How People Drink Coffee Around the World: 10 Traditional Styles

Coffee lovers often wonder: how do people in other countries actually make and drink their coffee? The same bean can taste wildly different depending on where—and how—you prepare it. From quick espressos to spice-infused brews, here’s how ten countries around the world take their coffee.

Quick answer: Ten countries showcase distinct coffee traditions—Italy’s fast espresso, Turkey’s spice-laced ibrik brew, Ethiopia’s ceremonial coffee service, and more. Each involves unique preparation methods, grind sizes, brew vessels, and even social rituals. These styles reflect local tastes, history, and daily life.

European Espresso Traditions

Italy: Quick and Strong Espresso

Italy serves coffee as a small cup of thick, intense espresso made quickly and meant to be sipped just as fast. It’s a bold brew, best enjoyed by those accustomed to strong coffee flavors. The short extraction time and fine grind create a concentrated shot that’s not diluted—just pure espresso intensity.

France: Light and Earthy Filter Coffee

French coffee drinkers often go for a milder, lighter cup. This is typically made using medium-roasted, coarsely ground beans prepared via immersion—often akin to a café au lait style. Many French drinkers add chicory root to their brew, which adds a distinctive earthy note. The focus is on balance rather than intensity.

England: Boiled Coffee in a Pot

In England, a traditional method involves placing coffee grounds inside a cloth bag, tying it up, and steeping the bag in water inside a metal kettle or pot. The mixture is then boiled on a stove before being poured into cups. This old-fashioned method results in a strong, full-bodied cup with a cooked flavor profile.

Bold and Spiced Eastern Approaches

Netherlands: Heavy Coffee with Cream and Sugar

Dutch coffee is known for its richness—typically brewed strong and served with plenty of sugar and thick cream. The intense sweetness and heaviness can become cloying, so many Dutch drinkers cut it with a glass of water to balance the flavor. It’s a dessert-like approach to coffee.

Turkey: Ibrik-Brewed Coffee with Fortune-Telling Grounds

In Turkey, coffee is made by boiling finely ground coffee beans along with sugar and water in a special pot called an ibrik (or cezve). The coffee is unfiltered, meaning the grounds settle in the cup. These leftover grounds are traditionally used for coffee cup reading or tasseography, adding a cultural ritual beyond just drinking.

Greece: Thick, Gritty Stovetop Coffee

Greek coffee is prepared slowly on a small gas burner using very finely ground coffee, sugar, and water in a special pot. The result is a thick, unfiltered brew with a high concentration of coffee grounds that settle at the bottom. Due to the heavy sediment, it’s meant to be sipped slowly and not consumed entirely.

Spiced and Ritualistic Southern and Middle Eastern Styles

Sudan: Clove-Spiced Black Coffee

In Sudan, locals love their black coffee infused with spices—especially cloves. The coffee is brewed in a traditional pot and the addition of aromatic spices gives it a warm, pungent flavor. It’s a spiced, ceremonial-style drink often shared among guests.

Ethiopia: Ceremonial Coffee with Snacks

In Ethiopia, coffee is more than a drink—it’s a ceremony. The host wears traditional dress and brews the coffee in small handleless cups. The brew is typically served alongside lightly roasted barley grains and local snacks. The slow, ritualistic preparation reflects deep cultural significance and hospitality.

American and Northern European Convenience

United States: Electric Drip for Speed

In the U.S., the electric drip coffee maker is a household staple, offering a quick and convenient way to brew coffee. This method fits the fast-paced lifestyle and emphasizes ease over ritual. Most households use medium roast beans and standard drip ratios for a reliable, everyday cup.

Russia: Black Coffee with Lemon and Sugar

Russians often enjoy their coffee as a strong black brew, typically served with a slice of lemon and sugar. The addition of lemon gives the coffee a slightly tart, bright edge while maintaining a deep, robust flavor. It’s a simple yet distinctive preparation style.

Frequently Asked Questions

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

In Italy, coffee is most commonly consumed as a quick shot of espresso served in a small cup. It’s made rapidly and meant to be sipped immediately, offering a strong and intense flavor that regular coffee drinkers often prefer.

Why do Turks read coffee grounds after drinking?

Turks use a special pot called an ibrik to brew finely ground coffee. The coffee is unfiltered, so the grounds settle in the cup. After drinking, these grounds are used for tasseography, a traditional form of fortune-telling based on the patterns left in the cup.

How is Ethiopian coffee different from other brewing methods?

Ethiopian coffee is part of a cultural ceremony where it’s brewed slowly in small, handleless cups. It’s typically served with roasted barley and snacks, and the entire process is steeped in tradition, hospitality, and ritualistic preparation, unlike standard brewing methods.

Do the Dutch really add cream and sugar to their coffee?

Yes, Dutch coffee is typically prepared strong and served with a generous amount of sugar and thick cream. The combination creates a rich, dessert-like drink, sometimes so heavy that water is added to balance the flavor.

What makes French coffee unique compared to other European styles?

French coffee is usually milder and lighter than espresso. It’s often made using medium-roast, coarse-ground beans through immersion methods, and many drinkers add chicory root for an earthy flavor, distinguishing it from Italy’s strong espresso or the filtered styles of other countries.

How is coffee brewed in Sudan?

In Sudan, coffee is brewed with spices—most commonly cloves—added during the preparation in a traditional pot. The resulting brew is aromatic and spicy, often shared in a ceremonial or social context, emphasizing flavor complexity over simplicity.

Recommended FrontStreet Beans for Traditional Brews

Try FrontStreet Coffee’s Ethiopia Humbera for a bright, floral cup reminiscent of Ethiopia’s traditional ceremony, or their Yirgacheffe for fruity notes that pair well with light brewing styles like French immersion. For a bold espresso experience akin to Italy’s quick shots, their PWN Golden Mandheling offers a rich, full-bodied profile. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.