CupCura Guide Index & Search
Every drink page and every guide in one list: origins and terroir, equipment, health and science, and pairings.
Hanoi Traditional Egg Coffee (Cà Phê Trứng)
Decadent Hanoi delicacy featuring bold Robusta espresso under a velvety whipped egg yolk custard.
Ethiopian Coffee Heritage: Birthplace of Arabica & Ceremony
Explore Yirgacheffe, Sidama, and Harrar terroirs, heirloom varietals, and the traditional Buna ceremony.
Japanese Tea Terroir: Shizuoka, Uji, Kagoshima & Chado
From Sencha steaming to Uji matcha shading: the science and culture of Japanese green tea.
Prosumer Espresso Machines Guide: Dual Boilers & PID Control
Understanding 9-bar pressure, rotary pumps, thermoblocks, and E61 groupheads.
Precision Coffee Burr Grinders Guide: Flat vs. Conical Burrs
Why particle size distribution is the single most critical factor in extraction clarity.
Coffee and Reflux: What to Change First
Three separate mechanisms get blamed on one, and only two of them respond to changing your coffee.
L-Theanine and Caffeine: What the Trials Show
The combination is better studied than most tea claims, and the honest version is narrower than the marketing one.
AeroPress Inverted Method: A Repeatable Immersion Brew
A compact immersion recipe that gives beginners control over body, strength, and clean-up.
Cold Brew Concentrate Ratios: Strength Without Guesswork
A practical framework for making a versatile concentrate, then diluting it to taste.
Pour-Over Bloom Timing: Gas, Agitation, and Extraction
How the first pour changes the rest of a filter coffee brew.
Espresso Ratios: A Dial-In Guide for Balanced Shots
Use dose, yield, time, and taste together instead of chasing a single number.
French Press Clarity: Reducing Sediment Without Losing Body
Small changes to grind, steeping, and plunging can make a fuller cup feel cleaner.
Usucha and Koicha Matcha: Two Ways to Read Texture
A visual and sensory guide to thin tea, thick tea, and choosing the right matcha.
Gongfu Brewing: Reading the First Five Steeps
A structured tasting session for noticing how aroma, body, and finish change cup by cup.
Cold-Shock Iced Tea: Bright Flavor With Less Dilution
Brew hot tea with intention, then cool it rapidly over measured ice.
Rooibos Steeping Temperature: Building a Rich Caffeine-Free Cup
A longer infusion can bring out rooibos sweetness without turning the cup muddy.
Hibiscus Infusion: Balancing Tartness Without Losing Color
A bright botanical base for hot tea, iced tea, and fruit-forward blends.
Masala Chai Spice Extraction: Toast, Simmer, Finish
A layered method for extracting warming spices while keeping tea aromatics present.
Decaf Coffee Processing: What Changes in the Cup
Understand water, solvent, and carbon-dioxide approaches without treating decaf as one flavor category.
Coffee Water Minerals: A Practical Home Recipe
A simple way to think about hardness, alkalinity, and extraction without turning water into a chemistry exam.
Colombian Coffee Microregions: From Huila to Nariño
A field guide to how altitude, climate, and processing shape Colombian coffee profiles.
Brazil Natural Coffee: Low-Elevation Sweetness and Body
Why natural processing and Brazilian growing landscapes often produce syrupy, chocolate-led cups.
Kenyan Coffee: Variety, Washed Processing, and Bright Structure
Read the berry, citrus, and savory dimensions of Kenyan coffee with more precision.
Yunnan Tea Mountains: A Beginner’s Map of Pu-erh Terroir
Understand why mountain, tree age, processing, and storage all matter in Yunnan tea.
Darjeeling Flushes: A Seasonal Guide to Himalayan Tea
See how spring, summer, and autumn harvests shift aroma, body, and briskness.
Assam Tea and the Brahmaputra Valley: Malt, Body, and Breakfast Strength
Why Assam-grown tea forms the backbone of many robust black-tea blends.
Taiwan High-Mountain Oolong: Elevation, Cultivar, and Floral Texture
A guide to the creamy, aromatic teas associated with Taiwan’s cloud-covered mountain gardens.
Japanese Shade-Grown Tea: Gyokuro, Matcha, and Kabusecha
How shading changes leaf chemistry, texture, and the umami-led Japanese tea experience.
Ceylon Tea Elevations: Low, Mid, and High-Grown Styles
A clear guide to how Sri Lankan elevation labels translate into body, brightness, and aroma.
Rooibos and the Cederberg: A Botanical Origin Guide
Learn how the Cederberg landscape shapes the red tea’s gentle sweetness and woody aroma.
Yemeni Coffee Terraces: Mocha Heritage and Dried-Fruit Depth
A historical and sensory guide to coffee grown in Yemen’s mountain terraces.
Vietnamese Coffee: Robusta, Phin Brewing, and Regional Identity
A balanced look at robusta’s role in Vietnamese coffee culture and the many ways it is served.
Burr Grinder Alignment: Why Particle Spread Matters
A practical guide to consistency, calibration, and the limits of chasing a perfect grind.
Hand Grinders for Travel: Capacity, Speed, and Comfort
Choose a manual grinder that suits your brew method, luggage, and daily tolerance for effort.
Flat-Bottom vs Conical Drippers: How Geometry Shapes the Brew
Compare flow paths, bed depth, and pouring style before buying another brewer.
Paper Filters: Bleached, Natural, Fast, and Slow
A tasting-led guide to paper choice, rinsing, fit, and flow behavior.
Temperature-Control Kettles: When Precision Pays Off
Decide whether variable temperature and flow control will meaningfully improve your brew routine.
Tea Scales and Timers: Building a Measurable Infusion
Use small tools to make tea experiments more reproducible without making the ritual feel clinical.
Matcha Sifters and Whisk Care: Texture Starts Before Water
Prevent clumps and extend bamboo whisk life with a short, repeatable preparation routine.
Choosing a Gaiwan: Capacity, Clay, Glass, and Porcelain
A buying framework for matching gaiwan size and material to your tea habits.
French Press Maintenance: Screens, Oils, and Better Decanting
Keep a press tasting clean by treating the mesh, plunger, and carafe as separate parts.
Coffee Storage Canisters: Oxygen, Light, and Buying Less Often
What an airtight canister can and cannot do for roasted coffee freshness.
Glass, Ceramic, and Stainless Servers: Heat vs Aroma
Compare serving vessels by heat retention, visual clarity, and ease of cleaning.
Home Nitro Cold Brew: Equipment Choices and Safe Handling
Understand the difference between a cold-brew keg, a whipped-cream charger, and a purpose-built infuser.
Caffeine Half-Life: A Practical Guide to Daily Timing
Use timing, dose, and personal sensitivity together when planning coffee or tea.
Tea and Iron Absorption: Why Meal Timing Can Matter
An educational overview of tea compounds, iron sources, and sensible timing conversations.
Coffee and Reflux: Which Brew Variables Are Worth Testing?
A cautious framework for exploring roast, concentration, temperature, and serving size.
Polyphenols in Coffee and Tea: A Food-First Perspective
What beverage polyphenols contribute to a varied diet—and what they do not prove on their own.
Hydration and Caffeinated Drinks: Separating Myth From Routine
A practical look at fluid intake, beverage variety, and why context matters more than slogans.
Sleep-Friendly Evening Brews: A Ritual, Not a Cure
Build a calmer beverage routine while keeping expectations realistic and safety first.
Caffeine Tolerance: What a Short Reset Can and Cannot Change
A measured way to notice dependence, withdrawal, and the role of dose escalation.
Unfiltered Coffee and Diterpenes: A Contextual Guide
Understand why brewing method changes what remains in the cup without turning one method into a verdict.
