Montenegro
Montenegro has a deeply ingrained coffee culture, heavily influenced by its Ottoman past and its Mediterranean present. Coffee isn't just a drink; it's a social ritual, a reason to gather and spend time. You'll find a mix of traditional Balkan/Turkish coffee and increasingly popular Western-style espresso drinks.
Here are the different ways to order coffee in Montenegro and what's in them:
Traditional Montenegrin Coffee (Domaca Kafa / Kuvana Kafa / Turska Kafa):
This is the quintessential Montenegrin coffee experience, often referred to as "homemade coffee" or simply "coffee" in traditional settings.
Domaća kafa (DOH-mah-cha KAH-fah) / Kuvana kafa (koo-VAH-nah KAH-fah) / Turska kafa (TUR-skah KAH-fah): All these terms refer to the same strong, unfiltered coffee.
Ingredients: Very finely ground coffee (often a blend of Arabica and Robusta), water, and sometimes sugar.
Preparation: Made in a džezva (JHEZ-vah), a small, long-handled copper pot. Water (and sugar, if desired) is brought to a boil, then the finely ground coffee is added. It's briefly brought to a boil again, allowing a rich foam (crema) to form on top. The coffee is poured directly into small cups (fildžan), with the grounds settling at the bottom.
Taste: Very strong, thick, and intense, with a rich aroma. It's meant to be sipped slowly, often accompanied by a glass of water to cleanse the palate and a piece of ratluk (Turkish delight) or a sugar cube to complement the bitterness. You do not drink the grounds at the bottom.
Standard Espresso-Based Drinks (Widely Available in Cafes and Modern Establishments):
These are very popular, especially in urban areas and along the coast, mirroring Western European coffee preferences.
Espresso (Espresso): A concentrated shot of coffee. This is a common default if you simply ask for "kafa" in a modern cafe.
Double Espresso (Dupli Espresso): Two shots of espresso.
Americano: Espresso diluted with hot water. A good option for those who prefer a larger, less intense black coffee.
Cappuccino (Kapućino): Espresso with equal parts steamed milk and a generous layer of foam. Often served with a dusting of cocoa powder.
Latte / Caffe Latte (Latte / Kafe Late): Espresso with a larger amount of steamed milk and a thin layer of foam. Often served in a tall glass.
Macchiato (Makijato): An espresso "stained" or "marked" with a small amount of foamed milk. In Montenegro, a "makiato" is often served as a "long macchiato," meaning an espresso with a more substantial amount of milk than a traditional Italian macchiato, but still less than a latte. It's often likened to a flat white or a small latte.
Flat White (Flat White): Becoming increasingly common in specialty coffee shops. It's a double shot of espresso with velvety microfoam (finely textured steamed milk with minimal visible foam), offering a stronger coffee taste than a latte.
Mocha (Moka): Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.
Dojč Kafa ("German Coffee"): This is a locally popular variation.
Ingredients: An extended espresso (similar to a lungo or Americano) combined with cold milk.
Taste: A refreshing, milder coffee, popular for those who find straight espresso too strong.
Espresso Corretto (Koreto): An espresso "corrected" with a shot of liqueur, often a local spirit like rakija, or sometimes imported liqueurs like Sambuca or grappa.
Brewed and Filter Coffees:
While not as dominant as espresso, filter coffee is gaining traction in specialty coffee shops.
Filter Coffee (Filter Kafa): Standard drip coffee, a larger serving.
Pour-Over / Manual Brews (V60, Chemex, Aeropress): Found in dedicated specialty coffee roasteries and cafes, these methods highlight the nuanced flavors of specific single-origin beans.
Cold Coffee Options:
Iced Coffee (Ledena Kafa): This can vary, but generally refers to brewed coffee or an espresso (like an Americano or latte) served over ice, often with milk and/or syrup.
Iced Latte (Ledeni Latte): Espresso and cold milk served over ice.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate. Served chilled, often over ice.
Blended Iced Coffee: Blended drinks with coffee, milk, ice, and syrup, often topped with whipped cream.
Other & Niche Options:
Nescafe (Nescafe): Instant coffee is still available, especially in more traditional or rural cafes. Sometimes served with whipped cream ("Nescafe sa šlagom").
Decaf (Bez kofeina): Decaffeinated coffee is available.
Alternative Milks: Oat, almond, and soy milk are becoming increasingly common in modern cafes.
Syrups: Vanilla, caramel, hazelnut, etc., are available for flavouring.
How to Order:
Montenegrin is the official language, which is very similar to Serbian, Bosnian, and Croatian. English is widely spoken in tourist areas and modern cafes.
"Domaća kafa, molim." (Traditional coffee, please) - For the local unfiltered style.
"Espresso, molim." (Espresso, please)
"Latte, molim." (Latte, please)
"Kapućino, molim." (Cappuccino, please)
"Makijato, molim." (Macchiato, please)
"Ledena kafa, molim." (Iced coffee, please)
"Sa mlekom/bez mleka." (With milk/without milk)
"Hvala!" (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.