Top 10 Coffee Growers Around The World
Top 10 Coffee Growers Around The World
Coffee is a drink chosen by many to start their mornings, accompany their conversations, or to enjoy at the end of a busy week. But understanding why there are so many different types of coffee and where it comes from is at the heart of every bean’s unique flavour. Who are the top coffee growers around the world, and how much do they make on average? In this article, we will be unveiling the top 10 coffee-producing countries and how each bean is unique to them.
Where is coffee grown?
Coffee is the world’s second most traded good. There is one thing that all countries which trade coffee have in common, and that is that they are all situated in what is called The Tropics. It can sometimes be difficult to determine exactly where your coffee comes from when you take your first sip or purchase a blend from the shops. But your coffee goes on quite a journey before it gets to your cup, with beans that come from South America, Asia and Africa.
Top 10 Coffee-Producing Countries
There has been a lot of change throughout the years as the amount of coffee produced increases and decreases. Here is a breakdown of the top coffee growers around the world.
1. Brazil
Situated in South America, Brazil is the top producer of coffee. They produce 2,68 million metric tons of coffee on average every year. Brazil has also held onto its first-place position as the world’s largest coffee producer for over 150 years.
Brazil’s climate is perfect for growing Robusta and Arabica coffee beans. It offers the right amount of rainfall and sunlight, combined with its low elevation and even year-round temperatures, this offers the perfect climate for coffee production
2. Vietnam
Sitting comfortably in second, Vietnam. Exporting over 1.5 million metric tons of coffee a year, it is their second most exported asset after rice. After coffee was introduced in Vietnam by the French colonialists, in the 1800s in the Buôn Ma Thuột region, Vietnam still grows and produces coffee there to this day.
Vietnam is known as one of the world’s largest producers of the Robusta coffee bean, which saw a surge after being reformed in 1986, which allowed private investors into the Vietnamese coffee industry, boosting it to the second largest coffee-producing country.
Overall, Vietnam contributes 40% of the world’s overall production of the Robusta bean. Known widely for its bitterness and low acidity, it is perfect for well-rounded coffee blends.
3. Colombia
Situated back in South America, Colombia sits comfortably in position 3, producing over 760 thousand metric tons of coffee a year. Blessed with its faultless terrain and climate, Colombia is one of the few countries that only produce Arabica beans. Colombian coffee is known for is aromatic, mild and fruity flavours.
The Colombian Arabica coffee beans are grown at 1500-2000 metres and produce medium-bodied coffee that has a nutty aroma with a hint of citrus acidity.
4. Indonesia
Situated in Asia, Indonesia sits high up in position four of the largest coffee-producing countries, producing over 668 thousand metric tons of coffee a year. The coffee produced in Indonesia is extremely diverse. The start of coffee production dates back to the late 1600s during the period of the Dutch colonial period. The island of Java was the first island where coffee was produced in Indonesia.
Known for its famous java coffee, with its woody and earthy flavours, with rich and full body. Indonesian coffee is used widely by many for blends, as it is sought after due to its earthy notes, and complex spicy flavours.
5. Honduras
Our 5th largest coffee-producing country is Honduras. Producing over 475 metric tonnes of coffee a year, they are nudging in front of Ethiopia with a difference of 3,795 metric tons.
Its climate, similar to that of Costa Rica and Guatemala, was a coffee producer that until recently, was overlooked. Hindered in the past due to poor infrastructure, which lead to only 10% of their coffee crops being exported. However, due to its taste and authentic character, its coffee has become increasingly sought after.
Most of the coffee grown in Honduras is grown on a small farm in the mountains which is known as ‘Fincas’, at a high altitude of 1400-1700 metres. The Fincas have their own micro-climates, which provide mass ranges of flavours and aromas to the coffee beans, thanks to the growing of hazelnuts, vanilla and red fruits.
6. Ethiopia
In Africa, Ethiopia, which is known as the home of coffee, produces over 421 thousand metric tons of coffee a year. Coffee is close to the heart of Ethiopians and accounts for 10% of the country’s gross domestic product.
Ethiopia offers a diverse range of bean varieties, each with its own distinct flavour and characteristics. Unlike other countries, the best coffee is used purely for local consumption, and won’t ever leave the country. However, the coffee that is exported is of top quality.
7. Peru
Standing proud at number 7 is Peru. Their coffee is grown across 10 specific regions throughout the country, they are situated in the north, central belt and south of the country. Producing over 346 metric tons of coffee a year, Peru has been producing coffee since the 1700s.
Due to the country’s failing business structure, their coffee production was often overlooked, which meant much of their produce was only consumed domestically. However, over the past years, farmers have been given the opportunity to export to world markets, which has placed Peru as one of the largest producers of coffee. Peruvian coffee is known for its medium body, and nutty floral and fruit tones.
8. India
A country full of rich culture and history, India comes in 8th as one of the largest coffee producers. The country produces over 234 thousand metric tons of coffee a year. After being badly affected by the disease known as coffee rust, which affected many of their coffee plantations, they replaced many of them with tea plantations. However, coffee has been in India since the reign of the Mughal empire in the 1600s.
Known for its production of Arabica coffee, nowadays, the majority of its coffee crops produce Robusta coffee beans. Which makes up 60% of their total coffee production.
Their coffee is mostly grown in the southern states of Kerala, Tamil Nadu and Karnataka. The bulk of Indian coffee exportation is exported through to European markets, where it is used in blended coffees.
9. Guatemala
Back in Central America, Guatemala is the 9th largest coffee producer. The country produces over 245 thousand metric tons of coffee a year. Coffee wasn’t considered a crop in Guatemala until the late 1850s which was in the aftermath of the country’s dye industry collapse. This was due to the introduction of chemical dyes in the European textile industry.
Coffee amounted to 90% of Guatemala’s export by 1880, and still to this day, remains their largest. Mostly formed of Arabica beans, the main varieties of coffee produced are Caturra, Red and Yellow Catuai and Red and Yellow Bourbon.
