Georgia
Georgia has a fascinating coffee culture that reflects its historical ties and a growing embrace of modern trends. You'll find a blend of traditional "Turkish-style" coffee alongside a burgeoning specialty coffee scene, especially in cities like Tbilisi.
Here are the different ways to order coffee in Georgia and what's in them:
Traditional Georgian Coffee (Turkish-style Coffee):
This is deeply ingrained in Georgian culture, consumed widely at home and in traditional establishments. It's almost identical to Turkish coffee in preparation and serving.
თურქული ყავა (Turkuli Qava / Turkish Coffee): This is the traditional method.
Ingredients: Very finely ground coffee beans, water, and often sugar (added during brewing).
Preparation: Made in a džezva (ჯეზვე) or ibrik, a small copper pot. Cold water, coffee grounds, and sugar (if desired) are combined in the džezva and slowly heated over a low flame or hot sand. It's brought to a foam three times without boiling over, then a small amount of foam is spooned into the cups before the rest of the coffee is poured.
Serving: Served in small, handleless demitasse cups called fildžani (ფინჯანი), usually with a glass of cold water and sometimes a piece of rahat lokumi (Turkish delight). The grounds settle at the bottom and are not consumed.
Ordering by Sweetness: You generally specify the sweetness when ordering, as sugar is added during the brewing process:
უშაქრო (Ushakro): No sugar.
საშაქრო (Sashakro): Medium sweet.
ტკბილი (T'k'bili): Sweet.
Note: This is a social ritual, meant to be sipped slowly while conversing.
Espresso-Based Hot Drinks (Ubiquitous in Modern Cafes):
The specialty coffee scene has exploded in Tbilisi and other urban centers, with many cafes offering high-quality espresso and filter coffee from local roasters.
ესპრესო (Espreso / Espresso): A concentrated shot of coffee, the base for many other drinks.
დოპიო (Doppio): A double shot of espresso.
ამერიკანო (Amerikano / Americano): Espresso diluted with hot water.
კაპუჩინო (Kapuchino / Cappuccino): Espresso with steamed milk and a significant layer of frothed milk foam. Very popular.
ლატე (Late / Latte / 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.
მაკიატო (Makʻiato / Macchiato): Espresso "marked" with a small amount of steamed milk or foam.
ფლეტ უაითი (Pʻlet Uaitʻi / Flat White): Increasingly available in specialty cafes. A double shot of espresso with velvety microfoam, resulting in a stronger coffee taste than a latte.
მოკა (Moka / Mocha): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
ლუნგო (Lungo): A "long" espresso shot made by passing more water through the coffee grounds.
რისტრეტო (Ristretto): A "short" espresso, an even more concentrated shot made with less water.
ფილტრის ყავა (Pʻiltriskʻ Kʻava / Filter Coffee): This term usually refers to pour-over coffee (like V60, Chemex) or batch brew in specialty cafes. It's a modern alternative to traditional coffee.
Cold Coffee Drinks:
ცივი ყავა (Tsivi Qava / Iced Coffee): General term for iced coffee. Can be black coffee over ice, or espresso with cold milk and ice, often sweetened.
ფრაპე (Frape / Frappé): While less common than in Greece, you can find instant coffee-based frappés in some places. Made by blending instant coffee, water, sugar, and ice to create foam, then topping with cold water and/or milk.
ფრედო ესპრესო (Pʻredo Espreso / Freddo Espresso): Becoming more common in modern cafes. A double shot of fresh espresso shaken with ice and optional sugar until frothy, served over fresh ice.
ფრედო კაპუჩინო (Pʻredo Kapuchino / Freddo Cappuccino): A Freddo Espresso topped with thick, cold, frothed milk foam.
კოლდ ბრიუ (Kʻold Briu / Cold Brew): Available in specialty coffee shops. Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate served over ice.
Other Coffee Options:
რძიანი ყავა (Rdziani Qava / Coffee with Milk): A general term for coffee with milk, often referring to a less defined milky coffee, similar to a lighter latte.
უშაქრო ყავა (Ushakro Qava): Coffee without sugar.
სუროგატი ყავა (Surogatʻi Qava / Surrogate Coffee): Historically, especially during the Soviet era, coffee substitutes made from roasted grains or chicory were common due to scarcity. While not widely consumed today, it's part of the historical context.
უშაქრო (Ushakro), საშუალო (Sasualo), ტკბილი (T'k'bili): These are used for traditional Turkish-style coffee to indicate sweetness level.
Ordering Tips in Georgia:
"ერთი ყავა, თუ შეიძლება" (Erti qava, tu sheidzleba): "One coffee, please." (This will often get you an espresso in a modern cafe, or traditional coffee in a more local/traditional spot).
"თუ შეიძლება" (Tu sheidzleba): "Please."
"გმადლობთ" (Gmadlobt): "Thank you."
"რძით" (Rdzit): "With milk."
"შაქრით" (Shakrit): "With sugar."
"რძის გარეშე" (Rdzis gareshe): "Without milk."
"ყავა უშაქროდ" (Qava ushakrod): "Coffee without sugar."
Café Culture: Coffee is a vital part of Georgian social life. Cafes are places to relax, socialize, and linger. Don't expect a rushed experience. Tbilisi, in particular, has a vibrant scene with independent roasters and trendy cafes alongside traditional spots.
*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.