavy brewing device. It was initially used in cafes from the late 1800s to the early 1900s. It’s comprised of a small cloth net that is attached to a handle. With this pour-over method, the heavy weight of coarsely ground coffee is poured into the mesh, followed by a very small amount of low-temperature water. What results is a tiny smooth, dense, and velvety glass of espresso.
Cezve/Ibrik – Middle East, Eastern Europe, North Africa
The device known as the cezve/ibrik may be more familiar to people due to its participation in the World Coffee Championships. The terms “cezve” and “ibrik” translate from Arabic to “coffee pot” and “pitcher,” respectively. The invention was made in the late 16th century, it is commonly used to make Turkish coffee. This immersion brewing method uses finely ground coffee, which is put in the cezve with hot water and heated over a flame or in hot sand. The pot is small , and typically made of brass, copper, or other metals, and it produces a stronger smooth, syrupy, and full-bodied cup of coffee.