Excavating the Athens specialty coffee scene is a delicate balance of tradition and modernity. For decades the locals have gathered in Kafeneia—their version of traditional coffee houses—to smoke cigarettes, discuss the news, and handle their Komboloi beads. Over time the tastes have changed from thick Greek coffee, to medium-roast espresso drinks, and now, the beginnings of a shift to filter coffee.
What’s fascinating is even in the most stylish cafe, you’ll see pensioners dropping in to enjoy a cappuccino, or buy a bag of coffee beans. As I was waiting my turn, I witnessed an elderly lady double-park in the middle of the street, rush into the cafe, ask for a bag of Peruvian espresso roast coffee, and peel off down the road. The juxtaposition of sunglasses and skinny jeans-clad customers, sipping filter coffee beside cappuccino-drinking pensioners is a very Greek thing, and it’s a sight to behold.
Greece is also home of the famous “Freddo”. You can’t walk a half block without seeing multiple locals clutching to-go cups. It’s a national infatuation. Whether they’re drinking a Freddo espresso (espresso blended with ice), or a Freddo cappuccino (the same espresso recipe, but with a layer of chilled, aerated milk) locals tend to like theirs with a touch of sugar. To compensate for this, even specialty shops favor medium-light roast blends for their standard drinks.
Fans of a lighter roasting style will still find a lot of joy in Athens, as most cafes carry single origin options. Hand brews are widely available, but are not overly popular. The country is still intoxicated with espresso-based coffee, and this is where your Greek odyssey should start.
Zudi Coffee Co
Newly opened Zudi is located in the northern suburb of Marousi, a 30-minute ride from downtown Athens by metro. Thankfully, it’s worth every jolt and screech of the old M1 line, and if you sit on the right-hand side you can even catch a glimpse of the Olympic Stadium. The shop acts as a halfway house between a high-end specialty bar and a local community cafe. A spiral staircase leads you to an upper floor with all the flourishes you’d expect: Standart magazines, wooden finishes, and striking furniture. Downstairs, the retail wall pops with brewing equipment from Timemore, and Zudi’s own coffee, housed in vibrant boxes.
“We chose the patterns on the coffee packaging to resemble the hides or skin of the animals from the coffee’s origin country,” states Orestis Sfiris, Zudi’s co-owner.
Serious coffee lovers should not balk at the location. Orestis Sfiris is a multi-award-winning Hellenic Cup Taster (2019, 2020, 2023, 2024), whilst one of his (four in total) business partners, Nikos Kanakaris, is both a WCC certified judge and an SCA trainer. When not competing, they serve espresso-based coffee, cold brew, occasional V60s, and small bites to their loyal neighborhood clientele, a large factor in why they opened in this location.
I enjoyed a juicy and balanced Kamagogo from Kenya with red berry and chocolate tones, and before bidding farewell, a beautifully extracted natural Ethiopian Chelbesa espresso, which had a velvety mouthfeel, sweetness, and citric notes.
Foyer Espresso Bar
The hill behind the National Garden rises gently up Eratosthenous street, bending left into Eftichidou, and a sharp right on Vriaxidos leads you to Foyer Espresso Bar. The white brick interior is modern and classic, with a La Marzocco espresso machine plum in the middle, and a V60 station up front. They bake in-house, and offer a well curated menu of filter coffee options featuring changing roasters.
Foyer is well regarded in coffee circles. Co-owner Giorgos Papantoniou took first place in the 2025 Hellenic Brewers Cup competition, and was on hand to brew me a rare natural processed Kenya coffee, from Kamavindi estate. An SL28 variety with vibrant acidity, a pop of berries and a creamy body, roasted by People Possession (who were a Finalist for Notable Roaster in the 2025 Sprudgie Awards).
Hot Tip: If you’ve made it up the hill to Foyer, give your legs an extra half kilometer workout and reward them with the legendary phyllo pastry desserts at Galaktompoureko Galyfianaki.
Oven Roastery
Another new kid on the Athens coffee scene, opened in March 2026, this stylish warehouse is home to one of the best new shops in town. Oven has a few branches in Athens, but the Roastery is a 20-minute train ride from Monastiraki, and a block and a half from the station. Housed in an open, inviting concrete and wood building, the coffee here is truly excellent.