Green Tea Beverage vs Extract: Why Form Changes the Conversation
A safety-first comparison of ordinary tea servings and concentrated supplement products.
Herbal Tea and Medication Questions: A Safer Conversation Starter
A checklist for bringing botanical ingredients into a pharmacist or clinician discussion.
Coffee and Dark Chocolate: Matching Bitterness With Bitterness
Build a more balanced tasting flight by pairing roast depth with cacao intensity.
Coffee and Citrus Pastry: Making Brightness Feel Sweet
Use orange, lemon, and grapefruit notes to lift a pastry without amplifying sharpness.
Espresso and Roasted Nuts: A Short, Rich Pairing
A compact pairing built around crema, toasted aromatics, and a clean savory finish.
Green Tea and Seafood: Freshness, Umami, and Restraint
A pairing guide for sencha, gyokuro, and lighter seafood dishes.
Black Tea at Breakfast: Malt, Jam, and Savory Contrast
Match brisk black teas with eggs, toast, jam, and richer morning foods.
Matcha and Wagashi: Bitter Tea, Delicate Sweetness
Why restrained Japanese sweets make matcha’s umami and bitterness feel more complete.
Hibiscus and Spicy Food: Tartness as a Palate Reset
Use chilled hibiscus to refresh the palate between chili-forward bites.
Rooibos and Stone Fruit: A Caffeine-Free Dessert Pairing
Combine rooibos’s honeyed woodiness with peach, apricot, and plum.
Masala Chai and Savory Snacks: Spice Meets Crunch
A flexible pairing for samosas, fritters, roasted chickpeas, and spiced nuts.
Cold Brew and Vanilla Dessert: Contrast Through Temperature
Pair dark, chilled coffee with ice cream, custard, or vanilla cake.
Earl Grey and Lemon Scones: Citrus on Citrus, Done Gently
A classic pairing that works when bergamot, lemon, butter, and sugar stay in proportion.
Oolong and Cheese: Floral Aromas With Creamy Texture
A guide to using lightly roasted oolong across fresh, soft, and semi-aged cheeses.
Flat White
What Flat White is, how it is prepared, and what to expect in the cup.
Cortado
What Cortado is, how it is prepared, and what to expect in the cup.
Affogato
What Affogato is, how it is prepared, and what to expect in the cup.
Ristretto
What Ristretto is, how it is prepared, and what to expect in the cup.
Long Black
What Long Black is, how it is prepared, and what to expect in the cup.
Kopi Luwak
What Kopi Luwak is, how it is prepared, and what to expect in the cup.
Yemen Mocha
What Yemen Mocha is, how it is prepared, and what to expect in the cup.
Jamaica Blue Mountain
What Jamaica Blue Mountain is, how it is prepared, and what to expect in the cup.
Hawaiian Kona
What Hawaiian Kona is, how it is prepared, and what to expect in the cup.
Italian Espresso
What Italian Espresso is, how it is prepared, and what to expect in the cup.
Gyokuro Imperial
What Gyokuro Imperial is, how it is prepared, and what to expect in the cup.
Genmaicha
What Genmaicha is, how it is prepared, and what to expect in the cup.
Longjing Dragon Well
What Longjing Dragon Well is, how it is prepared, and what to expect in the cup.
English Breakfast
What English Breakfast is, how it is prepared, and what to expect in the cup.
Darjeeling First Flush
What Darjeeling First Flush is, how it is prepared, and what to expect in the cup.
Da Hong Pao Oolong
What Da Hong Pao Oolong is, how it is prepared, and what to expect in the cup.
Green Rooibos
What Green Rooibos is, how it is prepared, and what to expect in the cup.
Guayusa Energy
What Guayusa Energy is, how it is prepared, and what to expect in the cup.
Kava Kava
What Kava Kava is, how it is prepared, and what to expect in the cup.
Peppermint Leaf
What Peppermint Leaf is, how it is prepared, and what to expect in the cup.
Spearmint Digestion
What Spearmint Digestion is, how it is prepared, and what to expect in the cup.
Lemon Balm
What Lemon Balm is, how it is prepared, and what to expect in the cup.
Tulsi Holy Basil
What Tulsi Holy Basil is, how it is prepared, and what to expect in the cup.
Valerian Root
What Valerian Root is, how it is prepared, and what to expect in the cup.
Ginger Root
What Ginger Root is, how it is prepared, and what to expect in the cup.
Milk Oolong
What Milk Oolong is, how it is prepared, and what to expect in the cup.
Jun Kombucha
What Jun Kombucha is, how it is prepared, and what to expect in the cup.
Brazil Cerrado Natural
What Brazil Cerrado Natural is, how it is prepared, and what to expect in the cup.
Hojicha Roasted Green Tea
What Hojicha Roasted Green Tea is, how it is prepared, and what to expect in the cup.
Alishan High Mountain Oolong
What Alishan High Mountain Oolong is, how it is prepared, and what to expect in the cup.
Argentina & Uruguay Maté: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Argentina & Uruguay Maté.
Turkey Cezve Heritage: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Turkey Cezve Heritage.
Jamaica Blue Mountain: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Jamaica Blue Mountain.
Hawaii Volcanic Soil: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Hawaii Volcanic Soil.
Italy Espresso Mechanics: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Italy Espresso Mechanics.
UK Tea Etiquette: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of UK Tea Etiquette.
Morocco Mint Tradition: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Morocco Mint Tradition.
Panama Boquete Coffee Highlands: Terroir, Processing and What Reaches the Cup
How altitude, cultivar and local processing convention shape the character of Panama Boquete Coffee Highlands.
Gooseneck Electric Kettles: What They Do and What to Look For
The mechanism behind Gooseneck Electric Kettles, the specifications that matter, and the ones that do not.
Conical Pour-Over Drippers: What They Do and What to Look For
The mechanism behind Conical Pour-Over Drippers, the specifications that matter, and the ones that do not.
Immersion French Press: What They Do and What to Look For
The mechanism behind Immersion French Press, the specifications that matter, and the ones that do not.
Cold Brew Keg Systems: What They Do and What to Look For
The mechanism behind Cold Brew Keg Systems, the specifications that matter, and the ones that do not.
Japanese Kyusu Teapots: What They Do and What to Look For
The mechanism behind Japanese Kyusu Teapots, the specifications that matter, and the ones that do not.
Porcelain Gaiwans: What They Do and What to Look For
The mechanism behind Porcelain Gaiwans, the specifications that matter, and the ones that do not.
Bamboo Whisk Sets: What They Do and What to Look For
The mechanism behind Bamboo Whisk Sets, the specifications that matter, and the ones that do not.
Copper Cezve Pots: What They Do and What to Look For
The mechanism behind Copper Cezve Pots, the specifications that matter, and the ones that do not.
Maté Gourds & Bombillas: What They Do and What to Look For
The mechanism behind Maté Gourds & Bombillas, the specifications that matter, and the ones that do not.
Digital Coffee Scales: What They Do and What to Look For
The mechanism behind Digital Coffee Scales, the specifications that matter, and the ones that do not.
Water Filtration Ratios: What They Do and What to Look For
The mechanism behind Water Filtration Ratios, the specifications that matter, and the ones that do not.
Latte Art Milk Pitchers: What They Do and What to Look For
The mechanism behind Latte Art Milk Pitchers, the specifications that matter, and the ones that do not.
Vacuum Bean Containers: What They Do and What to Look For
The mechanism behind Vacuum Bean Containers, the specifications that matter, and the ones that do not.
Immersion Switch Brewers: What They Do and What to Look For
The mechanism behind Immersion Switch Brewers, the specifications that matter, and the ones that do not.
Manual Travel Grinders: What They Do and What to Look For
The mechanism behind Manual Travel Grinders, the specifications that matter, and the ones that do not.
