Scotland
Scotland's coffee scene has transformed dramatically over the last couple of decades. While traditionally a tea-drinking nation, it now boasts a thriving specialty coffee culture, particularly in its major cities like Glasgow and Edinburgh, alongside a unique boozy offering.
Here are the different ways to order coffee in Scotland and what's in them:
Standard Espresso-Based Drinks (Widely Available in Cafes):
These are the most common coffee orders you'll find in almost any modern café in Scotland, and they are consistent with international standards.
Espresso: A small, concentrated shot of coffee. This is the base for many other drinks.
Double Espresso (or Doppio): Two shots of espresso.
Americano: Espresso diluted with hot water. Popular for those who prefer a longer black coffee. You can ask for "black Americano" for no milk or "white Americano" for milk added.
Cappuccino: Espresso with equal parts steamed milk and a generous layer of foamed milk. Often dusted with cocoa powder.
Latte / Caffè Latte: Espresso with a larger amount of steamed milk and a thin layer of foam. Often served in a tall glass.
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 due to the higher coffee-to-milk ratio and specific milk texture. This is a very popular choice in Scotland.
Macchiato: An espresso "stained" or "marked" with a tiny dollop of foamed milk.
Mocha / Caffè Mocha: 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. It has less foam than a cappuccino or latte.
Café au Lait: French for "coffee with milk." It's generally a brewed coffee (not espresso) with hot milk, often served in a bowl. Less common to order in cafes now, but still understood.
Filter and Brewed Coffees (Increasingly Popular in Specialty Cafes):
Scotland has a strong and growing "third wave" coffee scene, with many independent roasters and cafes focusing on high-quality beans and diverse brewing methods.
Filter Coffee / Brewed Coffee: Standard drip coffee, often from a large batch brewer. Many cafes will offer a "coffee of the day" this way.
Pour-Over (e.g., V60, Chemex, Aeropress): These manual brewing methods are popular in specialty shops for highlighting the nuanced flavors of single-origin beans, offering a cleaner, often lighter-bodied cup. You might be asked to choose from a selection of beans.
Cafetière (French Press): Coffee steeped in hot water and then pressed down with a plunger. Results in a rich, full-bodied coffee with some sediment. More common for home brewing, but some cafes might offer it.
Cold Coffee Options:
Iced Coffee: A general term that can mean various things. It might be brewed coffee served over ice, or an espresso-based drink.
Iced Latte: Espresso and cold milk served over ice.
Cold Brew: Coffee grounds slowly steeped in cold water for an extended period (12-24 hours), resulting in a less bitter, smoother, and naturally sweeter 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.
Traditional & Unique Scottish Coffee (Alcoholic):
Scottish Coffee: This is the Scottish equivalent of an Irish Coffee.
Ingredients: Hot, strong black coffee, Scotch whisky, brown sugar, and a generous topping of fresh whipped cream.
Preparation: The sugar is dissolved in the hot coffee, then the Scotch whisky is added. Finally, whipped cream is carefully floated on top so it doesn't mix with the coffee.
Taste: A warming, decadent drink where the smoky notes of Scotch complement the coffee, balanced by the sweetness and creaminess.
"Sweet & Salted Scottish Coffee": Some establishments (like Johnnie Walker) offer variations on the Scottish Coffee, adding salted caramel for an extra flavour dimension.
Ingredients: Filtered coffee, Scotch whisky, salted caramel, and a dash of thickened cream. Often garnished with shortbread.
Other & Customizations:
Instant Coffee: Still widely consumed in homes and available in some less specialized cafes or B&Bs for a quick, no-fuss coffee.
Decaffeinated (Decaf): Widely available for all espresso-based and filter coffee options.
Syrups: Vanilla, caramel, hazelnut, gingerbread, etc., are common additions to lattes and other drinks, especially around festive periods.
Alternative Milks: Oat milk (extremely popular), almond milk, and soy milk are standard offerings in almost all cafes.
How to Order:
English is the primary language spoken in Scotland. You'll generally order coffee exactly as you would in other English-speaking countries.
"Could I get a flat white, please?"
"An Americano, black, please."
"A latte with oat milk, please."
"Do you have a filter or batch brew coffee today?"
*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.