The world atlas of coffee
World's Best Coffee Shops
Find speciality coffee shops
Discover exceptional cafés and the cities around them.
Top 100
Top 100 best coffee shops in the World
Discover standout cafés, from specialty coffee bars to destination roasteries. Explore the list and find your next stop.
Top travel spots
Best places to visit
France
- Paris142 cafés
- Lyon20 cafés
- Marseille17 cafés
Spain
- Barcelona129 cafés
- Madrid101 cafés
- Valencia56 cafés
USA
- New York107 cafés
- San Francisco87 cafés
- Boston51 cafés
Turkey
- Istanbul41 cafés
- Ankara15 cafés
- Izmir6 cafés
Italy
- Naples48 cafés
- Rome29 cafés
- Milan20 cafés
United Kingdom
- London195 cafés
- Edinburgh27 cafés
- Glasgow24 cafés
Germany
- Berlin115 cafés
- Hamburg42 cafés
- Munich41 cafés
Japan
- Kagoshima16 cafés
- Shibuya11 cafés
- Chuo City2 cafés
Greece
- Athens61 cafés
- Thessaloníki16 cafés
- Volos6 cafés
Austria
- Vienna63 cafés
- Graz23 cafés
- Salzburg9 cafés
Thailand
- Khwaeng Lumphini7 cafés
- Khwaeng Khlong Tan Nuea5 cafés
- Khwaeng Khlong Tan3 cafés
Portugal
- Lisbon80 cafés
- Porto26 cafés
- Cascais7 cafés
JOURNAL
The coffee journal
Stories, practical guides and fresh perspectives on coffee, from brewing at home to the cafés and people shaping coffee culture.
World Barista Championship: Panama 2026
The World Barista Championship lands in Panama City on 22 to 25 October 2026, the first edition in Latin America. Schedules, format, favorites and what to see.
Latest dispatches
GuidesWhy Caffeine Affects People Differently
Caffeine's half life runs from three to seven hours, and genes, age, pregnancy and medication all move it. Why the same cup can feel completely different.
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GuidesCaffeine and Heart Health: The AHA View
The AHA's 2026 statement finds moderate plain coffee sits comfortably with a healthy heart, with the real warning aimed at high dose energy drinks and cafestol.
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GuidesDoes Coffee Make You Gain Weight?
A Finnish cohort of 2,264 people found heavier coffee drinkers carried less body fat and more muscle, with a distinct hormone profile. What it does not prove.
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GuidesMy Coffee Awards 2026: Barcelona Guide
Barcelona's My Coffee Awards runs 6 to 8 November 2026 at Nau Bostik: a festival and awards hybrid with free coffee, a barista contest and 50,000 cups served.
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GuidesCoffee Shop Simulators: Real or Fantasy?
Coffee shop simulators let you run a café with no rent, no staff and no bad suppliers. What they get right about coffee culture, and what they leave out.
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GuidesBrewing Coffee Without Gravity
Gravity does the work in every Earth bound brew. Remove it and water, vapor and aroma all behave differently, which is what made espresso in orbit so hard.
Read articleBREWING
The Brewing Atlas
Explore 31 coffee drinks and brewing traditions, from Italian espresso to Vietnamese iced coffee.
01
MexicoCafé de Olla
Café de Olla is a Mexican spiced coffee brewed in an earthenware clay pot (*olla de barro*). The preparation combines medium-to-dark roast ground coffee with water, *piloncillo* (unrefined cane sugar shaped into a cone), cinnamon sticks, and optionally cloves or star anise. The coffee and spices are simmered together — not filtered immediately — allowing the aromatic compounds and sugar to fully integrate. The result is a warm, moderately sweet, spiced coffee with an earthen note contributed by the clay vessel. It is most strongly associated with rural and traditional Mexican domestic culture, though it is served in restaurants and cafés across the country, particularly for breakfast.
02Torino, ItalyEspresso
Espresso is a concentrated coffee beverage produced by forcing hot water at roughly 9 bar of pressure through a compact bed of finely ground coffee. The result — 25–30 ml of liquid — carries a thin layer of reddish-brown crema, a colloidal emulsion of oils, gases, and proteins that defines a well-extracted shot. Originating in early-twentieth-century Turin, espresso became the technical foundation on which most modern café culture is built. It is consumed alone, sweetened, or used as the base for [[Cappuccino]], [[Cortado]], [[Macchiato]], and dozens of other preparations worldwide.
03ItalyRistretto
Ristretto is an ultra-short [[Espresso]] extraction: the same dose of finely ground coffee but only half the water — approximately 15–20 ml output rather than the standard 25–30 ml. *Ristretto* is Italian for "restricted," and the restriction applies to both volume and extraction time. Because early extraction pulls the sweetest, most soluble compounds first, a ristretto is sweeter and less bitter than a standard espresso despite being more concentrated. It is the base shot of choice in many [[Flat White]] preparations and in the most stringent Italian espresso bars.
04Caffè mocha
Caffè Mocha — also called *Moccaccino* — is an [[Espresso]]-based drink that combines espresso, chocolate (as syrup, powder, or melted ganache), and steamed milk in a format similar to a [[Caffe Latte]] with a chocolate addition. The standard preparation uses one or two shots of espresso, 15–30 ml of chocolate sauce or cocoa powder dissolved in the espresso, and 150–200 ml of steamed milk, topped with whipped cream. It is one of the most popular espresso-based drinks globally, particularly among those who find straight espresso or milky preparations without flavouring too simple. The name derives from the port city of Mocha in Yemen, historically one of the world's great coffee trading centres.
05Frappé
Frappé is a Greek iced coffee invented in Thessaloniki in 1957, made by shaking instant coffee, sugar, and a small amount of cold water together to produce a dense foam, then serving over ice with optional cold milk. The drink was created by accident — a Nestlé representative named Dimitris Vakondios mixed instant coffee with cold water in a cocktail shaker during a trade fair when no hot water was available. The result became the defining coffee of Greek culture: casual, ubiquitous, and consumed at length over conversation. It differs fundamentally from cold brew or iced [[Espresso]] in both base and technique.
06Eiskaffee
Eiskaffee is a German iced coffee dessert: cold or room-temperature coffee poured over two or three scoops of vanilla ice cream and topped with whipped cream (*Schlagobers* or *Sahne*). It is served in a tall glass with a long spoon and often a straw, consumed as much as an afternoon indulgence as a coffee drink. The combination of bitter coffee, cold sweetened ice cream, and fatty cream produces a flavour profile closer to an ice cream sundae than to iced [[Espresso]]. Eiskaffee is a café staple throughout Germany and Austria, particularly in the warmer months.
07French press (Cafetière)
The French press, also known as *cafetière* (UK), *press pot*, or *plunger*, is an immersion brewing method: coarsely ground coffee steeps in hot water for 3–5 minutes, after which a metal mesh plunger is pressed down through the liquid to separate grounds from coffee. The result is a full-bodied, rich, sediment-bearing brew with a character distinctly different from filter coffee — the absence of a paper filter means coffee oils (primarily cafestol and kahweol) and fine particles remain in the cup. The French press was commercially developed in France in the 1920s and patented in various forms by Italian and Swiss inventors. It is one of the simplest, most replicable brewing methods available.
Explore coffee
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REFERENCE GUIDES
Understand your coffee
Learn about coffee beans, grinding, roasting, brewing and the choices that shape the taste in your cup.