Turkish

For Ed Duman of Oromo Cafe, the preparation of Turkish kahve, a thick, rich, unfiltered beverage, is a Zen practice. He starts by adding practically pulverized medium-roast grounds to a cezve (a long-handled copper pot) filled with water. It’s a process that requires total focus. As it heats, “you keep stirring but must be careful — if the grounds rise up the sides, it may give the coffee a burnt flavor,” Duman says. “When the water comes to a boil, be prepared to move it off the fire or it’ll spill over.” It’s boiled three times and then poured into a demitasse — and best enjoyed with some Turkish delight. $2.50. 4703 N. Lincoln Ave., Lincoln Square; 1912 N. Western Ave., Logan Square

Mexican

The key to making the sweet, comforting Mexican coffee known as café de olla is the olla itself — a clay pot that imparts subtle earthy notes. At D’Nuez, dark-roast coffee, water, a stick of canela (Mexican cinnamon), and some piloncillo (unrefined brown sugar sold in cones) go into the olla and are brought to a boil. Once brewed, the coffee is strained into a cup and garnished with more canela. $3.25. 4125 S. Archer Ave., Brighton Park; 2000 W. 18th St., Heart of Chicago

Vietnamese

Ca phe sua da, as it is known in its home country, is a refreshing iced coffee drink sweetened with condensed milk. At First Sip Cafe, sisters Erin and Gigi Hoang make it the way many Vietnamese Americans do: with Café du Monde, the New Orleans coffee with chicory in it to mellow it out. They use a small aluminum filter called a phin, which they fill with grounds and top with hot water, then set over a cup to drip into. There’s a press inside the phin, but for the ideal extraction, Erin says, leave it alone: “The whole point is to make it drip slowly. At home, we usually let it run twice to extract all the flavors.” Their ca phe sua da also includes a bit of fresh cream and a jasmine flower garnish. $5. 1057 W. Argyle St., Uptown