You can’t have a Swedish coffee break without the most important part: coffee.
Drinking coffee is a way of life for most Swedes. And not surprisingly the average citizen in Sweden drinks four cups of coffee a day. A day! This stuff has got to be good.
So what makes Swedish coffee different from, say, the typical coffee we drink here in the states?
The main difference would be in the beans Swedes use: Arabica, which has almost half the amount of caffeine than Robusta, a popular bean used in North America.
One of the main exporters of Swedish coffee is Gevalia, a Swedish company that has spent the last 150 years perfecting the simple cup of coffee (kaffe for you Swedes). They boast their bold flavors and aromas, which I can agree too! The first cup of coffee I had in Sweden was very different from the coffee we get here at the states. It’s strong, and most Swedes drink it black or with just a touch of milk.
Want to make your own pot of authentic Swedish coffee?
Try brewing up a pot of Gevalia Kaffe using the European method of measuring: 1 rounded tablespoon of ground coffee to 8 fluid ounces of water. Brew it the way you regularly do, whether that be in a coffee drip machine or in a coffee press. Taste and see if you notice the difference too.
When I visited Sweden 12 years ago I noticed very good coffee. How ever after drinking it my hands did not shake as compared to drinking Coffee served in Michigan.
Is Robusta Coffee more caffinated than Swedish Arabica? Swedish coffee is strong and black but I did not shake. Thank you!
I wasn’t sure myself, Steven, but I did find this article that does state that Robusta coffee beans are more caffeinated than Arabica. Interesting!