Photograph by Jiro Ose, Redux
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Traditional Ethiopian coffee is poured for guests.
Photograph by Jiro Ose, Redux

Five Ways to Drink Coffee Around the World

Will travel for caffeine? Here’s where to get a coffee buzz across the globe.

> Rome, Italy

Espresso gained popularity after manufacturer La Pavoni perfected the machine in 1905. Forcing scalding water through fine grounds produces a concentrated brew with a layer of crema on the surface.

At Sant’Eustachio Il Caffè near the Pantheon, Romans have sipped espresso since 1938.

> Ho Chi Minh City, Vietnam

The French introduced coffee to Vietnam in 1857, so this creamy drink is a vestige of its colonial past.

Each is brewed with a single-serving metal filter (called a phin) resting on a cup that cradles spoonfuls of sweetened condensed milk. The mixture is stirred and poured over ice. Try it on the patio at Trung Nguyen coffee, one of the country’s largest chains, overlooking busy Pham Ngu Lao Street.

> Addis Ababa, Ethiopia

In coffee’s country of origin, visitors can experience a traditional coffee ceremony only in private homes. It involves roasting the fresh beans over coals and brewing the grounds three times while burning incense.

But modern Addis Ababa residents drink black coffee or even a macchiato at family-owned Tomoca in the bustling Piazza neighborhood.

> Stockholm, Sweden

Sweden is one of the largest coffee consumers worldwide, possibly due to the tradition of fika.

The daily coffee break paired with a snack can take place at home, at work, or at a café like Vete-Katten in Stockholm. Its cinnamon buns or award-winning semlor (buns filled with almond paste and whipped cream) pair perfectly with a warm mug of drip brew.

> Macau, China

Black tea, a remnant of English rule in Hong Kong, is filtered through a cloth and combined with sweetened condensed milk and coffee to make yuanyang.

Across the Pearl River Delta in Macau, World Record Coffee has served it for 45 years with a traditional accompaniment—charcoal-toasted bread drizzled with more of the syrupy milk.

This piece, written by Meredith Bethune, first appeared in the December 2015/January 2016 issue of National Geographic Traveler magazine.