How do they make coffee in Europe, Australia, and Asian countries?!
Answers: do they have a different technology or is it the standard drip coffee method?
In summer in Greece we drink frappé,
http://www.freshcup.com/images/back-issu...
http://en.wikipedia.org/wiki/Greek_frapp...
In winter we drink Nescafe hot coffee or filter or cappicino or
Greek coffee
http://greekfood.about.com/od/mezethesdr...
When I'm not in Greece I like Cappincino, or I drink tea.
Try a frappe sometime they are the best. You sip, dont drink. The fliud shold only go across the top of the toungue. Drink with a glass or two of water.
My receipy is:
2 tablespoon instant coffee (Nescafe)
1/3 cup of cold water
sugar to taste
milk to taste
crushed iced (to your liking)
a cocktail shaker
mix sugar and coffee into shaker, add half the cold water, shake for 10-30 seconds (takes practice....), poor into a long tall glass onto ice (3 cubes is cool). Add the rest of the water gently, then the milk gently. If you can form a pattern in the froth when you poor in the milk.
Serve with a flexible straw. Sip through a straw over 30-180 minutes - setting, company dependant.
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Australia: Personally I prefer perculated to drip filter or instant. But definately most people who buy coffee (90%) would buy it made through the coffee machine, cappuccino, flat white, latte etc. We don't have many coffee shops that have a drip machine.
When we travel in Bali, Indonesia, it is a strong grainy coffee made like an instant coffee.
And in Cebu, Philippines they make it with a coffee machine like cappuccino etc but they don't have fresh milk so it tastes very different. Bali does not have fresh milk either.
That goes for Hong Kong and Kuala Lumpar in Malaysia also.
Anyway you like... most Aussie cafe's make superior coffee to the american variety. found american coffee to be terrible.
Drip, plunger, espresso, latte, long mac, tall mac
