{"id":8082879,"date":"2024-11-22T16:17:02","date_gmt":"2024-11-22T15:17:02","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=8082879"},"modified":"2026-03-03T10:51:59","modified_gmt":"2026-03-03T09:51:59","slug":"coffee-mediteranean-origins-local-pratices","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/us\/coffee-mediteranean-origins-local-pratices\/","title":{"rendered":"Coffee in the Mediterranean: a beloved ritual"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.2\u2033 _module_preset=\u201ddefault\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d33px\u201d header_2_line_height=\u201d1.4em\u201d custom_padding=\u201d40px||40px||true|\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

As many specialties as there are countries<\/h2>\n

\n<\/p>

\n<\/p>

From far-flung Ethiopia coffee <\/strong>has a rich past to say the least! From East to West and Arabica to Robusta<\/strong>, today coffee in the Mediterranean<\/a> is synonymous with sharing and conviviality. Come with us on a gourmet stroll through the caffeinated concoctions.<\/p>\n

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Coffee: an odyssey and a half<\/h2>\n

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While the origins of coffee remain shrouded in mystery, we do know that its roots stem from the Horn of Africa<\/a> in Abyssinia (present-day Ethiopia<\/strong>) in the province of Kaffa<\/strong>. The precious \u2018coffee cherries\u2019 would then have made their way north, crossing the Red Sea and docking at the port of Mokha in Yemen. It was here in the 15<\/strong>th<\/sup><\/strong> century<\/strong> that the invigorating drink really began to spread, reaching the Egyptian city of Cairo<\/strong> and the Ottoman capital Constantinople<\/strong><\/a>, two crossroads of civilisation between East and West.<\/p>\n

From Egyptian coffee houses to Parisian terraces, coffee culture is like the shores of the Mediterranean itself<\/strong>: multifaceted and diverse. By assimilating coffee into their traditions, Mediterranean countries have put their own stamp on a cult drink.<\/p>\n

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From Egypt to Turkey: a taste of history<\/h2>\n

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In Egypt<\/strong>, push open the doors of any qahveh khaneh<\/em><\/strong> (coffee house) and savour a cup of ancestral awha,<\/em><\/strong> enjoyed s\u00e2da<\/em><\/strong> (sugar-free), mazbout<\/em><\/strong> (just the right amount of sugar) or sukkar ziy\u00e2da<\/em><\/strong> (very sweet). It\u2019s also known as \u2018Turkish coffee\u2019,<\/strong> not because of its unproven historical origins, but because of its age-old preparation that can be traced back to the Ottoman Empire, a process that draws on decoction (unfiltered) from finely ground beans <\/strong>mixed with hot water in a small copper pot (cezve <\/em>in Turkish)<\/strong>, often flavoured with spices such as cardamom or cinnamon, which add depth and complexity.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u201d2_5,3_5\u2033 admin_label=\u201dMEA \u2013 decalage\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d50px||50px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d2_5\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.2\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dleft\u201d header_2_text_color=\u201d#ffffff\u201d header_2_font_size=\u201d23px\u201d header_2_line_height=\u201d1.4em\u201d background_color=\u201d#307f90\u2033 custom_margin=\u201d|-30%|||false|false\u201d custom_margin_tablet=\u201d|0%|||false|false\u201d custom_margin_phone=\u201d\u201d custom_margin_last_edited=\u201don|tablet\u201d custom_padding=\u201d30px|75%|30px|20px|true|false\u201d custom_padding_tablet=\u201d|20px|||true|false\u201d custom_padding_phone=\u201d\u201d custom_padding_last_edited=\u201don|tablet\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Menengi\u00e7 kahves:<\/em> coffee from Anatolia<\/h2>\n

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Hugely popular in south-east Anatolia, menengi\u00e7 kahvesi<\/em><\/strong> is made from Pistacia terebinthus instead of coffee beans: pistachios from the wild pistachio trees that thrive in the region. Mellower than classic Turkish coffee<\/strong>, menengi\u00e7 kahvesi <\/em>was a firm favourite with the Ottomans, who spread its sweet, nutty aromas<\/strong> the length and breadth of the empire.<\/p>\n

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Greek coffee: a ritual all of its own<\/h2>\n

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In Greece<\/a>, you\u2019ll find them in every village and hamlet<\/a>: soak up the friendly, authentic atmosphere of a classic kafeneio<\/em><\/strong>, the traditional Greek coffeehouses where people meet to chat, play backgammon or simply while away the hours. Be ready with your answer to the question: \u201csketo, metrio or glyko?\u201d<\/em><\/strong> (plain, medium-sweet or very sweet?), because just like in Turkey<\/a>, Greek coffee is prepared as a decoction from a very fine grind<\/strong> in a traditional copper pot called a birki<\/em><\/strong>.<\/p>\n

The cosy village kafeneios<\/em> are a different vibe to the bustling kafeterias <\/em><\/strong>you\u2019ll find in the big cities. The star of the show here is authentic Greek iced coffee:<\/strong> a mix of instant coffee<\/strong>, cold water, sugar and lots of ice, blended in a shaker to obtain a deliciously frothy treat. Young Greeks are mad for this stuff!<\/p>\n

[\/et_pb_text][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2024\/10\/iStock-1032513244-1.jpg\u201d alt=\u201dgrains de caf\u00e9\u201d title_text=\u201dcafe-mediterranee\u201d _builder_version=\u201d4.27.2\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d||11px|||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.2\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|600|||||||\u201d header_2_font_size=\u201d23px\u201d header_2_line_height=\u201d1.2em\u201d custom_padding=\u201d0px||2px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Italy: leading the way in coffee as an art form<\/h2>\n

