Denmark
Denmark is renowned for its high coffee consumption and a thriving specialty coffee scene, particularly in Copenhagen. While filter coffee holds a traditional place in Danish homes and daily life, cafes offer a wide array of modern espresso-based drinks, often with a focus on lighter roasts and quality beans, aligning with the "New Nordic" approach to gastronomy.
Here are the different ways to order coffee in Denmark and what's in them:
Filter Coffee (The Traditional Staple):
Filterkaffe (Filter Coffee / Drip Coffee / Almindelig Kaffe - "Ordinary Coffee"): This is arguably the most consumed coffee in Denmark, especially at home and in workplaces. It's often a straightforward batch brew. In cafes, especially specialty ones, "filter coffee" often refers to more meticulously brewed methods.
Ingredients: Ground coffee and hot water.
Preparation: Brewed in a drip coffee maker or a pour-over method (like V60, Chemex, Kalita Wave, Aeropress) in specialty cafes. Danish coffee often features lighter roasts, resulting in brighter, more acidic, and complex flavors.
Serving: Served black, often with an option for milk (mælk) and sugar (sukker) on the side.
Espresso-Based Hot Drinks (Ubiquitous in Cafes):
Danish cafes, from chains to independent specialty shops, offer a full range of popular Italian-inspired espresso drinks.
Espresso (Espresso): A concentrated shot of coffee. If you just ask for "kaffe" in a modern cafe, this is often what you'll receive by default.
Doppio (Dobbelt Espresso): A double shot of espresso.
Americano (Americano): Espresso diluted with hot water. A popular choice if you prefer a larger, less intense black coffee.
Cappuccino (Cappuccino): Espresso with steamed milk and a significant layer of frothed milk foam. A very common order.
Latte (Caffè Latte / 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. Flavored lattes (vanilla, caramel, etc.) are also widely available.
Flat White (Flat White): A popular choice in specialty cafes. 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.
Macchiato (Macchiato): Espresso "marked" with a small amount of steamed milk or foam. Strong coffee flavor with just a touch of creaminess.
Cortado (Cortado): Similar to a macchiato, but with a slightly higher milk-to-espresso ratio, often a 1:1 or 1:2 ratio of espresso to warm milk, served in a small glass. The milk is incorporated more fully, with less distinct foam.
Lungo (Lungo): A "long" espresso shot made by passing more water through the coffee grounds, resulting in a slightly weaker but larger espresso.
Ristretto (Ristretto / Kort Espresso): A "short" espresso, an even more concentrated shot made with less water than a standard espresso, resulting in a very intense flavor.
Mocha (Mokka): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Cold Coffee Drinks:
As with many European countries, cold coffee options are increasingly popular.
Iced Coffee (Iced Coffee / Iskaffe): This is a general term. It can be a simple black coffee over ice, or more commonly, an espresso with cold milk and ice, often sweetened with syrup.
Cold Brew (Cold Brew / Koldbrygget Kaffe): Widely available 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.
Frappé (Frappé): Less common than in Southern European countries like Greece, but you might still find it in some cafes, especially those with a broader international menu. It's made with instant coffee, water, sugar, and ice, often topped with milk.
Other Coffee Options:
Kaffe uden koffein (Decaf Coffee): "Coffee without caffeine." You can ask for decaf versions of most espresso-based drinks.
Plant-based Milks: Oat milk (havremælk) is exceptionally popular and widely available in Denmark, often preferred over other alternatives like almond (mandelmælk) or soy (sojamælk). Many cafes offer a range of plant-based milks.
Kaffepause (Coffee Break): The concept of a "coffee break" is deeply ingrained in Danish work culture and daily life, emphasizing the social aspect of coffee consumption.
Aftenkaffe (Evening Coffee): Danes often enjoy coffee in the evening, often after dinner, linking to the concept of hygge (coziness and conviviality).
Ordering Tips in Denmark:
"En..." (En...): "One..." (e.g., "En cappuccino, tak" - One cappuccino, please).
"Tak" (Tak): "Thank you."
"Med mælk" (Med mælk): "With milk."
"Uden sukker" (Uden sukker): "Without sugar."
Hygge: Embrace the Danish concept of hygge. Coffee is meant to be enjoyed in a cozy atmosphere, often with good company, taking your time. Danish cafes are often designed to facilitate this feeling.
Specialty Focus: Denmark, especially Copenhagen, is a leader in the "third wave" coffee movement, with many roasters and cafes focusing on high-quality, ethically sourced beans and precise brewing techniques. Don't be afraid to ask your barista 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.