Hey there! Grab your favorite brew and take your seat as we're embarking on a whirlwind tour of 5 unique coffee concoctions that'll make Starbucks and Peets seem like, well, yesterday's brew.

And brace yourselves, because we're diving into the often controversial realm of the Big D – Decaf, that is. It's time to spill the beans on your Decaf habits!

A Coffee Lover's Passport:
5 Worldly Brews to Discover.

Boarding pass? ✅
Coffee mug? ✅.
Adventure and caffeine cravings? ✅ and ✅ !

We're on a world tour of coffee bliss, with 5 uber-local brews you won't find at your local Starbucks or Peets Coffee. From Mexico City's spiced Café de Olla to Tokyo's mesmerizing Matcha Espresso Fusion, these global brews prove that coffee truly knows no borders.

Mexico City: Café de Olla.

Café de Olla is Mexico's spiced coffee darling, brewing its way into history during the Mexican Revolution in the early 20th century.

Back then, the Adelitas - fierce women warriors who fought shoulder-to-shoulder with revolutionary soldiers - decided that a warm, invigorating drink was just the ticket to keep the troops on their toes. With a dash of cinnamon, a sprinkle of raw cane sugar (piloncillo), and a hearty dose of strong coffee, Café de Olla was born - all brewed together in a charming clay pot, the "olla", which lent its name to this iconic Mexican drink.

Fast forward to the present day, and Café de Olla has cozied its way into the hearts of Mexican coffee fans, earning its place as a cherished companion for festive occasions and family gatherings. That earthy flavor and warmth, courtesy of the clay pot, make it perfect for nippy evenings or misty mornings when you need a hug in a cup.

VAGABOND TIP:

If you're prowling the streets of Mexico City and looking for an authentic Café de Olla experience, drop into Café El Jarocho, a historic gem in the picturesque neighborhood of Coyoacán south of the center of town. Established in 1953, Café El Jarocho has been the go-to place for traditional Mexican coffee drinks for generations of Chilangos and travelers in-the-know.

CAFÉ DE OLLA RECIPE:

To make an authentic Café de Olla, follow this simple recipe:

• 4 cups water

• 2 cinnamon sticks

• 8 ounces piloncillo (raw cane sugar)

• 1/2 cup dark-roast coffee, ground coarse

Combine the water, cinnamon sticks, and piloncillo in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar is dissolved. Add the coffee grounds, remove from heat, and let steep for 5 minutes. Strain and serve hot.

Rome: Caffè Shakerato.

Yeah baby, it's Shakerato time!

Our founder Michael's eyes light up anytime someone mentions Shakerato, ever since a Tuscan friend introduced him to this espresso concoction at a cafe in Florence one 104° summer day. This elegant, chilled espresso drink truly embodies the Italian passion for la dolce vita.

While the creator of this invigorating elixir remains a mystery, it is believed to have emerged from the world of Italian bartending, where skilled mixologists crafted the perfect blend of espresso and sweetness, shaken to frothy perfection. The appeal of the Shakerato rests in its elegant simplicity and adaptability, providing a rejuvenating boost for lazy afternoons basking in the warmth of the Mediterranean sun.

VAGABOND TIP:

For those adventurous espresso fans seeking the finest Shakerato experience in The Eternal City, head straight to Faro, the self-declared first specialty coffee house in Rome. Here, master baristas shake up the most exquisite Shakerato, a flawless fusion of chilled, frothy espresso and subtle sweetness, guaranteed to please even the most fanatical coffee enthusiasts.

CAFFÈ SHAKERATO RECIPE:

To make an authentic Italian Caffè Shakerato, follow this simple recipe:

• 1 or 2 shots of freshly brewed espresso (use this espresso roast)

• 1 teaspoon sugar or simple syrup (adjust to taste)

• Plenty of ice

You'll need a few bits of equipment for this:

• Cocktail shaker

• Strainer

• Chilled glass (martini or small wine glass)

Brew the espresso using an espresso machine or a Moka pot (get one if you don't have one yet). Let the coffee cool slightly. In the cocktail shaker, add the espresso and sugar or simple syrup (if you're using sugar, stir it into the warm espresso to dissolve it before adding ice). Add a handful of ice to the shaker, ensuring that there's enough to chill the coffee quickly.

Close the shaker and shake vigorously for about 30 seconds or until the mixture is well-chilled and frothy. Strain the Shakerato into the chilled glass, leaving the ice behind in the shaker. The coffee should have a nice layer of froth on top. Serve the Caffè Shakerato immediately and enjoy!

3 More City Drinks to Explore.

• Check out this boozy Prague Coffee with Rum.

• You won’t believe what’s in this Stockholm Kaffeost. Seriously.

• Tokyo shines bright with this Matcha + Espresso Fusion.

We just gotta know: Do you do Decaf? 🤔

We’re thinking hard about adding a Decaf roast to our lineup of city roasts! We’d love to hear your thoughts on Decaf, so we’re adding it to this week’s Lucky Draw!

So how does it work?

• Share your answer in the Decaf poll below, and you’ll be entered into the Lucky Draw for a FREE Trial Roast Taster of fresh-roasted coffee.

• We’re shipping out free bags of coffee this week to 5 Lucky Draw winners! 🔥

• Winners get to pick their favorite roast style from world cities Stockholm (light roast Ethiopia Yirgacheffe), Prague (medium Guatemala), Milan (medium+ blend), and Istanbul (dark blend).

Ok, here’s this week’s poll:

Ok, that’s a wrap!

That’s it for this week’s issue of The Red Eye, thanks for joining us to explore some unusual (but tasty) coffee drinks from some of our favorite destinations.

Got coffee or travel questions? Just ask us by replying to this issue, or reach out to us at [email protected]

Ciao!
— Michael and the Dü Coffee crew.

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