Coffee Around the World

Here at Cadena, we're currently brewing Americanos with a splash of half & half. However, there are many other ways to prepare coffee from around the world. We'll be highlighting a few of them today!

Café Cubano – Cuba

Café Cubano

A café cubano is a type of espresso. It is made with a strong shot of coffee, sweetened with natural brown sugar, and has no added milk. Traditionally, it is made using darker roasts, generally either Italian or Spanish roasts. 

The secret to a good café cubano is to mix the sugar in as the coffee brews. This creates a creamy foam (called the espuma or espumita). The heat from the espresso causes the sugar to hydrolyze, creating a sweeter, more viscous coffee than if you were you to add the sugar later. 

Try making a café cubano with Cadena's Honduran coffee!

Türk kahvesi – Turkey

Turkish Coffee

Türk kahvesi, or Turkish coffee, is prepared using very finely ground beans and is unfiltered. The grounds are left in the coffee when served. 

To brew Turkish coffee, you mix the finely ground coffee with water (and usually sugar) and bring the mix to a boil. For bonus points, use the traditional pot, called a cezve. When the mixture begins to froth, but before it boils over, take it off of the heat. Then pour into small porcelain cups (kahve finjanı) and serve!

Try making Turkish coffee with our Papua New Guinea roast.

Yuenyeung – Hong Kong


Yuenyeung, also known as Kopi Cham in Malaysia, is coffee mixed with tea. It is made with a mixture of three parts coffee and seven parts Hong Kong-style milk tea, and can be served either hot or cold.

Yuenyeung was originally served in open-air food markets and has since expanded to be served in restaurants. It is a very popular beverage not only in Southeast Asia, but also in Ethiopia, where it is called spreeze.

If you're so bold as to make yuenyeung at home, do it with our Colombian roast!

Cà phê sữa đá – Vietnam

Vietnamese Coffee

Cà phê sữa đá is a Vietnamese iced coffee with sweetened condensed milk. It is made by using a medium or coarse ground Vietnamese coffee and a small metal drip filter (called a phin cà phê).

Before brewing the coffee, add a few tablespoons of condensed milk to your cup. Then add hot water to the grounds, allowing it to drip slowly through the filter into the cup. The finished cup of coffee and condensed milk is then quickly poured into a glass full of ice (similarly to a flash brew - but much stronger and sweeter).

A popular variant of cà phê sữa đá is cà phê trứng, or egg coffee. Egg coffee is exactly what it sounds like – cà phê sữa đá with an egg yolk added, making it even richer! This Vietnamese take on eggnog is served in cafés in Hanoi.

Make cà phê sữa đá with Cadena's Nicaraguan beans.

Stay tuned for Part 2 of this post, where we highlight even more types of coffee from around the world!