10. Uganda
The 10th largest coffee producer is Uganda. However, don’t let its placement fool you. Uganda produces over 209 thousand metric tons of coffee beans a year and is known for its Robusta coffee production. Its coffee production has been cultivated over generations. Ugandan coffee trees are thought to be the rarest naturally occurring coffee trees to be found anywhere on earth.
The coffee is grown primarily in the western regions of the Nile, Okoro region and northern regions of Lira and Gulu. It is also grown in the eastern regions of Mbale and Bugisu and the central and southwestern regions of Jinja, Mikono, Kampala and Masaka.
Uganda has recently been recognised and making speciality Arabica coffee beans. The Ugandan Robusta beans are known for their wine-like acidity, with rich chocolatey notes.
That is our trip to the largest coffee producers around the world over. Each country has a rich history and connection that goes back centuries with coffee. But each country is a master at their coffee production and deserves to be among the top coffee producers. There are of course other countries around the world that grow coffee, but these are the most notable coffee producers out there.
Want to learn more about coffee and its history? Why not head over to our article all about the origins of coffee, next?
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Chinese Coffee
COFFEE CULTURE - TRAVEL
Chinese Coffee and Culture
China’s adoption of coffee and coffee culture has been a slow process; however, it is now considered one of the fastest-growing markets in the world. There is no specific Chinese coffee culture, but a diverse range of preferences and traditions throughout the country. Chinese coffee culture follows the same modern progression as Chinese society, ranging from high-tech, top-tier cities that demand a sense of novelty and excitement, to the small farming communities, where people grow the coffee beans, but have never consumed a single cup of Chinese coffee. Tea, sacred in Chinese society, is still very much the dominating beverage of choice, and is likely to remain so, but, Chinese coffee is becoming increasingly popular, both as a Western symbol of status, and a go-to for that afternoon pick me up. So, let’s dive deeper into Chinese coffee culture, and what makes it special.
History of Chinese Coffee
Historically, China has a very prominent Tea drinking culture, coffee has been present in Chinese society since the mid-1800’s. As the spread of coffee increased rapidly throughout the world, it soon found its way to China, and cafés started developing in the country’s hub, Shanghai.
The Western Influence
The Chinese economy began to globalize in the 1980’s and 90’s. With this came heavy Western influence, which began to change and re-create the one-isolated Chinese culture. However, the progression of Westernisation didn’t affect the speed at which the Chinese adopted coffee and café culture. Despite this, instant coffee was being adopted in households, but purely for home use. Purchasing coffee from café’s was seen as an act done only by the elite people of society.
The rise of the millennials
People born between 1981and 1996, make upa quarter of the current Chinese population. The new middle class is the name given to this group. They are people with disposable incomes and a large appetite for Western culture. The rise of the millennials is the driving force behind consumption in China. This obsessions with westernisation are responsible for almost half of all luxury goods purchased in China. Chinese coffee may not seem like a luxury product, but in China, it is viewed as one. The cost of a cup of coffee is higher than in places like England or the U.S. The Chinese coffee market places higher cost, with higher quality.
Chinese Coffee Culture
Cafés in China are far more experimental, it is all about the experience rather than a high-quality cup of coffee. There are some smaller, more artisanal cafés and domestic chain cafés, however, due to the sheer volume of sugary and oversized drinks that are sought after and get served, it seems that the overall taste and quality of the coffee isn’t actually at the top of the list when it comes to the status of holding and taking a picture of the right cup.
Chinese coffee cup, not Chinese coff
Coffee consumption in China is considered a fashion trend, where of course taste is important, but the way it looks is equally as important too. The most popular coffee for home use is instant coffee, pre-mixed with creamer and sweetener, or flavouring using syrups, to essentially cover the coffee’s actual flavour. Being seen in a café that is considered ‘alterative’ is almost as important as the actual coffee that is consumed. This fashionable coffee craze has helped larger mainstream brands dominate the Chinese coffee market.
Diversity of Chinese Coffee culture
Community and traditions are important in China. Local identities are firmly held onto. Chinese coffee culture has not only embraced these traditions, but tried to adapted to them.
Shanghai
There is a huge appetite for new and exciting Chinese coffee opportunities. Cafés are expected to produce fun coffee creations and are expected to constantly evolve and adapt their menus to stay relevant, the bigger, and more creative, the better.
Beijing
Beijing is steeped in rich historic and artistic culture, which is present in their taste for Chinese coffee. Therefore, it is down to the local cafés to offer the community with the respectable atmosphere in house and in their coffee, trust and familiarity is important to the coffee drinkers of Beijing.
Hong Kong
The people of Hong Kong are known for their fast-paced lifestyle and work motivated people. Which is how the YuanYang tea was created, a mixture of strong black coffee with equally strong black milk tea, to create the signature beverage of Hong Kong. Which directly translates to “Lovebirds Tea”.
The technical ratio is three parts coffee to seven parts black milk tea. The coffee-tea combination originated in Hong Kong, where it is commonly sold by street vendors. Each vendor usually has a signature recipe. The Yuangyang tea can be enjoyed hot or cold.
China is a rapidly modernizing country. What is popular and in favour today might well be gone tomorrow. The huge population offers a seemingly endless market, and the growing upper middle class is fuelling an unprecedented culture of consumption. Meaning there is more need for new and exciting Chinese coffee creations.
That’s our little snippet of Chinese coffee, want to find out more about Asian coffee? Why not read our article on Japanese coffee next.
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Where Produces the Best Coffee in the World?
Where Produces the Best Coffee in the World?
There’s so much variety to be had in coffee. Each region has its own growing conditions, processing and drying methods which all come together to influence the overall flavour of your coffee beans, and that’s all before it reaches the roasters where they’ll add their own stamp. As there’s just so many factors involved, you’re pretty much assured that no two mugs will be the same.
With so many flavours to be explored and tasted, many coffee connoisseurs have found themselves in pursuit of the perfect blend and have posed the question, “what is the best coffee in the world?”
8 of the best coffees in the world
In this guide we’ll take a trip around the globe and explore everywhere from the tropical climes of Sumatra, to the volcanoes of Hawaii on the quest for the best coffee beans in the world.
