**A Journey Through International Coffee Traditions**

As we explore the world of coffee, it's fascinating to discover how different cultures have adapted and transformed this beloved beverage to suit their unique tastes and traditions. In this article, we'll embark on a journey through three international ways to experience coffee, each with its own distinct flavor profile and history.

**Cafe Touba: A West African Delight**

Our first stop takes us to West Africa, where we find the enchanting Cafe Touba. This traditional coffee is made from a combination of ground grains of paradise, cloves, and coffee beans. The spices are toasted over a hot griddle until fragrant, then ground up in a mortar and pestle to release their aromatic oils. Two heaping scoops of coffee and two cloves are added to the mixture, creating a harmonious blend that awakens the senses. As we sip our Cafe Touba, we're greeted by the citrusy notes of the grains of paradise, which complement the slight acidity of the coffee. The clove adds warmth and spice without overpowering the delicate flavor of the coffee. This refreshing coffee is a perfect way to start the day or enjoy as an afternoon pick-me-up.

**Morning Coffee: A Korean Energy Boost**

Next, we travel to Korea, where we discover the invigorating Morning Coffee, also known as "juk" in Korean. Unlike traditional coffee, this energizing brew contains an egg yolk, a pinch of salt, a pine nut, and a drizzle of sesame oil. The coffee is brewed in a special pot called a dabang, which serves as both a coffee maker and a social hub where friends gather to enjoy their drinks. As we sip our Morning Coffee, the sesame oil and pine nut add a subtle nutty flavor that complements the richness of the egg yolk. The salt enhances the flavor, while the coffee provides a bold base note. This unique brew is not only delicious but also provides an energy boost due to the egg yolk's high protein content.

**Grinding Spices with Love**

As we explore these international coffee traditions, it's essential to appreciate the love and care that goes into crafting each brew. Grinding spices by hand in a mortar and pestle is an art form that requires patience and attention to detail. The aroma of freshly toasted spices wafts through the air as the grinder works its magic, releasing the oils and essence of the ingredients. This labor of love not only infuses our coffee with unique flavors but also creates a sense of connection to the past and the people who have come before us.

**A Cup of Joy**

As we conclude our journey through international coffee traditions, we're reminded that coffee is more than just a beverage – it's an experience. Whether you're sipping Cafe Touba in West Africa or Morning Coffee in Korea, every cup tells a story of culture, tradition, and community. So the next time you enjoy a cup of coffee, take a moment to appreciate the journey it took to get there, and the people who made it possible. As we raise our cups in a toast, let's cherish the diversity and richness that coffee brings to our lives.

**Gevalia: Bringing International Coffee Traditions Home**

As we explore these international coffee traditions, we're grateful for partners like Gevalia, who make it possible to experience these unique brews in our own homes. With their extensive selection of specialty coffees, Gevalia invites us to awaken whatever is brewing inside and discover new flavors from around the world. So next time you visit your local supermarket, be sure to seek out Gevalia's international coffee offerings and start exploring the rich diversity of global coffee traditions.

**Conclusion**

As we conclude our journey through international coffee traditions, we hope that you've enjoyed this flavorful exploration as much as we have. Whether you're a seasoned coffee connoisseur or just discovering the joys of coffee, there's always something new to learn and discover. So go ahead, take a sip, and let the flavors transport you to far-off lands and cultural experiences waiting to be explored.

