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HELSINKI, Finland – An increasingly diverse coffee culture has taken root in Helsinki over the last decade, with small roasteries, transparent sourcing and ambitious cafés offering experiences that go way beyond the basic brew. In a country where coffee is deeply ingrained in daily life – and enjoyed more per person than anywhere else in the world – the coffee scene is bursting with curiosity and flavour. As Helsinki Coffee Festival, the leading event of its kind in the Nordics, celebrates its 10th anniversary on April 25–27, there’s plenty for coffee lovers to discover.
For Finns, coffee is more than just a warming and energizing drink — it’s a social glue, a chance to relax, and an essential part of life, from celebrations to ordinary Tuesday mornings. Finland has long held the global record for coffee consumption, with Finns drinking an average of around four cups a day. For decades, this devotion centered around light-roasted filter coffee, served black and often brewed by the pot. But in recent years, something has shifted. The city’s classic coffee houses — like the oldest café, Ekberg (founded in 1852), Fazer Café, Strindberg, and Café Engel — are still going strong, beloved for their unique history and atmosphere.
Café Engel turned 36 in April and has become a Helsinki classic. “We are happy to notice that Engel attracts people of all ages – sometimes even four generations at once! Our all-time favourites are the all-day breakfasts enjoyed with coffee from the local Kaffa Roastery,” says the owner Harri Sjöberg.
Alongside them, an new kind of coffee culture has taken root – one that focuses on diving even deeper into the coffee itself.
Chasing the perfect brew
“We want Finland to be known not only for drinking the most coffee in the world – but for drinking the best coffee in the world,” says Svante Hampf, founder of Kaffa Roastery, one of the first specialty roasters to open in Helsinki. Since opening in 2007, he has seen the city’s coffee scene evolve. “The price tag no longer defines the value of coffee – consumers value transparency and sustainability. Fortunately, quality and sustainability often go hand in hand. When coffee is of high quality, its production chain is often built on a sustainable foundation as well.”
Kaffa Roastery, which operates its flagship café and micro roastery in the Punavuori district – with glass walls for increased transparency – is no longer alone in its quest for great coffee. Over 50 independent roasteries now operate across Finland, many of them in the capital region. Cafés like Päiväkahvibaari, La Torrefazione and Rams Roasters have become go-to places for Helsinkians and visitors alike.
Good Life Coffee, which opened its roastery in 2014 and was named the best roaster in the Nordics at the Nordic Coffee Fest in 2024, is another name at the forefront of the movement. It no longer operates its own café but supplies coffee to some of Helsinki’s favourite spots, such as the charming Sävy in Kallio, with its exposed brick walls, vintage furniture and chandeliers. Co-founder Lauri Pipinen says the roastery’s goal is to offer an alternative to mainstream coffee.
“Our aim is to highlight coffee’s origin more clearly – where it comes from and who has grown it. Coffee is rooted deeply in our culture, but still, many people know little about it,” he says, noting that it’s nice to operate in a country that appreciates its coffee – and is getting more and more curious about it.
Helsinki Coffee Festival returns in April
This cultural moment is captured at the Helsinki Coffee Festival, celebrating its 10th anniversary this year. Held at Kaapelitehdas on 25–27 April 2025, the festival is the largest of its kind in Northern Europe, bringing together coffee lovers, roasters, baristas and curious minds to taste coffee from both small and larger roasters, test coffee equipment, learn different ways to brew coffee at home and discover new flavors.
Over the past decade, Finns have remained a coffee-loving nation, says the festival’s co-founder Maija Kestilä, with most people consuming 2–4 cups per day and some enthusiasts drinking more than five cups daily. Finland’s coffee obsession, it would seem, isn’t going anywhere – instead, it’s evolving fast.
“The pandemic years had a clear impact on coffee culture – people began investing more in making coffee at home and experimenting with new equipment and brewing methods,” says Kestilä. “At the same time, ecological and ethical considerations have become increasingly important, with more and more people wanting to know the origin of their coffee and opting for responsibly produced beans.”
But where do the roasters go themselves, when it’s time for a really nice cup of coffee? Hampf recommends Andante for the best coffee experience and St. George for the atmosphere – but finds that, like so often, people make the most difference.
“For me, a good café is all about the service. I like it when they listen to the customer, and the atmosphere is warm. Sometimes you just want a black coffee, and it’s enough if it’s served with a smile. Other times, you’re looking for a conversation or information on the product. A great café knows how to read the customer’s mood.”