1. Jamaica Blue Mountain Coffee
Surprisingly, Jamaica has a relatively small coffee output and the beans grown in the Blue Mountain region are some of the rarest beans to come out of the area. Due to cooler temperatures, there’s less harvests each year and growing them here is more labour intensive as the steep slopes mean that all plants have to be carefully picked by hand. Both of these factors mean the beans are in limited in supply and a whopping 80% of the crop goes to Japan each year, so as you can imagine it’s rather pricey and notoriously difficult to get hold of.
If you do manage to get hold of this coffee, it’s said to be one of the best coffees in the world as it’s incredibly smooth with a bright and vibrant acidity.
2. Sumatran Coffee
Sumatra offers some of the best growing conditions for coffee thanks to its fertile volcanic soil, close proximity to the equator and high altitudes in which the beans are grown.
The region also has its own unique processing method known as ‘Gisling Basah’, which involves only partly drying the beans after they’re fermented which reduces the acidity in the blend, whilst almost bringing out a fuller body and earthy and woody notes.
Coffee experts suggest trying darkly roasted Sumatran coffee beans as this helps to bring out earthier and herby flavours.
3. Rwandan Coffee
One of the things that makes Rwandan coffee so special is that it’s all grown by small-scale farmers as there’s no large estates in the country. The high elevation coupled with the rich volcanic soil is ideal for growing Arabica coffee beans.
Interestingly, once the beans are picked, they’re then taken to communal washing stations where the beans are sorted and processed with rainwater. Coffees coming from Rwanda are said to taste like raspberry and cherry with a creamy mouthfeel.
4. Kona Coffee
Kona is one of the largest islands in Hawaii and is consistently praised for producing some of the best coffee beans in the world. Coffee is grown on steep slopes of the Mauna Loae and Hualalai volcanoes around 2,000ft above sea level and the area boasts a micro-climate, which makes for perfect growing conditions.
Light and delicate in flavour, Kona coffee is said to be well-balanced, buttery, spicy and with a subtle, almost wine-like flavour.
5. Tanzanian coffee
Tanzania produces some of the rarest and best coffees in the world and interestingly, the coffee beans are a bit different to what you’d normally encounter.
Known as ‘Peaberry Coffee’, the beans used to produce this blend are found the traditional way, within a coffee cherry, but they’re rounder and much denser which means they roast more evenly. However, only 5% of coffee beans in a crop turn out to be Peaberries, so they need to be painstakingly sorted by hand in order to find them.
Peaberry coffee is said to possess a medium body and fruity flavour with hints of blackcurrant and sweet finish.
6. Geisha coffee
Despite the name, Geisha coffee doesn’t hail from Japan, but it actually comes from Gesha in Ethiopia where it was first produced in the 1960s. Now Geisha coffee is grown in other regions too with the best types coming from Panama and Costa Rica.
It’s quite rare as it’s hard to grow and has to be picked by hand, but connoisseurs consider it one of the best coffees in the world. Almost tea-like in flavour, you’ll likely encounter delicate notes of floral and citrus. As it’s so light and delicate it’s only ever served black.
7. Peruvian Coffee
Peru is a country prized for its organic and fair-trade coffee production, so it should come as no surprise that they produce some of the best coffee beans in the world.
Very well balanced and smooth in flavour with a low acidity, Peruvian coffee is loved far and wide for its wonderful taste. The flavours you can expect from beans grown in this region vary from floral to chocolatey to slightly nutty.
8. Ethiopian Yirgacheffe Coffee
Grown at 5,800 – 6,600ft above sea level, Ethiopian Yirgacheffe coffee has a fragrant, yet spicy flavour that’s partly due to the way it’s grown, but what happens after it’s picked also has a part to play.
Much like with Rwandan coffee, once it’s picked it’s taken to communal washing stations where farmers combine crops to be processed and sorted according to size and quality. Then, after the processing stage the coffee beans are sun-dried for around 9 – 12 days which brings out a clean and floral flavour that’s reminiscent of apricot and lemon.
Ethiopian Yirgacheffe coffee is often considered one of the best coffees in the world for people that like a light – medium bodied blend.
That’s our list to where the best coffee beans in the world are grown and what makes them so special! Want to understand more about coffee? Learn about the origins of coffee, next.
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Arabian Coffee
Arabian Coffee
In Arabia, Middle East, and North Africa, coffee has played a crucial role in almost every aspect of the regions culture. Over the past 1,000 years, the drinking of ground coffee has moved from being a brewed drink made to help the Sufi pray throughout the night. The tradition of drinking coffee in different cultures around the Middle East region was looked at from a different perspective. What makes Arabian coffee special? And what is Arabian coffee culture?
Arabian coffee culture
In the Middle East, Arabia and North Africa, coffee (Qahwa) has been widely used to settle marriages, contracts, and blood feuds, it is seen as an offering of peace to end mutiny. In certain parts of the Middle East, Arabian coffee is used to greet those that come to visit. It is said that if someone refuses an offering of coffee when entering in one’s home, then they are about to ask you for something very close to their heart, such as forgiveness or permission. If this is accepted, then Qahwa coffee is drank in celebration.
In many Arabic societies, meeting up together with for a cup of coffee is reason to get together and discuss news, agreements and mutual interests. In most traditional homes, the head of the household will take the first sip of Qahwa coffee to make sure that it is satisfactory for the rest of the family to drink too. There is a term used for Qahwa that does not taste satisfactory, and therefore may tarnish the reputation of the head of the family, if served to others. This is known as “Finjan al hail”.
Arabic coffee today continues to inspire the people of Arabia, the Middle East, and North Africa to write poetry, music and art.
The history of Arabian Coffee
Coffee was, according to apocryphal legend, discovered in Yemen a thousand years ago. The story of the goat herder suggests that a herder named Ali, thought that after his goats ate the fruit of a certain shrub, their energy levels raised. He then took the shrub to the nearby monastery and used the berries to keep himself awake during the long hours of meditation. The other monks considered the shrub to be a sedative and thus threw the shrub into the fire to burn.
Discover more about coffee history here.
Is Arabian coffee made of Arabica beans?