"WEBVTTKind: captionsLanguage: en(cheerful music)- Greetings, my beautiful lovelies.It's Emmy, and welcome back.Today's video is sponsored by Gevalia,coffee that helps to awakenwhat's brewing inside.Now, I love me a cup of coffee.Every morning I have mylittle coffee ritual.I love cupping my little mug,and thinking about what I'mgonna be doing for the day.It's a great way for meto think introspectively,and also just to savormy hot cup of coffee.Love that time,and I love it when inspiration strikes.So the other day, whileI was having my coffee,I was just thinking,how many other ways arethere to have coffeebesides just black, whichI have every morning?And so, because as you know, Iam so driven by my curiosity,I went and started researching this.And there are so many wonderfulinternational ways to have coffee.So many ways I have neverheard of, and never explored.So today, with the help of Gevalia,I'm going to awaken what's brewing inside,and explore three internationalrecipes for coffee,none of which I have tried.But I am so excited about this,because first we're gonna startwith my little home state of Rhode Island.Technically I'm not from Rhode Island,I actually grew up in California,but I've lived here longenough where I feel likeI'm a bit of a little Rhodie.But, I know you Rhode Islanders will sayI'm not technically a RhodeIslander, but that's fine.Well, this would probablyalso be a case in point,because I have never had a coffee cab.Coffee cab, coffee cabinet.What is a coffee cabinet?So coffee cabinet is aclassic Rhode Island treat,that's essentially a milkshakethat's made with coffee,syrup, ice cream and milk.It's all blended togetherin a beautiful milkshake style, consumed,and I am imagining it's goingto be absolutely delicious.You can find it locally,everywhere, every little diner,every little place youcan get a coffee cab.You can also get a coffee milk.And it's typically made witha ubiquitous coffee syrupthat you can find all over Rhode Island.But anywhere else, it ispretty difficult to find.So I'm gonna show you howto make a homemade version,and then we're gonna makeourselves a coffee cab.I can't wait.On hot days like this, itsounds absolutely perfect.Gevalia's beans are slowroasted and snap cooledto release aroma and flavor.So I took eight tablespoons ofGevalia's house blend coffee,and I poured over one and ahalf cups of boiling water.I let that brew for a fewminutes, press the grounds,and then added that to a saucepanalong with one cup of sugar.We're gonna bring this up to a boil,and then reduce it to a simmer,and allow it to simmer for 15 minutes.You want to stir it in betweenbecause this has a lot of sugar in it.We don't want to burn it.So after 15 minutes, themixture will have thickened,and then we're gonnaadd a quarter teaspoonof vanilla extract.Now cool this off to room temperature,and then place it in the refrigeratorto allow it to cool completely.So that's it.Our coffee syrup is completed.Take some vanilla ice cream.It's probably about a cup of ice cream.To that, we're gonna adda generous drizzle of our coffee syrup.That's two heapingtablespoons of coffee syrup.And now I'm gonna add somemilk, and use your discretion.If you like a milkshakethicker, then add less milk.If you like it a littlebit runnier, add more milk.I like it sort of in between,so, I'm gonna add a splashand see where that goes.Make sure your lid's on completely,because last time, I made themistake of not doing that.All right, here we go.(blender whirs)All right, let's buzz this up.(blender whirring continues)All right, pour it in.(cheerful music)All righty, my beautiful lovelies,my first taste of a coffee cabinet.Here we go, cheers.Ohh, (sips).So, so good!Mmmm, it's drinkable coffeeice cream, it's so delicious.The coffee flavor is strong and bright.It tastes true.It's sweet and creamy and icy cold.Perfect for this hot muggy summer day.Oh my gosh!As far as the etymologyof a coffee cabinet,some people believe that the milkshakewas originally made in somethingthat was like a cabinet.So it was called a coffee cabinet.I have used store-bought coffee syrupto make coffee milk before.And to me, this is infinitely better.The coffee flavor is so much more intense,and prominent, and forward,and just so scrum-didily-umptious.So now that I've had my dessert,let's head over to Senegalto have a Cafe Touba.Now a Cafe Touba is named after Touba,a city in