Czech Republic
The Czech Republic has a thriving coffee scene that beautifully blends tradition with modern trends. You'll find everything from a unique traditional "Czech" coffee to a full range of contemporary espresso-based drinks and popular cold options.
Here are the different ways to order coffee in the Czech Republic and what's in them:
Traditional Czech Coffee:
Turek (Turecká káva / Turkish Coffee): This is the traditional "Czech coffee," though it's technically a simplified version of Turkish coffee. It's still common, especially in homes and less formal eateries.
Ingredients: Coarsely ground coffee (not as fine as true Turkish coffee), hot water.
Preparation: The simplest method: a few teaspoons of coffee grounds are placed directly into a cup, and boiling water is poured over them. It's stirred, and then the grounds are allowed to settle at the bottom.
Serving: Served in a standard cup, often with sugar cubes and sometimes milk on the side.
Note: You do not drink the sediment at the bottom. It's a quick, strong brew, but many modern coffee lovers consider it unsophisticated due to the unfiltered grounds.
Espresso-Based Hot Drinks (Most Common in Cafes):
The Czech Republic, especially Prague and Brno, has a strong and growing specialty coffee culture, so you'll find these drinks made with high quality.
Espresso (Espresso): The standard concentrated shot of coffee, forming the base for many other drinks. If you just ask for "káva" (coffee) in a modern café, this is usually what you'll get.
Doppio (Doppio / Dvojité espresso): A double shot of espresso.
Americano (Amerikáno): Espresso diluted with hot water. A popular choice for those who prefer a larger, less intense black coffee.
Cappuccino (Kapučíno): Espresso with steamed milk and a significant layer of frothed milk foam. It's a very popular choice.
Latte (Latté / Caffè Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam. Creamier and milder than a cappuccino. Often served in a tall glass.
Macchiato (Macchiato): Espresso "marked" with a small amount of steamed milk or foam. Strong coffee flavor with just a touch of creaminess.
Flat White (Flat White): Increasingly common in specialty coffee shops. It's a double shot of espresso with velvety microfoam (steamed milk with very fine, small bubbles), resulting in a stronger coffee taste than a latte due to the higher coffee-to-milk ratio and specific milk texture.
Vídeňská káva (Viennese Coffee): A traditional Austrian-influenced coffee.
Ingredients: Usually a strong black coffee (can be espresso or filter coffee) topped with a generous dollop of whipped cream (šlehačka).
Note: This is a dessert coffee, rich and indulgent.
Káva se šlehačkou (Coffee with Whipped Cream): A general term for coffee topped with whipped cream, similar to Viennese coffee, but might use different coffee bases.
Lungo (Lungo): A longer espresso shot made by passing more water through the coffee grounds, resulting in a slightly weaker but larger espresso.
Ristretto (Ristretto / Krátké espresso): A "short espresso," an even more concentrated shot made with less water than a standard espresso, resulting in a very intense flavor.
Cold Coffee Drinks:
With a growing café culture, cold coffee options are readily available and popular.
Ledová káva (Iced Coffee): This is the general term for iced coffee. It can be black coffee over ice, or more commonly, an espresso-based drink with cold milk and ice, often sweetened.
Frappé (Frappé): While not as ubiquitous as in Greece, you can find frappés made with instant coffee, water, sugar, and ice, often topped with milk.
Freddo Espresso / Freddo Cappuccino: Less common than in Greece or Cyprus, but some specialty cafes might offer these. They are made by blending fresh espresso with ice for Freddo Espresso, and adding frothed cold milk for Freddo Cappuccino.
Cold Brew (Cold Brew): Gaining popularity in specialty coffee shops. Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate served over ice, usually diluted with water or milk.
Other Coffee Options:
Překapávaná káva (Filter Coffee / Drip Coffee): Literally "dripped coffee." This refers to standard drip coffee or pour-over methods. While less common in traditional establishments, it's a staple in specialty coffee shops.
Melta: A traditional Czech roasted cereal drink, often used as a coffee substitute, especially during times of coffee scarcity or for those avoiding caffeine. It's caffeine-free and made from roasted chicory, sugar beet, barley, and rye.
Káva bez kofeinu (Decaf Coffee): "Coffee without caffeine." You can ask for decaf versions of most espresso-based drinks.
Káva s mlékem (Coffee with Milk): A general term for coffee with milk. If you want specific milk options (oat milk, almond milk), you'll need to ask for them ("ovesné mléko," "mandlové mléko"), as they are increasingly available in modern cafes.
Ordering Tips in Czech Republic:
"Jedno..." (Yed-noh...): "One..." (e.g., "Jedno cappuccino, prosím" - One cappuccino, please).
"Prosím" (Pro-seem): "Please."
"Děkuji" (Dyek-oo-yee): "Thank you."
"S mlékem" (S mlay-kem): "With milk."
"Bez cukru" (Bez tsook-roo): "Without sugar."
Café Culture: Similar to other European countries, coffee is often enjoyed slowly, with conversation. Don't expect a quick grab-and-go experience outside of specific takeaway coffee stands.
*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.