Arabian coffee is not primarily made of Arabica beans, but usually is. The reason for this is primarily geographical as well as due to market supply. There are large amounts of market grade Arabianca coffee or Turkish coffee, that are of unknown origins. However, there are some Arabian coffee blends that are a blend of both Arabica and Robusta coffee beans.
Arabian Coffee Brewing Methods
There are various brewing methods around the world, but most Arab countries use one of two methods. Most Arabian coffee may be served with a hint of cardamom or served plain. The coffee beans may either be heavily or lightly roasted, before the cardamom is added. The coffee traditionally would be roasted at home and then ground, brewed and served for guests. Due to the coffees bitter taste, it would be served up with dried fruits, nuts, or candied fruit to soften the bitter taste.
For the serving of the coffee a pot called a “Dallah” is used, the freshly brewed Arabian coffee is poured into small cups, that do not have handles and the amount of coffee usually just about covers the bottom of the cup.
How to make Qahwa coffee
As mentioned, the Qahwa coffee is the most popular throughout Arabic coffee culture. The coffee is made from green coffee beans and cardamom. The Qahwa coffee is so important in the traditional values across Arabic countries that it is also the chosen hot drink to be served at weddings and other celebrations. It is also consumed for breaking the fast-during Ramadan.
Ingredients
- Green coffee beans, lightly roasted and also make sure they are coarsely ground
- Cardamom crushed
- Water
- Saffron strands
Brewing process
To make the most authentic Qahwa coffee, the water will need to be brought to the boil in a saucepan. Once the water is boiling this is when you need to add the coffee. After around 10 minutes of boiling, add the crushed Cardamom, then stir for around 5 minutes.
Turn off the heat and cover the pan to allow the coffee grounds to settle at the bottom. This should be left for about a minute, and do not stir. This is when the Saffron should be added. Strain and pour the now steaming coffee into your chosen mug, or teapot. Now, your very own Qahwa coffee is ready to be served to your guests.
How to order an Arabian coffee
If you’re planning on heading to the Middle East for a well-deserved holiday, then you will obviously want to know how to order the perfect Qahwa coffee for you. Below are a few ways to order your coffee:
- • Qahwa Sada = Black coffee with no sugar
- • Qahwa Ariha = Lightly Sweetened coffee
- • Ahwa Mazboot = Medium amount of sugar in coffee
- • Qahwaziyada = Very sweet coffee
Arabian coffee is much more than just a drink in Arabic culture, it is a way of life and bringing people together. The Arab world respects and are very careful about carrying on traditional brewing and drinking methods of Arabian coffee.
That is our trip to the Middle East complete and the end of our Arabian coffee guide and the rich traditional values that come with it. If you want to continue your journey around the coffee hotspots of the world, then why not read our guide on Malaysian Coffee next.
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Australian Coffee and Culture
Australian Coffee and Culture
Australia is known for many things, incredible natural wonders like the Great Barrier Reef, being the surf capital of the entire world and not to mention our reputation for having some of the most dangerous animals on the planet. But those aren’t the only things that this amazing country has to shout about, did you know it’s also home to some of the greatest coffee ever?
Australian coffee is known far and wide for its superior quality, but why is that? Keep reading to find out where it all began, why the quality is on another level and the varieties that originated in this coffee capital.
Australian coffee history
The history of Australian coffee began during the Second World War. Throughout the period, many people across the globe migrated from their home countries throughout the period, including the Italians who couldn’t bear to part with their coffee makers and machines. Due to this, the Italians that migrated to Australia introduced the espresso in all it’s smooth, strong and thick crema’d glory to the country. Unsurprisingly, Australians adored it and cafes across the country were serving proper espresso-based coffee as early as the 1950s.
Australian coffee culture
One of the reasons why Australia’s known for brewing the best cup you’ll ever try is because it’s less about the convenience and more about the quality. Instant, drip and filter coffee never really took off and espresso is most commonly used as a base, only the Australian’s like to get creative with it. They’re known to experiment with beans, blends and even different brewing temperatures, so it’s likely you’ll encounter many interesting flavour experiences across the country.
The land of the independent
Chain coffee shops don’t tend to do well in Australia and a whopping 95% of Australian coffee shops are independently owned. The baristas that prepare the delicious beverages are respected and thought of almost more like chefs, boasting a tremendous amount of skill.
All about the latte art
Latte art is extremely commonplace with Australian coffee and it’s not just because it makes your cup look pretty either, it’s also an indicator of excellent flavour. If the milk isn’t perfectly frothed, there’s no way you’ll be able to do latte art, meaning the milk is either burnt, or not smooth enough.
Busy brunching
Brunch is a big thing in Australia and an incredibly popular pairing with your avocado on toast is a perfectly prepared cup of coffee. Coffee shops are bustling during late morning/midday and it’s not uncommon for you to have to queue to get a seat at the trendiest spots, particularly on the weekend.
Australian coffee types
As Australian baristas love to experiment with different flavours and techniques, it’s no surprise that they’ve developed a fair few Australian coffee types over the years. All are prepared with the classic espresso base, with an emphasis on quality for a delicious coffee experience.
What is it?
Flat White
Developed in the 1980s, there’s been some controversy over whether this coffee originated in Australia or New Zealand, with many suggesting it came from both countries! Characterised as a single espresso shot with steamed milk and a thin layer of foam, the drink came about as people were looking for an alternative to the cappuccino with less foam, so they began asking for it ‘flat’. With so many requesting it, the beverage became a coffee type in its own right and so, the flat white was born.
What is it?
Long Black
Consisting of a double espresso shot and hot water, some consider the long black to just be the Australian take on the americano, but there are some key differences. To make an americano you pour hot water over an espresso, whereas with a long black you pour the espresso over the hot water, ensuring more crema is retained. It’s always served without milk and made to be savoured.
What is it?
Short Black
The short black is essentially just an espresso with no additional water. As it’s not diluted at all this drink possesses a very bold flavour and a wonderfully thick, golden crema on top.
What is it?
Magic
Magic coffee originated in Melbourne and consists of a double ristretto and ¾ silky milk. It was originally thought of as the go to ‘hipster’ coffee but it’s since been gaining in popularity and is considered a staple of the Melbourne coffee scene.
