Without a doubt, I’m a coffee snob (and I’m not afraid to admit it, either).

I’ve been a regular coffee drinker since my last years of high school. Back then, it was filtered coffee or instant coffee (yes, I can hide in shame for this still).

Nowadays, both me & hubby enter panic mode when my coffee machine acts up or when we run out of coffee grounds. As for when we travel, there’s nothing worse than the coffee served at those so-called-breakfasts in any hotel.

While I have yet to travel with a portable espresso machine, I have certainly brought instant coffee to take in the room. Or coffee grounds when I knew there’d be a coffee machine at the accommodation.

Which brings me to this article. During our travels, we’ve made a point to try local coffee specialties. And of course, recreate them back home.

Therefore, here, I’m sharing some of our favorite coffee specialties from the European countries we have visited, as well as simple recipes to make them at home.

But first…

Basic utensils you need to make coffee at home

The coffee machine

There are many types of coffee machines you can choose from, depending on how much coffee you drink, how many people are in the household, and what kind of coffee you like to drink.

Coffee Maker (Filter)

They may use single-use filters or permanent ones. And, if you ask me, you waste a lot of coffee if you want a strong brew.

On the plus side, it’s mega easy to use. And you set it up, start it, and do something else until the coffee is brewed.

Moka pot

The stovetop espresso moka pot is what you’ll find in rentals in Italy – at least those who cater to Europeans. I was lucky to have one at the rental in Athens and I also used them in my house for many years.

They are easy to use, don’t waste much coffee, and the result is flavorful. Although, somehow, all coffees for this machine are usually too roasted (for my current tastes, at least).

Espresso Machine

These come in many price ranges, pressures, qualities, and they most often also have a milk frother (to make cappuccino). Lately, they can work with either pods or grounds. But if you brew a lot of coffee, your cheapest option remains the grounds.

I’ve been using this sort of machine for at least 15 years. (Two different brands, one being DeLonghi).

Vietnamese Dripper Coffee Machine

Hubby was gifted one of these and it would stay nicely hidden on a shelf in the kitchen. Until our old espresso machine died one day and I couldn’t replace it immediately.

It’s a slow process to brew the coffee and it wastes a lot of it. The grounds need to be the same as for the espresso machine (if they are for moka pot, forget it). The result is super strong so you need to add water to dilute to a “drinkable” result.

This is awesome when you travel, though. With this and a water heater, you are set to have your morning brew.

French Press

This is one coffee making device I’ve personally never used. But, it exists, and I know people who only use this.

Greek Coffee Pot

This is used for Greek, Turkish, and Arabic coffee. I am pretty sure pretty much anyone in a Balkan country had one (so did my family). I never liked to use it and I still don’t like the result. But to each its own, right?

Handheld Milk Frother

I prefer the low-tech way to make frothed milk and this device is super easy to use. The result depends on what milk you use, though. Since I’m vegan and not a big fan of soy milk, I go for coconut milk usually. But there is oat milk specifically for baristas. And, if you do use dairy, full fat cow’s milk would give you the best result.

Coffee Grinder

Ideally, you want to grind the coffee right before you use it. This hardly ever happens in the busy world we live. But, even I have one and have used it in the past ten years.

How to Make European Coffee Specialties at Home

Espresso

Espresso is drunk all over Europe. We had espresso in every single country we visited. It’s very common in Romania and Hungary.

And, of course, It’s the “default” coffee in Italy so you don’t even need to ask for an espresso. Just ask for a coffee!
You’ll probably also be surprised to get a tiny, super-strong coffee in Italy. That’s ristretto and it’s literally one shot (1 oz) of espresso. And you should add water to it!

The moka pot as well as an espresso machine would brew this. Just make sure to follow the instructions. For example, you don’t have to press the grounds when you use a moka pot, but in an espresso machine, the more you press them, the stronger the coffee.

Cappuccino

This yummy coffee specialty is served in a lot of European countries but, of course, Italians do it best! It’s two shots of espresso and, lately, crema – which I discovered in Rome is a concoction made of condensed milk and sugar. Traditionally, it would be served with frothed milk.

In Austria, they sprinkle cinnamon on top, and that’s a Viennese Cappuccino.

To make either, start by brewing the espresso in the machine. Then warm the milk and froth it (regardless of what device you use). Pour the coffee in a larger coffee cup and then the frothed milk on top. Dust cinnamon on top, if you wish.

A café late is basically a cappuccino with more milk. The ratio is typically 3:1 (for 1 shot of espresso, 3 shots of milk).

Caffe au lait is a variant of café late. However, it doesn’t use the espresso brew, but it is brewed in a coffee machine (filter). It’s not as strong as a café late.

Frappe

Well, hello, Greece! Obviously, my go-to coffee in Greece is the frappe – as mentioned above, I’m not a fan of Greek coffee. It is a summer drink popular with the younger generation in Greece (and elsewhere in Europe. But, the best I had was in March with a view of the Acropolis.

To make it at home you need…instant coffee (2 teaspoons for a large glass). You also need sugar, ice cubs, and your milk of choice.

Ideally, you need to use a shaker. Else, that milk frother works to mix this drink, too (yes, it’s tested). Or even a blender. Add the coffee and some cold water (abt ½ cup). Shake for about 30 seconds or if you use a blender, just 15.
Toss the ice cubs in a glass, pour the foamy coffee on top and add the rest of the water. And 2 tablespoons of milk. Serve immediately.

Greek coffee

This is the default coffee in Greece. And you’ll be asked if you want sugar in it or not.

It’s a thick brew which always leaves grounds in the cup.

At home, you need a coffee pot (also known as briki) to brew it. Start with cold water. Measure the water with the cup you are using to serve it – typically a demitasse cup. Pour the water into the briki and add the coffee. Now is the time to add the sugar, too (if you take it with sugar).

Turn on the heat to medium and stir only until the coffee dissolves. Let the foam rise to the top. This is called kaimaki. Take the briki off the stove and serve by sharing the foam first in all cups. Then pour the coffee. It is always served with a glass of cold water.

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