Six coffee rituals worth rearranging your morning for

Ethiopia's coffee ceremony is the oldest of these and the least abbreviated. Green beans roasted in a pan over coals, ground by hand, brewed in a clay jebena and served in three rounds — abol, tona and baraka — over an hour or more.

In Naples, the caffè sospeso is a paid-forward espresso left on account for whoever needs one. It is neither charity theatre nor purely symbolic; in the bars that maintain it, the suspended coffees are genuinely claimed.

Turkish coffee is defined by the grind, which is finer than espresso, and the cezve, which is never allowed to boil hard. The grounds settle, the cup is drunk to the halfway point, and in some households the residue is read.

Vietnam's phin filter drips over condensed milk and ice — a workaround from a period when fresh milk was scarce that outlived its own reason and became the national style.

Sweden's fika and Australia's flat white belong here too, for opposite reasons: one is a protected pause in the working day, the other a technical argument about milk texture that Australia won and exported.