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We have the Venetians<\/strong> to thank for bringing coffee to Europe. So much more than just a drink, in Italy<\/a> it is a whole way of life, starting with its simplest (and most powerful!) form: the humble yet effective espresso<\/strong>. Short and intense, this is knocked back in cafeterias<\/em>, shared and sometimes given as a gift. It is brewed ristretto<\/em><\/strong>, meaning \u201ctight\u201d, lungo<\/em><\/strong>, meaning \u201clong\u201d, doppio<\/em><\/strong>, meaning \u201cdouble\u201d, or corretto<\/em><\/strong>, meaning \u201ccorrected\u201d (with liqueur). But it can also be mixed with a large quantity of hot milk and topped with an airy milk foam<\/strong> to create a classic cappuccino,<\/strong> or with just a dash of milk foam for a caf\u00e9 macchiato<\/strong>.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u201d2_5,3_5\u2033 admin_label=\u201dMEA \u2013 decalage\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d50px||50px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d2_5\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.27.2\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|on||||||\u201d header_2_text_align=\u201dleft\u201d header_2_text_color=\u201d#ffffff\u201d header_2_font_size=\u201d23px\u201d header_2_line_height=\u201d1.4em\u201d background_color=\u201d#307f90\u2033 custom_margin=\u201d|-30%|||false|false\u201d custom_margin_tablet=\u201d|0%|||false|false\u201d custom_margin_phone=\u201d\u201d custom_margin_last_edited=\u201don|tablet\u201d custom_padding=\u201d30px|75%|30px|20px|true|false\u201d custom_padding_tablet=\u201d|20px|||true|false\u201d custom_padding_phone=\u201d\u201d custom_padding_last_edited=\u201don|tablet\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n

Frozen sweetness<\/h2>\n

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How about \u201cdrowning\u201d \u2013 affogare <\/em><\/strong>\u2013 a delicious scoop of vanilla ice cream with an espresso? This is the secret behind delicious affogato coffee,<\/strong> a moreish Italian hybrid that\u2019s half drink and half iced dessert, often topped with cantuccini:<\/strong> crispy almond biscuits from Tuscany.<\/p>\n

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Coffee in France: smooth and elegant<\/h2>\n

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In France<\/a>, \u201cespresso\u201d is called \u201cexpresso\u201d,<\/strong> and is slightly longer than its Italian cousin, although enjoyed in the same convivial spirit. For extra sweetness, milk can be added. The term \u2018caf\u00e9 au lait\u2019<\/strong> is used when black coffee and hot milk are mixed in equal parts. A \u2018noisette\u2019<\/strong>, meanwhile, gets you an espresso rounded off with a splash of milk or cream<\/strong> for an elegant hazelnut hue.<\/p>\n

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Did you know?<\/h2>\n

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The French \u201cViennese coffee<\/strong>\u201d is fantastic, but don\u2019t ask for wiener kaffee<\/em> in Vienna. In Austria, it\u2019s known as einsp\u00e4nner<\/em>, or \u201ccoachman\u2019s coffee\u201d, harking back to when coachmen would warm their hands (and the cockles of their hearts) between trips with a hot coffee topped with whipped cream<\/strong>. It can sometimes be sprinkled with cocoa powder or grated chocolate<\/strong>. When taken cold, Viennese coffee in Paris is known as a \u201ccaf\u00e9 li\u00e9geois<\/strong>\u201c: cold coffee with lashings of coffee and vanilla ice cream topped with whipped cream.<\/p>\n

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Spain\u2019s passion for coffee<\/h2>\n

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While coffee arrived in Spain<\/a> later on, it\u2019s as popular as ever there, too. Try a classic caf\u00e9 con leche <\/em><\/strong>(espresso mixed with a hefty dose of milk) or a caf\u00e9 bomb\u00f3n<\/em><\/strong>: a real treat combining sweet coffee and condensed milk,<\/strong> served in a see-through cup all the better to admire its elegant layers of black and white. Likewise, the barraquito<\/em><\/strong>, an unmissable island twist from the Canary Islands<\/a>, stars a layer of liqueur<\/strong> sandwiched between the condensed milk and coffee, topped with milk foam, cinnamon powder and lemon zest<\/strong>. A dash of brandy or rum<\/strong> gives traditional carajillo<\/em><\/strong> coffee <\/strong>a little oomph.<\/p>\n

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Iberian freshness<\/h2>\n

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Caf\u00e9 con hielo<\/em><\/strong> is the taste of summer, and an integral part of Spanish coffee culture. The idea is a simple one: a steaming cup of solo coffee<\/strong> alongside a glass filled with ice cubes. Pour the espresso over the ice cubes and enjoy a delicious iced coffee. The recipe may be straightforward, but a few small details can make all the difference: for perfect flavour, Robusta coffee<\/strong> powder should be ground as finely as possible. Caf\u00e9 con hielo <\/em>is traditionally served sweet, and feel free to add a drop of milk if the fancy takes you, too.<\/p>\n

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Photos credits : \u00a9iStock ; \u00a9PONANT\/J. Fabro<\/p>\n

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Savour the flavours of the Mediterranean<\/p>\n

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Embark on a tasty odyssey with PONANT.<\/p>\n

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As many types of speciality coffee as there are countries<\/p>\n","protected":false},"author":7,"featured_media":8082806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1189],"tags":[],"thematique":[1476,1469,1470,1483],"class_list":["post-8082879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-get-inspired-us","thematique-culinary-delights-us","thematique-dolce-vita-us","thematique-europe-us","thematique-the-mediterranean-us"],"acf":[],"yoast_head":"\nCoffee in the Mediterranean: a beloved ritual | PONANT Magazine<\/title>\n<meta name=\"description\" content=\"Uncover the origins of coffee in the Mediterranean and different local ways of enjoying this cult beverage.\" \/>\n<meta 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