Iceland
Iceland boasts one of the highest per capita coffee consumptions in the world, and its coffee culture is characterized by a strong preference for quality, sustainability, and independent cafes. While there isn't a uniquely "Icelandic" named coffee drink in the way some countries have, the way coffee is prepared and enjoyed reflects a blend of Nordic traditions and modern specialty trends.
Here are the different ways to order a coffee in Iceland and what's in them:
Filter Coffee (The Everyday Staple):
Venjulegt kaffi (Regular Coffee / Filter Coffee / Drip Coffee): This is the most common way coffee is consumed in Icelandic homes, offices, and many cafes. Icelanders tend to prefer light-roasted beans, which results in a cleaner, brighter, and often more acidic cup.
Ingredients: Ground coffee (often light roast Arabica), hot water.
Preparation: Typically made using a drip coffee machine. In specialty cafes, "filter coffee" often refers to more artisanal pour-over methods like V60, Chemex, or Aeropress, or a high-quality batch brew.
Serving: Usually served black. Milk (mjólk) and sugar (sykur) are generally available on the side, but many Icelanders drink it black to appreciate the bean's nuances.
Refills: In many cafes, especially smaller, local ones, free refills (or discounted refills) of filter coffee are common. Don't hesitate to ask for a "áfylling" (refill).
Espresso-Based Hot Drinks (Ubiquitous in Cafes):
Iceland's cities, particularly Reykjavík, have a thriving specialty coffee scene with independent roasters and cafes offering excellent Italian-style espresso drinks.
Espresso (Espresso): A concentrated shot of coffee, the foundation for many drinks. If you simply ask for "kaffi" (coffee) in a modern cafe, you'll likely receive an espresso by default.
Doppio (Tvöfaldur Espresso / Double 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 (e.g., vanillu-latte, karamellu-latte) are also common.
Flat White (Flat White): Popular 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 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.
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): A "short" espresso, an even more concentrated shot made with less water than a standard espresso, resulting in a very intense flavor.
Mokka (Mocha): Espresso, chocolate syrup or powder, and steamed milk, often topped with whipped cream.
Cold Coffee Drinks:
Ískalt kaffi (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 (Kalt bruggað kaffi): Available in specialty coffee shops. Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate that is then diluted with water or milk and served over ice.
Other Coffee Options & Cultural Notes:
Kúmenkaffi (Caraway Coffee): While not widespread in cafes, historically and in some traditional settings, caraway seeds (or sometimes rye) were added to ground coffee before brewing. This is a very old tradition that added flavor and extended the coffee supply.
Kaffe Karlsson: The Scandinavian version of Irish Coffee.
Ingredients: Hot coffee, typically Baileys or a cream liqueur, Cointreau, and lightly whipped cream, often garnished with chocolate.
Note: This is a dessert-style alcoholic coffee drink.
Kaffibætir: Historically, especially during times of scarcity, coffee substitutes or extenders like roasted chicory root were added to coffee grounds. This is not common practice today but is part of Iceland's coffee history.
Kaffi án koffíns (Decaf Coffee): "Decaffeinated coffee." Available for most espresso-based drinks.
Plant-based Milks: Oat milk (haframjólk) is incredibly popular and widely available, often preferred over other alternatives like almond (möndlumjólk) or soy (sojamjólk) in Icelandic cafes.
Water Quality: Iceland is famous for its pure, pristine tap water, which is often cited as a contributing factor to the excellent taste of Icelandic coffee.
Local Focus: You won't find major international coffee chains like Starbucks or Costa in Iceland. The coffee scene is dominated by local roasters and independent cafes, emphasizing quality, community, and often sustainable sourcing.
Kaffiboð (Coffee Party): Coffee in Iceland is deeply intertwined with social rituals. A "kaffiboð" is a traditional coffee party where friends and family gather over many cups of coffee and often a spread of traditional pastries.
Ordering Tips in Iceland:
"Eitt kaffi, takk" (Eit kaffi, takk): "One coffee, please." (This is a safe general order).
"Með mjólk" (Med myoulk): "With milk."
"Án sykurs" (Aun sik-urs): "Without sugar."
"Með sykri" (Med sik-ri): "With sugar."
"Hafrarjólk" (Hav-rar-myoulk): "Oat milk" (highly recommended if you prefer plant-based).
"Vinsamlegast" (Vin-sam-leg-ast): "Please" (formal, less common in casual ordering but always polite).
"Takk fyrir" (Takk fir-ir): "Thank you."
*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.