Tea Storage & Airtight Canisters: What They Do and What to Look For
The mechanism behind Tea Storage & Airtight Canisters, the specifications that matter, and the ones that do not.
EGCG Catechin Antioxidants
What the evidence supports on EGCG Catechin Antioxidants, what it does not, and when to ask a professional.
Chlorogenic Acid Insulin Balance
What the evidence supports on Chlorogenic Acid Insulin Balance, what it does not, and when to ask a professional.
Kidney Oxalate Safety
What the evidence supports on Kidney Oxalate Safety, what it does not, and when to ask a professional.
Post-Meal Digestive Enzymes
What the evidence supports on Post-Meal Digestive Enzymes, what it does not, and when to ask a professional.
Curcumin Anti-Inflammation
What the evidence supports on Curcumin Anti-Inflammation, what it does not, and when to ask a professional.
Xanthine Athletic Stamina
What the evidence supports on Xanthine Athletic Stamina, what it does not, and when to ask a professional.
Pregnancy Caffeine Limits
What the evidence supports on Pregnancy Caffeine Limits, what it does not, and when to ask a professional.
Zero-Calorie Fasting Brews
What the evidence supports on Zero-Calorie Fasting Brews, what it does not, and when to ask a professional.
Caffeine Dose & Medication Timing
What the evidence supports on Caffeine Dose & Medication Timing, what it does not, and when to ask a professional.
Botanical Tea Allergy Checklist
What the evidence supports on Botanical Tea Allergy Checklist, what it does not, and when to ask a professional.
Pu-erh & Savory Dim Sum: Why the Pairing Works
The flavour mechanism behind Pu-erh & Savory Dim Sum, and how to get the balance right.
Turkish Coffee & Turkish Delight: Why the Pairing Works
The flavour mechanism behind Turkish Coffee & Turkish Delight, and how to get the balance right.
Yerba Maté & Alfajores: Why the Pairing Works
The flavour mechanism behind Yerba Maté & Alfajores, and how to get the balance right.
Geisha Coffee & Stone Fruit Desserts: Why the Pairing Works
The flavour mechanism behind Geisha Coffee & Stone Fruit Desserts, and how to get the balance right.
Hojicha & Sesame Confections: Why the Pairing Works
The flavour mechanism behind Hojicha & Sesame Confections, and how to get the balance right.
Single-Origin Ethiopian Espresso
Jasmine, bergamot and blueberry in a small, bright shot, pulled from the cool highlands of Yirgacheffe.
Uji Ceremonial Grade Matcha
Shade-grown in Uji, stone-milled to soft green silk, and whisked into a bowl of sweet greens, nori and cream.
Argentine Traditional Yerba Maté
Grassy, earthy and bittersweet, the drink Argentina passes hand to hand around a gourd.
Nitro Cascade Cold Brew Coffee
Cold brew charged with nitrogen and poured from a tap: velvety, creamy and cascading, like a stout.
Aged Fermented Shou Pu-erh Tea
Wet earth, camphor and dark cocoa in a deep, round Yunnan tea with almost no bitterness.
Traditional Ottoman Turkish Coffee
Powder-fine coffee simmered in a copper cezve until the foam rises: the cup that is said to commit you to forty years of friendship.
Shizuoka First-Flush Sencha
Cut grass, a little sea air and a sweet, savory finish: spring sencha from the tea fields of Shizuoka.
Earl Grey Tea
Black tea scented with bergamot oil: a malty cup under a bright, floral citrus perfume.
Egyptian Chamomile Tea
Golden dried chamomile flowers from Egypt: honeyed, apple-scented and easy to like.
Hario V60 Colombian Geisha Pour-Over
Jasmine, lemongrass and peach nectar from Colombian Geisha, poured slowly through a V60.
Red Rooibos Tea
A sweet, woody red bush infusion from South Africa's Cederberg, forgiving enough to steep as long as you like.
Golden Milk (Haldi Doodh)
Turmeric simmered into milk with black pepper and ginger: the golden cup of Indian kitchens, known as haldi doodh.
Fuding Silver Needle White Tea
Fresh-cut hay, melon and a silky, pale cup: white tea made from nothing but the unopened spring bud.
Masala Chai
Strong black tea simmered with milk, sugar and whole spices until the cup tastes of cardamom and ginger.
Cascara Coffee Cherry Tea
Dried coffee cherries steeped like tea: tart, fruity and floral, with no roasted coffee in the cup.
Genmaicha Toasted Brown Rice Green Tea
Toasted popcorn, warm grain and fresh grass: green tea and roasted rice in one comforting cup.
Traditional Vietnamese Phin Drip Coffee
Dark cocoa, roasted hazelnut and caramel, dripped slowly through a metal phin onto sweet condensed milk.
Traditional Italian Affogato al Caffè
A scoop of cold gelato drowned in a hot shot of espresso: dessert and coffee in one glass.
Spanish Cortado Espresso
Equal parts espresso and warm milk: the Spanish coffee that cuts the edge without drowning it.
Italian Ristretto Double Shot
A double ristretto: 18 g in, about 22 g out, pulled short for sweetness and weight.
Hawaiian Kona Extra Fancy Volcanic Coffee
Brown sugar, soft citrus and macadamia from small farms on the dry western slopes of Hualālai and Mauna Loa.
Anxi Tieguanyin Iron Goddess Oolong
Jade-green balls that open into orchid and a creamy sweetness: Anxi's Iron Goddess of Mercy.
Fuding White Peony White Tea
Honeysuckle, roasted chestnut and dried pear: the friendly, fuller-bodied face of white tea.
Hibiscus Rosehip Tea
A crimson, tart hibiscus and rosehip infusion: cranberry-bright, fruity and best with a little sweetness.
Thai Butterfly Pea Flower Tea
Cobalt-blue butterfly pea flowers that turn purple and pink with a squeeze of lemon: color first, flavor gentle.
Kava
The ceremonial drink of the Pacific: kava root kneaded in cold water, earthy and peppery, with a numbing edge on the tongue.
Oregon Peppermint Tea
Cool, sharp and clean: dried peppermint leaves from Oregon, steeped covered so the oils stay in the cup.
Spearmint Tea
Sweet, gentle mint: spearmint leaves with all of mint's freshness and little of peppermint's cold bite.
Fresh Ginger Tea
Fresh ginger simmered until it bites back: a hot, bright, faintly lemony cup with the warmth of the root.
Hong Kong Milk Tea
Strong black tea pulled through a cloth filter and finished with evaporated milk: the cha chaan teng classic.
Classic French Press Coarse Coffee
Full immersion, coarse grounds and four minutes: the plain, heavy-bodied cup with a patent history that begins in 1852.
Traditional Stovetop Moka Pot Coffee
Steam-pushed coffee from a three-chamber pot on the stove: the backbone of Italian home coffee.
AeroPress Travel Drip Coffee
A plunger-and-paper-filter brewer that invites endless tinkering: strength, temperature, grind and time.
London Fog Earl Grey Tea Latte
Earl Grey, steamed milk and vanilla: the cozy tea latte named for a city it did not come from.
Panama Geisha Floral Filter Coffee
Jasmine, peach nectar and bergamot from a variety Panama once overlooked, poured through a V60.
Sumatra Mandheling Earthy Coffee
Cedar, dark chocolate and pipe tobacco over a heavy body: wet-hulled arabica sold under the name of the Mandailing people.
Kenya AA Blackcurrant Filter Coffee
Juicy blackcurrant, grapefruit and a savory tomato-jam edge, brewed clean through a paper filter.
Lapsang Souchong Smoky Black Tea
Pine smoke and dried longan from Tongmu in the Wuyi Mountains, where the leaf is withered and dried above a pinewood fire.