“Sweet coffee, sweet is what I am going for. To source great quality green coffee, try to roast it to highlight the elements of the variety, and then brew it perfectly with great water. This is what we are aiming to do here,” states head roaster Dimitris Pantelis.
Pantelis learned his trade at Samba Coffee Roasters. He decided it was time to spread his wings, bought a brand new 15kg Loring machine, and started roasting his own coffee. I tasted a fruity and acidic Brazilian espresso from Barinas Farm, and a beautifully sweet Colombian honey processed pour-over. They currently have two coffees on offer, but the long term plan is to incorporate new coffees, slowly, when they feel they are ready.
Omsom
Omsom was one of the first specialty places to open outside the downtown area, bringing that city centre vibe to the neighborhoods. Their branch in Koukaki is an open, chatty coffee shop with a large spread of tables tucked under an arcade. They have a dedicated pour-over counter sitting like an omakase nook, allowing guests to ask about origins and roast profiles during the brew process. Of the two locations this is the bright, minimalist one. If you’re feeling peckish, try one of their pizzas, with a tiramisu for dessert.
At their Peristeri location, head roaster Nikos Bellis charts roasting curves on a Greek made Coffeetool machine. Inside is less Scandinavian minimalism, and more “independent coffee shop of the 90’s vibe.” I ordered a natural processed Heirloom variety from Ethiopia, prepared V60 style. It had strawberry and red apple hints, with a chocolate undertone. At the Koukaki branch, I sipped a fruity Murue Kavutiri hand-pour from Kenya, and a washed Papayo espresso from Colombia, which showed hints of apricot, a velvety mouthfeel and pronounced acidity.
Their vibe can be summed up by the slogan on their take-away cups: “Have an OMSOM day.”
Myller Coffee Shop
“This used to be an old cobbler shop, which we took over and decided to keep the name. The area used to be really sketchy, but we believed things would turn around, and now it has become one of the most popular hangout areas in downtown Athens,” says Myller owner Nikos Vasiloudis.
Myller could easily have been planted on Venice Beach. This graffiti adorned corner bar emits a grand mix of summer, great playlists, and serious energy. Inside is a frenzy of blenders on full blast, espresso machines cranking, and trays being collected by eager customers. Apart from a bench inside, most of the seating space is outdoors, perfect for those long spring days.
The blends and single origin beans are supplied by Handpickers, a roaster from the neighborhood of Kallithea. Famous for creating blends that work well with milk-based drinks, it is the perfect match. After tasting both the delicious Freddo cappuccino and espresso, I switched to an Ethiopian handbrew—a natural Heirloom from Bildimoo Dance. It was prepared on a Clever dripper, to keep things as consistent as possible.
The brownies and banana bread sell out quickly here, so come early if you want a slice.
Darg
2024 Greek roasting champion Anargyros Fakos is the brains behind Darg. His small roaster/cafe on Evridamantos street is speckled with personal touches. Dark interiors, walls covered in collages, and an Ozzy Osbourne vinyl on prominent display. This is the polar opposite of a commercial coffee chain.
He roasts in-house on a rather unusual Silon ZR7, which gives an incredible range over the variables. This helps protect the natural sweetness and inherent flavors of the coffee and still roast it a light-medium. My Colombian espresso, from Finca El Bosque, was syrupy and fruity, with a long finish. It had meyer lemon and apricot notes that were well pronounced. Next up was a Guatemalan red Catuai prepared on an Origami dripper at a 1:15 ratio.
Anana
With a focus on plant-based food items, weekly rotating dessert specials, and a slightly lighter profile than most in Athens, Anana is a seriously cool cafe to spend your mornings. They roast their own single-origin coffee, and serve blends with their Freddo and milk drinks. The staff are constantly on their toes because the pace is relentless, so if you want to ask questions about extraction times, choose your moment.
My morning cup coincided with a slight pause in the frenetic foot-traffic, and I could pick out the subtle florals and sweetness of their Nicaraguan Finca Idealista Gesha, brewed on a V60. My second cup I left up to the barista, and he surprised me with a Pacamara that had undergone a double fermentation with watermelon.
The Underdog
Winner of numerous awards (2007 Barista Championship and the 2008 World Coffee in Good Spirits championship), and serving as a competition finalists trainer, Tasos Delichristos’ impact on the Athens coffee scene is unparalleled. His flagship store is located near the path leading up to the Acropolis, two minutes from the Thiseo metro station.
