10 Chefs From 10 Countries Make Coffee

[upbeat music]

You're about to see.

10 different chefs.

From 10 different countries.

[Chefs] Making coffee.

[upbeat music]

French people love coffee.

We start drinking coffee at a young age,

like 13, 14, we start to drink coffee.

It's in our DNA, in our tradition.

In the French press,

the coffee is fully steeped in the water,

fully emerged in the water for a long period of time.

This method of coffee to bring more oil

and more body flavor from your coffee ground.

Okay, so here we have a beautiful coffee ground

that I just grounded a few minutes ago.

Colombian coffee, that's my favorite.

I don't grind it too fine

'cause if more fine,

you may have some passing through the filter.

So I'm just gonna add two spoon of the coffee,

two big spoon, one, two.

You have a filter at the bottom,

so it keeps all the oil into the coffee

instead of having a paper filter

that will absorb the oil of the coffee.

So it's a perfect procedure

to keep full body flavor of your coffee.

We want to have the water at 200 degree Fahrenheit.

That's the right temperature to extract the flavor.

If you boil it,

you're gonna disrupt the flavor of the coffee.

That's it.

So we're just gonna leave it like that

for five or six minutes

to extract the flavor of the coffee.

So I'm making cafe au lait.

So I'm just warming up the milk,

but I'm just whisking a little bit gently

because I want to add a little bit of foam

on top of my coffee,

almost like a cappuccino.

So now it's been five minutes.

We don't wanna push it too fast because if you do,

the coffee ground may come out the filter

and you're gonna end up drinking coffee ground in your cup,

and that's not pleasant.

So we're just gonna go slowly.

[coffee trickling] [light cheerful music]

I'm just scooping the foam

because I like the foam, like the cappuccino.

So what I use here is a French traditional bowl.

It's very wide and it's deep

because there's one thing that French people love to do

is to deep.

You dip your croissant,

you dip your pain au chocolat,

your tartines, your baguette.

You see, you dip it.

[light cheerful music]

[baguette crunching]

Mm, delicious.

I'm gonna go straight to to the point.

We don't do coffee in Nigeria.

We do Nescafe.

It's really very popular.

The best place to get a Nescafe

is to go to the mallam.

They have this small kiosk

where everybody sit like a big giant dining table

you all sit around in the morning.

They make the Nescafe, the egg, and the bread.

So I'm gonna show you how a good mallam

make coffee in Nigeria.

Okay, this is how we make the Nescafe.

Maybe 1 or 1 1/2.

Then sugar.

I always think there's something special

about the mallam coffee or Nescafe

until I realized it just had too much sugar. [laughs]

Then we use Carnation milk.

Since most of us are lactose intolerant,

we really don't know

because we never have real milk.

Until when somebody like me get to American,

I start having milk,

that's when my doctor told me I'm lactose intolerance.

[bright whimsical music]

[steam hisses]

Okay.

So I have to stir it a little.

This is how the mallam do,

and the purpose of this is to cool the tea down.

So and just do it like this.

[coffee trickling]

Forgive me, guys.

I'm not doing it right.

This is what I mean by that.

You see this pour?

It can be very long,

like really, really long.

And sometimes they do it like that. [blowing]

When you mix it around,

you even allow the sugar, the milk,

everything to blend very well together.

[Lookman slurping]

Oh my god, it took me back to Nigeria.

God damn it.

Perfect.

I'm not lying.

This thing takes a very, very authentic mallam.

I love it.

I think of an American coffee

as something where you'll walk into a place

and you'll say, I'd like a cup of coffee.

They'll pour a coffee in a cup

and you'll doctor it up how you like it.

Okay, let's do it.

I really like to use whole beans.

This is Mocha Java.

As it says, it's ripe, blackberry, warm, plum, honey.

[grinder whirring]

And then you wanna make sure that it's ground enough.

I would describe this as a fine grind

but not super fine like an espresso,

'cause this espresso would need to be very fine

to be compressed into that small amount of water

that's going through it.

The reason this needs to be not as fine as espresso

is because the water is dripping through the filter

and it's spraying almost.

It's like a mist over the ground.

So it's not being compressed,

so you don't need to grind it as fine.

My measurement here is I always like to do

two tablespoons heaping for one cup.

I made a cup earlier,

and I'm a little wired right now,

but that looks good.

That's one, two, three,

and a little extra for good luck.

Then we close this baby up.

and then we hit Brew and start.

How the drip coffee machine works

is you pour the cold water in the water reservoir.

And then there's a filter here where you put the coffee in

and the water basically boils from the bottom up.

And when it reaches the filter,

then it sprays that water over the top of the coffee.

[gentle bright music]

[coffee trickling]

It's really nice and dark.

If it's too light in the pot,

you know you made a weak cup of coffee.

And I like a little half and half on mine,

just a splash.