Lemon Verbena Tea
Bright, clean lemon scent in a leaf that crossed the Atlantic and became a French after-dinner habit.
Burundi Kayanza Red Fruit Coffee
Red fruit, black tea and lime from the high hills of Kayanza, in northern Burundi.
Guatemala Huehuetenango Coffee
Stone fruit, cocoa and gentle cinnamon from the high western corner of Guatemala.
Costa Rica Honey Process Coffee
Red apple, citrus peel and almond, with a honeyed sweetness that comes from the fruit, not from honey.
Panama Natural Catuai Coffee
Red cherry, dark chocolate and vanilla in a plush, sweet cup from natural-process Catuaí.
Assam Golden Tips Black Tea
Malt, honey and a brisk, bright cup, made with the golden buds of Assam's second flush.
Ceylon Uva Highland Black Tea
A cool wintergreen lift and a mellow, aromatic cup from the windy eastern slopes of Sri Lanka's hills.
Osmanthus Scented Oolong Tea
Ripe apricot and honey from golden blossoms, scented into a smooth, rounded oolong.
Nettle Lemon Balm Tea
Green, earthy nettle with soft lemon balm: a grassy, gently citrusy cup from the European herb garden.
Colombian Bourbon Sidra Coffee
Mango, cacao and lime from Sidra grown around Pitalito, in southern Huila.
Tanzania Mbeya Peaberry Coffee
Red apple, citrus and caramel from the Southern Highlands of Tanzania, in small round peaberry beans.
Sumatra Gayo Wet-Hulled Coffee
Cocoa, cedar and tobacco from the cool Gayo highlands around Lake Laut Tawar.
Peru Chanchamayo Coffee
Milk chocolate, toffee and plum from Chanchamayo, where Peru's Andes fall away into the jungle.
Bolivia Caranavi Coffee
Soft fruit, caramel and cocoa from the cloud-forest farms of Caranavi, in Bolivia's Yungas.
Ecuador Loja Coffee
Red apple, panela and jasmine from the smallholder farms of Loja, in the highlands of southern Ecuador.
Mexico Chiapas Coffee
Toasted almond, cocoa and orange from the Sierra Madre highlands of Chiapas.
El Salvador Pacamara Coffee
Apricot, cacao and jasmine from the shaded volcanic slopes of Apaneca-Ilamatepec, where Pacamara was born.
Honduras Comayagua Coffee
Caramel, orange and roasted almond from Comayagua, in central Honduras.
Nicaragua Jinotega Coffee
Red fruit, cocoa and brown sugar from Jinotega, the city of mists in northern Nicaragua.
Rwanda Nyamasheke Coffee
Blackberry, bergamot and caramel from the hills above Lake Kivu, in western Rwanda.
Uganda Mount Elgon Coffee
Dried fruit, cocoa nib and citrus from the slopes of Mount Elgon, on Uganda's border with Kenya.
Zambia Nakonde Coffee
Peach, lemon and caramel from the far north of Zambia, near the Tanzanian border.
Indonesia Java Ijen Coffee
Chocolate, nuts and warm spice from farms on the slopes of the volcano with the blue fire.
India Monsooned Malabar Coffee
Cocoa, cedar and cardamom from beans that spend months in the monsoon winds.
Philippine Liberica Coffee
Jackfruit, dark chocolate and a woody, smoky edge from the sturdy coffee the Philippines calls barako.
India Fine Robusta Coffee
Dark cocoa, black pepper and kola nut from robusta grown where Indian coffee began.
Mexican Café de Olla
Cinnamon, piloncillo and orange peel simmered with coffee in a clay pot.
Viennese Melange Coffee
Half coffee, half steamed milk, topped with foam: the Viennese coffeehouse's everyday cup.
Coffee Toddy Cold Brew
Chocolate, caramel and nut from a long, cool steep: smooth, low-sharpness cold brew.
Fukamushi Deep-Steamed Sencha
Cloudy emerald, soft and savory: sencha steamed longer for a rounder, fuller cup.
Kukicha Stem Tea
Nutty, creamy and fresh: the stems of the tea plant, brewed into a gentle, creamy cup.
Bancha Everyday Green Tea
Toasted greens, sweet corn and soft minerals: the easygoing, everyday tea of Japanese homes.
Kabusecha Shaded Green Tea
Deep umami, sweet greens and a savory finish: Uji's shaded tea, halfway between sencha and gyokuro.
Bi Luo Chun Green Tea
Floral, fruity and sweet: a spring tea rolled into a tiny spiral and grown among fruit trees.
Huangshan Maofeng Green Tea
Orchid, chestnut and a clean mountain-spring finish from the Yellow Mountain's fur-tipped buds.
Anji Bai Cha Green Tea
Sweet pea, pine nut and soft floral sweetness from a tea plant whose new leaves come out pale.
Korean Sejak Green Tea
Steamed greens, a nutty note and a hint of seaweed: the tender sparrow-tongue leaf of Korean spring.
Nepal Ilam Green Tea
Wildflower, fresh greens and a honeyed finish from the first tea gardens of Nepal.
Jasmine Pearl Green Tea
Hand-rolled pearls that unfurl into jasmine perfume over a smooth green-tea base.
Moroccan Mint Green Tea
Fresh mint, gunpowder green tea and sugar, poured from a height: Morocco's glass of welcome.
Jasmine Silver Needle Tea
Silver-downed buds, white flowers and soft honeyed sweetness in a light, silky cup.
Touareg Mint Green Tea
Bright mint, clean green tea and a brisk finish: the Sahara's three-glass tea, poured high for foam.
Assam Orthodox Black Tea
Whole-leaf Assam: malt, raisin and caramel in a brisk amber cup.
Nepal Ilam Orthodox Black Tea
Muscat grape, honey and a highland floral lift from the hills of Ilam, where Nepal's tea began.
Keemun Hao Ya Black Tea
Cocoa, plum and a soft floral note from Qimen, the county that turned Anhui to black tea.
Dian Hong Yunnan Black Tea
Honey, sweet potato and cocoa from Yunnan's large-leaf tea, flecked with golden tips.
Nilgiri Frost Black Tea
Wintergreen, citrus and flowers from the coldest weeks in India's Blue Mountains.
Darjeeling Second Flush Muscatel Tea
Muscat grape, stone fruit and honey: the early-summer tea that gave Darjeeling its signature.
Russian Caravan Black Tea
A smoky-sweet blend of Chinese teas, named for the camel road that once carried tea to Russia.
Decaffeinated Earl Grey Black Tea
Bergamot-scented black tea made with decaffeinated leaf: the Earl Grey perfume with almost none of the buzz.
2008 Sheng Pu-erh Raw Tea
Camphor, dried fruit and a mineral sweetness in a raw pu-erh pressed in 2008 and aged ever since.
Ripe Pu-erh with Aged Tangerine Peel
Dark cocoa, dried citrus and earthy sweetness: ripe pu-erh meets the peel of aged tangerines.
Traditional Roasted Tieguanyin Oolong
Anxi's older, darker Tieguanyin: roasted nuts, brown sugar, orchid and a lingering mineral sweetness.
Dong Ding Oolong
Toasted grain, orchid and a softly creamy finish in Taiwan's classic roasted ball oolong.
Phoenix Dancong Honey Orchid Oolong
Honey, orchid and ripe stone fruit from Guangdong's Phoenix Mountain, a tea that perfumes the room before it reaches the cup.
Liu Bao Dark Tea
Camphor, wood and dried fruit in a deep, earthy cup: Guangxi's dark tea with the betel nut aroma.
Green Rooibos with Citrus
Pale green rooibos with citrus peel: fresh hay, lemon and a touch of honey in a light, bright cup.
