How To Get Iced Coffee In Europe

Summer after summer, Americans flock to popular European destinations in Italy, France, Spain, Greece and beyond. During those visits, they must contend with a host of cultural differences, like smaller water glasses, different systems of measurement — and the fact that iced coffee doesn’t seem to be as readily available overseas.

“Cold coffees in general are not as popular abroad,” said barista and coffee consultant Laila Ghambari. “Serving cold brew or iced coffee requires access to ice. An ice machine is standard in every coffee shop in the U.S. but not as common abroad in coffee shops.”

“I think iced coffee is more popular in the U.S. and Canada because we have a much stronger culture of drinking cold things in general,” echoed Brodie Vissers, a coffee consultant currently living in Barcelona. “Ice water is often served as a courtesy in restaurants, and a bottle of cold water, soda or beer is definitely seen as refreshing. Though the concept of cold drinks obviously exists in Europe, it has much longer histories and traditions that span different countries, and warm or hot drinks are even sometimes seen as healthier, better for digestion, and even more comforting.”

The rich food and beverage culture in Italy, for instance, certainly does not revolve around iced coffee. Though the drink might be known in the country, it is not particularly in demand there.

“Iced coffee, as it is thought of in the U.S., is not popular partly due to the size, as well as the common addition of milk to the drink,” said Michele Pulcher, a senior coffee trainer for Lavazza based in Turin, Italy. “In Italy, milk-based drinks are still traditionally only consumed in the early morning.”

He noted that the shakerato is a popular cold drink during the summer, but unlike typical American-style iced coffee, it does not contain milk ― just espresso shaken with ice and sugar.

“Other cold Italian coffee drinks include a coffee granita or, in the central-southern region, a salentino – which is maybe our version of ‘iced coffee’ ― espresso, ice, and a traditional almond milk,” Pulcher said. “And it’s unorthodox, but in the very hot season you may even see espresso with a cube of ice.”

While iced coffee may not have made inroads in more traditionalist parts of Europe, many experts have observed a general shift in other areas of the continent.

“Iced coffees such as cold brews or iced lattes are definitely gaining popularity in Europe, and I think it has a lot to do with global demand and influence,” Vissers said. “I also have to say, in the age of social media, iced drinks served in glass or plastic are just more ‘Instagrammable’ as milk and coffee mixing together over ice is always a beautiful thing that is certainly missed from ceramic or paper.”

Ghambari also partly attributed iced coffee’s growth in popularity to the aesthetics of iced beverages ― though the large sizes available in the U.S. aren’t yet so ubiquitous abroad.

“I was just in Copenhagen and saw a small independent coffee shop that had their own canned cold coffee drinks, and two menu items that were specifically iced ― iced coffee and iced latte,” she said. “I think that has a lot to do with influence from the West and the growth of companies similar to Starbucks that serve larger-size drinks and iced beverages that are visually appealing.”

So, how can you get an iced coffee abroad?

“I would say a European barista would or should know about iced coffee drinks, but it depends where you go,” Vissers said. “If you’re in Italy or in Spain, where I live, and you go to a classic café bar on the corner to order an ‘iced latte,’ you may get some strange looks — and maybe just a cold glass of milk. But now with specialty coffee on the rise globally, these café menus are becoming quite consistent almost everywhere in the world, and you’re likely to find something close to your go-to. It just might be a bit smaller than your 20oz jug.”

Although there might be awareness of iced coffee at specialty shops, whether or not they can accommodate the request may again be based on whether or not they have an ice machine, Ghambari noted.

“Iced coffee can be made in different ways — cold brew is another form,” she said. “An iced americano would give you the best results if they do not have any form of already cold coffee. Hot coffee over ice will be diluted.

She recommended asking the barista if they make any cold coffee drinks or what they would recommend if you typically drink iced coffee.

“They will most likely have something you’ll enjoy,” Ghambari added. “If not, ask if they know of a cafe in town that does, or just roll with it and try something else.”

But if you simply must have the iced coffee you’re used to, seek out a large chain like Starbucks, McDonalds or Costa. Or consider turning to Google, TripAdvisor or Yelp reviews or social media posts for word of a local spot that serves iced coffee. With the rise of ready-to-drink beverages, you also might be able to find cold canned coffee drinks in the grocery store and enjoy those straight from the can or pour them into a cup of ice.

“I can speak to Barcelona specifically — since Spain is so hot in the summer, it has actually been common for years to mix either an espresso, cortado, or cappuccino with ice, but the café would serve it separately,” Vissers noted. “This is just tradition and has more to do with the habit of dissolving sugar in the hot liquid before cooling it down with the ice. Of course, there are more practical (and less messy) ways, such as just preparing with cold milk and offering liquid sugar, but this is how coffee culture evolves.”

Although language barriers can be an issue, we are fortunate to live in an era with great translation resources that can be accessed on the fly. So do your best to communicate to baristas exactly what beverage you’re seeking.

“I would suggest being very specific,” Pulcher said. “For example, list the ingredients — ask for cold milk, ice, and espresso to describe an iced latte. Here, the average barista may not be a high-level, competition barista, but they are very friendly and customer-oriented. If you have a conversation with them, communicate with them and describe what you’re looking for — they’ll likely make the drink for you.”

Still, don’t forget the expression “when in Rome” — especially when you’re in Rome.

“I always advocate traveling with an open mind, trying new things and local experiences that you wouldn’t get back in your neighborhood — that’s why you’re traveling, right?” Vissers said. “And if that means sipping a hot espresso in 105º heat, maybe you’ll come away with a new perspective.”

He pointed to places with hot climates around the world, including India, the Middle East and Latin America.

“They historically never shied away from a piping hot chai, coffee, or cacao blend,” Vissers said. “Perhaps there’s something we can learn from those age-old traditions as well.”

Ghambari similarly recommended enjoying your travel destination for its own traditions rather than seeking your own comforts.

“Travel is an opportunity to try new things,” Ghambari echoed. “Summer in Europe can be hot, so I understand the desire for an iced coffee, but maybe instead opt for an espresso and then find yourself a spritz.”

Don’t feel too bad about looking for a little piece of home, however.

“It is absolutely fine to seek out what you know when you’re traveling — the same perspective as how an Italian might look for a good espresso when abroad,” Pulcher said. “But if you need to or want to, give a chance to other drinks that might be in the same category, like a shakerato or a salentino. For American tourists, have a look and try something similar. It’s a compromise, and you might find a new drink that you love.”