Regular milk or, you know, full-fat milk is nice,

but it doesn't have that luxurious, rich,

kind of creamy taste.

[Neil slurping]

That's good.

Nothing beats that first taste

if you're an American

and you grew up with this in your parents' house

or in a diner or whatever.

It's very nostalgic and it's very memorable,

and it's a very spiritual kind of experience.

So siphon style coffee is popular coffee style in Japan,

especially in a kissaten,

this kind of cafe all over Japan

where you can just go in, order coffee,

just relax and unwind yourself sometimes.

Siphon coffee is partially ceremonial

and tastes really good.

The bean that I'm gonna be using today

is gonna be 50% Malabar.

It's gonna have a nice sour acidity

and at the same time very smooth

and a little bit milky texture.

It is absolutely important

for you to grind a coffee precisely.

Right now I'm grinding for 15 grams,

for 250 milliliters of hot water coffee.

If it's too much, you're gonna have a bitterness

or sourness coming out a lot.

But if it's too less,

it's gonna obviously taste a little watery.

So we're gonna grind this coffee

to slightly coarse but still fine.

[grinder whirring]

This is a kind of consistency I'm looking for.

I think it is right in the middle between espresso

to French press.

Not too fine, not too coarse.

Just enough for water to pass through and brew it properly.

Now, coffee is grounded,

I'm gonna set up the siphon.

This is a top part of the siphon.

This is a filter,

and it's important to wet this

so that the water is gonna be going through

and slightly been cooling down.

And there's gonna be a hook here,

so I'll hook it onto this.

This keeps it filled in place,

and once the pressure comes up,

this is gonna be pulled

and the coffee is gonna be going down.

And this is where we put the beans.

[gentle elegant music]

Now, we're gonna measure water into this one.

This is an electric heating siphon,

which I like how it heats up

better than the traditional alcohol lamp.

To me, it heats up a little inconsistent.

This is called vacuum brewing

because the bottom and the top,

the top is gonna have a open glassware

and the bottom is gonna be sealed glassware,

and now you're gonna have a pressure differences

on top and the bottom.

So this is how you bring up the water to the top

and then brew the coffee

and strain it down again.

So the center filter that I placed in top bowl,

the cloth with the chain,

that cloth part is actual filter

and so that it prevents from coffee ground

to go inside a bottle.

Now I'm gonna set this,

and as soon as I set this,

the water is gonna start coming up to the top.

Then I'm gonna start mixing it.

This is so that coffee grounds are touching water evenly.

After I mix it 20 seconds or so,

I'm gonna turn off the heat.

[gentle elegant music]

I'm gonna do final stir,

and then it's gonna naturally comes down.

So right now, coffee is going down little by little,

and this is the brewing process of a coffee.

That's finished.

[gentle elegant music]

Aromatics are not properly gonna be captivated

by hot water if you are not doing it proper way.

Just as the same as when you make drip coffee,

you just dump water,

versus you slowly pour water into a coffee beans

makes total differences on coffee taste.

It does the same thing for a siphon.

When the process itself is very soothing to see,

so you can watch and relax.

When you're going to the kissaten

and the barista is making this in front of you,

you're gonna have a very happy moment just watching this.

I'm going to drink this siphon coffee in black,

without any milk or sugar,

because I wanted to enjoy how the beans were produced

and how it was roasted,

how it was grounded,

and to enjoy the maximum potential and aromatic

and the flavor of a coffee itself.

First, you enjoy the aroma that coming from a cup.

And then, after they enjoy the conversation

with friends or various stuff,

now we're gonna have a sip.

[Shintaro speaking Japanese]

[gentle elegant music]

[Shintaro speaking Japanese]

In Algeria, they're obsessed with coffee.

They love coffee.

They love sugar and coffee.

So the way that we make our coffee,

it's very special.

It's super strong, super sweet.

It's called Mazagran.

Mazagran is a town in Algeria.

It's actually the first iced coffee in the world, yeah.

Like the soldier used to make them

back in the days in Algeria

during, you know, the colonization.

They used to do it iced

so they can add some little rum into it.

So how do we make it?

So I use this coffee machine, very old school.

You're adding water inside the bottom,

and that is just coffee filter,

and you're adding the coffee inside.

And of course, Algerian coffee.

Very important, very strong.

So I'm gonna add two spoon of coffee.

It's not only strong, but it has a chocolate taste.

It's very fine because it's for espresso.

So then we're gonna put the second part of the coffee.

It's kind of old, but they make the best coffee.

Like I still don't understand

like all the new coffee machine.

It's not for me.

Medium low because otherwise it can go super fast,

and then it can overflow.

So the steam forces the water through the coffee,

and then the coffee will start brewing.

So you have like a little chimney inside

that tells you when it's gonna come up.

Chimney is like the way that the water is gonna escape.