Hibiscus Ginger Cooler
Ruby hibiscus with a warm bite of ginger: tart, spicy and best served over ice.
Butterfly Pea Lemongrass Tea
Blue butterfly pea with lemongrass: a clean, citrusy cup that turns violet when you add lime.
Chamomile Lavender Tea
Apple-sweet chamomile with a whisper of lavender: floral, soft and best made with a light hand.
Ethiopia Guji Natural Coffee
Blueberry jam, jasmine and cocoa nib, dried whole on the raised beds of Guji in southern Ethiopia.
Kenya Kisii Washed Coffee
Blackcurrant, grapefruit and brown sugar from Kisii, in the green, rainy west of Kenya near Lake Victoria.
Colombia Huila Pink Bourbon Coffee
Rose, passion fruit and panela from Pink Bourbon, a coffee that is not what its name says.
Costa Rica Tarrazú Honey Coffee
Orange, honey and almond from the mountains of Tarrazú, brewed clean in a Chemex.
Guatemala Antigua Bourbon Coffee
Cocoa, orange zest and toasted nuts from a dry valley ringed by three volcanoes, around Guatemala's old colonial capital.
Honduras Marcala Catuai Coffee
Caramel, milk chocolate and walnut from Marcala, the first coffee in Central America with a protected origin.
Panama Boquete Catuai Coffee
Citrus blossom, peach and caramel from the misty highlands of Boquete.
Brazil Minas Gerais Yellow Catuai Coffee
Milk chocolate, hazelnut and panela from Yellow Catuaí grown in Brazil's biggest coffee state.
Peru Cajamarca Washed Coffee
Apple, caramel and jasmine from the steep smallholder farms of Cajamarca, in northern Peru.
Burundi Kayanza Honey Coffee
Berry, citrus and caramel from Kayanza, where the cherry's sweet fruit layer is left on the bean to dry.
Rwanda Huye Natural Coffee
Raspberry, strawberry and cocoa from Huye in southern Rwanda, where natural coffee is a recent experiment.
Tanzania Kilimanjaro Peaberry Coffee
Blackberry, citrus and black tea from the slopes of Mount Kilimanjaro, grown by the Chagga.
Bali Kintamani Coffee
Mandarin, cocoa and clove from the slopes of Mount Batur, grown among citrus trees.
Sumatra Lintong Coffee
Cedar, dark chocolate and molasses from the highlands above Lake Toba.
Papua New Guinea Sigri Coffee
Stone fruit, cocoa and floral spice from an estate in the Waghi Valley of the Papua New Guinea highlands.
Hawaiian Kauai Estate Coffee
Cocoa, almond and grapefruit zest from the island of Kauai, where sugar fields became coffee.
Jamaica High Mountain Coffee
Milk chocolate, orange and nuts from Jamaica's High Mountain grade, brewed in a Chemex.
Yemen Matari Coffee
Dried cherry, cacao and cinnamon from the high terraces of Bani Matar, near the Yemeni capital.
Ethiopia Harrar Natural Coffee
Blueberry, dark chocolate and spice from the walled city of Harar, where coffee has been traded for centuries.
Colombia Sugarcane Decaf Coffee
Caramel, citrus and cocoa from Huila coffee, decaffeinated with a solvent made from sugarcane.
Tamaryokucha Curled Green Tea
Curled leaf, fruity-grassy notes and soft umami from Ureshino, a tea town in Saga.
Guricha Curled Green Tea
Sweet grass, chestnut and a mellow finish: curly tea, the sencha cousin that skips the rolling.
Shincha First-Harvest Green Tea
Fresh grass, sweet vegetables and a hint of sea air: the first tea of the year, soft and lively.
Okumidori Ceremonial Matcha
Sweet umami, young greens and cream from Okumidori, the cultivar whose name means deep green.
Liu An Gua Pian Green Tea
Toasted seeds, sweet grass and green bean from a bud-free green tea: single leaves, flat as melon seeds.
Lu Shan Yun Wu Cloud-Mist Tea
Roasted chestnut, spinach and a sweet, fresh finish from a mountain named for its clouds.
Taiping Houkui Monkey-King Tea
Orchid perfume and sweet vegetable depth from the village that gave Houkui its name.
Enshi Yulu Steamed Green Tea
Steamed greens, chestnut and a hint of sea air: one of the few Chinese green teas that is steamed, not pan-fired.
Yabukita Sencha Green Tea
Balanced, bright and quietly savory: the tea plant that most of Japan's sencha is made from.
Everyday Latte-Grade Matcha
A bold, bright matcha made to hold its own in milk: fresh greens, sweet grass and a creamy finish.
Fujian Jasmine Green Tea
Jasmine blossom and a rock-sugar sweetness over a smooth green-tea base, scented the Fuzhou way.
Korean Woojeon Green Tea
Tender greens, chestnut and a buttery popcorn note from the first leaves of the year, picked before the spring rain.
Ceylon Dimbula Black Tea
A golden-orange, mellow black tea from Sri Lanka's western hills, best bought by its harvest month.
Ceylon Nuwara Eliya Black Tea
Mint, citrus and a delicate floral lift in Ceylon's lightest, palest cup.
Assam CTC Breakfast Tea
Dark, brisk and quick to brew: the pellet tea behind the everyday milk-tea cup.
Nilgiri Kothagiri Black Tea
Citrus, honey and a clean floral lift from the hill town of Kotagiri in the Nilgiris.
Yunnan Golden Tips Black Tea
Honey, malt and cocoa in a plush, golden-brown cup, from the buds of Fengqing's big-leaf tea.
Irish Breakfast Black Tea
A dark, malty blend of Assam and Kenyan teas, brewed strong for a country that drinks more tea per person than almost anywhere.
Darjeeling Autumnal Black Tea
Coppery, mellow and gently muscatel: the last picking of the Darjeeling year.
Fujian Lapsang Souchong Black Tea
Dried longan, cocoa and resin: Lapsang Souchong from its home in Tongmu, Fujian.
2015 Sheng Pu-erh Raw Tea
Camphor, dried fruit and a mineral sweetness from Yunnan's far south, opening a little more with each infusion.
Fu Zhuan Dark Tea Brick
Malt, dried fruit and a honeyed sweetness from a Hunan brick grown through with golden flower.
2012 Aged Liu Bao Dark Tea
Camphor, aged wood and dried fruit in a Liu Bao with well over a decade of age behind it.
Oolong Kombucha
Floral, fruity oolong aroma and a smooth, lightly tart sparkle in the glass.
Black Tea Kombucha
Sweet black tea turned tart, earthy and lightly sparkling by a living culture in a jar.
Aged White Tea Cake
Dried pear, honey and hay softening toward jujube in a pressed cake of aged white tea.
Cederberg Rooibos
Honey-sweet red rooibos from the sandstone slopes of the Cederberg, the plant's home ground.
Rose Hibiscus Tea
Rose petals softening hibiscus: a pink-red cup that is tart, floral and cranberry-bright.
Lemongrass Ginger Tea
Lemongrass and fresh ginger simmered together: a clean, citrusy, spicy cup from the Southeast Asian kitchen.
Ethiopia Sidama Bombe Natural Coffee
Strawberry, hibiscus and red grape from a mountain village high in the Sidama highlands.
Ethiopia Konga Washed Coffee
Bergamot, peach and jasmine with a tea-like body, washed at a cooperative station south of Yirgacheffe.
Kenya Nyeri AA Coffee
Blackcurrant, grapefruit and brown sugar, poured bright from the red-soil hills between Mount Kenya and the Aberdares.
Burundi Kirundo Natural Coffee
Raspberry, peach and caramel from Kirundo in northern Burundi, dried whole in the cherry.
Rwanda Gakenke Honey Coffee
Red berries, apricot and caramel from Gakenke, high in the hills of northern Rwanda.