Senegal.In Arabic it means happiness.And I decided to make this coffeebecause it contains aningredient I've never heard of.And the ingredient goes by many names.In Wolof it's called jar.It's also known as selenepeppercorns or grains of paradise.What a beautiful name.So essentially, CafeTouba is a spiced coffee.So the first thing we're going to dois prepare our grains ofparadise by toasting them.So on a hot griddle, we're going to toastone heaping teaspoon of grainsof paradise, and two cloves.So gently toast the spicesuntil you begin to smell the aroma.We're gonna grind them upin my mortar and pestle.Add them to here.Gently grind them up.I wish you could smellthis combination of spice.It smells lemony,(inhales) kind of nutmeggy,and the clove just smells autumnal.Smells fantastic.Okay, we're gonna grind this up.Two heaping scoops of coffeealong with my ground grainsof paradise, and clove.(inhales) smells amazing already.(water pouring)(coffee pouring)All righty, my first taste of Cafe Touba.Here we go, cheers.(Emmy sips coffee)Wow, oh my gosh, that's lovely.Mmmm.The grains of paradise have abeautiful lemony, cardamomy,almost a lemongrassy flavorto them, very citrusy.Which pairs really nicelywith the slight acidity of the coffee.So great (sips).The clove adds some warmth and some spicethat's familiar, yet not.It's just enough in thereto kind of spice things upwithout overpowering the coffee.You definitely still taste the coffee.It's just enhanced with this bit of spice.So, so nice.Now for my final coffee, we'regonna head over to Korea,where this coffee was served in a dabang,or a coffee tea house.So a dabang's a little bit differentthan a coffee house that youwould find here in the states.It's a place that you wouldhang out, and kind of linger,and stay, while enjoyingyour coffee or your tea.Now, the coffee I'm gonna be makingis called a morning coffee,and it was consideredmore of an energy drinkbecause it contains an egg yolk.Not only an egg yolk, but apinch of salt, a pine nut,and a little bit of sesame oil.Sounds absolutely fascinating.I'm so intrigued, and I haveto know what it tastes like.Two spoons of coffee.(upbeat music)While the coffee is brewing,let's go ahead and separate our egg yolk.Gently scoop the egg yolk out of there.Beautiful.Have you ever had pine nuts before?I absolutely love these.I used to have a pet mousewhen I was in college.His name was Ralph and heloved pine nuts (chuckles).They're so good.They have a slightresonance flavor to themand they're very sweet and rich.The flavor reminds me alittle bit of macadamia nuts.So I think what I'm going todo is put everything on my egg,and then we'll just slipthe egg into the hot coffee.Just a little sprinkling of salt,a couple drops of sesameoil, and a few pine nuts.And then to our coffee,we're gonna add our egg yolk.And there is the beautiful yolk!Isn't it gorgeous?(Emmy laughs)Now I read, sometimes peopleenjoy just the coffee alone,and then have the egg yolk at the end,and others would blend it in.So let's just give it a sipwith the egg separate first,and then give it a blend.All righty, here we go, cheers.(Emmy sips coffee)Huh, interesting.I thought the sesame oilwould overpower the coffee,but it doesn't, it just addsa little bit of nuttiness.Now, Sesame oil has a very strong,almost kind of hoppyresonance smell to it.And it's not thatpresent, I'm so surprised.It goes well with thecoffee, surprisingly.And I find that thebitterness of the coffeeis toned down just a little bit.Let's go ahead and workthe egg into there.It's almost like I add creamer to that.All righty, let's give that taste.Here we go.(Emmy sips coffee)(Emmy laughs)The egg yolk definitely changesthe viscosity of the coffee,definitely makes it thicker.And morning coffee isdefinitely an appropriate namefor this coffeebecause it tastes a littlebit like breakfast (laughs).All righty, my beautifullovelies there, you have it.Three international ways to have coffee.Thank you so much for watching.And big thanks to Gevaliafor sponsoring this video.Find Gevalia at your local supermarketto awaken whatever is brewing inside.Thanks again for watching.I hope you guys enjoyed that one.I hope you guys learned something.Please share this video with your friends.Follow me on socialmedia, like this video,subscribe, and I shallsee you in the next one.Tootaloo.Take care.Bye!(upbeat music)♪ Da-da-la-ta-da-da-la ♪\n"