Coffee can be a key part of the day for most people working in oil and gas. Whether you need a caffeine boost on a 12 hour shift offshore, or a morning pick up to start your day at the office, a cup of the black stuff is greatly appreciated by all in this industry. It has been a difficult few weeks though for many coffee drinkers who enjoy seasonal themed beverages promoted every year by international coffee corporations.
One popular beverage which has been described as “drinking a candle” and “egg-nog for morning people” was recently reported to be full of chemical ingredients. Although the ingredients are non-harmful, there is still controversy over whether we should be indulging in artificially flavoured coffee drinks at all.
With this in mind, we’ve taken inspiration from some of our favourite oil and gas countries worldwide to look at how some of our international colleagues serve up a cup of joe without any syrups and seasonal promotions.
If you’re travelling east, try a Turkish coffee. The drink is named after a preparation method popularised in Turkey. For this drink, coffee beans are ground more finely than in any other method and are then immersed in very hot water. The coffee is usually taken to the boil and then removed and then taken back to boiling point two or three times, until a thick layer of foam develops and the coffee is not stirred at any point. When the coffee is served, it’s thought the cup with the most foam will taste the best. Once the drink is finished, a thick layer of sludgy grounds will be left at the bottom of the cup.
For coffee lovers who don’t enjoy a thick cup, another style of Arabic coffee known as Saudi coffee could be a better fit. Also known as “Al-Qahwa,” this drink is made with very lightly roasted beans and brewed with spices such as saffron, cloves and cinnamon. A special coffee pot is used to serve the drink which is drunk from very small coffee cups without a handle. Saudi coffee is usually served with traditional dates or other candied fruit.
But if sitting in a café or traditional Arabic home isn’t an adventurous enough way to earn your morning coffee, you could take a spruce needle out of the Norwegians’ book and try turkaffe – after a long walk up a mountain that is. Scandinavians are known for drinking black coffee, but in turkaffe, hiking coffee, is a tradition of steeping coffee to drink on a mountain top. The drink is prepared over an open fire or gas burner so many hikers carry a coffee pot, coarsely ground coffee and small stove with them. Often as fresh water can be found outside on hill top steams, bottles of water don’t need to be taken. The preparation of this high altitude pick-up is a favoured ritual of many outdoorsy Norwegians.
There’s a whole world of coffee shops waiting to be toured by many travelling oil and gas workers, but we thought we’d start you off with a few tips here. With international consumption of coffee estimated to get up to 8.2 million metric tonnes in by 2019, it’s no surprise that it is the second most sought-after commodity around the world.