Coffees of the World Trivia Quiz

This type of coffee comes from Scandinavia, particularly the Lapland regions, and is known as 'coffee cheese'. The cheese element is traditionally made from reindeer milk although modern versions often use milk from cows, and cubes of it are dropped into the coffee. The coffee element is meant to be boiled rather than brewed, and the heat of the coffee starts to melt the cheese.

By all accounts it tastes better than it sounds.

This version of coffee is served in a tall glass and consists of a quarter measure of coffee topped up with three quarters of foamy milk. It is described as being similar to a latte and is particularly associated with Portugal.

A smaller version, half milk and half coffee, is available in a cup similar to that used for espresso and is known as garoto in Portugal.

Brazil is among the leading growers of coffee in the world and cafézinho is what you'll be offered as a welcome nearly everywhere you go. The drink is normally made in a saucepan kept only for making coffee. Water, with sugar to taste, is brought to the boil before ground coffee is added. The drink is then strained through a cloth and served in a small cup.

Although the name sounds, and is, French, the modern frappé was created in Greece at a 1957 drinks fair in Thessaloniki, Greece. According to the history, there was no hot water available to make coffee so an employee of Nestlé mixed coffee granules with cold water and ice cubes, put it in a shaker to mix it, and the frappé was born.

It remains very popular in Greece which does, of course, have the right climate for drinking ice cold coffee.

Ethiopia is another country known for producing coffee, and is the largest grower in Africa. Buna is as much a coffee ceremony as a style of drink, as Ethiopians believe coffee is not meant to be drunk alone.

The process can take up to an hour - there's no opening a jar of instant here - beginning with the hostess (the task is traditionally carried out by women) roasting the beans to be used. Each guest smells them at this stage, before they are ground. The drink is then prepared in a clay coffee pot called a jebena and served just before it reaches boiling point.

Officially called Wiener melange, this is another coffee which sounds as if it ought to have French origins but is actually from Austria. The Wiener part of the name refers to Vienna, but is usually dropped with the drink being known just as melange, which means mixture.

The drink is similar to a cappuccino and is made from espresso coffee with steamed milk topped with foam. It is sometimes served with a generous topping of whipped cream. Generally, a melange has less less milk than a cappuccino, but what is actually served doesn't necessarily adhere to this rule.

The style of drink seems to have come from Macao, but the name of dalgona comes from South Korea, where it refers to a sweet or candy. The actual coffee drink doesn't have candy in it, but is still a rich and creamy version of coffee. It is made from a mix of instant coffee, sugar and water which is whipped to create a creamy texture and then added to milk.

Café lágrima translates literally as coffee tear (as in weeping) and consists mostly of milk with just a drop of coffee - the tear in the coffee. The drink originated when the coffee available in Argentina was low quality so only a small amount was used to make the drink.

The opposite drink is called cortado and is equivalent to the Italian macchiato - mostly espresso coffee with a spot of milk.

If I tell you that kopi luwak is also called civet coffee, you will probably realise that this is the rather odd coffee which is produced in Indonesia from the partly digested coffee cherries (the fruit which contains the coffee bean) which have passed through the intestines of the palm civet.

This animal is a small, catlike, animal which eats berries as part of its diet. The coffee produced seems to sell based on the novelty of its production rather than from having any particular value.

This drink, originating in Hong Kong, is a mixture of coffee and tea. The recipe varies depending on where you are but the proportions are generally meant to be three parts coffee to seven parts of black tea which has milk, evaporated or condensed, added. The drink can be served hot or cold, and is readily available in Hong Kong.