Photo 1 of 5 of Café Bastille Downtown Miami
1
MIAMI · USA
Café Bastille Downtown Miami
4.9Closed
Opens tomorrow at 08:00
The world atlas of coffee
World's Best Coffee Shops
Find speciality coffee shops
Discover exceptional cafés and the cities around them.
4.6/571%rated 4.5+
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.
The newest cafés on the atlas
NAPLES · ITALY
Cafe Nero Espresso
3.8Closed
Opens 07:00
GÖTEBORG · SWEDEN
Caffè la Torre
4.6Closed
Opens Monday at 07:00
NAPLES · ITALY
Colotti Pastry - The Symphony of Flavors
4.6Closed
Opens 07:00
MARANO DI NAPOLI · ITALY
CAFFÈ DE ROSA
4.3Closed
Opens 06:00
NAPLES · ITALY
Cafe' do Brasil
4.5Closed
Opens 07:30
- Top rated
STOCKHOLM · SWEDEN
Poli Caffé
4.9Closed
Opens 09:00
GÖTEBORG · SWEDEN
Espresso House Övre Avenyn
3.8Closed
Opens 09:00
- Top rated
GÖTEBORG · SWEDEN
Nyfiket
4.9Closed
Opens 10:00
NAPLES · ITALY
Caffè Toraldo
3.9Closed
Opens 07:30
NAPLES · ITALY
Caffè Salvo Dal 1955
4.4Closed
Opens 06:30
NAPLES · ITALY
Caffè Ciorfito
4.4Closed
Opens 06:30
- Top rated
NAPLES · ITALY
Cafè Degli Artisti
4.8Closed
Opens 07:00
- Top rated
STOCKHOLM · SWEDEN
Caffellini
4.8Closed
Opens 10:15
- Top rated
JONSERED · SWEDEN
Jonsereds kafferosteri
5.0
Best places to visit
Discover destinations worth the journey.
The coffee magazine
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.
Why 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.
Caffeine 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.
The Brewing Atlas
Explore 31 coffee drinks and brewing traditions, from Italian espresso to Vietnamese iced coffee.
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.
Torino, 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.
ItalyRistretto
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.
Vietnam
Vietnamese Coffee
Vietnamese coffee (*Cà Phê*) is a slow-drip preparation unique to Vietnam: very dark-roasted, often robusta-based coffee — sometimes blended with butter or chicory — dripped through a small stainless steel filter (*phin*) directly into a glass containing sweetened condensed milk. The process takes 4–7 minutes, during which the thick, dark drops fall slowly through the filter. The result is stirred into the condensed milk and consumed hot (*cà phê sữa nóng*) or poured over ice (*cà phê sữa đá*). Vietnam is among the world's largest coffee producers, specialising in robusta cultivation that produces a distinctly bitter, high-caffeine base ideal for this style.
ItalyCaffè Americano
Caffè Americano is made by adding hot water to a shot of [[Espresso]], producing a longer, less concentrated beverage that approximates filter coffee in volume and strength without replicating its flavour profile. The standard preparation uses one or two espresso shots topped with 120–180 ml of hot water — the espresso is typically pulled first and the water added after, preserving the crema layer. The drink's name derives from American soldiers stationed in Italy during the Second World War, who reportedly diluted espresso to approximate the drip coffee they were accustomed to at home.
Saudi Arabia
Saudi coffee (Gahwa)
Saudi coffee — *gahwa*, *ghahwa*, or *qahwa* — is a lightly roasted, cardamom-spiced Arabic coffee that serves as a fundamental expression of Saudi and Gulf hospitality. Unlike most of the world's coffee preparations, gahwa uses very lightly roasted green or pale-yellow beans that produce almost no roasted character; the dominant flavour comes from cardamom, and sometimes saffron, cloves, or rosewater. It is prepared in a *dallah* (a narrow-spouted Arabic coffee pot), poured into small handleless cups (*finjan*), and served as the first act of receiving a guest. Refusal to accept gahwa is considered impolite. UNESCO inscribed Arabic coffee culture on its Intangible Cultural Heritage list in 2015.
Understand your coffee
Learn about coffee beans, grinding, roasting, brewing and the choices that shape the taste in your cup.
Coffee Pests and Disease
Coffee quality can be lost long before processing or roasting if disease and pests overwhelm the tree or damage the fruit in the field.
Arabica, Robusta, and the Species of Coffee
Most coffee conversation concerns a single species, but the wider Coffea family explains why flavour, resilience, and commercial value are distributed so unevenly across the industry.
Brewing Basics
Brewing is where coffee either comes alive or falls apart. Everything before this point can be right, and still fail here. Grinder, water, time, temperature — small decisions, huge consequences.
The Stages Of Roasting
A stage-by-stage reading of drying, yellowing, first crack, roast development, and second crack, with attention to why each phase changes flavour.
The Coffee Tree
The coffee tree is not just a botanical specimen but an economic organism: its structure, growth cycle, and flowering habits all shape what is possible in the cup and on the farm.
Grinding Coffee
Most people obsess over brewing methods and ignore the thing that actually decides the cup: the grinder. Fresh grinding does more than make the beans smaller. It shapes the whole extraction.