Chimney.

Chimney?

You hear it?

Yeah, I hear it.

I see it, and it's coming up.

I like to open it to cool it off

because we're gonna do it iced.

So the next step, I like to always pour the hot coffee

into a different mug.

Voila.

See the color?

Like a chocolate color.

Yes, very thick.

[ice rattling]

So I'm gonna do four ice cube.

I am going to add the sugar now because it's hot

and it's almost like a syrup at the end.

So I'm gonna add two more ice cube,

and I'm gonna press some lemon juice.

Lemon juice and coffee.

That's the Algerian way, you know?

The lemon with the sugar,

it will cut the amertume of the coffee.

If you think about it up.

I like to add the lime and lemon.

[spoon clacking]

So I squeeze the lime and lemon,

and I'm adding some crushed ice.

If you look at this,

it almost feel like it's a coffee lemonade.

[gentle bright music] [ice crackles]

So this is the Mazagran iced coffee,

Algerian iced coffee with the lemon wedge.

They usually bring lemon wedge on the side

in case if you want it more sour

It is so,

oh, so good. [chuckling]

This is really the best iced coffee.

I make it look so pretty and sexy,

but yeah.

There you go.

Cheers, guys!

The coffee I'm going to make,

growing up, we called it Tick-Tick Coffee.

And the reason it's called Tick-Tick Coffee in my household

is because of the sound it makes

when we're kind of making this coffee.

A lot of kids kind of are given

the responsibility of making it

and probably is like an entry way

into learning how to cook.

All right, so I'm gonna take regular Nescafe coffee.

I like my coffee strong,

so I'm gonna do, like, a couple of big heap spoons.

The thing is that you cannot make this sugar-less,

so, like, for this one you do need to add sugar to it.

The sugar helps makes the emulsion,

so it'll come together really nicely.

So, like, just a little bit of water in here.

[gentle bright music]

[spoon clacking]

So it's changing color.

Instant coffee, like, melts really quickly.

[spoon clacking] [gentle bright music]

Oh my god, look at that.

It's, like, almost white in color.

All right, and that's good.

So I wanna heat up the milk

'cause we wanna make it warm.

I have about eight ounces in here.

So I'm gonna do slightly less

'cause I want, like, a little bit of water in there.

'cause I like mine slightly lighter.

So I'm gonna pour a little bit in here

and then pour that in the cup

So you'll see it, like, basically melts.

[spoon clacking] [gentle bright music]

[coffee trickling]

I generally make it for two people.

So I think coffee also always make two,

and then you enjoy them.

Oh, so good.

Like smoky and sweet and milky

and tasty and light

and hot.

Growing up, green tea has always been

a top drink option in Chinese culture for adults,

not coffee.

But growing up, we had these instant coffee.

They are very delicious,

but people really want to sometimes taste it

for a sense of nostalgia.

I think they are having a comeback.

So this is also called three-in-one,

so you can kind of guess.

There's a coffee,

there's creamer, and then sugar in it,

so you don't need anything else besides water.

So it's super easy to make.

Just open the packet,

pour it into a coffee mug,

and then pour some hot water,

and then stir.

[gentle music]

All right, I'm gonna have a sip.

It's very hot. [blowing]

Mm, I actually haven't had this in a long time.

It's really good.

It's a bit sweet for me now,

but treat it as a dessert drink after meals,

and it's perfect.

Turkish coffee is so important in Turkish culture

that it is pretty much in every part of life.

From daily routines to wedding ceremonies.

It's kind of the first coffee

that came out to the Western world.

Apparently, most of the people around the world

didn't like coffee so much, except for the Ottomans.

Ottomans thought, Oh, this is amazing.

They figured out a way to use those bitter beans.

They roasted them,

and then they cooked it in a pan.

Okay, so the Turkish coffee has to be medium roasted

and finely ground coffee.

It needs to be so fine, it feels almost like flour.

It's probably as fine as it gets.

It's hard to grind this fine in a home grinder,

so people generally buy them grounded already.

It's going to be one of the strongest coffees,

that's why we want a medium roast.

So when we're making Turkish coffee,

first of all, we wanna measure the water.

And we use the Turkish coffee mug to measure our water

because this is gonna give us an exact amount.

[water trickling] [gentle elegant music]

Add teaspoon full of coffee per mug.

Maybe a little more,

just to make my mom happy.

At this point, you don't wanna really stir it.

Very light heat, you wanna cook it slowly.

So this is the biggest difference between Turkish coffee

and every other coffee,

that we're gonna actually cook the coffee in this pot.

We're trying to keep the grounds at the bottom,

and that's why you want also very light heat.

You don't wanna burn the ground.

But as it starts to boil,

actually those grounds will disperse in the water

nice and evenly,

and then they will fall back down in the cup.

So the trick of this

is you want a little bit of coffee foam

on top of the coffee.