Malawi Misuku Hills Coffee
Apricot, citrus and cocoa from the well-watered Misuku Hills, on Malawi's border with Tanzania.
Mozambique Gorongosa Coffee
Soft citrus, walnut and a sweet, balanced cup from shade-grown arabica on Mount Gorongosa in Mozambique.
Costa Rica Black Honey Coffee
Molasses, plum and cacao in a syrupy cup from the slow-dried black honey process.
Panama Volcán Candela Coffee
Jasmine, peach and bergamot from the volcanic slopes of Volcán Barú.
Ecuador Pichincha Sidra Coffee
Mandarin, jasmine and brown sugar from Sidra, the young Ecuadorian variety that took competition stages by storm.
Bolivia Caranavi Gesha Coffee
Jasmine, tangerine and black tea from high-elevation Gesha in the Yungas of Caranavi.
Peru Chanchamayo Gesha Coffee
Orange blossom, apricot and cacao from a rare Peruvian Gesha grown on the jungle's edge.
Mexico Coatepec Typica Coffee
Red apple, almond and brown sugar from the misty hills around Coatepec, Veracruz.
Guatemala Huehuetenango Pache Coffee
Stone fruit, cocoa and hazelnut from Pache, a dwarf Typica found in Guatemala.
Honduras El Paraíso Pacamara Coffee
Apricot, honey and plum from Pacamara, the giant-beaned Salvadoran variety grown in El Paraíso.
Brazil Jacu Bird Natural Coffee
Bright, fruity and floral with a sweet anise aftertaste, from coffee cherries chosen by a wild forest bird.
Yemen Isma’ili Coffee
Cherry, dates and clove from Bani Ismail, high in the stone-terraced Haraz mountains.
India Wild Hill Fine Robusta Coffee
Dark cocoa, black pepper and caramel from robusta grown in the shade of the Western Ghats.
Laos Bolaven Plateau Coffee
Cane sugar, citrus and cocoa from a volcanic plateau in southern Laos.
Philippines Benguet Arabica Coffee
Brown sugar, mango and cocoa from arabica grown by Igorot farmers in the Cordillera mountains.
Gyokuro Karigane Stem Tea
Sweet, nutty and gently creamy: the stems of gyokuro, brewed into a quiet, cucumber-green cup.
Okabe Kabusecha Shaded Tea
Sweet greens, sea breeze and asparagus tips from a Shizuoka valley better known for gyokuro.
Yame Shincha First Flush Tea
Fresh grass, sweet vegetables and a floral note from the valleys of Yame, Japan's great gyokuro country.
Xinyang Maojian Green Tea
Chestnut, fresh grass and a brisk, sweet aftertaste from the hills of southern Henan.
Guzhu Zisun Purple Bamboo Tea
Tender greens, wildflowers and a light nutty sweetness from a tea that was once tribute to the Tang court.
Meng Ding Gan Lu Sweet Dew Tea
Sweet pea, orchid and a dewy sweetness from the mountain where Chinese tea is said to begin.
Huangshan Hou Kui Giant Leaf Tea
Long, flat leaves unfolding in a tall glass: orchid, sugar snap pea and a long sweet finish.
Pan-Fired Tamaryokucha Green Tea
Roasted greens, almond and a slight tartness: curled tea fired in a pan, the way Chinese green tea is made.
Nepal Kanchanjunga Green Tea
Wildflowers, meadow herbs and a bright mountain finish from the foothills of Kanchenjunga.
Taiwanese Bi Luo Chun Green Tea
A sweet, rounded green tea from the hills of Sanxia, near Taipei, shaped like the Chinese Biluochun but made from a different bush.
Gurian Green Tea
Fresh herbs, a gentle fruity tang and a buttery texture from Georgia's revived tea hills, once the Soviet Union's tea garden.
Temi Garden Sikkim Green Tea
Light, aromatic and clean-finishing from the only tea garden in Sikkim.
Temi Garden Sikkim Black Tea
Muscat grape, honey and soft malt from Sikkim's only tea estate.
Nepal Jun Chiyabari Black Tea
From the Moonlit Tea Garden of Dhankuta: Nepali high mountain tea, made its own way.
Taiwan Sun Moon Lake Assam Black Tea
Cinnamon, malt and ripe fruit from Assam bushes grown above a Taiwanese lake.
Vietnamese Hong Tra Black Tea
A strong, tart-sweet black tea from Lam Dong, where French planters began growing tea in 1927.
Gurian Georgian Black Tea
Earthy, fruity black tea from Guria, the Black Sea region that was once the Soviet Union's tea country.
Lankaran Azerbaijani Black Tea
Deep-colored, strong black tea from Azerbaijan's subtropical Caspian coast, served in pear-shaped glasses.
Kenya Purple-Leaf Black Tea
A plum and berry cup from Kenya's purple-leaf cultivar, released in 2011.
Sri Lanka Ratnapura Lowland Black Tea
Dark fruit, molasses and a full body from the rain-soaked lowlands below Adam's Peak.
2010 Menghai Shou Pu-erh Tea
Dark cocoa, nuts and wood in a rounded ripe pu-erh from Menghai, home of the wet-piling method.
Tianjian Fu Zhuan Dark Tea
Malt, dried fruit and smooth wood from one of Anhua's top leaf grades, pressed as a fu brick.
Basket-Aged Liu Bao Dark Tea
Camphor, wood and dried fruit from Liu Bao aged in a bamboo basket, the traditional Guangxi way.
Alishan GABA Oolong
A Taiwanese oolong rested without oxygen: ripe fruit, honey and a gentle tartness, with a refreshing finish.
Korean Hwangcha (Balhyocha)
Dried fruit and a gentle roast in Korea's own partly oxidized tea, softer than black and richer than green.
Mi Xiang Honey Oolong (Bug-Bitten)
Wild honey, ripe fruit and orchid from tea leaves nibbled by leafhoppers: a bug-bitten Taiwanese oolong.
Mugicha (Roasted Barley Tea)
Roasted barley steeped to a golden-brown, nutty, faintly sweet tea: Japan's summer drink, served cold from the pitcher.
Kashmiri Kahwa
Green tea simmered with cardamom, cinnamon and saffron and finished with almonds: Kashmir's golden cup.
Chaga Tea
Black, charcoal-like chaga from northern birch forests: simmered long and slow into an earthy, faintly vanilla cup.
Wild Honeybush Tea
Wild-gathered honeybush from the Eastern Cape's mountains: honeyed, floral and soft.
Ethiopia Guji Anaerobic Natural Coffee
Strawberry jam, peach and tropical fruit from a sealed tank with the oxygen taken out.
Kenya Kirinyaga AA Coffee
Blackcurrant and grapefruit from the southern slopes of Mount Kenya, which the Kikuyu call Kirinyaga.
Guatemala Huehuetenango Washed Coffee
Crisp apple, cocoa and orange peel from washed coffee grown high in the Cuchumatanes.
Brazil Minas Gerais Pulped-Natural Coffee
Milk chocolate, hazelnut and dried fruit from Brazil's in-between process, the pulped natural.
Sumatra Aceh Gayo Wet-Hulled Coffee
Cedar, dark chocolate and tobacco, and the story of why Sumatra dries its coffee bare.
Rwanda Rulindo Washed Coffee
Apricot, lemon and black tea from Rulindo in northern Rwanda, a coffee with a story of rebuilding.
Peru Villa Rica Gesha Coffee
Peach, orange blossom and cane sugar from Gesha grown in the cloud forest of Villa Rica.
Panama Volcán Natural Coffee
Mango, jasmine and vanilla from highland coffee dried slowly in its fruit.
