How People Drink Coffee in 10 Countries Around the World

Ever wonder how people around the world actually take their coffee? From tiny cups in Italy to spice-laced brews in Sudan, each country has its own rituals, tools, and traditions. If you’ve ever been curious what makes a Turkish coffee reading possible or why the French add chicory, here’s your definitive guide.

Ten countries, ten distinct ways to drink coffee—from strong espresso shots sipped quickly in Italy to spiced black coffee with lemon in Russia. Every method reflects local taste, history, and daily life. Here’s how coffee is really consumed worldwide.

1. Italy: Quick and Strong Espresso

Italians drink espresso—a thick, dark shot served in a small cup. It’s made fast, consumed fast, and meant to be sipped quickly. With high concentration and bold flavor, it’s an acquired taste, often preferred by experienced coffee drinkers. The entire experience happens standing at the bar, emphasizing speed and simplicity.

2. France: Mild Coffee with Chicory

The French prefer a lighter, less intense coffee, typically brewed using medium-roasted, coarsely ground beans through immersion. A common practice is adding chicory root to the brew, softening the flavor and creating a milder, slightly earthy cup. This method results in a gentler daily coffee, less aggressive than espresso.

3. United Kingdom: Boiled Coffee in a Pot

In Britain, traditional coffee is made by placing ground coffee in a cloth bag, securing it, and boiling it in a ceramic pot over a stove. Once boiled, the liquid is poured straight into cups. The resulting brew is strong and often gritty, reflecting an older, less refined brewing style still found in some rural households.

4. Netherlands: Heavy Coffee with Cream and Sugar

Dutch coffee is known for its richness. It combines strong brewed coffee with generous amounts of sugar and whipped cream. The heavy mixture can become overly sweet and fatty, often requiring a glass of water on the side to cut through the intensity. It’s a dessert-like approach to coffee, far from filtered or black coffee norms.

5. Sudan: Spiced Black Coffee

Sudanese coffee is traditionally black and flavored with cloves and other spices. The spices infuse the brew with warmth and aroma, creating a pungent, aromatic cup. Unlike filtered or espresso-style preparations, this method emphasizes spice integration directly into the black coffee, offering a culturally unique flavor profile.

6. Turkey: Coffee with Fortune-Telling grounds

Turkish coffee is brewed in a special pot called an Ibrik. Finely ground coffee, sugar, and water are boiled together, producing a thick, unfiltered cup full of grounds. The grounds settle at the bottom, and the leftover sludge is traditionally used for tasseography—coffee cup reading. The preparation is ceremonial and the serving is always unfiltered.

7. United States: Electric Drip Convenience

In the U.S., electric drip coffee machines dominate home brewing. These devices offer a fast, hands-off way to brew filtered coffee, aligning with the fast-paced American lifestyle. While not a traditional method per se, it’s the most common domestic brewing style across the country and reflects a preference for convenience and consistency.

8. Greece: Gritty Stovetop Coffee

Greek coffee is prepared on a small propane burner, using finely ground coffee boiled with water (and sometimes sugar). The result is a thick, unfiltered coffee full of grounds. It’s traditionally served in small cups, and due to the high sediment content, it’s usually consumed in just a few sips. The preparation method is similar to Turkish coffee but culturally distinct in Greece.

9. Ethiopia: Coffee Ceremony with Snacks

In Ethiopia, coffee is more than a drink—it’s a ceremony. The host wears traditional clothing and brews coffee in small handleless cups. The coffee is served alongside roasted barley grains and local snacks. The slow, ritualistic preparation highlights coffee’s social and ceremonial role in Ethiopian culture, often involving multiple rounds of coffee service.

10. Russia: Black Coffee with Lemon and Sugar

Russians often drink black coffee with added sugar and a slice of lemon. The lemon adds a citrus note that complements the intense, bold flavor of the dark roast. This combination creates a distinctive, slightly tart and deeply robust cup. It’s a straightforward yet flavorful approach, often enjoyed as a strong, standalone beverage.

Frequently Asked Questions

What is the most common way to drink coffee in Italy?

In Italy, the most common and traditional way to drink coffee is as a quick, strong espresso served in a small cup. It is meant to be consumed immediately after brewing and is typically enjoyed standing at a café bar.

Why do the French add chicory to their coffee?

The French often add chicory root to their coffee to create a milder, less bitter flavor. This is especially common in traditional immersion-brewed coffee using medium-roast, coarse-ground beans, resulting in a gentler daily cup.

How is Turkish coffee different from other types?

Turkish coffee is brewed unfiltered in a small pot called an Ibrik, using finely ground coffee, water, and often sugar. It’s known for its thick texture and the coffee grounds left in the cup, which are also used for fortune-telling.

What makes Greek coffee similar to Turkish coffee?

Both Greek and Turkish coffee are unfiltered and brewed with finely ground coffee and water, often with sugar. They are served in small cups and have a thick consistency with grounds at the bottom. However, Greek coffee is traditionally prepared on a small stove and is part of Greece’s own cultural ritual.

Do Americans typically use specialty brewing methods at home?

No, most Americans use electric drip coffee machines at home for convenience. While not a specialty method, it’s the standard domestic brewing style, reflecting a focus on speed and ease rather than manual or artisanal techniques.

What is unique about the Ethiopian coffee ceremony?

The Ethiopian coffee ceremony is a multi-step social event where coffee is brewed in small handleless cups and served with roasted barley and snacks. The host wears traditional dress, and the process involves slow roasting, grinding, and brewing, highlighting coffee’s cultural significance.

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