Iran
While Iran is traditionally a tea-drinking nation, coffee culture has a long history and is experiencing a resurgence, especially among younger generations in urban areas. You'll find a mix of traditional and modern ways to enjoy coffee.
Here are the different ways to order a coffee in Iran and what's in them:
Qahveh (Traditional Persian/Turkish-style Coffee)
What it is: This is the traditional, unfiltered, strong coffee brewed in a small pot. It's very similar to Turkish or Arabic coffee. Historically, "qahveh khaneh" (coffee houses) were central to social life in Iran, even though many later shifted to serving tea.
Ingredients:
Finely ground dark-roasted coffee beans: Ground to a powdery consistency.
Cold water
Sugar (optional): Sugar is often added during the brewing process. You can specify your preference:
Talkh - bitter/without sugar
Ba shekar - with sugar (meaning it's added during brewing)
Cardamom (optional but common): A traditional addition, often ground and added with the coffee for a fragrant, warm spice note.
Saffron or Rosewater (less common, but traditional in some variations): In some very traditional or specialized preparations, a tiny pinch of saffron or a few drops of rosewater might be added for extra aroma and flavor.
Preparation: Prepared in a small, long-handled pot called a "jazve" (or "cezve" in Turkish, "dallah" in Arabic contexts). The coffee, water, and sugar/cardamom (if used) are combined and slowly heated. The coffee is brought to a near-boil several times, allowing a rich foam to rise, without letting it boil over. This process aims to create layers of foam and a concentrated flavor.
Serving: Served in small demitasse cups (sometimes called "fenjaan" or "istikan"). The grounds settle at the bottom and are not consumed. It's often accompanied by a glass of water and sometimes a sweet.
How to order it: You would generally ask for "Qahveh" (pronounced "ghah-veh"). If you want sugar, specify "Qahveh ba shekar," and if not, "Qahveh talkh" or "Qahveh bedoon shekar."
European/Western-Style Coffee
In Iran's larger cities, particularly Tehran, modern coffee shops are very popular, especially among young people. These cafes offer a wide range of international coffee drinks, similar to what you'd find in the West.
Espresso (اسپرسو - Espresso): A strong, concentrated shot of coffee.
Americano (آمریکانو - Americano): Espresso diluted with hot water.
Cappuccino (کاپوچینو - Cappuccino): Espresso with steamed milk and a generous layer of foamed milk.
Latte (لاته - Latte): Espresso with more steamed milk and a thin layer of foam. Often available in flavored versions (e.g., vanilla latte, caramel latte).
Flat White (فلت وایت - Flat White): Espresso with finely textured steamed milk, less foam than a cappuccino.
Mocha (موکا - Mocha): Espresso with chocolate syrup and steamed milk, often topped with whipped cream.
Macchiato (ماکیاتو - Macchiato): Espresso "stained" with a dollop of foamed milk.
Cold Brew (کلد برو - Cold Brew): Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee/Iced Latte (آیس کافی/آیس لاته - Ice Coffee/Ice Latte): Chilled versions of popular coffee drinks, often made with espresso, milk, and ice.
Filter Coffee / Drip Coffee (قهوه فیلتری / قهوه دمی - Ghahveh Filtri / Ghahveh Dami): Coffee brewed by pouring hot water over ground coffee through a filter. While less common in traditional settings, specialty coffee shops may offer various manual brewing methods (pour-over, Chemex, AeroPress).
How to order these: You would typically use their English names, as they are widely recognized in modern cafes. For example, "Yek espresso, lotfan" (One espresso, please). You can also specify milk ("ba shir" - with milk) or no milk ("bedoon shir" - without milk), and sugar ("ba shekar" - with sugar) or no sugar ("bedoon shekar" - without sugar) if it's not automatically provided on the side.
Important Cultural Notes:
While "Qahveh Khaneh" literally means coffee house, many traditional ones primarily serve tea and are more akin to tea houses today. However, authentic traditional coffee can still be found.
The rising "third wave" coffee culture in Iran is creating a unique blend, where modern brewing techniques are sometimes combined with local flavors and a distinctly Iranian aesthetic.
Tea (chay) remains extremely popular and is often the first drink offered as a sign of hospitality in homes and many traditional establishments.
If you're looking for the most authentic experience, ordering "Qahveh" in a traditional setting is the way to go. For a more familiar experience, head to one of the many modern cafes in the cities.
*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.