They say that's the skill of the coffee maker.

That's why the brides-to-be

are tested with their coffee making skills.

Now my coffee is coming up to boil slowly.

I'm gonna pour a little bit on each cup.

I'm trying to pour the foam in,

and I'm gonna bring it back up to boil.

So every time the coffee boil comes up,

the foam comes up.

And you never drink Turkish coffee alone.

That's why I made two cups.

Turkish coffee, just like espresso,

should always served with a cup of water.

It's to cleanse your palate before you take a sip,

and also to ease your palate up a little bit

after you finish drinking.

[gentle elegant music]

It's a skill to drink Turkish coffee

because the grounds are still in it.

So that's why you should drink it slowly, with slow sips,

and try to not get the coffee grounds in your mouth.

But if you do, it's fine.

It's just more flavor. [laughs]

I'm gonna make a cafe de olla.

This is a very traditional way to drink in Mexico.

I'm from Oaxaca,

so the way I'm used to drink cafe de olla

is with instant coffee, cinnamon, and piloncillo.

Today we're gonna make it in the stainless steel pot,

and that's the modern way to make cafe de olla here.

I'm gonna turn on the stove on a medium-high heat

and let it get hot.

Now that the water it's boiling,

I'm gonna add the cinnamon,

and I'm gonna add the piloncillo to the water.

It's unrefined sugar.

It's sweet, but it also has, like a caramelized flavor.

Okay, now that the piloncillo,

it's all blended with the water,

now I'm gonna add the coffee

and turn the heat a little bit lower.

In Mexico, we produce a lot of coffee,

but I don't know why we drink instant coffee in the majority

instead of, like, the beans and grinding.

It's very easy just to, like, make and then serve.

[ladle scraping] [light upbeat music]

[coffee trickling]

[ladle scraping]

Why we like to drink it in a bowl instead of, like, a cup?

It's because we like to dip the bread

and eat it with the coffee.

[light upbeat music]

It reminds me very much at home,

just in the mornings,

walking into the kitchen and seeing the hot pot over there,

and it's really nice

Coffee in Ecuador,

instant coffee is the most popular coffee in Ecuador.

But now, lately, in the last few years,

Ecuador has been rising in the coffee world.

So we're getting a lot of coffee

starting to get exported into the States.

We are able to grow one of the finest coffees in Ecuador.

Why? Because we're right in the center of the world.

That means that we have the sun the most

throughout the year,

so allows us to grow more coffee

throughout the whole seasons.

Today, we're gonna make a coffee that's from Loja.

Loja is a highland of Ecuador.

It's a medium blend,

and that's what we're gonna use to do my mom's recipe.

What she did was she boiled water

with some cinnamon sticks and some anise,

and it would create a great aroma.

It brings me back when I was little

and I would have coffee,

you know, I might have my first cup of joe

before I went to grade school.

If you're Ecuadorian,

you do have coffee when you're five and above.

We're gonna boil some water,

and then we're gonna add some cinnamon sticks

and some anise.

Anise, we're gonna drop about maybe four or five pieces.

It doesn't have to be too much.

And the cinnamon stick is from Ecuador.

So it is a little different

than what you pick up at your regular bodega,

but it's also very strong.

So something like this,

we're just gonna add maybe a little flake

or little particle, not the whole thing.

We're gonna try to do sort of a medium grind.

[coffee beans rattling]

[grinder whirring]

In this instance, I'm gonna do a pour-over coffee method.

So this is something

that I think people use in a lot of different countries,

but it's something I did grow up with.

It looks like a sock, but it's not a sock.

What it allows you to do

is just a regular basic method of pouring coffee.

So what we're gonna do is we're gonna bring over the sock,

right over the mug,

and we're gonna drop the water in a circular motion, slowly.

You could even drop the sock inside the mug.

I personally like coffee black with a little bit of sugar.

As soon as you bring the mug towards your nose,

you get a little bit of aromatics.

You could smell the cinnamon sticks and also the anise.

And with the coffee, it blends so nicely.

And you don't need milk.

Cheers or salud.

[gentle jazzy music]

Delicious.

Delicious, just like I remember.

Delicious.

That's good.

I love it.

[gentle jazzy music]

Taste like home.

Bon appetit.

Fortune telling.

How did I forget this?

It's the most important.

My mom will kill me

if she sees this video and I'm not mentioning.

Once you're done drinking your coffee,

you need to put the saucer upside down on top of your mug,

and then you shake your mug, or swirl it.

And then with one motion, you flip it.

And then someone with extreme skills

is going to read your coffee ground.

And I see someone on a horse.

And I see a woman on the crossroads.

I see a man with a uniform.

Oh, and then there's birds that are bringing news.

I don't remember. [chuckling]

This is exactly what my mom would've said. [laughs]

[staffs laughing]