Top 42 European Coffees

Espresso freddo is a simple Greek coffee that combines espresso and ice. Unlike similar ice coffee varieties that merely serve coffee over ice, this Greek version primarily blends the two ingredients until the coffee is slightly chilled, smooth, and creamy. Slightly chilled coffee is then strained and poured over ice. The drink is sweetened according to preference, which should be done before it is blended. Espresso freddo became popular in the 1990s, and nowadays, it is a staple throughout the country. It is traditionally served in glasses.Expand

Cappuccino is an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century. The first mention of the word cappuccino in Italy dates back to the 1930s, but at the time the drink was topped with whipped cream, and later it gained its current form with the invention of the espresso machine. Traditional Italian cappuccino is always served in small cups, which are occasionally pre-heated, and it is prepared by pulling a single or a double shot of espresso which is then topped with a light and frothy steamed milk. The recommended ratio in Italy is to have more froth than liquid. Due to its popularity, outside of Italy, cappuccini can significantly differ from their original Italian version, and they can be enjoyed throughout the day, while the Italians would rarely drink them in the afternoon. Interestingly, it is said that the name cappuccino was inspired by the Capuchin friars, supposedly because the color combination of coffee and milk resembles those of Capuchin robes.Expand

Freddo cappuccino is a chilled coffee variety that originates from Greece. It is made with espresso; usually a double shot, which is first blended with ice, strained, and then poured over ice. The drink is then topped with well-chilled milk that is shaken or blended until it achieves a light, frothy consistency. Freddo cappuccino is a traditionally served in tall glasses. Similar variety, without milk, is known as espresso freddo. Both drinks are commonly found in Greece, and they are mostly enjoyed as refreshing summer drinks. Expand

Caffè latte (caffè e latte) is an espresso-based coffee that has a somewhat vague origin. It consists of an espresso that is topped with steamed and sometimes lightly frothed milk. The usual ratio is 1:3 in favor of milk, but this often varies. The first mention of caffè latte dates back to 1867 when the term was mentioned in Italian Journeys, written by William Dean Howells. It is often claimed that it originated from cappuccino in order to make the drink more palatable for foreigners, but it belongs to a large group of European-style coffees that combine milk and coffee, such as the French caffe au lait or the Spanish café con leche. Although it has European origins, the international success of the modern caffè latte is often associated with the United States, where it became popular in the 1980s. Expand

Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso not only in the amount of water used for its preparation, but also in flavor, which is less bitter than regular espresso. When prepared in an espresso machine, the regular amount of finely ground coffee is extracted with half the amount of water used for classic espresso. The result is a more concentrated beverage with a different balance of compounds than in standard espresso. The color of ristretto is reminiscent of dark chocolate, while the crema is much lighter than in regular espresso. Ristretto is typically served straight in a demitasse cup.Expand

Espresso is both the name of a coffee beverage and the method of brewing coffee that originated in Italy. Nowadays it is prepared worldwide with the espresso machine - invented in Turin in 1884 by Angelo Moriondo - by forcing a small amount of hot water under high pressure through finely ground coffee beans. The coffee used for espresso is blended from several roasts and as a result of pressurized brewing, the flavors of the beverage are very concentrated, with thick and almost syrupy texture. Consequently, espresso has more caffeine than other coffee beverages, so it is traditionally served as a shot. On top of every well-made espresso is a frothy foam with a creamy consistency, known as crema. Besides the standardized shot, espresso can also be served as doppio, ristretto, and lungo. Furthermore, it can be mixed with milk or cream, so it is a base for many other coffee drinks such as caffè latte, caffè Americano, cappuccino or caffè macchiato.Expand

This German-style ice coffee is a combination of chilled brewed coffee and ice cream. It is usually made with an extended espresso and a scoop of vanilla ice cream, and though it is not sweetened, it can incorporate a splash of rum. Eiskaffee is usually served in a tall glass, together with a spoon and a straw. Traditionally, it is topped with unsweetened whipped cream. Expand

Although they are quite similar, Bosnian coffee is best described as a variety of Turkish coffee. Bosnian version is prepared with roasted coffee beans that are finely ground, sometimes using the old-fashioned device reminiscent of a large mortar and pestle. There are several ways how to prepare it, but the most common involves pouring boiled water in a traditional long-handled cezve (džezva), heating it, and then adding ground coffee. The combination is then mixed and heated until a thick foam rises on top. It should be left to sit until the coffee grounds settle at the bottom. Often, a small amount of hot water is added to the pot after the coffee is brewed. Bosnian coffee is never sweetened, but sugar cubes are always served with coffee. Tradition suggests that a cube should be dipped in coffee and nibbled, followed by a sip of coffee. Bosnian coffee is always served in a cezve, on a large plate, together with a small ceramic cup (fildžan), sugar, and a glass of water. It is often accompanied by rahat lokum, a jelly-like dessert that is also known as lokum or Turkish delight.Expand

