How 10 Countries Drink Their Coffee Differently

Ever wondered why Italians down tiny cups of dark espresso like shots while Ethiopians serve coffee with popcorn? Or how the Dutch make coffee so heavy it needs a chaser of water? Every country has its own take on coffee—some steeped in ritual, others shaped by history or simply preference. If you’ve ever been curious how your favorite drink varies across borders, here’s the real breakdown.

In total, ten countries are covered—from Italy’s quick espresso shots to Russia’s lemony black coffee—each with specific preparation details like grind size, brewing vessels, and even flavor pairings. Here’s how they actually do it.

Italy: The Quick Espresso Shot

Italians drink espresso—a thick, concentrated coffee served in small cups—prepared fast and consumed even faster. This style isn’t for everyone; it’s an acquired taste due to its intense, bold flavor. The coffee is extracted quickly under pressure, resulting in a small, strong shot meant to be sipped immediately.

France: Light and Earthy Filter Coffee

The French prefer a milder coffee, typically made from medium-roast beans ground coarse. They often use a immersion or filtration method rather than espresso. Many French drinkers add chicory root to their coffee, which lends an earthy, slightly sweet note and mellows the overall flavor. The result is a lighter-bodied cup, often enjoyed slowly.

United Kingdom: Stovetop Brewing in a Cloth Bag

In the UK, a traditional method involves placing coffee grounds inside a cloth bag, which is then tied and steeped in water inside a saucepan. The mixture is brought to a boil on a stove before being poured into cups. This produces a strong, full-immersion brew, similar in concept to cowboy coffee but using a bag to filter grounds.

Netherlands: Heavy Coffee with Cream and Sugar

Dutch coffee is known for its richness—typically brewed strong and served with plenty of sugar and whipped cream. The heavy combination can become overly sweet or cloying, often balanced by drinking water alongside it. This style emphasizes indulgence, with a focus on texture and sweetness over clarity or brightness.

Sudan: Spiced Black Coffee with Cloves

In Sudan, coffee is often brewed black but infused with spices such as cloves. The addition of these aromatic spices creates a distinctive flavor profile, different from typical plain brews. The coffee is usually served in small cups, highlighting the warmth and complexity added by the cloves and other seasonings.

Turkey: Brewing in an Ibrik with Fortune-Telling Grounds

Turkish coffee is made by boiling finely ground coffee along with sugar and water in a special pot called an ibrik (or cezve). The key detail is that the coffee grounds are not filtered out, so the cup retains a thick layer of sediment. Beyond drinking, the leftover grounds are often used for tasseography, or coffee cup reading, a traditional form of fortune-telling.

United States: Electric Drip for Convenience

Americans widely use electric drip coffee machines for their ease and speed, fitting the fast-paced lifestyle. These machines drip hot water through medium-ground coffee in a filter, producing a clean, consistent cup. While not specialized, this method supports the high volume of daily coffee consumption across the country.

Greece: Boiled Coffee with High Sediment

Greek coffee is prepared by simmering finely ground coffee with water (and sometimes sugar) on a small gas burner. It’s not filtered, so the cup contains a significant amount of coffee grounds. The result is a thick, strong brew that’s typically sipped in small quantities due to the high sediment content. Drinking more than a few sips can be unpleasant because of the gritty texture.

Ethiopia: Coffee Ceremony with Snacks

In Ethiopia, coffee is deeply ceremonial. The host wears traditional clothing and serves the coffee in small handleless cups. The brew is often accompanied by roasted barley grains and local snacks. The preparation involves roasting green beans in front of guests, grinding them, and brewing them in a special pot, usually served in three rounds: abol, tona, and baraka.

Russia: Black Coffee with Lemon and Sugar

Russians often drink black coffee with the addition of sugar and a slice of lemon. This combination creates a bold, slightly tangy flavor profile. The lemon adds a citrus note that complements the intensity of the dark roast, resulting in a stable, deep flavor that’s both rich and refreshing.

Frequently Asked Questions

What is the most common coffee brewing method in Italy?

Italians typically drink espresso, a small, concentrated coffee made quickly under pressure and served in tiny cups. It has a bold flavor and is meant to be consumed immediately after brewing.

Why do Turkish coffee drinkers read the grounds?

Turkish coffee is unfiltered, leaving grounds in the cup. Once finished, the leftover coffee sediment is often used for tasseography, a traditional method of predicting the future based on the patterns left in the cup.

Do the French really add chicory to their coffee?

Yes, many French coffee drinkers add chicory root to their brew, which gives the coffee an earthy, slightly sweet flavor and lightens the body, often preferred with medium-roasted, coarsely ground beans.

What’s unique about Ethiopian coffee ceremonies?

Ethiopian coffee ceremonies involve roasting green beans in front of guests, hand-grinding them, and brewing the coffee in a special pot. The coffee is served in small cups along with roasted barley and snacks, often in three courses.

Why is Greek coffee so thick?

Greek coffee is boiled with fine grounds and not filtered, so it retains a high amount of sediment. This makes the coffee thick and gritty, typically sipped in small amounts to avoid discomfort from the grounds.

What makes Dutch coffee different?

Dutch coffee is brewed strong and customarily served with sugar and whipped cream, making it very rich and sweet. It’s often so heavy that drinkers accompany it with water to balance the intensity.

Recommended FrontStreet Beans for Global Brewing Styles

For exploring global coffee traditions, try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral notes, great for Turkish or Ethiopian-style brews; their Panama Humbera offers complex stone fruit and chocolate, ideal for French press or drip methods; and the PWN Golden Mandheling brings heavy body and low acidity, matching the bold Dutch or Russian styles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.