Francesca Biagioli TasteAtlas has drawn up the ranking of the best coffees in the world and the Italian ones, surprisingly (but perhaps only for us), are not in the top places
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Coffee is far more than just a simple drink. It’s a daily ritual performed in various parts of the world, embodying a cultural experience that varies from country to country, reflecting diverse traditions and tastes. It’s a pleasure to be savored alone or shared with others at different times of the day.
But have you ever wondered which coffee is considered the best in the world?
TasteAtlas, an online platform aiming to be a global guide for food and travel enthusiasts, has compiled a list of the world’s best coffees.
Curious to find out the winners?
The 10 best coffees in the world (according to TasteAtlas)
At the top of the list, we find Greece’s Cold Espresso, blending the intense aroma of espresso with the refreshing touch of ice. This coffee variety goes beyond merely serving iced coffee, cleverly mixing the two ingredients to create a smooth, creamy beverage perfect for hot summer days.
In second place is Cuban coffee. This unique, pre-sweetened espresso variant has won the hearts of Cubans and others alike. Integral to the local culture, its distinctive feature is being sweetened with demerara sugar during preparation, offering a robust taste and a characteristic light brown foam that makes it easily recognizable.
The third spot goes to Indian Filter Coffee, a long-standing filtered coffee tradition. This preparation method, involving a specially designed filter, produces a rich, full-bodied coffee traditionally mixed with milk and sugar. Served in a glass with a matching saucer, Indian filter coffee is a true sensory experience deeply rooted in South India’s culture.
Following in the ranking is Cold Cappuccino, again a product from Greece. This variant of the classic cappuccino is prepared with a double shot of espresso mixed with ice and cold milk, creating a light, frothy beverage. Served in tall glasses, the Greek cold cappuccino is an ideal choice for those looking for a refreshing mix of coffee and milk.
Fifth place goes to Spain’s Caffè Bombón. It’s a concoction that blends the intense aroma of coffee with the sweetness of condensed milk. This beverage is prepared by pouring condensed milk first and then espresso into a glass, creating two distinct layers that blend when drunk. It is served in a glass that allows you to see the various layers.
The classic Italian Cappuccino, needing no introductions or descriptions, only ranks sixth.
Following is Turkish Coffee (Turk Kahvesi). Roasted and finely ground coffee beans are combined with cold water and, optionally, sugar in a traditional pot called cezve or ibrik. After being cooked over low heat until frothy, what results is a strong and rich coffee.
In eighth place is the Italian ristretto. Prepared with half the amount of water of a standard espresso, it offers a less bitter but more concentrated taste.
Greek Frappé Coffee, another variety enjoyed in Greece. Born in 1957, it combines instant coffee, water, and ice. Usually prepared in a shaker or manual mixer, this beverage is notable for the foam that forms when poured into a glass, with the option to add milk and sweeten to taste.
Rounding out the top ten is Malaysia’s Ipoh White Coffee. This coffee gets its name from the technique of roasting beans in margarine before grinding. With origins attributed to Hainanese immigrants, this coffee offers a delicate and slightly caramelized flavor, often enriched with condensed milk and characterized by a light foam on the surface.
The ranking continues with the following coffees:
- Vietnamese Iced Coffee (Vietnam)
- Espresso (Italy)
- Flat White (Australia)
- Macchiato (Italy)
- Eiskaffee (Germany)
- Vietnamese Coffee (Vietnam)
- Caffe Latte (Italy)
- Bicerin (Italy)
- Cortado (Spain)
- Galão (Portugal)
- Café de Olla (Mexico)
- Bosnian Coffee (Bosnia and Herzegovina)
- Café au Lait (France)
- Arabic Coffee (Saudi Arabia)
- Kopi Tubruk (Java, Indonesia)
For more coffee varieties, visit Taste Atlas.
Source: TasteAtlas
