Romania

Romania has a rich and evolving coffee culture, blending traditional preferences with the rapidly growing global specialty coffee movement, particularly in urban centers like Bucharest and Cluj-Napoca. Coffee is deeply embedded in social life, signifying hospitality, conversation, and a moment of pause.

Here are the different ways to order coffee in Romania and what's typically in them:

Traditional Romanian Coffee (Cafea la ibric / Cafea turcească / Cafea la filtru tradițional):

This unfiltered, strong coffee has historical roots and is still commonly made at home or found in traditional settings.

• Cafea la ibric (kah-FEH lah EE-breek) / Cafea turcească (kah-FEH toor-CHAS-kuh): Literally "coffee in ibric" (cezve) or "Turkish coffee." This is a very fine ground coffee, traditionally boiled with water.

• Ingredients: Very finely ground coffee, water, and often sugar added during brewing.

• Preparation: Made in an ibric (a small, long-handled pot, similar to a Turkish cezve). The coffee, water, and sugar (if desired) are brought to a gentle boil, forming a rich foam (spumă) on top. It's served directly into small cups (ceașcă), with the coffee grounds settling at the bottom.

• Taste: Strong, thick, and intense. It's sipped slowly, and the grounds are left at the bottom of the cup. Sometimes, a glass of water is served alongside to cleanse the palate.

• Sweetness: You can often specify the sweetness level when ordering:

• Fără zahăr (FAH-ruh ZAH-hur): Without sugar (black)

• Puțin zahăr (poo-TSEEN ZAH-hur): A little sugar

• Mediu zahăr (MEH-dee-oo ZAH-hur): Medium sugar

• Mult zahăr (MOOLT ZAH-hur): A lot of sugar

• Cafea "la filtru" tradițional / Cafea la cană (kah-FEH lah KAH-nuh): While "filtru" generally refers to modern filter coffee, in a traditional context, it might refer to a simpler, unfiltered method where ground coffee is simply put in a cup and boiling water is poured over it (similar to Polish "zalewajka").

• Ingredients: Medium to coarsely ground coffee, hot water.

• Preparation: Grounds are placed directly in the cup, hot water is poured over them, and allowed to steep.

• Taste: Full-bodied, with sediment. Usually consumed with milk and/or sugar.

Standard Espresso-Based Drinks (Dominant in Cafes and Restaurants):

These are the most common coffee orders in modern Romanian cafes and are consistent with international standards.

• Espresso (Espresso): A small, concentrated shot of coffee. If you simply ask for "o cafea" (a coffee) in a modern cafe, this is often what you'll get.

• Dublu Espresso (DOO-bloo Espresso): A double espresso.

• Americano (Amerikano): Espresso diluted with hot water. A popular choice for a larger black coffee.

• Cappuccino (Cappuccino): Espresso with equal parts steamed milk and a generous layer of foamed milk. Often dusted with cocoa powder or cinnamon.

• Latte / Caffè Latte (Latte / Kafe Latte): 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 (Macchiato): An espresso "stained" or "marked" with a tiny dollop of foamed milk.

• Mocca (Moka): Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.

• Cortado: An espresso "cut" with a small amount of warm milk, typically a 1:1 or 1:2 ratio. Less foamy than a cappuccino or latte.

• Caffe Corretto: Espresso "corrected" with a shot of liqueur, often a local spirit or Italian ones like Sambuca or Grappa.

Filter and Brewed Coffees (Growing in Specialty Cafes):

Romania has seen a significant "third-wave" coffee boom, with a focus on quality beans and diverse brewing methods.

• Cafea la filtru (kah-FEH lah FEEL-troo): "Filter coffee." This generally refers to drip coffee from a batch brewer.

• Pour-Over (e.g., V60, Chemex, Aeropress): Found in specialty coffee shops. These manual brewing methods highlight the nuanced flavors of single-origin beans, offering a cleaner, often lighter-bodied cup.

• French Press (French Press): Coffee steeped in hot water and then pressed down with a plunger. Results in a rich, full-bodied coffee with some sediment.

Cold Coffee Options:

• Cafea rece (kah-FEH RE-cheh) / Cafea cu gheață (kah-FEH koo GYA-tsuh): "Cold coffee" or "coffee with ice." General terms for iced coffee. This can be an iced Americano or a simple brewed coffee over ice, often with milk and/or sugar.

• Latte rece (Latte RE-cheh) / Iced Latte: Espresso and cold milk served over ice.

• Frappe (Frape): A very popular instant coffee-based iced drink, similar to the Greek version.

• Ingredients: Instant coffee, sugar, and a small amount of water, vigorously shaken or blended to create a thick foam. Then, cold water and/or milk are added, and it's served over ice.

• Taste: Strong, foamy, and refreshing. You can specify sweetness and milk preference.

• 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.

Other & Customizations:

• Nescafé (Nescafe): Refers to instant coffee. Still very common in homes and some less specialized establishments. You might be asked if you want "cafea la filtru" or "Nescafé."

• Cafea cu lapte (kah-FEH koo LAHP-teh): "Coffee with milk." A general term, can apply to any coffee to which milk is added.

• Cafea neagră (kah-FEH NYAH-gruh): "Black coffee." Usually refers to filter coffee or an Americano, or espresso without milk.

• Cu zahăr / Fără zahăr: With sugar / Without sugar.

• Decofeinizată (De-koh-feh-nee-ZAH-tuh): Decaffeinated.

• Siropuri (See-ROH-poo-ree): Various flavoring syrups (vanilla, caramel, hazelnut, etc.) are widely available in modern cafes.

• Lapte vegetal (LAHP-teh veh-je-TAL): Plant-based milk. Oat (lapte de ovăz), almond (lapte de migdale), and soy (lapte de soia) milk are very common.

How to Order (Basic Romanian Phrases):

While English is increasingly understood in major cities and modern cafes, knowing some Romanian phrases will definitely enhance your experience.

• "O cafea, vă rog." (Oh kah-FEH, vuh ROHG.) - "A coffee, please." (General, usually gets you an espresso in a modern cafe, or traditional coffee in a very local place).

• "Un espresso, vă rog." (Oon espresso, vuh ROHG.) - "An espresso, please."

• "Un latte, vă rog." (Oon latte, vuh ROHG.) - "A latte, please."

• "Un cappuccino, vă rog." (Oon cappuccino, vuh ROHG.) - "A cappuccino, please."

• "Cafea la ibric, vă rog." (Kah-FEH lah EE-breek, vuh ROHG.) - "Traditional ibric coffee, please."

• "Cu lapte." (Koo lahp-teh.) - "With milk."

• "Fără zahăr." (Fah-ruh zah-hur.) - "Without sugar."

• "Mulțumesc!" (Mool-tsoo-MESK!) - "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.