Kagoshima Kabusecha Shade-Grown Tea
Sweet umami and sea-breeze aroma from shaded leaves grown in southern Kyushu.
Uji Tencha Leaf Tea
The raw leaf behind matcha, steeped like tea: sweet umami, sweet pea and a nutty note.
Shizuoka Kabusecha Green Tea
Fresh grass, sweet umami and a clean, savory finish from Japan's historic tea heartland.
Wazuka Kyoto Sencha
A clear, mineral sencha from terraced hills where tea has grown for 800 years.
Korean Jeoncha Green Tea
Chestnut sweetness, young grass and sweet corn from the tea hills where Korean tea began.
Lu An Gua Pian Premium Green Tea
Roasted chestnut and green bean from a tea with a thousand years of history behind its single leaf.
Jasmine Maofeng Green Tea
Perfumed jasmine over apricot sweetness and a bright, downy green-tea base.
Taiwan Wenshan Baozhong Tea
Gardenia perfume, cream and melon: a lightly oxidized oolong that tastes closer to spring than to roast.
Vietnamese Thai Nguyen Green Tea
Young rice, fresh grass and a long, sweet aftertaste: the green tea of Vietnam's tea capital.
Assam Mangalam Golden Tips Tea
Malt, brown sugar and golden tips from a close-planted Upper Assam garden.
Nepal Ilam Golden Tips Black Tea
Smooth malt, chocolate and fruit from the golden buds of Ilam.
Keemun Mao Feng Black Tea
The lightest and sweetest Keemun: cocoa, orchid and a whisper of smoke.
Yunnan Dian Hong Golden Bud Tea
Honey, malt and dried fruit from Fengqing's golden buds.
Taiwan Ruby 18 Sun Moon Lake Tea
Cinnamon, a cooling mint finish and ripe fruit: Taiwan's Ruby 18, bred over decades.
Gurian Orthodox Black Tea
Whole-leaf black tea from Guria's small makers, some of them still rolling by hand and firing over wood.
Yorkshire Breakfast Blend
A brisk, malty black tea blend made in Yorkshire, strong enough for a big mug and plenty of milk.
Fermented Rooibos
Traditional red rooibos, bruised and oxidized in piles until it turns mahogany: sweet, woody and smooth.
Himachal Pradesh Kangra Black Tea
Light, fruity and gently sweet: black tea from the Dhauladhar foothills of the Kangra valley.
Green Tea Ginger Kombucha
Bright ginger heat and a green tea lift in a gently tart, lightly sparkling glass.
Lavender Jun Kombucha
Floral lavender, honey and lemon in a delicate, softly sparkling Jun.
Lemon Ginger Water Kefir
Lemon and ginger in a light, sparkling, gently sweet drink grown from a jar of living grains.
Pineapple Cinnamon Tepache
Pineapple skins, brown sugar and cinnamon turned tart and lightly fizzy in a jar on the counter.
Boza Fermented Millet Drink
Thick, gently tangy and grain-sweet, poured cold with cinnamon and roasted chickpeas.
Traditional Rye Bread Kvass
Toasted rye and a gentle sour tang from a jar of bread and water.
Fermented Chicha Morada
Peru's purple corn drink with pineapple, clove and cinnamon, left to turn tart and lightly fizzy.
2012 Sheng Pu-erh Bingcha
Raw pu-erh pressed into a cake: camphor, dried fruit and mineral, with a green edge that softens with the years.
2016 Fu Zhuan Heicha Brick
Date, honey and wood in a Hunan brick that has aged for years, sweetened by the golden flower inside it.
Cascara Coffee Cherry Kombucha
Tart, fruity and lightly sparkling: coffee cherry husks cultured into kombucha, with no roast in the glass.
Blueberry Hibiscus Spruce Tea
Tart hibiscus, wild blueberry and a green pinch of spruce: a northern forest cup in ruby red.
Cedrón (Lemon Verbena)
Cedrón, the lemon verbena of Argentina and Paraguay: a bright leaf for hot tea and cold mate.
Vanilla Rooibos
Red rooibos rounded with vanilla: sweet, creamy-smelling and easy to like without sugar.
Rosehip Elderflower Tea
Tart rosehip softened by elderflower's muscat scent: summer and autumn from one hedge in a cup.
Gotu Kola Tea
Fresh, green and lightly bitter: gotu kola, the cup-shaped leaf of Sri Lanka's sambols and Southeast Asia's drinks.
Licorice Fennel Tea
Naturally sweet licorice root and warm anise-scented fennel seed: a sugarless cup with a long, gentle finish.
Sage Lemon Tea
Savory sage with a bright lemon lift: a resinous, herbal cup that tastes of a Mediterranean kitchen.
Ginger Turmeric Pepper Tea
Three kitchen spices in one cup: warming ginger, golden turmeric and a peppery lift.
Alaskan Fireweed Tea
Fireweed leaves from Alaska's burned and cleared ground: a meadow-sweet, green cup from the pink flower that follows the flames.
Calendula Linden Blossom Tea
Golden calendula and honey-scented linden blossom: a soft, floral European garden cup.
Rwanda Gisovu Black Tea
Malt, honey and a clean, bright finish from a high estate in western Rwanda.
South African Vanilla Rooibos
Vanilla rooibos built for milk: strong, sweet and good in a red latte as well as a mug.
Honeybush Tea
Cape honeybush: a sweeter, fuller cousin of rooibos that smells of honey and flowers.
Tanzania Mufindi Black Tea
Brisk, bright and malty: black tea from the cool Southern Highlands of Tanzania.
Kenya Kericho Black Tea
Bright, brisk Kenyan black tea from Kericho, the town at the center of the country's tea.
Kenya Nyeri Black Tea
Smallholder tea from the foothills of Mount Kenya: bright, brisk and clean.
Uganda Fort Portal Black Tea
Smooth, malty black tea from the tea country around Fort Portal, in western Uganda.
Malawi Satemwa Premium Black Tea
Malt, caramel and a bright fruity note from the last of Malawi's founding tea estates.
Zambia Kawambwa Black Tea
Zambia's home-grown black tea, revived on a government estate in Kawambwa.
Darjeeling Turzum Estate First Flush
A light, gold spring cup from a valley estate named for its weekly market.
Darjeeling Castleton Estate Second Flush
Muscat grape, stone fruit and toasted nuts from the Kurseong estate best known for muscatel.
Sikkim Temi Orthodox Black Tea
Floral, honeyed and gentle: orthodox black tea from India's first fully organic state.
Nepal Guranse Orthodox Black Tea
Muscatel, caramel and citrus from a family-run organic estate named for Nepal's rhododendron.
Sri Lanka Dimbulla Black Tea
A bright, mellow Ceylon black tea from the hills where coffee gave way to tea.
Sri Lanka Ruhuna Black Tea
Strong, full-flavored low-country Ceylon from the south, where tea arrived around 1900.
Sri Lanka Nuwara Eliya Pedro Estate
Whole-leaf Ceylon tea from a Nuwara Eliya estate whose factory still runs colonial-era machinery.
Roasted Buckwheat Tea (Soba-cha)
Roasted buckwheat kernels steeped to a toasty, nutty amber: soba-cha, memil-cha and kuqiao-cha across East Asia.
Kagoshima Chiran Sencha
Early-spring sencha from the far south of Japan: deep green, smooth umami, little astringency.
Japan Shizuoka Black Tea (Wakoucha)
Sweet, soft and low in astringency: Japan's own black tea, wakoucha, from Shizuoka.
Taiwan Shan Lin Xi High Mountain Oolong
Floral, creamy and smooth: high-mountain oolong from Shan Lin Xi in Nantou.
Taiwan Ali Shan Jin Xuan Oolong
Cream, butter and orchid: a Jin Xuan oolong from the mountains of Alishan.