That’s all you need to know about the masterfully delicious Australian coffee! Want to find out more about the coffee hotspots of the world? Learn about Austrian coffee and the culture that goes with it, next.
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Latte vs. Macchiato: What is The Difference?
COFFEE TYPES
The Difference Between Latte and a Macchiato
In a world full of coffee, it is easy enough to think that they all taste the same. Granted, some may look the same, but they definitely don’t all taste the same. The latte is one of the most drunk coffees in Australia. Meanwhile, the macchiato has also continued to grow in popularity across the world. Many latte drinkers are perplexed at how the two coffee drinks are different, but they are in a few ways. Carry on reading to discover the differences between a latte and a macchiato.
What is the difference between a latte and a macchiato?
Both coffee drinks are Italian creations. The name macchiato means “marked coffee” which is a nod toward its lower milk content. The latte, or “café latte” in Italian, means “milk coffee”. This is due to its higher content of milk, steamed, and an additional layer of frothed milk on top.
The only milk found in a macchiato is steamed milk. Whereas a latte has a combination of steamed milk and a layer of foamed milk on top. It often comes with a bit of added cream on top too. Macchiatos are more common among the two in Italy. The latte is favoured in France, where it will always be made up of a double shot of espresso.
Latte vs. Macchiato: Is one stronger than the other?
The macchiato is known as being the stronger drink of the two, as it offers bolder flavours and the caffeine taste is stronger. The macchiato is traditionally made with a single shot of espresso and steamed milk. The traditional ratio is one part milk, to two parts espresso. More recently, macchiatos have been served with sugars and syrups to make them a little sweeter, but this isn’t the traditional way of serving the coffee drink.
The latte contains one espresso shot, steamed milk, and then a layer of milk foam on top. This makes the latte a lot weaker in taste than the macchiato and is best suited to a milky-coffee drinker. Traditionally the ratio of a latte is two parts milk, to one part coffee. If you reduce the amount of foam on a latte, you will effectively have a flat white.
Is there a difference in size?
There is a noticeable difference in the size of the two coffee drinks. The macchiato is served in an espresso cup, which is usually around 2-3 oz, as it is a quick, warming drink. Whereas the latte is usually served in tall coffee cups which hold around 240ml, to host the amount of milk the drink contains.
Latte vs Macchiato: Which one should I order?
There is a lot of thought that goes into ordering the right drink for you. Especially when it comes to starting your day off the right way, or choosing which coffee to wind down with. However, there isn’t one coffee that is better than the other, it is simply down to personal preference and taste.
Lattes are better to sip on for longer periods of time, as they are served in larger quantities. Whereas the macchiato is a shorter drink, so tends to get colder much more quickly, but is a great choice for a short and sharp refresh.
There you have it. Hopefully, now that you know what the difference between a latte and a macchiato is, you won’t have a momentary panic on your next coffee run. Want to compare more coffees and understand their differences? Why not take a look at our article about the differences between a cortado vs flat white, next?
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Yemini Coffee and Culture
Yemini Coffee and Culture
Yemen is a country that is famous for its ancient mudbrick high-rise buildings which date back to the 16th century. It is not only home to many cultural and historic treasures but also to some of the most well-known and delicious coffee, but this is often overlooked. In this article, we will discover all there is to know about Yemeni coffee culture.
History of Yemeni Coffee
There is no doubt that the original coffee plants originated in the western regions of Ethiopia. However, it was in Yemen that the coffee plants were cultivated and developed into the coffee beans, that we use for our beverages today. Over 500 years ago, the legend reads those Sufi monasteries, situated on the southern tip of the Arabian Peninsula, were processing Yemeni coffee.
It was the unique terrain of the Yemen countryside that farmers soon took advantage of. The conditions and climate of these areas were not considered the ideal growing conditions for the coffee plant, but they were determined to grow their own coffee. Yemen was the only source of coffee for almost 200 years and the primary mode of travel or shipment was camelback. After a while of transporting Arabic coffee via such methods, the coffee was named after the Mokha Port, which is situated on the coast of the Red Sea.
Yemeni coffee soon became the forefront of economic, historical and cultural changes, which are still present in the world today. This is where the Yemeni coffee was eventually shipped from. As a result of this, coffee culture was booming in Europe by the 1650s, and this sparked the rise in coffee shops and cafés.
Origins of Yemen Mocha Coffee
Yemen’s true coffee history can be told through its iconic port town of Al-Mokha. Yemen fine-tuned and guarded its caffeine produce, whilst under the control of the Ottoman Empire. Due to their undying efforts to sell coffee plants or seeds, Yemen managed to obtain global stakeholder status in the coffee trade, which was all centred around a quiet port town.
However, their efforts were uncovered by Dutch tradesmen, who eventually got hold of Yemen’s live coffee plants. After this, coffee plantations started to grow outside of the Yemeni borders. The connection of the Al-Mohka port to the Indonesian island of Java created one of the world’s most well-known and historic coffee blends, the Mocha Java. As coffee production and sales across the world grew, the ownership that Yemen had of the coffee trade slowly started the fade.
Mocha Yemen: Authentic-tasting coffee
The conditions of the land in which Yemeni coffee is grown have made the yield of Yemen crops very low compared to those of coffee produced in the western hemisphere. The processing of Yemeni coffee takes much longer due to the lower amount of beans which are harvested from the coffee plants. However, Yemeni coffee has a popular flavour profile, thus, making it high in demand internationally. The combination of little supply and large demand makes Yemen coffee quite expensive.
There are of course other types of mocha coffee that are produced worldwide. However, some such as the types grown and sold by Saudi Arabia and Ethiopia are not considered authentic. This is because good quality mocha coffee can only be created from the finest Arabica coffee beans, which are mostly found and grown in Mocha, Yemen. This creates high competition, but also causes more expense, as Yemeni coffee needs to be authenticated, and the documentation of this needs to be paid for.
Yemen Coffee Beans
There are many coffee bean variations grown in Yemen. These are grown near the Red Sea in the mountainous region which is on the Arabian Peninsula. These coffee varieties still grow there today, but in much smaller quantities, and are carved into the hills, similar looking to vineyards.