Although the word frappe first appeared in the 19th century, this Greek coffee variety was invented in 1957. It is made by combining instant coffee with water and ice. The combination is usually prepared in a shaker or a hand mixer, so when the drink is poured in a glass, a frothy foam should appear on top. The variations may include milk or evaporated milk—when it is often referred to as frapógalo—and the drink can be sweetened according to taste. Traditionally, this coffee is served in a tall glass, and three degrees of sweetness are available. These include glykós (classified as sweet and typically consisting of four teaspoons of sugar), métrios (medium sweetness with approximately two teaspoons of sugar), or skétos (no sugar). Other specialty versions may also include creamy liqueurs or ice cream, while sometimes the combination can also be mixed with a spoon. The invention of frappé coffee is usually associated with a former Nescafé employer Dimitris Vakondios. He created the drink by accident at the International Trade Fair in Thessaloniki when he wanted to make instant coffee, but hot water was not available. Frappé coffee is a Greek staple, but it is also popular in Cyprus. The drink was initially promoted by Nescafé.Expand

Original Italian macchiato is a coffee variety that is made by pulling a shot of espresso and topping it with only one or two teaspoons of steamed milk. The milk is only added to enhance the flavor of coffee, and should never be overpowering. The word translates as spotted or stained—referring to the small amount of milk that is meant only to stain the espresso. Unlike cappuccino that is mostly enjoyed in the morning, caffè macchiato was invented as an alternative to regular espresso, and Italians mainly enjoy it as an afternoon drink. The drink should not be confused with latte macchiato—a beverage that is made with the opposite ratio of coffee and milk.Expand

L’Arbre à Café is a French specialty coffee brand founded in Paris by Hippolyte Courty, a coffee expert with a background in gastronomy, wine tasting and sensory analysis. The brand was established in 2008 and is often described as one of the pioneers of specialty coffee in France.

Its philosophy is based on treating coffee with the same precision usually associated with wine, focusing on terroir, variety, farming method, fermentation and roasting. L’Arbre à Café works with high-quality coffees from sustainable, organic and biodynamic agriculture, including rare varieties and single-origin lots.

Its coffees are appreciated by chefs, sommeliers and artisans for their complexity, long finish and distinctive aromatic profiles. The brand also has a strong educational approach, through tastings, training and books written by Courty, helping customers better understand the culture and preparation of specialty coffee.

Today, L’Arbre à Café is recognized as an important name in the French craft coffee scene, combining sourcing expertise, careful roasting and a refined gastronomic vision of coffee. Expand

Square Mile Coffee Roasters is one of the most influential specialty coffee roasters in the UK, widely recognised for its role in shaping modern coffee culture in London and beyond. Founded in 2008 by James Hoffmann and Anette Moldvaer, the company is built on a rigorous approach to sourcing, roasting and transparency, with a strong emphasis on flavour clarity and origin expression.

Square Mile works closely with producers across Africa, Central and South America and Asia, prioritising long-term relationships and high-quality, traceable coffees. Its range includes seasonal single-origin offerings alongside carefully constructed blends, most notably Red Brick, designed to perform consistently across espresso and milk-based drinks.

Roasting is precise and restrained, aiming to highlight the intrinsic character of each coffee rather than impose a dominant roast profile. Beyond roasting, Square Mile has played a key educational role in the global coffee community, contributing to professional standards, barista training and wider appreciation of specialty coffee.

As a result, it is regarded as a benchmark roaster whose influence extends well beyond its own product range.Expand

Origin Coffee is a British specialty coffee roaster founded in 2004 in Cornwall by Tom Sobey. From the outset, the company focused on sourcing high-quality coffee directly from producers and building long-term relationships with farms around the world.

Over more than two decades, Origin Coffee has grown into one of the leading names in the European specialty coffee industry. The company carefully selects coffee beans from renowned growing regions in countries such as Brazil, Colombia, Ethiopia, Kenya, and Costa Rica, placing a strong emphasis on supply chain transparency and sustainable sourcing practices.

In addition to its roastery in Cornwall, the brand operates its own cafés in several cities across the United Kingdom. Origin is known for its meticulous approach to roasting, consumer education, and continuous pursuit of quality.

The company works closely with producers to highlight the unique characteristics of each coffee and to promote responsible production methods. Through its commitment to craftsmanship, sustainability, and direct trade relationships, Origin Coffee has established itself as one of the most influential specialty coffee brands in the United Kingdom. Expand

Verlet is one of the oldest and most established coffee and tea houses in Paris, with a continuous history dating back to 1880. Located on Rue Saint-Honoré near Palais-Royal, it built its reputation on the practice of roasting coffee on-site, which at the time marked a significant shift toward quality-focused production.

Over time, Verlet developed into a specialized house for coffee, tea, and spices, combining retail with a tasting space that reflects a broader gastronomic approach. A key aspect of its identity is the early adoption of sourcing and presenting coffees by origin, highlighting differences in terroir long before this became standard in the specialty coffee sector.

