Turkish coffee originated in the Middle East in the Middle Ages. The coffee is very finely ground (finer than espresso), and is brewed in little pots called ibriks or cezves. You can buy these pots at Middle Eastern grocery stores. Turkish coffee is often spiced with cardamom, chicory, or coriander. Depending on where it's served, it may also be called Greek, Arabic, or Middle Eastern coffee.

Espresso comes from the Italian phrase "caffe espresso," or "pressed out coffee." It is coffee brewed by forcing steam through finely ground, dark-roasted coffee beans. Espresso is very strong, and is usually drunk in a few gulps, sometimes with a twist of lemon peel. However, with the addition of frothed milk, espresso becomes a more sippable drink offered in variations such as cappucino, macchiato, and caffe latte.

Thai Coffee consists of strong, chicory-tinged coffee, sweetened condensed milk, and ice. To make it at home, add a tablespoon of condensed milk to a six-ounce cup of strong coffee, then throw in some ice. It's an excellent complement to Thai food, which is often very spicy.