Hungary
Hungary, particularly Budapest, has a deep and historic coffee culture, with grand coffee houses that once rivaled Vienna's. While the traditional "fekete" (black coffee) has roots in Ottoman influence, modern Hungarian coffee culture is heavily influenced by Italian espresso drinks, alongside a burgeoning specialty coffee scene.
Here are the different ways to order coffee in Hungary and what's in them:
Traditional Hungarian Coffee:
Fekete (Black Coffee): This is the traditional "Hungarian coffee" in many contexts, especially in homes or older, less formal establishments. It's a strong, black coffee. Historically, it was often made in a Turkish-style manner (finely ground coffee brewed directly in a pot or cup). Today, it often refers to a strong filter coffee or a simple, straight espresso in a modern cafe.
Ingredients: Ground coffee, hot water.
Preparation: Traditionally, it could be made directly in a cup by pouring hot water over finely ground coffee (similar to Czech "Turek"), or in a small pot. In cafes, it's typically a strong filter coffee or an espresso.
"Fekete leves" (Black soup): A historical term for coffee, often with a negative connotation, meaning "the worst is yet to come," stemming from Ottoman times when coffee was served before unpleasant news or taxes.
Melange (Melange): While more famously Viennese, this layered coffee drink is also found in Hungary and is a cherished traditional option.
Ingredients: Hot strong coffee (often espresso), steamed milk, and traditionally, honey. Sometimes topped with whipped cream or foam.
Preparation: Honey is often placed at the bottom of the glass, followed by hot milk, then the coffee is carefully poured over the back of a spoon to create layers.
Note: It's creamier and sweeter than a regular latte or cappuccino, with the distinctive honey flavor.
Espresso-Based Hot Drinks (Most Common in Cafes):
These are the standard offerings in most Hungarian cafes, from small local spots to large chains and specialty coffee shops.
Espresszó (Espresso): A concentrated shot of coffee. This is often the default if you just ask for "kávé" (coffee) in a modern café.
Dupla Eszpresszó (Doppio / Double Espresso): A double shot of espresso.
Hosszú Kávé (Long Coffee / Lungo): A longer espresso shot made by passing more water through the coffee grounds, resulting in a slightly weaker but larger espresso.
Americano (Amerikánó): Espresso diluted with hot water. A popular choice if you prefer a larger, less intense black coffee.
Kapucsínó (Cappuccino): Espresso with steamed milk and a significant layer of frothed milk foam. Very popular.
Latte (Caffè Latte / Tejjel (Coffee with Milk)): 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.
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. 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 and specific milk texture.
Bécsi Kávé (Viennese Coffee): Similar to the Melange, this is a strong black coffee (can be espresso or filter coffee) topped with a generous dollop of whipped cream (tejszínhab). A rich, dessert-like coffee.
Mokka (Mocha): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Cold Coffee Drinks:
Cold coffee options are widely available and enjoyed.
Jeges Kávé (Iced Coffee): This is the 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.
Jeges Latte (Iced Latte): Espresso with cold milk and ice.
Jeges Kapucsínó (Iced Cappuccino): Less common than Freddo Cappuccinos in Greece, but some places might offer a cold cappuccino with frothed cold milk.
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:
Szűrő Kávé (Filter Coffee / Drip Coffee): Refers to standard drip coffee or pour-over methods. While espresso dominates cafes, filter coffee is common for home consumption and increasingly offered in specialty cafes.
Instant Kávé (Instant Coffee): Instant coffee is still widely consumed, especially at home or in less formal settings, for its convenience.
Kávé tejjel (Coffee with Milk): A general term for coffee with milk. You can specify different milk types if available (e.g., "zabtejjel" for oat milk, "mandulatejjel" for almond milk).
Koffeinmentes Kávé (Decaf Coffee): "Decaffeinated coffee." You can ask for decaf versions of most espresso-based drinks.
Ordering Tips in Hungary:
"Egy kávét kérek" (Edj kah-vayt kay-rek): "I would like a coffee, please." (This will usually get you an espresso in a modern cafe).
"Kérek" (Kay-rek): "I ask for" or "I would like." Very polite.
"Tejjel" (Tay-yel): "With milk."
"Cukorral" (Tsoo-kor-ral): "With sugar."
"Cukor nélkül" (Tsoo-kor nel-kool): "Without sugar."
Café Culture: Coffee consumption in Hungary, especially in Budapest, is often a leisurely activity. Hungarian coffee houses are places for socializing, reading, or simply enjoying the atmosphere, often accompanied by exquisite cakes and pastries from a cukrászda.
*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.