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Why do Finns like coffee so much? As a matter of fact, there are reasons.

Published: 2026-02-06 Author: World Gafei

Last Updated: 2026/02/06, For professional baristas, please follow the coffee workshop (official Wechat account cafe_style). For Finns, coffee is good for entertaining friends and keeping warm, but the only drawback is that it is generally of poor quality. Finns have an amazing ability to consume coffee, buying 12 kilograms of coffee a year, or about 10 cups of coffee a day. On the other hand, the Italians, who also love coffee, consume it.

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For Finns, coffee is good for entertaining friends and keeping warm. The only drawback is generally poor quality.

Finns have an amazing ability to consume coffee, with the average person buying 12 kilograms of coffee a year, or about 10 cups of coffee a day. In contrast, Italians, who also love coffee, consume half as much as Finland, with an average of 5.8 kg a year. Finns are used to enjoying coffee with traditional cinnamon rolls and entertaining friends. And local labor rights even include employees enjoying at least two coffee breaks of about 10 minutes a day. It can be seen from the above that coffee can be said to be a cultural symbol of Finland, whether interpersonal or office, all occupy a place.

Finns crave coffee in part because of their high altitude, cold climate and the warmth of a hot cup of coffee. Benjamin Andberg, head of coffee roasters, quipped: "Finns rely on coffee simply because alcohol is not suitable for regular drinking." However, although Finns often drink coffee is known on the street, there are few quality coffee shops in the area, so many Finns who pursue mellow quality will brew their own.

Svante Hampf, the operator of coffee roaster Kaffa Roastery, revealed that he often suffered from the bad brew in coffee shops in school, so he began to study roasting and made his own coffee. Andberg and Hampf were among the first coffee farmers to set out to improve the quality of Finnish coffee. They opened coffee shops, which have emphasized ethics, sustainability and quality since they started their business, and their business has generally been on track. At present, they have a new goal, hoping to catch up with the catering development in other Nordic regions by making use of more local ingredients and launching quality specialty menus, such as mixing vegetarian venison with food.

Hampf believes Finns generally seek robust, trustworthy brands. Many dessert shops or restaurants are involved in coffee business, such as Karl Fazer, famous for selling special licorice in 1891, is actively developing high-quality coffee; Ekberg, which has been making crisps for more than 150 years, also deliberately selects Arabic organic coffee beans to match its crispy taste. Both sides, Finnish coffee quality is expected to improve.

Finland's local coffee scene doesn't stop there, with another wave of new blood focusing on special styles. There are container coffee shops along the coast that operate only in summer, coffee shops located in art districts that excel in exterior wall design, and coffee shops that blend oatmeal milk to produce alternative drinks. In this booming environment, Hampf said: "No one knows how the coffee industry will develop in the next 10 years, but I will still insist on roasting the best coffee for Finns."