How the World Drinks Coffee: 5 Coffees from around the world

In Italy, coffee is fast, strong, and deeply ingrained in daily life. Italians rarely linger over large lattes; instead, they sip an espresso—often while standing at a bar—before heading off to work or between errands. Cappuccinos and milky coffees are reserved strictly for mornings; order one after 11 a.m., and you’ll likely get raised eyebrows. The Italian ritual is less about caffeine overload and more about rhythm: short, sharp breaks punctuating the day.

In Sweden, coffee is less about speed and more about slowing down. The Swedes have perfected fika—a cultural institution that blends coffee with connection. Typically enjoyed with pastries (like cinnamon buns), fika is about making time for friends, family, or colleagues. It’s not just a coffee break; it’s a moment of balance and well-being, one that reflects Sweden’s emphasis on community and quality of life.

Turkish coffee is iconic for its intense flavor and unique preparation. Finely ground coffee is simmered (never boiled) in a small pot called a cezve with water and sugar, then poured unfiltered into small cups. The result is a thick, rich coffee often enjoyed slowly, sometimes with a piece of Turkish delight. Beyond taste, it carries tradition: in some families, fortune-telling is done by interpreting the coffee grounds left at the bottom of the cup.

Ethiopia is considered the birthplace of coffee, and here, it’s not just a drink—it’s a ceremony. The Ethiopian coffee ceremony can last hours, beginning with green beans roasted over an open flame, ground by hand, and brewed in a clay pot called a jebena. Served with popcorn or bread, coffee is shared in three rounds, symbolizing respect, community, and friendship. It’s an act of hospitality as much as a drink.

Vietnamese coffee reflects both tradition and resourcefulness. Typically brewed using a slow-drip filter (phin), it’s served strong and often sweetened with condensed milk, a practice that began during times of dairy scarcity. Cà phê sữa đá (iced coffee with condensed milk) is a refreshing staple in Vietnam’s humid climate, while egg coffee—made with whipped egg yolks, sugar, and coffee—is a creamy treat born out of post-war ingenuity.