AAA Traveler - Summer 2013 - 29

Helsinki
Finland

FlORida

miami

venice

istanbul

Ho cHi minH city

Finnish coffee
is generally
filter-brewed,
which removes
some of the harsh
oils and boosts
the caffeine
content. Some
Finns even make
boiled java, known
in the U.S. as
“cowboy” coffee.

Café Cubano,
available all over
the city, often at
walk-up cafecitos,
is served with
demerara sugar.
it’s prepared like
espresso but made
with locally roasted
Pilon or Bustelo
coffee, which is
bold and dark.

a perfect cup of
italian espresso
can only be made
in a machine in
which 30 milliliters
of water is heated
to 194 degrees
Fahrenheit, then
pumped under
extreme pressure
through 6 grams
of italian-roast.

Chicory coffee,
a blend of coffee
beans and the
ground, roasted
root of the
chicory plant,
is filter-brewed.
it was introduced
to new Orleans
by the French.

Turkish coffee is
ground to the consistency of flour,
gently boiled in a
cezve along with
sugar, then
poured into a
small cup, grounds
and all. Once tried,
it’s never
forgotten.

Vietnamese coffee
is prepared at
the table using
a single-cup
drip-serve, metal
sieve. dark-roasted
with a French
accent and served
with sweet
condensed milk,
it’s sipped hot
or iced.

Finland boasts
the distinction
of having the
highest per-capita
consumption of
coffee in the world,
so its coffee
consumers
are pretty
discriminating.

look for a thin,
caramel foam atop
a properly brewed
cup. Cafecito
coffee is about getting caffeinated,
not contemplating
the meaning of life.
drink it down on
the spot.

ask for illy, the
Rolls Royce of
italian coffee,
roasted in nearby
Trieste. Some
espresso blends
contain just a tad
of robusta coffee,
resulting in a rich
layer of crema.

Traditionally
served with cream
and a glass of
water, it’s
supposed to be
bitter. and, yes,
it’s OK to dunk
beignets into
the coffee.

Turks sip with care
because it takes
some skill to drink
the brew and leave
the grounds in the
bottom of the cup.
a perfect cup
should have a thin
head of brown
foam on top.

Sit back, relax and
people-watch:
Waiting for your
coffee to make
its way slowly
through the filter,
drip by drip, is
part of the
experience.

Traditional pulla,
a braided sweet
bread flavored
with cinnamon
and cardamom,
is the perfect
complement to
a cup of smooth
Finnish coffee.

Order a Cuban
pastelito de
guayaba—a guava
pie—con queso, if
it’s available.
Can you say
cheesecake?

Biscotti, meaning
“twice-baked” in
italian, are made
from unleavened
cookie dough. But,
please, no dunking
in your coffee cup.

live life to the
fullest and savor
chicory coffee on
the patio of Café du
Monde, right next
to the Mississippi,
while the wind
blows the
confectioners’ sugar
from your beignets.

Turkish coffee
is served with
a small glass of
water. When you
finish your coffee,
you’ll understand
why it’s there.

This Frenchinspired coffee is
perfect with bánh
choux, the
Vietnamese take
on the classic
cream puff.

don’t come home
without a fun
souvenir mug
that says
“Finland/Have
you driven a
fjord lately?”

Many Cuban food
markets have
kits for cafecito
converts, with a
one-cup coffee
maker, a bag of
Cuban coffee and
a demitasse cup.

The illy art
Collection of 70
uniquely designed
espresso cups are
as varied as the
artists who created
them—each set
is stunning.

Take home a box
of beignet mix
from Café du
Monde’s shop
or a package of
Creamy Café au
lait Pralines that
melt in your mouth.

a cezve, otherwise
known as an ibrik,
is the long-handled, brass pot
Turks use to
make coffee.
Pick one that’s
lined with tin.

Single-serve
sieve filters are
widely available
in local shops
and make great
on-the-road
gourmet coffee
filters.

$3.13 – $4.13
(2.40 – 3.17 euros)

$1.45 – $1.64

$2.13 – $7.11
(1.63 – 5.45 euros)

$2.35 – $4.00

$2.18 – $2.93
(4.11 – 5.28
Turkish lira)

$1.39 – $1.68
(29,086 – 35,154
Vietnamese dong)

iTaly

new orleans
lOUiSiana

TURKey

VieTnaM

traveler summer 2013

29
AAA Traveler - Summer 2013

Table of Contents for the Digital Edition of AAA Traveler - Summer 2013
