From the creamy depths of a French Cafe au Lait to the sugary tar of a Cuban Coffee, the little brown bean is reinterpreted time and again all over the world. If you've ever wondered what coffee is like beyond your neck of the woods, this cool little synopsis by Sebastian Rotella for the LA Times is a great primer on what you'll find from Buenos Aires to Baghdad.
What's your favorite coffee preparation? We have been digging on a long shot mixed with Monin's incredibly delicious Cinnamon Syrup -- it's an awesome little afternoon pick-me-up that gives us a sense of the exotic.
