Off to Ethiopia, coffee has journeyed across continents and cultures, alongside tea, becoming a daily beverage necessity. Each culture has contributed in adding uniqueness to the caffeinated drink, be it through high-pressure machines or the incorporation of sweeteners or steamed milk. This dives into the world’s eight most outstanding coffee drinks and their authentic tasting experiences.

Heart of Italy, Milan, starts the day with the traditional €1 espresso. Emerged a century ago, the land of espresso continues to embrace the speedy serving of this economic delight at localized cafes. Locals get their espresso by ordering at the register, handing the receipt to the barista who swiftly serves it with a small glass of sparkling water. The routine is followed by a quick sip at the bar, and the day kick-starts in just minutes.

Iconic espresso machines dating back to the pre-World War II era are still at work in Italy, the very places responsible for the now ubiquitous espresso shots. It's also where the macchiato was born, literally translating to "stained" or "spotted". A macchiato is essentially a single espresso shot lightly topped with foamed milk for a softened taste without compromising the original flavor. More artistic versions might bescattered elsewhere.

Spain's little-known coffee treasure, the cortado, is a perfect blend if you're undecided between macchiato or flat white. Derived from the Spanish word cortar, meaning "cut", it is traditionally a diluted single shot of espresso made milder with a dash of steamed milk.

Residing in Naples, cappuccino is an Italian morning energy booster. The name cappuccino is derived from the Capuchin monks, whose brown attire mirrored the delightful espresso-milk blend's color. The drink offers a rich texture with an equally portioned blend of a short, concentrated espresso shot and frothed milk, enhancing the coffee's flavor.

Down under in Australia and New Zealand, the flat white became popular around the 80s. Melbourne made it their showpiece. Made from a double shot of espresso, often ristrettos, topped with creamy milk, it produces a smooth, flat surface unlike the frothy cappuccino. A flat white is more potent and smaller than its American counterpart, the latte.

Ho Chi Minh city, Vietnam is the center of robusta beans, the second-largest exported variety with a high caffeine. Their brewing method, handing down from the time of French colonial rule, led to the creation of cà phê sữa đá. It is a slow metal drip coffee, poured over ice and mixed with sweetened condensed milk.

Istanbul reveres Turkish coffee with a centuries-old brewing method. Prepared in a small copper pot heated over an open flame and served in a decorative cup, it gives a sense of ceremony.

Seattle, United States, popularized the caffè latte in the early 90s, acting as a symbol of the city’s growing espresso culture. The caffè latte contains three times as much steamed milk, making it more of a cozy milk beverage with a hint of coffee.