Quote: “Muscovites Middle Eastern macchiato.”
I found a good article in the Metro (June 30th 2014) called Bean Around the World. Davide Machado, whose surname could be a type of coffee, explores some of the up and coming coffee and café cultures around the globe.
Prague is first on his list, showing a keen interest in what barista Gwilym Davis calls, “‘traceability, single farm coffee [one type of bean from one type of farm] and lightly roasted beans, which result in sweet and fruity flavours’”.
The place to be is the industrial-styled EMA Espresso Bar and according to Machado, “has been leading the city’s coffee charge since it opened last June.”
Singapore too has independents popping up. This is mainly because, according to “Brad Lau of ladyironchef.com” (Singapore’s leading food and travel website), “‘Singaporeans’ heightened exposure to other coffee cultures when they travel’”.
Some of Lau’s favourite places to go and indulge in a coffee are Nylon Coffee Roasters, Everton Park, The Grin, The Provision Shop and Batterworks.
Similar to the Singaporeans, the Muscovites have been awoken to the delights of a good coffee. Gwilym thinks “Moscow baristas are considered some of the best in the world”.
Apparently Coffee Mania is the leader, creating its own coffees with Middle Eastern flavours. The coffee shop to watch out for is Double B Coffee and Tea. With two of Russia’s champion baristas at the helm it’s already making me a little envious and considering booking a flight to Moscow.
Now, most of us know Ethiopia has been (and still is) highly regarded in the history of coffee. The reason behind its superiority is: “‘The beans are roasted, ground and brewed on an open fire while you wait,’ says photographer and aid worker Melany Markham, who recently spent a month travelling around Ethiopia. ‘But it’s more than an ancient mastery of the bean that makes the coffee so good. It’s the climate – cool and humid – that makes Ethiopian coffee possibly the best in the world.’”
Machado goes on to explain how the Italians colonised the country leaving behind a legacy, espresso machines and baristas. Because of this the country not only produces fabulous coffee but it can also make a fabulous coffee. Let’s move now!
Machado says the best coffee shop is Tomoca Coffee which opened in 1953. There is also the newer Choché which “sources its beans from local growers and roasts them in a small room behind the café,” and “this year’s newest opening Melange Coffee Roasters”.
It’s nice to see that with travel comes great coffee. A broadening of the mind and the taste buds. But it’s not just the love of a good coffee which seems to be circulating; it’s the interest in supporting local farmers and creating a good coffee and not one which will just sell. People are taking pride in their local producers and in their work.