Coffee may be one of the most universally loved beverages on the planet, but how it’s prepared, served, and consumed varies dramatically from one culture to another. While many people are familiar with espresso, drip coffee, or even cold brew, there’s a world of fascinating coffee customs that break away from the norm — and they’re every bit as rich in history as they are in flavor.
From salty brews in the Himalayas to cheese-laced cups in Scandinavia, these unconventional traditions show that coffee is more than just a pick-me-up. It’s an expression of culture, identity, and ritual. In this article, we’ll explore some of the most unusual and intriguing coffee customs from around the world.
Ethiopia: Coffee Ceremonies with Incense and Ritual
In Ethiopia, considered the birthplace of coffee, drinking it is not a rushed experience but a slow, sacred ritual. The Ethiopian coffee ceremony involves roasting green coffee beans over an open flame, grinding them with a mortar and pestle, and brewing them in a special pot called a jebena.
The coffee is served in three rounds — abol, tona, and baraka — each representing blessings and social connection. Incense often burns during the ceremony, and the drink is typically served with snacks like popcorn or roasted barley.
This is more than a beverage; it’s a symbol of hospitality, community, and respect. Refusing to participate can even be seen as impolite.
Vietnam: Egg Coffee (Cà Phê Trứng)
A surprising but beloved tradition in Vietnam is egg coffee, which originated in Hanoi during the mid-20th century when milk was scarce. To compensate, a bartender whipped egg yolk with sugar and condensed milk, creating a creamy, meringue-like topping over strong Vietnamese coffee.
The result is a rich, custardy drink that tastes more like dessert than your typical cup of joe. Today, egg coffee is a staple in Hanoi’s coffee culture, served hot or cold in cafés that specialize in the preparation.
Finland: Kaffeost – Coffee with Cheese
In the cold Nordic regions, coffee is a comforting constant — and in Finland, it comes with an unexpected twist. Kaffeost involves pouring hot coffee over cubes of leipäjuusto, a mild, squeaky Finnish cheese known as “bread cheese.”
The cheese absorbs the coffee, softening and releasing its own creamy flavor. Eaten with a spoon, it’s a textural experience as much as a taste one. It might sound strange, but it’s a beloved tradition in parts of Lapland.
Finland also holds the title of the highest coffee consumption per capita in the world — so they’re clearly onto something.
Sweden: Fika – The Pause that Refreshes
While not unusual in technique, the Swedish fika is unique in spirit. It’s a daily ritual of taking a break — usually with coffee and something sweet, like a cinnamon bun — to rest, reflect, and connect with others.
Fika isn’t optional in Sweden; it’s cultural glue. Workplaces, schools, and homes all honor this pause, which values relaxation and human connection as much as the coffee itself.
The coffee is often strong, black, and served in generous portions. It’s less about how you drink it and more about who you drink it with.
Turkey: Coffee with Fortune-Telling
Turkish coffee is famous for its strong flavor and thick foam, but what happens after you drink it is equally important. After finishing your cup, it’s common to turn it upside down on the saucer, let the grounds settle, and then read your fortune from the patterns left inside.
This practice, called tasseography, is a popular form of social entertainment in Turkish households and cafés. It adds an element of mystery and playfulness to the ritual — and turns every cup into a conversation.
Saudi Arabia: Gahwa and Dates
In Saudi Arabia, coffee takes on a ceremonial role, especially in Bedouin culture. Gahwa — a spiced Arabic coffee often infused with cardamom, saffron, or cloves — is served from a tall pot called a dallah into tiny handle-less cups called finjan.
The coffee is typically offered alongside dates, and the act of pouring and serving follows strict etiquette. The guest should always be served first, and cups are refilled until the guest shakes their cup to indicate they’re done.
It’s less about caffeine and more about hospitality, respect, and tradition.
Indonesia: Kopi Joss – Coffee with Burning Charcoal
In the Indonesian city of Yogyakarta, there’s a bold coffee custom called kopi joss, where a red-hot piece of burning charcoal is dropped directly into the coffee cup.
The charcoal is said to neutralize acidity and give the drink a smoky, almost caramelized flavor. There’s even a slight fizz when it hits the liquid — a dramatic and sensory moment that regular coffee just can’t offer.
This street-side specialty is deeply rooted in local tradition and remains a favorite among adventurous drinkers.
Senegal: Café Touba – Coffee with Spices and Spirit
Café Touba is a traditional Senegalese drink made by blending coffee with guinea pepper (grains of Selim) and sometimes cloves. Originally created by Islamic spiritual leaders of the Mouride brotherhood, it carries both physical and spiritual significance.
The result is a spicy, aromatic drink with warming depth. Café Touba is often sold by street vendors and enjoyed throughout the day. Its preparation and consumption are tied to religious and cultural practices that transcend the beverage itself.
Japan: Canned Coffee and Vending Culture
Japan is known for its technological efficiency, and this extends to its coffee culture. One of the most unique aspects is the ubiquity of canned coffee — found in vending machines on nearly every street corner.
These cans come in hot and cold varieties, with flavors ranging from black and unsweetened to milky and sweet. Brands like Boss and Georgia Coffee are household names, and vending machines serve millions of customers daily.
It’s fast, convenient, and perfectly tailored to Japan’s on-the-go lifestyle — proof that coffee doesn’t need to be handcrafted to be loved.
Mexico: Café de Olla – Coffee from the Clay Pot
Café de olla is a traditional Mexican coffee prepared in a clay pot with cinnamon, piloncillo (unrefined cane sugar), and sometimes cloves or orange peel. The clay adds a mineral-rich depth, while the spices create a comforting, sweet warmth.
Often served in rural areas or at family gatherings, café de olla is as much about the feeling it evokes as the flavor — nostalgic, homey, and deeply rooted in Mexican identity.
Final Thoughts: There’s No One Way to Brew a Culture
These unusual coffee customs show us just how deeply coffee is woven into the fabric of human culture. From charcoal-infused brews in Indonesia to mystical fortune-telling in Turkey, each tradition offers a glimpse into the soul of a community.
Coffee is never just about caffeine. It’s about connection, storytelling, ritual, and pride. It reflects the creativity, values, and flavors of the people who make and drink it.
So next time you take a sip, consider trying a new tradition. The world is full of extraordinary cups waiting to be discovered.
