Estonia
Estonia has a rapidly evolving coffee culture, blending its historical consumption of filter coffee with a strong embrace of specialty espresso-based drinks, particularly in urban centers like Tallinn and Tartu. While there isn't a uniquely "Estonian" named coffee drink in the way some countries have, there are common ways coffee is prepared and ordered.
Here are the different ways to order coffee in Estonia and what's in them:
Filter Coffee (Kodukohv / Filterkaffe - "Home Coffee" / Filter Coffee):
This is the traditional and most common way coffee is consumed in Estonian households and offices. Estonia ranks among the top coffee-consuming countries per capita, and much of this is through filter coffee.
Ingredients: Ground coffee (often medium to dark roast, though lighter roasts are gaining popularity), hot water.
Preparation: Typically made using a drip coffee machine. In modern or specialty cafes, "filter coffee" often refers to pour-over methods like V60, Chemex, Aeropress, or batch brew.
Serving: Served black, often with milk and sugar available on the side. Many Estonians prefer their coffee black and without sugar, valuing the clarity of the beans' flavors.
Espresso-Based Hot Drinks (Ubiquitous in Cafes):
Estonia's café scene, particularly in Tallinn and Tartu, has seen a boom in specialty coffee shops, offering high-quality espresso drinks comparable to those in other Nordic and European capitals.
Espresso (Espresso): A concentrated shot of coffee, the foundation for many drinks. If you just ask for "kohv" (coffee) in a modern cafe, you'll likely get an espresso.
Doppio (Duubel Espresso / Topelt Espresso): A double shot of espresso.
Americano (Americano): Espresso diluted with hot water. A popular choice for a larger, less intense black coffee.
Cappuccino (Cappuccino): Espresso with steamed milk and a significant layer of frothed milk foam. Very popular.
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 are also available.
Flat White (Flat White): A popular choice in specialty cafes. It's a double shot of espresso with velvety microfoam, resulting in a stronger coffee taste than a latte due to the higher coffee-to-milk ratio.
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.
Lungo (Lungo): A "long" espresso shot made by passing more water through the coffee grounds.
Ristretto (Ristretto / Lühike Espresso): A "short" espresso, an even more concentrated shot made with less water.
Mocha (Mokka): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Cold Coffee Drinks:
Jääkohv (Iced Coffee): This is a general term for iced coffee. It can be a simple black coffee over ice, or more commonly, an espresso with cold milk and ice, often sweetened.
Cold Brew (Cold Brew): Widely available 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:
Turek (Turecká káva / Turkish Coffee): While not as widely ordered in cafes as espresso, this simple "Turkish-style" coffee (grounds steeped directly in hot water) is still made in some Estonian homes. It's similar to the "Czech Turek."
Ingredients: Coarsely ground coffee, hot water.
Preparation: Coffee grounds are placed directly into a cup, and boiling water is poured over them. The grounds settle at the bottom.
Presskannukohv (French Press Coffee): Coffee made in a French press, popular for home brewing.
Vana Tallinn Coffee: A unique Estonian take on an alcoholic coffee.
Ingredients: Hot coffee (often filter or a strong black coffee) mixed with Vana Tallinn, a dark, rum-based Estonian liqueur flavored with citrus, cinnamon, and vanilla. Sugar is optional.
Preparation: Simply combining hot coffee with the liqueur and stirring.
Note: This is a popular local way to enjoy coffee with an alcoholic kick.
Kiirkohv (Instant Coffee): Instant coffee remains in use, particularly among older generations or for convenience.
Kofeini vaba kohv (Decaf Coffee): "Decaffeinated coffee." You can ask for decaf versions of most espresso-based drinks.
Plant-based Milks: Oat milk (kaerapiim) is very popular and widely available, along with almond (mandlipiim) and soy (sojapiim) milk, in most modern cafes.
Ordering Tips in Estonia:
"Kohv, palun" (Kohv, pah-loon): "Coffee, please." (Likely to get an espresso in a modern cafe).
"Üks..." (Üks...): "One..." (e.g., "Üks cappuccino, palun" - One cappuccino, please).
"Piimaga" (Pee-mah-gah): "With milk."
"Suhkruga" (Sook-roo-gah): "With sugar."
"Ilma suhkruta" (Ill-mah sook-roo-tah): "Without sugar."
Café Culture: Estonian cafes often blend minimalist, Nordic-inspired design with a focus on high-quality brewing techniques and locally roasted beans. The act of "kohvijoomine" (drinking coffee) is synonymous with socializing.
*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.