Vice World Champion in coffee consumption is famous for their fika
- The Swedish climate is too cold for the cultivation of coffee.
- This does not prevent the Swedes from consuming abundantly.
- 1685 came the first coffee to Sweden.
- At the beginning of the 18th century there were already more than 50 coffee houses in Stockholm.
- When approx. 6 tons of green coffee were imported in the middle of the 18th century, today it is more than 100,000 tons per year.
- The Swedes have the highest consumption of coffee after Finland.
- While the Germans consumed 7.2 kg of raw coffee per person, the Swedes were 10.1 kg in 2015.
- In liters it is the 160-170l of coffee a year and 3.5 cups per day.
- Drunk from morning until before going to sleep. No wonder, therefore, that the coffee drink has its own name.
- The “fika” has been about Swedish coffee house culture, hospitality and enjoyment for centuries.
- “Fika” is the short form of “fikapaus” or “fikarast”, which means as much as coffee break.
- Please do not be surprised when cafes are called “fik“. The sentence “Vill du fika?” is really only about coffee;)
- In many cafes you order the coffee at the counter and take it there directly with cake.
- What sweets can not be lacking in coffee. Whether Kanelbullar, Chokladbollar, Damsugare or warm apple cake with custard.
- You can often take the second for free. Just look for a sign with the words “Påtår ingår“.
- With the coffee have something sweet, sich as kanelbullar, chokladbollar, damsugare or warm apple cake with custard.
Swedish Coffee Preparation – Fika
Swedish coffee is usually roasted darker and thus stronger and less sour than in Germany.
Coffee is obtained in Sweden in two grinds: “Kok” coarser for the coffee pot, and “Brygg” finier for filter coffee
Kokkaffe
- The traditional preparation now accounts for about 10% of the consumption.
- The coffee is boiled together with water in a pot. (48g of coffee on 1l of water)
- Then the coffee ground settles on the floor and you pour the finished coffee carefully into a cup.
Kaffeost
- Traditionally coffee is also served with cheese made from cow or reindeer milk.
- The cheese is cut into small pieces and comes before the coffee in the cup.
- After drinking, you can spoon the melted savory cheese – best from a traditional wooden cup (Kuksa*).
Brygg
About 90% of coffee in Sweden is drunken as a filter coffee.
As in Germany, a Melitta paper filter is used.
Percolator
The Brygg coffee can also be used in the percolator. This is a coffee machine that was modern in Germany in the 1950s.
In Sweden it used until today. And that is how it works.
Swedish Coffee
- 2 tsp of coffee
- 1 tsp of white sugar
- 2 cl Aquavit
- ¼ l sweet cream
- 1 egg yolk
Beat the egg yolks together with the sugar and the aquavit and place in a pre-heated cup. Fill the cup with coffee and garnish with whipped cream.
Kaffelemonad
- 3 parts Cold Brew Coffee – strong filter coffee will be fine as well
- 2 parts freshly squeezed lemon juice
- 1 part syrup (heat 1 cup cane sugar with 1 cup water and the zest of a medium lemon until the sugar has dissolved, let cool)
- 2 parts tonic water
- Ice cubes (made of water or even better made of coffee)
Mix all in a glass and stir vigorously or shake in a cocktail shaker and then pour into a glass.