Norway
Norway consistently ranks among the top coffee-consuming nations in the world. Their coffee culture is characterized by a strong preference for filter coffee and light roasts, historically enjoyed black and often in social settings or during outdoor activities (turkaffe). However, the specialty coffee scene has boomed in recent years, especially in urban areas, offering a wider array of options.
Here are the different ways to order coffee in Norway and what's typically in them:
Traditional Norwegian Coffee:
Kokekaffe (KOO-keh-kah-feh): Literally "boiled coffee," this is the traditional Norwegian way of making coffee.
Ingredients: Coarsely ground coffee (often light roast) and water.
Preparation: Water is boiled in a kettle or pot, then the ground coffee is added and allowed to steep for a few minutes. The grounds are then allowed to settle, and the coffee is poured directly into cups without a filter.
Taste: Full-bodied, rich, and often with more natural oils due to the lack of filtering. It's typically consumed without milk or sugar.
Turkaffe: "Hiking coffee," a popular outdoor activity where kokekaffe is brewed over an open fire.
Norwegian Egg Coffee: While less common in cafes, this is a traditional preparation method.
Ingredients: Ground coffee, a raw egg (sometimes including the shell), and water.
Preparation: The egg (and sometimes crushed shell) is mixed with the coffee grounds, then hot water is added. The mixture is steeped, and the egg is said to help clarify the coffee, reducing bitterness and acidity by binding to the coffee grounds, which then sink to the bottom. The coffee is then strained.
Taste: Exceptionally smooth, clear, and less acidic than regular coffee.
Standard Filter/Brewed Coffee (Most Common Everyday Coffee):
This is the dominant form of coffee consumed in Norwegian homes, workplaces, and many cafes.
Filterkaffe (FILL-ter-kah-feh) / Svart Kaffe (SVART kah-feh): "Filter coffee" or "black coffee." This is typically drip-brewed coffee.
Ingredients: Ground coffee (most commonly light or medium roast Arabica beans) and hot water.
Taste: Norwegians generally prefer light roasts, which highlight the bean's inherent sweetness and complexity, resulting in a clean, often bright and fruity cup. It's usually drunk black, without milk or sugar.
Ordering: You can ask for "En kopp kaffe, takk" (A cup of coffee, please) or "En svart kaffe, takk" (A black coffee, please). Many cafes will simply serve filter coffee by default if you don't specify.
Espresso-Based Drinks (Popular in Modern Cafes):
These have gained immense popularity, especially in cities like Oslo, driven by a thriving specialty coffee scene and award-winning baristas.
Espresso: A concentrated shot of coffee.
Dobbel Espresso (DOH-bel espresso): A double espresso.
Americano: Espresso diluted with hot water.
Cappuccino (kap-puh-SHEE-no): Espresso with equal parts steamed milk and a generous layer of foam.
Caffè Latte (KAF-eh LAT-teh): Espresso with a larger amount of steamed milk and a thin layer of foam. Often served in a tall glass.
Flat White (FLAT white): A double shot of espresso with velvety microfoam (finely textured steamed milk with minimal visible foam). It has a stronger coffee taste than a latte.
Macchiato (mak-kee-AH-toh): An espresso "stained" with a small dollop of foamed milk.
Mokka (MOHK-kah): Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.
Cortado: Espresso "cut" with a small amount of warm milk, typically a 1:1 or 1:2 ratio. Less foamy than a cappuccino or latte.
Cold Coffee Options:
Increasingly available, though Norway isn't typically known for a strong "iced coffee" tradition.
Iced Coffee (Iskaffe - EES-kah-feh): This can vary, but often refers to brewed coffee or an espresso (like an Americano or latte) served over ice, sometimes with milk and syrup.
Iced Latte (Is-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, and can be customized with milk or syrups.
Blended Iced Coffee: Blended iced coffee drinks with milk, ice, and syrup, often topped with whipped cream.
Other & Customizations:
Karsk (Karsk): A traditional, rural Norwegian alcoholic coffee drink.
Ingredients: Strong black coffee, moonshine (hjemmebrent) or vodka, and sometimes a sugar cube.
Preparation: Traditionally, a copper coin is placed at the bottom of a cup, coffee is poured until the coin is no longer visible, and then alcohol is added until the coin just becomes visible again.
Taste: Very strong, warming, and potent. More of a social or celebratory drink than an everyday coffee.
With Milk (Med melk): If you prefer milk with your filter coffee or want extra in your espresso drink.
With Sugar (Med sukker): Sugar packets are readily available.
Decaf (Koffeinfri kaffe): Decaffeinated coffee is generally available, though less commonly ordered in a culture that loves its caffeine!
Alternative Milks (Plantedrikk / Havremelk, Mandelmelk, Soyamelk): Oat milk (havremelk) is particularly popular and widely available, along with almond and soy milk.
Syrups (Sirup): Vanilla, caramel, hazelnut, etc., are common for flavouring lattes and other drinks.
How to Order (Basic Norwegian Phrases):
While English is widely spoken and understood in Norway, especially in cafes and urban areas, knowing a few Norwegian phrases is always appreciated.
"En kopp kaffe, takk." (A cup of coffee, please.) - This will often get you filter coffee.
"En svart kaffe, takk." (A black coffee, please.) - Also for filter coffee.
"En espresso, takk." (An espresso, please.)
"En latte, takk." (A latte, please.)
"En cappuccino, takk." (A cappuccino, please.)
"Med melk." (With milk.)
"Uten sukker." (Without sugar.)
"Takk!" (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.