Their flagship branch is a multi-floor operation. The first floor contains the main shop, and a dedicated coffee station. Feel free to pull up a stool and chat whilst ordering your pour-over. The staff were more than happy to discuss brewing ratios and water minerals, so you can let your inner nerd out. I was served a natural processed Ethiopian Heirloom variety as a batch brew, followed by a fruity washed Kamwangi AA Kenya coffee as V60.
The second retail location in trendy Kipseli, is a smaller take-out only store.
Mokka
For fans of the more traditional Greek brewing methods, this institution on the cusp of the busy Varvakios Central market delivers more than meets the eye. Espresso drinks brewed with their own beans are a great option for those purists pining for a time before coffee went in “waves”. Should you want to test the waters further, this is the place in town to enjoy an Ibrik-style coffee, where finely ground coffee is prepared in a Hovoli (a bed of hot sand where coffee is heated in a small copper or brass pot).
I opted for an Ethiopian single-origin coffee “ibrik” style, and it had pleasant acidity and sweetness. The cafe itself is a glorious shade of retro, with high ceilings, and snug tables outside kissing the windows on a busy sidewalk, allowing the true grit of Athens to create the backdrop. As per common sense in big cities, keep a keen eye on your belongings.
Hot Tip: Although it has been written about in countless magazines, the basement restaurant Diporto is truly an Athens staple. Grab a table and let them serve you a few plates of simple, home-cooked food. It’s a minute’s walk from Mokka.
Taf
Last, but definitely not least, Taf is the patriarch of the Athens specialty scene. A de-facto university where many of the city’s champions and coffee shop owners honed their skills. They source all their coffee through direct trade, visiting farms to make sure workers get paid a fair wage. Apart from ordering a drink, TAF is also a great place to pick up equipment such as filter papers and drippers.
My order was a single estate Las Delicias from Nicaragua and an Ethiopian heirloom from To-La reserve, served with three different cups to taste and experience varying aromas and flavors. Grigoria Katsikarou prepared them, and being a sensory coffee championship judge, it makes sense serving it this way. Should you be a fan of batch brew, at the time of writing they were serving an Alida Gesha.
(For further reading on Taf, you can refer to the Sprudge interview with founder Yannis Taloumis here)
Hot Tip: Taf is a short walk from two of Athens’ most legendary spots. Ktistakis, the undisputed king of loukoumades (a deep fried crispy dough ball soaked in syrup and sprinkled with sesame seeds and cinnamon). And Stani, a must-do on any Athens itinerary for their sheep’s yogurt with honey and nuts.
More Recommendations
After three weeks of step counts and caffeine over-indulgence, the Athens scene definitely warrants a deeper dive. Should you be here on a short weekend visiting the sites, then stick to the downtown shops, but if you have the motivation to really see what makes the city tick, then take a metro or bus out to one of the further cafes, and spend a morning chatting with a barista about this amazing community.
The guide above would make an epic itinerary for any cafe lover. But should you need more, you can find a great cup of coffee at any of the following spots too. I visited them all.
CAFEISTAS – While not a traditional walk-in cafe, the influence of Cafeistas is immeasurable. Operating out of a huge factory in Peristeri, they continue to supply dozens of shops around Greece, and were foundational in providing the training to many champions and roasters.
KAYA – An OG in the coffee scene of Athens. It’s a rite of passage to grab a take-away espresso from this shop.
KROSS COFFEE ROASTERS – Award winning roasters from Chania, Crete, housed in a minimalist coffee shop very close to Foyer Espresso Bar.
BEHOLD THEMAN – Modern twist on a punk squat vibe, serving Omsom coffee so you can drink your favourite brew without heading to the suburbs.
WILLIWAW – Kipseli is the new trendy area in Athens, and Williwaw is a great cafe famous for their sandos and coffee roasted by The Handpickers.
SAMBA – With a few locations around town, Samba is a safe bet for a Freddo espresso on the run. Wide variety of single-origin coffees.
MOTE – Trendy cafe in Piraeus serving coffee by local roasting legend Create.
KUDU – Ibrik, filter coffee and batch brews. Opposite Foyer Espresso Bar, so you can do a triple-dip with Kross.
Benjamin Sand is a freelance journalist and the creator of The Mouth. Read more Benjamin Sand for Sprudge.
