Mazagran Coffee and 5 drinks you need to try
In today’s constantly frenetic and time-hungry environment, there’s no skipping coffee. It has become so entwined in people’s lives that some can’t get by without it, and others have it on their list of favorite beverages. Of course, coffee is a naturally tasty treat, so there’s a fair reason to keep asking for more lattes.
Or maybe not. Forget the latte, the cappuccino, or the mocca. How about a coffee type you’ve never heard of before?
There are many more coffee varieties being sipped around the world that most people – including coffee fanatics – don’t know about. Most of these are unknown in the mainstream coffee drinking world but are local to their regions and extremely popular.
Some of the wonderfully tasty but highly invisible coffee types you should know about include:
Mazagran coffee looks as brown in a mug like any other type of coffee, but it’s rather unique. Although now a common menu offering in Portuguese cafes, Mazagran coffee is actually of Algerian origin. It became a common beverage in the1840s after the war and then went through some variations to become the recipe that’s used today.
Unlike many other coffee types, Mazagran coffee is a cold coffee, created by pouring black coffee mixed with sugar over ice cubes seated in lemon juice. A bit of rum is usually added to add its distinct flavor, although that depends on the drinker’s wishes. Mazagran coffee stands out for its uniquely refreshing yet exciting, citric flavor, and works well as an afternoon beverage.
While the rest of the world may not be acquainted with the Flat White type of coffee, New Zealanders, Australians and everyone else Down Under calls it everyday coffee. It was first created there and later became one of two very popular coffee types, the other being the long black.
The Flat White is made by adding steamed milk over one shot of espresso. The combination of the two makes for a very enticing flavor. Steamed milk in a jug is usually frothy at the top and already creamy at the bottom, so the bottom milk is used for the Flat White. Because of its extensive use of milk, the Flat White is regularly compared to the more common latte, which also uses milk.
The long black is more than just another rare coffee type; it’s also one with a very interesting origin story. As the legend goes, both Americans and Italians happened to be interested in having cups of coffee but couldn’t stand the other’s variations of coffee.
The Americans favored the traditional Americano, which is essentially hot black water with two espresso shots. The Italians, on the other hand, wanted their usual cappuccinos or espressos.
The legend continues that an Italian barista designed the long black to be a perfect mix of both recipes, somewhere both Americans and Italians could meet in the middle. Today, the long black is made by adding a little espresso into hot water.
A long black is definitely on the stronger side but carries a trademark flavor that’s hard to ignore. If you’re visiting Down Under, you will most likely be presented with a long black as a coffee option, as it’s one of two major coffee types favored, the other being the Flat White.
The sweet, flavorful wonder that is Bombon Café has its origins in the Valencia region of Spain but has further been taken to heart in Asia, especially in countries such as Malaysia, Vietnam and Thailand.
Bombon Café’s most distinctive characteristic is its sweetness, which is derived from the condensed milk that is added to the coffee during production. Because of that sweetness, sweeteners are not required. When served, this coffee is usually placed in a long glass. Bombon Café is yet to make a major appearance in the mainstream coffee drinking world, but it remains a favorite in places where locals call it a staple.
If you think Pharisäer sounds a lot like the self-righteous Pharisees mentioned in the Bible, that’s because the former’s name was derived from the latter. And in a way, the Pharisäer is quite hypocritical.
Its founding ingredients are those employed for all coffee types – coffee, hot water – which are then topped off with a wonderful dropping of whipped cream. But that’s not a complete Pharisäer. It only becomes itself when rum is added to the mix. In a way, Pharisäer coffee is too similar to Irish coffee, except for the rum variation (Irish coffee uses whiskey).
The Pharisäer was first created in Germany and remains popular there. Its wild yet relaxing taste, plus its various preparation styles, are its distinct characteristics. Its boozy flavor is another reason it stands out.
Among coffee lovers, Pharisäer is popular because of its various preparation styles. Some users ask for specific flavors of whipped cream while others use milk foam. You can also add fruits, milk, or syrups to the coffee for taste.
For folks who love their coffee sweet, Café Gommosa is a wonderful option. When served in a glass, Café Gommosa appears as a series of three picturesque layers; one milky and the other coffee brown. The top layer is essentially sweet froth, although some people have whipped cream added on top for good measure.
Café Gommosa’ s most distinctive characteristics include its less smooth rubbery texture, the result of partially melted marshmallows at the bottom of the mug. Fans also identify Café Gommosa by its rich, creamy taste, the result of the powerful combination that is espresso added to marshmallows.
Café Gommosa is particularly known for its sweet flavor, the kind that doesn’t require adding sweeteners to your coffee. That’s the reason it’s recommended for anyone with a sweet tooth, and for anyone that’s new to coffee or trying to avoid strong coffee. It may not be a regular on many American café menus, but it is a favorite in the Pacific Northwest, where it originated from.