Mocha Coffee
The mocha coffee is the most famous of the Yemen coffees and is the most sought-after. The Mocha coffee is named Mattari, which has an overtone of chocolate and is heavier in the body. Another name given to the Yemen Mocha is Sanani, this mocha is more balanced and has fruity undertones.
Yemen Ismaili Coffee
This Yemen coffee is grown in central Yemen. Ismaili is a well-respected Yemen coffee and is loved by locals. The name Ismaili is a given market name and is also the name of the unique coffee plant variety which produces pea-like coffee beans. These small coffee beans produce high-quality and full-bodied brewed coffee.
Yemen Coffee Culture
The coffee culture of Yemen is not much like other coffee cultures around the world. Many countries owe much of their beloved culture to Yemen. Today, many Yemeni farmers still harvest coffee and will have a family history of such work for over 400-500 years.
Today, despite the export of Yemen coffee being extremely low, the selling of coffee is what most of the Yemeni people rely on as their sole income. Their coffee culture is set apart from the rest and is full of traditional-family-owned farms, and growing methods that haven’t faltered, or changed in over 500 years.
That is the end of our Yemeni coffee adventure. If that has inspired you to start the coffee countries bucket list then why not take a look at our coffee hotspots for even more inspiration? Want to learn more about rich coffee history? Then take a look at our Malaysian coffee article, next.
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Malaysian Coffee
Malaysian Coffee
Known for its stunning beaches, ancient rainforests and bustling capital, Malaysia is a hotspot for many holidaymakers. If you’ve got this diverse country on your bucket list and can’t be without your daily cup of java, or ‘kopi’ as the Malaysians call it, you’ll probably be wondering what Malaysian coffee is all about and how it differs from your daily brew back home.
We’ve got all you need to know about Malaysian coffee in this guide, discover where it all began and the current culture you’ll expect across the country.
Coffee wasn’t introduced to Malaysia until the period of British Colonisation which is when it’s said that an English military officer brought it to the country, but coffee wasn’t a hit straight away. Due to the considerable influence of the British, tea was the main beverage, right up until around 1998 when Chinese immigrants moved to Malaysia. With them, they brought the tradition of dipping Chinese doughnuts or biscuits into black coffee as a quick and easy breakfast, a custom that was embraced by Malaysians across the country.
With the rise of more shops and branded outlets coming to the capital in the early 2000s, traditional Malaysian coffee shops began expansion to attract new customers. Before long, coffee was a key part of the culture and coffee shops were seen as a place for meeting friends, carrying out business meetings and everything in between.
Malaysian coffee culture
In Malaysia, ‘Kopi’ is served at the local coffee shop, called the ‘Kopitiam’, which is seen by the locals as a place for breakfast and catching up with friends. On the menu you’ll find strong and sweet Malaysian coffees and a variety of breakfast foods, the most common being half a boiled egg, nasi lemak (a coconut rice dish) and kaya toast (coconut jam on toast), thick with butter. In traditional Kopitiam, you’ll be served by a staff member wearing blue and white striped pyjama bottoms and a white singlet.
Malaysian coffee flavour
One of the things you’ll notice from your very first sip of kopi coffee is that it tastes like nothing you’ve ever had before. This rich and complex flavour is down to a very unique roasting method that was inspired by Chinese methods where the coffee is roasted twice (Malaysia are one of the only countries to do this) which allows for very nutty flavours and low acidity.
As they tend to use a combination of Robusta and Liberica coffee beans which are renowned for being quite bitter, once roasted, the beans are usually mixed with melted sugar and margarine and are then caramelised with sugar. After the beans have cooled enough, they’re ground into coffee powder. All Malaysian coffee is roasted locally in small batches.
Coffee growing in Malaysia
Where Malaysia is far from being a coffee growing capital like Brazil, they still grow and produce coffee in the country. Malaysia grows a small amount of Arabica and Robusta beans, but 95% of what they produce are Liberica varietals, these plants grow beans with a very full-bodied, smoky and almost woody taste. Currently, only around 2% of the world’s coffee is this type.
Coffee growing isn’t the main focus in Malaysia as their most valuable crops are palm oil, rubber, sugar and tea.
Malaysian coffee types
Malaysian coffee beans have some of the strongest and most aromatic flavours which are in part due to the roasting process and also because the beans they primarily use are Liberica varietals. Interestingly, the Malaysian coffee types you’ll see in Kopitiam’s across the country aren’t really types at all, rather they’re just variants of kopi coffee. Here’s what all the different types mean:
What is it?
Traditional kopi coffee
Traditional kopi coffee is made by pouring boiling water through coffee grounds in a cloth filter (many think it looks like a sock). As the flavour is said to be quite rich, bitter and fragrant, it’s typically served hot with condensed milk and lots of sugar to counteract the harshness, but it can also be served cold or without milk.
Kopi cham
If you can’t choose between tea or coffee, why not have both? Kopi cham is a Malaysian blend of coffee, tea, lots of sugar and condensed milk.
Kopi-C
Kopi-C is similar to traditional Kopi coffee, but it’s served with evaporated milk instead of condensed.
Kopi-O
This Malaysian coffee beverage is a hot black coffee with lots of sugar. The roasting process of mixing the beans with margarine and sugar helps to mask the taste slightly, but it’s still very bitter!
Kopi-yin-yong-lai
This drink is kopi coffee and a mix of both condensed milk and evaporated milk.
Kopi-gao
Kopi-gao is thick coffee served with plenty of condensed milk.
Kopi-c-kosong
This is simply coffee with evaporated milk.
Kopi min-tim
If you’d prefer your coffee without added sugar, order it Kopi min-tim, which means less sweet.
Kopi-o-kosong
Wanting to try coffee as strong as it gets? Ask for Kopi-O-Kosong, a completely black coffee with no added sugar or milk.
Kopi-peng
On warmer days when you really want a refreshing drink, go for a Kopi-peng. This is a coffee with condensed milk and ice cubes.