Taiwan Sun Moon Lake Hong Yu Black Tea
Honey, cinnamon and mint in a deep amber cup: Sun Moon Lake's red jade tea.
Korean Jungjak Green Tea
Vegetal sweetness, chestnut and a light floral note from Korea's early-summer green tea.
China Wuyi Yan Yun Da Hong Pao
Mineral rock, charcoal roast and roasted fruit: the cliff-grown oolong of the Wuyi Mountains.
China Hunan Anhua Fu Brick Tea
Earthy, honeyed and smooth: Anhua's fu brick, a tea made to be carried, boiled and shared across the northwest.
China Sichuan Mengding Ganlu Shan Cha
A nutty sweetness and sweet vegetal notes from leaf fried and rolled three times over.
China Xinyang Maojian Green Tea
Slender, downy needles and a mellow chestnut sweetness: Maojian brewed small and strong.
Anhui Lu'an Guapian
Toasted nut, chestnut and a sweet vegetal note: the charcoal-baked leaf of Lu'an, brewed small and strong.
China Yixing Hong Cha
Baked bread, cocoa and dried fruit from Yixing, a town better known for its teapots.
China Guangdong Phoenix Dancong Xiang
Orchid, honey and stone fruit from Guangdong's single-bush oolong, named for its fragrance.
Thailand Doi Chang Arabica Coffee
Dark chocolate, butterscotch and light citrus from an Akha mountain village that traded opium for coffee.
Myanmar Shan State Green Tea
Large-leaf green tea from Myanmar's Shan highlands, where tea is both drunk and eaten.
Vietnam Moc Chau Green Tea
Clean, lightly sweet highland green tea from the plateau of Moc Chau, grown from snow-tea bushes.
Cambodian Green Tea
Green tea from Cambodia, a country not known for tea, where large-scale planting began in the 1960s and was halted by war.
Indonesia Sulawesi Black Tea
Strong black tea from the highlands of South Sulawesi, in a country that has grown tea since 1684.
Philippines Luzon Baguio Arabica
Caramel, nuts and mild citrus from the cool highlands around Baguio, the City of Pines.
Greek Mountain Tea (Sideritis)
Wild Greek mountain tea: whole flowering stems of Sideritis, picked above 1,000 meters, floral and gently herbal.
Turkey Rize Caykur Black Tea
Strong, dark and almost red: Rize black tea brewed Turkish style in a double teapot.
Lebanon Cardamom Coffee (Qahwa)
Fine-ground coffee and cardamom, foamed in a rakweh and served to guests: Lebanese ahweh.
Iranian Gilan Green Tea
Green tea from the Caspian hills where Iranian tea began.
Italy Caffe Napoletano
Clean, sweet and aromatic from the Neapolitan flip pot: the slow coffee of Naples.
Rooibos Honig (German Honey Rooibos)
Honey-flavored rooibos, a German favorite: sweet, soft and woody, with no sugar needed.
Portugal Bica Espresso
Lisbon's small, strong espresso, smooth and chocolatey, with a name that may come from a spring.
Spain Cafe de Tenerife
A small, strong island espresso, and the barraquito that made it famous in Santa Cruz.
Jamaica Hanover Hill Blue Mountain
A mild, sweet Blue Mountain cup with chocolate, caramel and a nutty finish.
Cuba Cubita Espresso
Dark and roasty with a caramel-like sweetness and a sugar crust: the cafecito of Cuba, made in a moka pot.
Puerto Rico Yauco Coffee
Chocolate, nuts and caramel from the mountains around Yauco, the coffee town of Puerto Rico.
Guatemala Huehuetenango Arabica
Stone fruit, citrus and honey from the cooperative smallholders of Huehuetenango.
Panama Boquete Geisha
Jasmine, bergamot and tropical fruit from Geisha grown high on the slopes of Volcán Barú.
Peru Cajamarca Pitalito Estate
Chocolate, nuts and caramel from cooperative farms in Cajamarca, brewed in a French press.
Bolivia Caranavi Arabica
Bright citrus, berry and cocoa from the Yungas, where the Andes meet the Amazon.
Colombia Sierra Nevada de Santa Marta
Floral, citrus and caramel coffee grown under native trees on the highest coastal mountains in the tropics.
Ecuador Loja Bolson Arabica
Floral, chocolate and citrus from Ecuador's southern highlands, in a country whose coffee story began on the coast.
Tereré (Cold Yerba Mate)
Yerba mate served ice cold, often with crushed herbs, shared round after round on a hot Paraguayan day.
Ethiopia Yirgacheffe Kochere Natural
A fruit-forward natural from Kochere, one of the districts of Yirgacheffe, with blueberry, strawberry and a honeyed, floral lift.
Lion's Mane Iced Cold Brew
Cold-brewed coffee with a mushroom extract stirred in: smooth, earthy and low in sharpness.
V60 Ethiopian Natural Process Pour-Over
Blueberry, strawberry jam and jasmine, brewed on a V60 at 1:16 to keep the fruit bright.
Salted Caramel Protein Latte
A protein latte built around one detail: keep the milk below 60°C so the whey stays smooth.
Caffè Americano
Espresso lengthened with hot water: the same coffee in a longer, lighter cup.
Classic Cappuccino
Espresso, warm milk and a cap of foam, named for the color of a friar's robe.
Caffè Latte
Espresso under a long pour of steamed milk, with only a thin skin of foam.
Caffè Macchiato
An espresso stained with a spoonful of milk foam, and nothing more.
Caramel Macchiato
Vanilla milk marked with espresso and finished with caramel: a macchiato built upside down.
Caffè Mocha
Espresso, chocolate and steamed milk: where coffee meets cocoa.
Greek Frappé
Instant coffee shaken into a standing foam and poured over ice: the drink that defines a Greek summer.
Bulletproof Coffee
Coffee blended with butter and MCT oil into a creamy, frothy emulsion.
Matcha Latte
Whisked matcha under steamed milk: grassy, sweet and vivid green.
Thai Iced Tea
Strong black tea sweetened with condensed milk, poured over ice and topped with a cloud of evaporated milk.
Bubble Milk Tea
Boba, or pearl milk tea: cold, sweet black milk tea over chewy tapioca pearls, born in Taiwan in the 1980s.
Classic Hot Chocolate
Real chocolate melted into hot milk: thick, bitter-edged and barely sweet.
Doppio Espresso
Two shots in one basket: the café standard behind most espresso drinks.
Lungo
The long espresso: more water through the same coffee, for a longer shot with a different taste.
Café au Lait
Strong brewed coffee and hot milk in equal measure, served in a bowl.
Café con Leche
Strong dark coffee cut with scalded milk: the Spanish breakfast that crossed the Atlantic.
Dalgona Whipped Coffee
Instant coffee whipped with sugar into a stiff, caramel-colored foam, spooned over cold milk.
Espresso Tonic
Espresso poured over tonic and ice: bitter, citric and startlingly clean.
Caffè Shakerato
Espresso shaken hard with ice until it foams, then strained into a chilled glass.
Teh Tarik
Strong black tea and condensed milk, poured between two mugs until it froths: Malaysia's pulled tea.
Yuanyang Coffee Milk Tea
Hong Kong's coffee and milk tea in one cup, about three parts coffee to seven parts tea.
Chrysanthemum Tea
Whole dried chrysanthemum flowers that open in the water: a pale gold, floral cup with a faint honeyed sweetness.
Horchata
Tiger nuts soaked, ground and strained into a sweet, milk-white drink with a nutty taste, served icy cold.
Southern Sweet Tea
Black tea sweetened while it is still hot, then chilled and poured over ice: the South's house drink.
Tibetan Butter Tea
Brick tea boiled dark, then churned with yak butter and salt into a warm, savory drink.