Albania
Albanian coffee culture is a fascinating blend of traditional Ottoman influences and modern Italian espresso trends. Coffee is central to social life in Albania, with countless cafes being popular meeting spots. When ordering coffee, especially in smaller, more traditional establishments, the default might be different from what you expect from an international chain.
Here are the different ways to order a coffee in Albania and what's in them:
Traditional Albanian Coffee:
Kafe Turke / Kafe Shqiptare: This is the most traditional coffee in Albania, reflecting its Ottoman heritage. It's similar to Turkish coffee.
What's in it: Finely ground coffee (without filtering) is boiled with water in a small, long-handled pot called an ibrik (or xhezve). Sugar is often added during the brewing process, so you'll usually be asked about your sweetness preference:
E ëmbël (sweet): With a good amount of sugar.
Mesatare (medium): With a moderate amount of sugar.
Pa sheqer (without sugar): No sugar added.
How it's served: It's served in a small demitasse cup, with the coffee grounds settling at the bottom. You sip it slowly, being careful not to drink the thick sludge at the end. It's a strong, rich, and aromatic coffee.
Italian-Influenced Espresso Drinks (Widely Available):
Due to strong Italian influence, espresso-based coffees are extremely popular and widely available in almost every cafe.
Espresso / Ekspres: This is a standard espresso shot, small and strong. If you simply ask for "një kafe" (a coffee) in most modern cafes, you will likely receive an espresso.
Double Espresso / Dubël Ekspres: Two shots of espresso.
Macchiato: This is a very common order. It's an espresso "marked" or "stained" with a small dollop of foamed milk on top. It's stronger than a cappuccino but tempered by the milk.
Cappuccino: A classic Italian espresso with steamed milk and a significant layer of foamed milk. Often dusted with cocoa powder.
Caffè Latte / Latte: An espresso with a large amount of steamed milk and a thin layer of foam. Usually served in a taller glass or mug.
Americano: An espresso shot diluted with hot water. A good option if you prefer a larger, milder black coffee.
Ristretto: A very short, highly concentrated espresso.
Lungo: A "long" espresso, less concentrated than a standard espresso.
Mokaccino / Mocha: An espresso with chocolate syrup or powder and steamed milk, often topped with whipped cream.
Iced and Other Options:
Kafe e Ftohtë / Iced Coffee: This generally refers to an espresso or filter coffee served over ice, often with milk and sugar added to taste.
Frappe: While more of a Greek specialty, you might find this in some cafes. It's a frothy iced coffee made from instant coffee, water, and sugar, shaken or blended, often served with milk.
Kafe me Raki: This is a local combination, often enjoyed in more traditional settings or as a social drink. It's a hot espresso (or sometimes Turkish coffee) served with a shot of raki (a strong, clear, usually grape-based brandy common in the Balkans) on the side. You can add the raki to your coffee or drink it separately.
Key things to remember when ordering coffee in Albania:
Sitting Down: It's very common and expected to sit down at a table in a cafe, even if you just want coffee. A waiter will come to take your order. Takeaway is less traditional but becoming more available.
Social Ritual: Coffee drinking is a significant social ritual in Albania. People often linger over their coffee for extended periods, using it as a reason to socialize, discuss business, or simply relax. You'll rarely be rushed.
Affordability: Coffee in Albania is generally very inexpensive compared to Western European countries.
Milk Alternatives: While major cities might see more options, don't expect a wide range of plant-based milks (oat, almond, soy) in every cafe. They are less common outside of very trendy or upscale establishments.
Sugar: Sugar packets are usually provided on the side for espresso-based drinks. For kafe turke, sweetness is typically decided during the brewing process.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.