Coffee is brewed differently in every corner of the world.

Every coffee tradition starts in a room where people already gather. In sixteenth-century Constantinople, the kahvehane did for coffee what the printing press did for ideas — strangers, poetry, and cups no one would recognise today. The bean travelled on from there, carried by merchants, armies, and migrants, and each place it landed rewrote the method for its own hands: a clay pot on a Mexican stove, a phin dripping over condensed milk in Vietnam, a copper cezve simmered over coals in Türkiye. The atlas gathers what’s left of all of it, sorted by place or by method, so the next cup you try is a world away from the last.