Ipoh: Malaysian white coffee
Malaysian Ipoh coffee was founded in the 19th century in the Old Town area of Ipoh. This was during the rule of the British, and Perak, Malaysia was a tin-mining state. Most of the tin-mining corporations that had set up base in Ipoh had brought Western staff with them to do much of the mining, but it also brought along bitter, acidic and punchy Western coffee too.
This western coffee needed a little tweaking to adhere to the Malaysian palate. This is how Malaysian Ipoh coffee started. Ipoh is a traditional Malaysian Kopi, sweetened with an added spoonful of condensed milk.
Malaysian white coffee vs Black coffee: What is the difference?
There are a few differences when it comes to Malaysian white coffee and traditional ‘black’ coffee. Malaysian black coffee is produced by roasting beans with sugar, margarine and wheat, resulting in a dark roast. Whereas white coffee is roasted without any sugar, which results in a much lighter roast. Malaysian white coffee can also be purchased as an instant coffee.
A note on Malaysian white coffee
Confusingly, if you spot Malaysian white coffee on the menu, this doesn’t mean that it’s with milk. White coffee is actually a Malaysian roast type where the beans are roasted without added ingredients. It gets its name when compared to kopi coffee beans which are very shiny and black, white coffee beans are light and pale.
That’s our guide to Malaysian coffee! Want to continue your trip around the coffee hotspots of the world? Read our guide on Jamaican coffee, next.
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Ethiopian Coffee and Culture
Ethiopian Coffee and Culture
Known for its diverse topography, huge variety of geographical sub-regions and stunning landscapes, Ethiopia is the sole home of many wild coffee varieties. Ethiopia is currently the 5th largest producer of coffee in the world, the country is responsible for delivering around 7.7 million sacks to the market each year. Whether you’ve heard the story of the young goat-herder and his goats on the upland plains, or not, Ethiopia is where it all began as far as coffee is concerned.
If trying authentic Ethiopian coffee is on your bucket list, keep reading to find out all you need to know about the wonderful world of Ethiopian coffee.
Ethiopian Coffee Culture
Coffee plays a massive part in Ethiopian culture and is a way to slow down and engage with friends and neighbours, which birthed the communal tradition called ‘Buna tetu’ which translates to ‘come drink coffee’. The full-bodied coffee beans are enjoyed with those who are invited to come and enjoy a cup.
The brewing tradition of Ethiopian coffee has many authentic elements. A traditional cup of Buna can take up to an hour to prepare and even drinking it can take longer, especially during periods of celebration. The complex ceremony involves the processing of the raw, unwashed Ethiopian coffee beans into finished cups of already brewed coffee. Other preparations are followed for the ritual, such as, the arrangement of the coffee cups, and the laying of a freshly cut grass display on both the floor and table, following the burning of sweet incense to clarify the space in which the ritual is to take place. This is just a small part of the Ethiopian coffee sensory experience.
Ethiopian Production Regions
One of the many reasons why Ethiopian coffee is so sought after, is down to the way it is produced. The only coffee species grown in Ethiopia is Arabica, the coffee bean is grown at elevations of 1,700 metres to 2,200 metres above sea level. The coffee tree, which grows in shade, is hand-picked and the processing of the coffee beans is achieved through traditional practices. There are three key coffee growing regions in Ethiopia, each producing truly unique coffee.
Sidamo
The most popular type of Ethiopian coffee is from the Sidamo region which covers a large area spreading through the fertile highlands to the south of Lake Awasa in Rift valley. Sidamo is made up of 20 administrative areas, or woredas, that all have varying microclimates and altitudes. Sidamo region is recognised as one of the three trademark coffee regions in Ethiopia as well as known for having perfect climate conditions for coffee due to its great altitudes, ample rainfall, fertile soil and ideal temperature.
Yirgacheffe
Yirgacheffe is one of the most popular growing regions in Ethiopia albeit part of the Sidamo region. This large, green area boosts perfect growing conditions, fertile soil and high altitudes. Yirgacheffe is a heavily populated region with many villages growing 'Garden Coffee’. The ethereal washed coffee of Yirgacheffe is so highly recognised that it has been sub-divided into its own micro-region, trademarked by Ethiopian government.
Harrar
Ethiopian coffee is known for its bright fruited and floral flavours. Ethiopian coffee beans are either washed or naturally processed, the method used to process the beans has a huge impact on the overall taste of the coffee.
The naturally processed coffees have more fruity or winy tones, notes of blueberry and have a medium to heavy body, whereas washed coffees often have hints of jasmine or lemongrass and are lighter bodied. Most Ethiopian coffee is processed naturally, this is how it has always been done for centuries, and the methods have not changed much over time. The process of washed coffee is a fairly new concept, and is always changing with the use of modern-day equipment.
Ethiopian Coffee Flavour
Ethiopian coffee is known for its bright fruited and floral flavours. Ethiopian coffee beans are either washed or naturally processed, the method used to process the beans has a huge impact on the overall taste of the coffee.
The naturally processed coffees have more fruity or winy tones, notes of blueberry and have a medium to heavy body, whereas washed coffees often have hints of jasmine or lemongrass and are lighter bodied. Most Ethiopian coffee is processed naturally, this is how it has always been done for centuries, and the methods have not changed much over time. The process of washed coffee is a fairly new concept, and is always changing with the use of modern-day equipment.
That’s our guide on Ethiopian coffee and the fascinating culture that comes with it! If you want to continue your journey around the coffee hotspots of the world, then why not read our guide on Colombian coffee next.
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Indian Coffee
COFFEE CULTURE - TRAVEL
Indian Coffee and Culture
There are many countries that are famous for their coffee and their coffee cultures. Indian coffee culture is not one that would spring to mind, but it is home to over 16 unique coffee varieties. India is also the only country which grows the entirety of their coffee crops in the shade.
India is a well emerging coffee growing region, and it’s now gaining some well-deserved attention from experts. The country has a long history of growing Robusta coffee beans used in blends and instant coffee. Coffee, has been present in the country for many decades, with a coffee history that dates back to 1670. Although the country has been a top producer for several years, coffee culture in India, with exception of the southern region, is still relatively new.