The range includes numerous single-origin coffees alongside curated teas and complementary gourmet products, all selected with a focus on raw material quality. Roasting continues to take place in Paris, maintaining a direct link between sourcing and final preparation.

The brand emphasizes consistency and technique rather than large-scale production, preserving its artisanal positioning. Its interior and presentation reinforce a sense of continuity with Parisian café culture, where the experience extends beyond the product itself.Expand

Small Batch Coffee Roasters is a UK-based coffee producer known for its commitment to quality and freshness. They specialize in small-batch roasting, focusing on delivering fresh, high-quality coffee by roasting limited quantities to maintain flavor integrity. and their offerings include a variety of single-origin coffees and blends, each selected for unique flavor profiles and quality. ​ .Expand

Monmouth Coffee Company is one of London’s most influential specialty coffee roasters, widely regarded as a pioneer of the city’s third-wave coffee movement. Founded in 1978 in Covent Garden, the company built its reputation on a strict focus on quality, transparency and direct relationships with coffee producers.

Monmouth sources green beans from carefully selected farms and cooperatives, prioritising flavour, provenance and long-term collaboration over scale. Its portfolio centres on single-origin coffees and a small number of balanced blends, with offerings changing seasonally to reflect harvest cycles and crop quality.

Roasting is deliberately restrained, aiming to highlight the natural character of each origin rather than impose a uniform house style. In the cup, Monmouth coffees are known for clarity, freshness and a precise expression of terroir, ranging from bright and fruity to deeper, chocolate-driven profiles.Expand

Mister Caffè is an Italian company specializing in the production and distribution of high-quality, hand-roasted coffees. Their product range includes a variety of options, such as whole bean coffee, ground coffee, and compatible capsules for different espresso machines, including Nespresso, Dolce Gusto, Lavazza A Modo Mio, Lavazza Blue, Lavazza Espresso Point, and Caffitaly systems.

The company takes pride in carefully selecting the finest coffee beans, skillfully blending, and expertly roasting them to deliver a superior espresso experience. They pay special attention to capsule packaging to preserve the coffee’s aroma over time, ensuring that every sip remains as fresh as if it had just been crafted by their master roaster.Expand

VietBeans is a German brand dedicated to discovering and sharing the diverse flavors of Vietnamese coffee. Their passion for coffee dates back to 2017 when a small group of enthusiasts decided to explore and showcase the richness and variety of coffee from Vietnam.

VietBeans offers a wide range of coffees, including the classic "Traditional" variety, as well as specialty blends like "Keo" with chocolate notes and "Black Dragon" premium espresso. Their commitment to quality and passion for coffee make VietBeans a recognizable brand among coffee lovers who want to discover and enjoy the unique flavors of Vietnamese coffee.Expand

Cafés El Magnífico is a renowned Spanish specialty coffee roaster based in Barcelona, with roots tracing back to a family coffee business established in 1919 and the Cafés El Magnífico brand founded in 1962. Over the decades, the company has built a strong reputation for its commitment to quality, traceability, and excellence in coffee sourcing and roasting.

Led by Salvador Sans, a respected figure in the specialty coffee industry, Cafés El Magnífico has played an important role in introducing Spanish consumers to single-origin coffees and a deeper appreciation of coffee provenance. The company carefully selects green coffee beans from some of the world's most respected coffee-growing regions, including Ethiopia, Colombia, Panama, Guatemala, and Nicaragua.

Each coffee is roasted with a tailored profile designed to highlight the unique characteristics of its origin, variety, and processing method. In addition to roasting and retailing coffee, the company actively promotes coffee education through tastings, workshops, and training initiatives.

Today, Cafés El Magnífico is recognized as one of Spain’s leading specialty coffee roasters, combining more than a century of family experience with a modern focus on craftsmanship, sustainability, and transparency. Expand

H.R. Higgins is a British family-owned coffee and tea merchant founded in London in 1942 by Harold Rees Higgins.

What began as a small operation supplying freshly roasted coffee to wholesale customers during the Second World War has grown into one of the United Kingdom’s most respected specialty coffee and tea businesses. The company opened its first retail shop in South Molton Street in 1946, where coffee was roasted on-site, filling the surrounding streets with the aroma of freshly roasted beans.

Today, H.R. Higgins remains a third-generation family business and continues to uphold the values of craftsmanship, quality, and personal service established by its founder.

Since 1986, the company has operated from its historic premises at 79 Duke Street in Mayfair, London, while its roasting operations are based in North Yorkshire. H.R.

Higgins is renowned for sourcing and roasting high-quality coffees from around the world, including single-origin offerings and signature blends, alongside an extensive selection of fine teas. The company introduced tea to its product range in 1986, further expanding its reputation among discerning customers.

As a holder of a Royal Warrant, H.R. Higgins supplies both private consumers and hospitality clients while maintaining a strong commitment to quality and tradition.

More than eight decades after its founding, the company remains a respected name in the British coffee and tea industry. Expand