Today we are going to dedicate a few lines to leaving our comfort zone and exploring those preparations, or those grain origins, that are out of the ordinary. It can be our classification of different, surprising coffees, or only the most unique coffees in the world.
The classification is not necessarily ordered, nor are we going to limit ourselves to one type of product. We will talk about grains (origins or varieties) as well as coffee elaborations that surprise or that are out of the ordinary. If you are looking for the most expensive coffee in the world, you will find the answer here:
We talked about him in our article about the best coffee in the world. The beans of this coffee are collected from the faeces of the civet, a small cat-like animal, in some regions of Indonesia. We are not going to enter moral or tasteful debates — everyone who chooses or thinks what they want.
What is evident is that Kopi Luwak coffee deserves to be in this ranking of coffee extravagances.
It is not the rarest coffee in the world, because, although many do not know it, it is quite common to find grain productions “digested” or previously fertilized by some animal. What happens is that in the case of the civet and its Kopi Luwak, quality and price have reached excellent levels, and this has allowed this product to be surrounded by an aura of elitism, which from marketing is frankly profitable. What is certain is that it is also rare; it is expensive. And for the time being, no one will take that away from you.
Cà Phê Trúng
This concoction of the strange name is the Vietnamese coffee with egg, or with egg yolk, to be more precise. In the western world there may be some misgivings about using raw egg yolk, but keep in mind that the coffee must be very hot and the yolk will cook in a few seconds in contact with almost boiling water.
If you want to know more details about this Cà Phê Trúng, or latte with egg, we talk about it in our guide about Vietnamese coffee makers.
KaffeeOst (coffee with cheese)
Ost is “cheese” in Swedish, and other Scandinavian languages and Kaffee assumes that it doesn’t need to be translated, right? It is coffee with cheese from the Nordic countries, a combination which in Spain may surprise but which makes sense thanks to the cheese called leipäjuusto in Finland. It is a very spongy type of cheese, absorbent, able to soak up any liquid without decomposing quickly.
Kaffeeost is a Swedish preparation, but widespread in the rest of Scandinavia, especially in Finland.
As we can see in the picture, the cheese is cut into medium-sized cubes and immersed in the coffee so that it mixes with its flavour. The cheese is taken as it is (picking it up with a spoon) and the coffee is then drunk impregnated with the taste and aromas left by the cheese during the time it has been inside.
The usual thing is to serve the cubes of cheese before in the cup and then to serve the coffee on top boiling, but this already goes to the taste of the consumer.
Café Touba (with pepper and spices)
Touba is a spicy coffee from Senegal. This drink looks like a traditional coffee but is flavoured with Guinea peppercorns and other spices. The usual is a ratio of a quarter of spices for each coffee. Still, you know what usually happens in these cases: the exact recipe does not exist and allows dozens of variants and nuances.
Touba coffee is usually served with sugar, like any other coffee, but it is better to drink it alone to experience all its sensations better.
A coffee with apricot jam? Yes, it is. It is a tribute to the mythical Austrian Sacher cake, but with “real” coffee that can be drunk instead of with a spoon. It is also decorated with chocolate shavings and cocoa powder, so as not to lose the memory of the original cake.
You can read the Sacher coffee recipe on our website.
Tea or coffee? With this preparation, which is consumed in Hong Kong and Malaysia, you won’t have to decide. It is the pioneering combination of coffee and tea (although there are many other drinks based on coffee and tea, there is no evidence that they predate the oriental Yuenyeung).
We have placed the flag of Australia because this invention was born in the Truman Café in Melbourne. It is a coffee inside an avocado if no kind of mixture or anything special that affects its flavour, beyond the container where it is served (the shell of the empty avocado). Come on; if we called it coffee with avocado, we wouldn’t be fair or realistic.
The barista, if he is skilful enough, can do an excellent job with the latte art inside the avocado, but the coffee itself has nothing special beyond its presentation.
Sea Salt Coffee
After so many varieties of coffee so original, we missed a preparation of salted coffee, right? Well, here it is, and in its purest essence: coffee with sea salt from 85C Bakery Café (a franchise of coffee shops in Taiwan). In our country, it will sound eccentric, but there the Sea Salt Coffee has been among the best-selling drinks in the country for several years.
We leave for the end a shocking proposal: a blue coffee. It is Matcha Mylkbar’s vegan coffee, a vegan-oriented and sustainable food establishment located in Melbourne (yes, Australians seem to be at the forefront of coffee originality).
It’s absurd to call a coffee “vegan” (because it’s a vegan product from its origin). Still, we already know that these days labels perform a powerful function of attracting and identifying customers.
In short, what attracts the attention of blue coffee, or Blue Latte, is logically its colour, and not the fact that a vegan establishment serves it. The coffee used in this elaboration is normal and ordinary. It is the milk that has a blue colour and is made with seaweed powder and coconut milk (totally vegan, of course).