Specialty

Greek coffee is finely ground coffee boiled with water (and optional sugar) in a small long-handled pot called a briki, then poured unfiltered into a demitasse so the grounds settle at the bottom and a thick foam called kaymaki sits on top. It’s similar in method to Turkish coffee but distinguished by its specific roast, grind, and ordering ritual built around four named sweetness levels. Greek coffee is the country’s national drink — and the foundation of a coffee culture that sustains hours-long social rituals. Greeks drink it slowly, letting the grounds settle, often pairing it with a glass of cold water and a piece of loukoumi (Turkish delight). On a hot day, the same beans get blended into a Greek frappé, the iced foam-topped instant-coffee drink invented by accident at the 1957 Thessaloniki International Fair. ...

Yemeni coffee is the original coffee — the brewed beverage as the world first knew it. Modern Yemeni coffee comes in two forms: qahwa yemenia, a lightly roasted spiced coffee flavored with cardamom, cinnamon, and ginger; and qishr, a caffeine-free infusion made from the dried husks of the coffee cherry rather than the bean itself. Yemen is where coffee was first cultivated commercially in the 15th century, and the Yemeni port of Mocha gave its name to the global coffee-and-chocolate flavor pairing we still use today. ...