How coffee is made around the world

How coffee is made around the world

Definitely a disadvantage of the home office: The increased costs due to domestic coffee consumption. Of course, the coffee at home tastes a lot better compared to the broth in the office, but the biggest disadvantage is that you are now drinking the black gold at your own expense. The same applies, by the way, to water, toilet paper and all the stuff that you normally use in the office and that you don’t really think about – a rascal if you don’t waste a minute thinking that this may just be a game of ours The employer is in order to be able to reduce additional costs at least once.

But before I completely become the new Xavier Naidoo, let’s shift the focus in a different direction. On the other hand, what is really nice about coffee at home: Line and I take turns every day who makes coffee for both of us. With a portafilter it is a little more complex compared to the office – but if you want taste, you have to suffer a bit. Or just invest more time. Also explicitly mentioned at this point: Your coffee tastes much better than mine and I still don’t know why.

Just as exciting: How coffee is prepared in other countries. Apparently there are a multitude of methods, although I only know two or three others and which are more based on leaving or adding certain utensils – but all more or less ridiculous when you look at what’s happening in Sweden, Mexico or anywhere else everything is made with coffee:

If there is one thing people everywhere love, it just might be coffee—more than 2 billion cups are consumed on this planet every single day. In this installment of “Around the World,” we travel to five different countries to sample five different kinds of coffee because, frankly, someone had to do it. From café de olla in Mexico to egg coffee in Vietnam, we still haven’t met a cup we didn’t like.

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