The first way. On the tray with serviette it is put coffee cups with saucers, a glass with coffee spoons shanks up and sugar-bowl with sugar tongs. The waiter brings coffee-pot with hot coffee and each guest serves himself according to his own discretion.

The second way. On a tray with serviette it is put 2 coffee-pots with coffee – one with sugar, and other without it – shanks right from the waiter. Here it is placed coffee cups, coffee saucers and a glass with coffee cups shanks up.

The waiter caters for guests. He takes the tray in a left hand. With a right hand he puts cup on the saucer and pours sweetened or unsweetened coffee to 2/3 of cup, and then he puts coffee-pot on the tray and serves a cup with saucer to the guest.

The third way. The guests are served by two waiters. One of them takes tray with two coffee-pots in a left hand – in one of them is coffee with sugar and in other without it. The second waiter takes tray with coffee cups, saucers and spoons in a left hand. The first waiter offers guests coffee and pour it with a right hand into the cup, which is previously put by his workmate on a tray.

People in South India like to drink coffee with a great number of milk and sugar. It helps to soften very spicy and hot food.

The Sudanese add some cloves or other spices and serve coffee in the jug.

In Turkey they use the rest of coffee grouts for fortune-telling. For Turkish coffee it is necessary to take special jug called «ibrik» and put their hulled coffee grounds, some sugar and water, then bring to a boil. As a result you will get very strong and thick coffee.

The French like to drink coffee from piala with some chicory.

The Dutch prefer strong coffee with sugar. It is served with a jug of milk and a glass of water.

In Australia the waiter asks visitor, if he would like black or white coffee. In this country white coffee means coffee with milk.

And here is how they drink coffee in Ecuador: “The café, where we decided to have a rest, was just here on the square, round the corner. It was a little room with four tables and bar. That is all. The waiter put two cups of fiercely boiling water. Then we poured thick, strong and cold brew from glass decanter. So we have got something that was called in Ecuador a cup of coffee.”

The coffee making in Arabian countries is like a ceremony, ritual or solemn performance. “In some places of Arabia, especially in Bedouin tents, the process of coffee making has become a ceremonial and impotent obligation, which was discharged only by host. Arabian coffee is served in a small cup without handle and in no circumstances it should be sweeten. The Arab should always take cup with a forefinger and thumb of the right hand”.

Here is an example how looks the Arabian coffee ceremony. The guests are sitting cross-legged in the tent on the men’s side. It is not supposed to talk business, till guests become their coffee. They bring camel’s dung, kindling and water in goat’s wineskin. When the tongues of flame die down, the host throws a handful of green coffee beans on the metallic tray or into the big spoon, and stirring continually roast beans and then cool them. After that, he pours yesterday’s coffee from a small coffee-pot into the other one, adds some water and puts on the fire.

The host fills up metallic mortar with coffee beans and he doesn’t just pound them, but taps out a simple tune. The guests enjoy sounds and they are delighted with host’s skill. It lasts about five-seven minutes. When coffee-pot begins to boil, it gently filled with coffee powder and heated up to three times.

In mortar it is pounded some cardamom, then added to coffee and this beverage is poured into the coffee-pot with wide spout. This spout is stopped up with some pieces of palm fibers with the purpose of filtration. The first person who tastes coffee is a host, then it is served to the main guest and after that it is ordered all the rest. When guests thank the owner they start talking.

Let’s assume that you are ready to cook a tasty coffee drink.

If you look into the dictionary, it will be easily to determine that the word has Italian origin. In Italy (and not only here) barista resembles a barman only vaguely. But there, it raises to the profession – it is a person who is working with coffee with competence.

As a rule, the Italians start taking an interest in coffee since early childhood. The real connoisseurs of this drink are studying its history, harvesting methods, as well as they roast on their own. They also compose their own mixtures and make coffee. With time this business gets family, and it is appeared coffee clans which become famous to the whole world.

The chief task of barista – is to make real delicious coffee using special espresso machine.

Gradually this profession has become more interesting, whereby the first barista championships took place. The rules were made immediately – every competitor should made espresso and cappuccino for four judges, as well as his four author’s drinks. The performance has been appreciated in respect to coffee taste, its design, correct serving and author’s erudition.

In order to leave a good impression by guests from the party, you should pay a proper attention on table appointments. An excellent decoration for the coffee table can be flowers, candlesticks with candles, ash-treys. Usually coffee is served with canapés, pies, biscuits, cookies, sweet nuts, fruits and cakes. It is acceptable to put on the table a box of chocolate, as well as juices, mineral water and lemon slices.

An indispensable condition for coffee table is hot milk, served in milk jug, cream in cream-jug and sugar.

As coffee’s aromatizes you can offer to your guest cognac and various liqueurs. Different kind of coffee has its own service peculiarities.

So coffee with milk is served not in coffee- but in tea-cups or in cappuccino cups. Similarly is served Viennese coffee, adding before usage whipping cream. It should seem, as easy as pie – to drink a cup of hot beverage. But it simplicity is quite deceptive. On account of some reasons, the rules of coffee and tea usage are often not complied. Let us remind these rules.

• It is not polite to leave a spoon in a tea cup. Put your spoon on the saucer.
• It is not acceptable to dip cookies in a drink.
• Do not drink tea or coffee when food hadn’t yet swallowed.
• Coffee is usually drunk hot, with little sips and without loud sounds.
• Take saucer in a left hand and cup in a right.
• When you drink coffee with milk, leave saucer on the table.
• You shouldn’t stick out a little finger pretentiously, as well as push finger in a cup handle.
• If there isn’t any special sugar-tongs, do not take sugar with a teaspoon, take it with a hand and put in the cup.
• As a rule, coffee with liqueurs is drunk not in the dining-room but in the sitting-room.
• Coffee is required little spoons, and mocha coffee is needed very little spoons.

Ladies are leisurely sipping liqueurs, gentlemen – cognac and other strong drinks. Coffee, which successfully combines with alcohol, in a great measure sets off spirits` taste and flavor, as well as neutralizes its strength and creates aromatic composition.