Serbia
Serbia boasts a vibrant and deep-rooted coffee culture, where coffee is much more than just a beverage – it's a social ritual, a symbol of hospitality, and a reason to gather. Influenced by its Ottoman past and increasingly embracing modern European trends, you'll find a diverse range of coffee options.
Here are the different ways to order coffee in Serbia and what's in them:
Traditional Serbian Coffee (Domaća Kafa / Turska Kafa / Crna Kafa):
This is the quintessential Serbian coffee experience, widely consumed in homes, traditional "kafanas" (taverns that are often social hubs), and even many modern cafes that wish to offer an authentic experience.
Domaća kafa (DOH-mah-cha KAH-fah): Literally "homemade coffee." This is the most common and beloved term.
Turska kafa (TUR-skah KAH-fah): "Turkish coffee." While the preparation is similar, Serbians often prefer to call it "domaća kafa" to emphasize its local integration.
Crna kafa (TSUR-nah KAH-fah): "Black coffee." When referring to the traditional unfiltered style.
Ingredients: Very finely ground coffee (almost a powder), water, and optionally 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 (pena or kajmak) to form on top. The coffee is poured directly into small cups (fildžan or šoljica), 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 fruit preserve (slatko) to balance the bitterness. You do not drink the grounds at the bottom.
Ordering Sweetness (important for traditional coffee):
Bez šećera (Bez SHEH-tseh-ra): Without sugar (black)
Sa malo šećera (Sa MAH-lo SHEH-tseh-ra): With a little sugar
Srednje slatka (SRED-nyeh SLAHT-ka): Medium sweet
Slatka (SLAHT-ka): Sweet
Standard Espresso-Based Drinks (Highly Popular in Modern Cafes):
These are incredibly popular, especially in urban areas and trendy cafes, 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.
Kratki Espresso (KRAHT-kee Espresso): A single shot of espresso.
Dupli Espresso (DOO-plee Espresso): A double shot of espresso.
Produženi Espresso (pro-DOO-zheh-nee Espresso): An extended espresso, similar to a lungo or Americano. It's an espresso shot with more hot water.
Macchiato (Makijato): An espresso "stained" or "marked" with a small amount of foamed milk. In Serbia, a "makijato" 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 a very popular choice.
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.
Flat White (Flat White): Increasingly common in specialty coffee shops. It's a double shot of espresso with velvety microfoam, 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.
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.
Dojč Kafa (Doych KAH-fah): Literally "German coffee."
Ingredients: An extended espresso (produženi espresso) or filter coffee, combined with cold milk.
Taste: A refreshing, milder coffee, for those who find straight espresso too strong.
Instant Coffee (Nes Kafa):
Instant coffee is also very popular in Serbia, especially for quick consumption at home or in more casual settings.
Nes Kafa (Nes KAH-fah): Refers to instant coffee, typically made with hot water and milk.
Topli Nes (TOH-plee Nes): Warm instant coffee, often with milk and sugar.
Hladni Nes (HLAHD-nee Nes): Cold instant coffee, served over ice, sometimes with whipped cream.
Nes sa šlagom (Nes sa SHLAH-gom): Instant coffee with whipped cream.
Filter and Brewed Coffees (Gaining Popularity in Specialty Cafes):
While not as dominant as espresso or traditional coffee, filter coffee and various brewing methods are gaining traction in the burgeoning specialty coffee scene.
Filter Kafa (Filter KAH-fah): 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:
Ledena Kafa (LEH-deh-na KAH-fah): "Iced coffee." This can vary but generally refers to brewed coffee or an espresso-based drink (like an iced Americano or latte) served over ice, often with milk and/or syrup. Some versions may include a scoop of ice cream and whipped cream.
Ledeni Latte (LEH-deh-nee 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.
Frappe (Frape): A foamy, instant coffee-based iced drink, very popular. Made by whipping instant coffee, sugar, and a small amount of water, then adding cold water and/or milk and ice.
Other & Customizations:
Kafa za poneti (KAH-fah za POH-neh-tee): "Coffee to go." Increasingly common in urban areas.
Sa mlekom (Sa MLEH-kom): "With milk."
Bez mleka (Bez MLEH-ka): "Without milk." (Note the genitive case change)
Sa šećerom (Sa SHEH-tseh-rom): "With sugar."
Bez šećera (Bez SHEH-tseh-ra): "Without sugar." (Note the genitive case change)
Decaf (Bez kofeina): Decaffeinated coffee is available.
Biljno mleko (BEEL-nyoh MLEH-ko): Plant-based milk. Oat (ovseno mleko), almond (bademovo mleko), and soy (sojino mleko) are common options in modern cafes.
Sirupi (SEE-roo-pee): Various flavoring syrups (vanilla, caramel, hazelnut, etc.) are widely available.
Gledanje u šolju: "Coffee cup fortune telling" - a playful tradition after finishing a domaća kafa, where the patterns left by the grounds are interpreted.
How to Order (Basic Serbian Phrases):
While English is widely understood in most modern cafes and tourist areas, especially in Belgrade, knowing a few Serbian phrases will be appreciated.
"Domaću kafu, molim." (DOH-mah-choo KAH-foo, MOH-leem.) - "Traditional coffee, please." (Often the safest bet for the local style).
"Espresso, molim." (Espresso, MOH-leem.) - "Espresso, please."
"Latte, molim." (Latte, MOH-leem.) - "Latte, please."
"Kapućino, molim." (Kah-POO-chee-noh, MOH-leem.) - "Cappuccino, please."
"Makijato, molim." (Mah-KEE-yah-toh, MOH-leem.) - "Macchiato, please."
"Nes, molim." (Nes, MOH-leem.) - "Instant coffee, please."
"Sa mlekom." (Sa MLEH-kom.) - "With milk."
"Bez šećera." (Bez SHEH-tseh-ra.) - "Without sugar."
"Hvala!" (HVAH-la!) - "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.