Fresh grounds: Three kinds of international coffee, and where to find them in Milwaukee
For when you want an early-morning buzz in a different language
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When the Italians gave the coffee-loving world the cappuccino and the macchiato, little did they know that Americans would take these delicious drinks and sell them at Starbucks around the world. Where will this caffeinated quest for world domination take us next? Fortunately, there are plenty of international coffee choices here in Milwaukee if you’re looking to get your morning buzz in a different language for a change.
Turkish coffee
Intense enough to rouse you out of a lamb kebab-induced food coma, Turkish coffee starts with coffee ground to a very fine powder that’s about the consistency of flour. The grounds are boiled with water in a wide-bottom copper carafe, or ibrik, three times—each time until it foams. Often the grounds will be brewed with sugar as well, to cut the bitterness. The signature of Turkish coffee is that it is unfiltered; this American Spirit of coffees is served grounds and all. But don’t drink the sediment produced by the grounds: It is said that fortune-tellers can use the sludge patterns to predict your future. Even you skeptics probably have a sip of water in your future; some of that sediment usually sneaks down while sipping.
Where to get it: Tulip Restaurant (360 E. Erie St., 414-273-5252)
Thai coffee
When Thai food stokes a five-alarm fire in your mouth, your gut tells you to guzzle ice-cold water. But this will only fan the flames; what you need is milk or something sweet. Enter Thai coffee, which contains sweetened condensed milk. Thai coffee is an excellent companion to a meal doused with hot Thai chilies, or as a dessert to extinguish any lingering flames still burning on the lips from your tear-inducing panang curry. Coffee beans are finely ground and brewed with a touch of cardamom or coriander mixed into the grounds. Once brewed, the coffee is cooled, then poured over ice. Finally, the iced coffee is topped with the pièce de résistance, the sweetened condensed milk, making a rich, sweet coffee treat.
Where to get it: The King And I (830 N. Old World Third Street, 414-276-4181)
Cuban coffee
You’ll want some Cuban coffee after downing ropa vieja and multiple mojitos. Like the mixing of the mojito, in which sugar is muddled with mint leaves and lime juice, a Cuban-style espresso starts with the combination of sugar with the coffee grounds. This makes for a smooth, pre-sweetened espresso. There are several common variations on the Cuban coffee theme using this sweet espresso as their base. One variation is the latte-like café con leche, sometimes served in a cup of hot milk alongside a shot of espresso. Pour the espresso into the milk when you are ready to drink. The cortadito is also a staple, made with equal parts Cuban-style espresso and steamed milk.
Where to get it: Cubanitas (728 N. Milwaukee St., 414-225-1760)
