Seattle Coffee Guide: International Coffee
Whether a transplant or indigenous to Seattle, it’s tempting to assume that one knows everything abo
By Laural Hobbes December 31, 1969
CAFÉ PALOMA (93 Yesler Way; 206.405.1920), a charming Mediterranean bistro with Old World flair, offers TURKISH coffee, unique in its thick, sludge-like consistency and sugary taste. Once a method for testing prospective brides, it is boiled until it reaches adequate thickness, and then sugar is added to it.
VIETNAMESE coffee, known for its strong, sweet character, is available at MONSOON (615 19th Ave East; 206.325.2111). Ca phe sua da, which means “milk coffee with ice,” is a chilled coffee beverage made by mixing brewed black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.
Legend has it, that coffee actually originated from ETHIOPIA’s Kaffa province, where a farmer noticed his goats dancing and behaving strangely. Not wanting to miss out on the festivities, he sampled the beans he’d seen them munching on, and voila—the rest is (allegedly) history. For a communal dining experience, accompany the shared entrees at QUEEN SHEBA (916 E John Street; 206.322.0852) with a caffeinated libation.
Try EL DIABLO (1811 Queen Anne Ave N.; 206.285.0693; eldiablocoffee.com) if you’re curious about LATIN AMERICAN-style coffees, which are more about the coffee than the milk. The Cubano, the classic CUBAN coffee beverage, consists of two shots of espresso with carmelized sugar, making it short, dark, sweet, and strong. Their MEXICAN hot chocolate is to die for, featuring Mexican dark chocolate, cinnamon, and cayenne pepper for those bold enough to request it.