If travelling to India and trying some of the rich variety of coffee they have on offer is on your coffee hotspot bucket list, then carry on reading to immerse yourself in a full Indian coffee experience.
Indian Coffee: A brief history
Though coffee has a long history in India, it isn’t considered a native beverage of the region. The legend follows the story of the sixteenth-century saint Brother Baba Budan. He travelled all the way from Yemen, to smuggle seven green beans into India, seven being a sacred number.
Brother Baba Budan then chose to plant these beans in Chikkamagaluru, a district in his hometown of Karnataka, southwestern India. It is here that Indian coffee originates, Indian coffee eventually took over what is now called the Baba Budan hills. The hills account for around 82% of the country’s coffee farmland today. However, not all of India have adopted a coffee culture, Northern India have remained loyal to tea and, Chai tea in particular.
Coffee plantations were established while the country was under British rule. The succession of these plants became more and more popular, and as such, coffee plantations spread throughout the country. The wide spread of coffee has helped India in many ways. It has aided in the creation of a great ecosystem and helped steady the economy, both of which are still thriving today.
In 1907 the India Coffee board was established, which was created to help improve the quality and presence of Indian coffee. The board has supported strict regulation in the coffee sector, primarily in the years of 1942 and 1995. In 1995, post liberalisation, Indian coffee growers were given free rein to sell their coffee produce wherever they deemed appropriate.
Following the establishment of the India Coffee Board, the India Coffee House was born. Although many of them were closed by the Board in 1950’s, the first of a new generation of Indian Coffee Houses opened in Delhi on the 27th December 1995. Since the new opening, the India Coffee House chain has seen major expansion across the country. By the end of 1058, there were Indian Coffee houses spread far and wide with Houses in Pondicherry, Trissur, Lucknow, Nagpur, Jabalpur, Mumbai, Kolkata, Tellicherry and Pune.
The India Coffee House is a restaurant chain that is run by a series of worker co-operative societies, it has been a hub for communist and socialist movements for generation. The India Coffee house chain have played a very important role in the political society and culture of India.
Today, India is the 7th largest producer of coffee globally, and the southern region of India continues to dominate the rise of coffee. The leading coffee growing regions of India are Karnataka, Kerala, and Tamil Nadu, with Karnataka accounting for over 70% of Indian coffee production.
Coffee Growing Regions in India
- • There are three categories of which the Indian coffee regions can be divided into:
- • Traditional Indian coffee growing regions, such as Karnataka, Kerala and Tamil Nadu
- • Non-traditional (i.e., relatively new) Indian Coffee growing regions, such as Andhra Pradesh and Orissa on the Eastern Ghats
- • North-Eastern Coffee growing regions, such as Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland, and Arunachal Pradesh.
- • Indian coffee is produced in different geographies, under varying degrees of rainfall, ranging from 800 mm to 4500 mm, and altitudes of 700m at Chikmaglur, to 2000m at Pulleys. These variations bring subtle but delicious variations to the flavour of Indian coffee.
Indian coffee is produced in different geographies, under varying degrees of rainfall, ranging from 800 mm to 4500 mm, and altitudes of 700m at Chikmaglur, to 2000m at Pulleys. These variations bring subtle but delicious variations to the flavour of Indian coffee.
Indian Coffee Culture
Coffee culture in India is a relatively new thing. It is continuously maturing and evolving thanks, in large part, to India’s youth choosing coffee houses as places to meet up.
A growing number of Indian consumers are looking for coffee that’s sweet, acidic, or multifaceted rather than bitter, sharp or sour. Global coffee chains transformed the concept of coffee houses in the country with air-conditioned spaces and plush ambiance, giving way to a new kind of coffee experience. Part of the Indian coffee culture is how they drink their coffee and the way they make it, recipes date back centuries.
Indian Filter Coffee
In Madras (now called Chennai), the most traditional beverage is a filter coffee. Indian filter coffee is an aromatic and refreshing drink to start the day.
Within the communities of brahmin, Chennai’s filter coffee culture is world famous. Almost every family has a recipe for this hugely popular filter coffee, or as known in India, Kaapi.
In most homes, people use a traditional coffee filter with two containers, one to put the ground coffee and the second is where the essence from the boiled coffee is collected. The traditional way of serving coffee is with a dabara set. A dabara set is made up of one small tumbler with a small container. South Indian filter coffee comes in one form but is known by various names, Kaapi, Kumbakonam Degree Coffee, Mylapore Filter Coffee, and Madras Kaapi.
Beaten Coffee
This Indian cappuccino, or Beaten coffee takes a simple homemade Indian coffee and completely transforms it into a café style looking and tasting coffee. A Beaten coffee is a smooth and frothy coffee which is great to drink at home or on the go.
Beaten coffee is a sugary confection that comes with unique flavour notes. The name “beaten coffee” comes from the traditional process of creating the silky smooth and thick mixture that sits on top of the drink. By hand beating together the instant coffee, sugar, and water, you end up with the delicious froth, that you can sometimes get stuck on your upper lip! Many people have compared the Indian Beaten coffee to that of South Korea’s Dalgona coffee, even though the two are similar they are vastly different too.
Monsoon Malabar Coffee
If Indian coffee has a defining feature, it would be the Monsooned Malabar coffee, a now protected term. So, if you want to get to know its origin, it is an important one to sample. Originally, the now valued Monsooned Malabar coffee was an accident. Coffee beans being sent from India to England on ships were exposed to monsoons’ winds and rains along the Malabar Coast. Being exposed to the elements caused the coffee beans to swell, and grow pale in colour.
This swelling and exposure to high winds and heavy rainfall give the coffee bean its distinct flavour. Today, the process of Monsooned Malabar coffee is done in a much more controlled fashion. The modern process has been designed to mimic the beans’ exposure they would have had across the oceans, but in a more controlled and less harsh environment. The flavours tend to be earthy and woody, with notes of chocolate, spices, nuts, and a full body.
Although the coffee industry in India has been around for a long time, its high-end coffee production is taking off. That’s our guide on Indian coffee and the fascinating history that comes with it!
If you want to continue your journey around the coffee hotspots of the world, then why not read our guide on Malaysian Coffee next.
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