Coffee Culture and Traditions Around the World

Coffee is more than just a beverage—it’s a ritual, a connection, and a cultural cornerstone. Across the world, different brewing methods have evolved, each reflecting the history, geography, and traditions of its people. From the bold, unfiltered Turkish Ibrik to the delicate drip of the Costa Rican Chorreador, these methods offer a window into how coffee is revered and enjoyed globally.

Let’s explore some of the world’s most fascinating coffee brewing traditions, the flavors they produce, and how you can try them yourself.

1. Jebena Coffee – Ethiopia

Traditional Ethiopian Coffee Ceremony

• Brewing Vessel: Jebena (a round-bottomed clay pot with a long spout)
• Grind Size: Extra fine (like flour)
• Flavor Profile: Bold, rich, slightly smoky, often infused with spices
• Caffeine Strength: Medium to high

How It’s Made

Ethiopia, the birthplace of coffee, treats coffee brewing as a ceremonial experience rather than just a morning routine. Green coffee beans are roasted over an open flame, ground using a mortar and pestle, and brewed in a jebena—a clay pot heated over charcoal. The coffee is unfiltered, poured from a height to separate grounds, and traditionally served in three rounds (each weaker than the last), symbolizing hospitality and respect.

Why It’s Unique

The social aspect of Ethiopian coffee ceremonies is just as important as the coffee itself. The process can take an hour or more, fostering conversation and community bonding. Sometimes, cardamom, cinnamon, or butter is added for extra richness.

Try It at Home

You can replicate Jebena brewing by using a small pot, simmering finely ground coffee, and letting the grounds settle before pouring.

2. Chorreador – Costa Rica

The “Drip Sock” Method

• Brewing Vessel: Chorreador (a wooden frame holding a fabric filter)
• Grind Size: Medium-coarse
• Flavor Profile: Smooth, balanced, with mild acidity
• Caffeine Strength: Moderate

How It’s Made

The Chorreador is Costa Rica’s traditional brewing method, using a cloth filter (“bolsa” or “sock filter”) suspended in a wooden stand. Hot water is poured slowly over coffee grounds in the filter, allowing a gentle, full extraction into a cup or pot below. The process resembles pour-over brewing but allows for a richer texture due to the reusable fabric filter.

Why It’s Unique

Costa Rican coffee culture values purity and balance—the Chorreador brings out clean, nuanced flavors without paper-filter absorption. Plus, the fabric filter is reusable and sustainable, aligning with Costa Rica’s eco-conscious ethos.

Try It at Home

Use a sock filter or a reusable cloth dripper to mimic the Chorreador’s slow, even extraction.

3. Ibrik – Turkey & the Middle East

The Origin of Strong, Unfiltered Coffee

• Brewing Vessel: Ibrik (Cezve)—a small, long-handled metal pot
• Grind Size: Ultra-fine (powdery, like flour)
• Flavor Profile: Thick, bold, sweet, often spiced
• Caffeine Strength: Moderate (high concentration but small serving size)

How It’s Made

Turkish coffee is brewed using an ibrik (also called a cezve), where ultra-finely ground coffee is mixed with water and sugar (optional) and slowly heated over a flame or hot sand. It is never stirred once heated, and just before boiling, it’s removed and poured directly into a small cup—grounds included.

Why It’s Unique

Turkish coffee is thick and unfiltered, often spiced with cardamom or cinnamon. It’s a symbol of hospitality, often accompanied by fortune-telling, where drinkers interpret the patterns in the coffee grounds left in the cup.

Try It at Home

You’ll need an ibrik (cezve), ultra-fine coffee, and patience—low heat and slow brewing are key.

4. Café de Olla – Mexico

Sweet & Spiced Clay Pot Coffee

• Brewing Vessel: Clay pot (olla de barro)
• Grind Size: Medium-coarse
• Flavor Profile: Sweet, spiced, earthy
• Caffeine Strength: Moderate

How It’s Made

Café de Olla is brewed in a traditional clay pot with cinnamon, piloncillo (unrefined cane sugar), and sometimes orange peel or cloves. The porous clay enhances the coffee’s earthiness, while the spices and sweetness give it a warm, comforting profile.

Why It’s Unique

Unlike most other methods, Café de Olla is pre-sweetened and spiced, making it one of the most aromatic coffee traditions. It’s often served in rustic handmade cups.

Try It at Home

Simmer coffee, cinnamon, and brown sugar in a pot—clay if possible—for a rich, spiced brew.

5. Vietnamese Phin – Vietnam

Slow Drip, Strong, and Sweet

• Brewing Vessel: Phin (metal drip filter)
• Grind Size: Medium-coarse
• Flavor Profile: Intense, chocolatey, caramelized
• Caffeine Strength: High

How It’s Made

Vietnamese coffee is brewed using a phin filter, a small metal brewer that sits atop a cup. Hot water slowly drips through the grounds, producing a strong, concentrated coffee. It’s typically served over sweetened condensed milk (cà phê sữa đá) for a rich, dessert-like experience.

Why It’s Unique

Vietnamese coffee is known for its bold, almost chocolatey flavor, thanks to robusta beans, which contain higher caffeine levels than arabica. The slow drip intensifies the brew, making it one of the strongest coffee methods.

Try It at Home

A phin filter is inexpensive and easy to use—just add condensed milk for the classic taste.

Final Thoughts: Which Global Brewing Method Will You Try?

From the ceremonial Jebena of Ethiopia to the bold, unfiltered Ibrik of Turkey, each brewing style tells a story about the people and cultures that perfected it. Coffee isn’t just a drink—it’s a ritual, a social experience, and a way to connect with traditions that go back centuries.

So next time you brew a cup, consider stepping beyond your usual method. Whether it’s the slow drip of a Chorreador or the spiced depth of Café de Olla, experiencing coffee through different cultural lenses makes every sip more meaningful.