Bulgaria
Bulgaria has a vibrant coffee culture, blending traditional influences with modern trends. You'll find a wide array of options, from a strong, classic "Turkish-style" brew to popular espresso-based drinks and refreshing cold coffees.
Here are the different ways to order a coffee in Bulgaria and what's in them:
Traditional Bulgarian Coffee (Turkish-style coffee):
This is often simply referred to as "Turkish coffee" (турско кафе - tursko kafe) or just "coffee" (кафе - kafe) in traditional settings. It's an important part of Bulgarian home life and traditional eateries.
Ingredients: Very finely ground coffee beans (often a blend of Arabica and Robusta), water, and optionally sugar.
Preparation: Prepared in a small, long-handled pot called a džezve (джезве) or ibrik (ибрик). The coffee grounds are added to cold water (and sugar, if desired) in the džezve, brought to a boil (or just to the point of bubbling up to create foam), and then served immediately without filtering.
Serving: Served in small, handleless cups called fildžan (филджан), often with a glass of cold water and sometimes a small sweet treat like Turkish Delight (rahat lokum).
Drinking: Meant to be sipped slowly, allowing the fine grounds to settle at the bottom. You do not drink the sediment.
Espresso-Based Drinks (Most Common in Modern Cafes):
These are widely available in cafes, restaurants, and even kiosks throughout Bulgaria, especially in urban areas.
Espresso (Еспресо): A concentrated shot of coffee, the base for many other drinks. Expect it to be strong.
Doppio (Допио): A double shot of espresso.
Americano (Американо): Espresso diluted with hot water. Good if you prefer a less intense coffee flavor.
Cappuccino (Капучино): Espresso with steamed milk and a significant layer of frothed milk foam. The milk-to-coffee ratio is usually balanced.
Latte (Лате or Кафе с мляко - kafe s mlyako): Espresso with a larger proportion of steamed milk and a thin layer of foam. Creamier and milder than a cappuccino.
Macchiato (Макиато): Espresso "marked" with a small amount of steamed milk or foam. Strong coffee flavor with a touch of creaminess.
Mocha (Мока): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Flat White (Флет уайт): Becoming more common in specialty coffee shops. Espresso with microfoam (velvety steamed milk with very little air), resulting in a stronger coffee taste than a latte due to the higher coffee-to-milk ratio and specific milk texture.
Cold Coffee Drinks:
Bulgarians love their cold coffee.
Frappé (Фрапе): This is a very popular cold coffee drink.
Ingredients: Traditionally made with instant coffee, water, sugar, and ice. Milk (or evaporated milk) is often added.
Preparation: The instant coffee, sugar, and a small amount of water are shaken or blended vigorously until a thick foam is created. This foam is then poured into a tall glass with ice and topped with cold water and milk (if desired).
Note: In Bulgaria, you might sometimes encounter variations where it's served with soda water instead of still water, or with a scoop of ice cream.
Iced Coffee (Студено кафе - studeno kafe): A broader term that can encompass various cold coffee preparations. It might be:
Simple black coffee over ice.
Espresso over ice, often with milk and/or syrup.
Blended coffee drinks.
Cold Brew (Колд брю): Gaining popularity in specialty coffee shops. Coffee steeped in cold water for an extended period (12-24 hours), resulting in a smoother, less acidic concentrate that is then diluted with water or milk and served over ice.
Other Common Coffee Preparations/Terms:
Dolce Gusto / Nespresso (Долче Густо / Неспресо): These are popular capsule coffee machine brands, and you might find cafes or homes offering coffee made with these systems. The drinks are typically espresso-based (espresso, latte macchiato, cappuccino etc.) made from their respective capsules.
"Kafeto s mlyako" (Кафето с мляко): Simply "coffee with milk," often referring to a less defined, milky coffee, potentially made with instant coffee or a weaker brew.
"Dalgolung" (Дълъг лунг) / Lungo: A longer espresso shot made with more water passed through the grounds. Stronger than an Americano, but less intense than a regular espresso.
"Kuso" (Късо): Means "short," referring to a shorter espresso shot (ristretto).
"Smetana" (Сметана): Cream. You can ask for cream with your coffee.
Ordering Tips:
"Едно кафе, моля" (Edno kafe, molya): "One coffee, please." (If you just say "kafe," you'll likely get an espresso in a modern cafe, or a Turkish-style coffee in a more traditional setting).
Specify if you want milk ("с мляко" - s mlyako), sugar ("със захар" - sas zahăr), or no sugar ("без захар" - bez zahăr).
In specialty coffee shops, don't hesitate to ask for recommendations on single-origin coffees or brewing methods.
*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.