Legends aside, our coffee odyssey begins with Árni Magnússon, an eminent Icelandic scholar born in 1663. Magnússon spent a significant part of his life in Copenhagen and devoted himself to collecting and preserving ancient Icelandic manuscripts. However, his legacy goes beyond scholarly pursuits, as he is identified as the first Icelander to venture into the world of coffee.

Imagine how curious Árni must have been when he discovered this aromatic elixir in the bustling coffee houses of Copenhagen. He recognised the attraction and not only indulged in this new-found passion, but also took the initiative to share it with his home country. Like a coffee courier, Árni sent beans to his friends and relatives in Iceland, where this mysterious drink was virtually unknown.

The oldest recorded testament to coffee’s presence in Iceland is a letter, a missive from Lárus Gottrup to Árni Magnússon, dated November 16, 1703. Gottrup, a lawyer, wrote to Árni, expressing a certain disappointment. In the context of a conversation during Althing that summer, Árni had bemoaned the unavailability of coffee from Copenhagen.

Despite Gottrup not being an avid coffee drinker himself, he recognized the significance of Árni’s coffee cravings. In an attempt to remedy the situation, Gottrup dispatched a quarter-pound of coffee beans to Árni.

This seemingly modest but historically significant gesture underpins the idea that coffee had not only arrived in Iceland, but had also found a place in the hearts of its inhabitants.

By 1721, Árni had taken his commitment to coffee to a new level, owning a silver coffee pot weighing almost a kilo — an extravagant testament to his new status as one of Iceland’s first coffee enthusiasts, merging the worlds of coffee and tea addiction.

To truly experience the dark side of Icelandic coffee, you have to get to grips with the term “kaffitár”, a ‘coffee tear’ (for the most poetic among us), or simply a ‘small coffee-based drink’. This term refers not only to the strength of the coffee, but also to the method of preparation. While espresso-based drinks are very popular, the traditional filtered coffee holds a special place in the hearts of Icelanders. High-quality Arabica beans are often used for the brew, which are ground to perfection for optimum flavour extraction. The result? A cup of coffee as bold as the landscapes that surround this island nation.

The “Pressukaffi” method uses a coffee filter holder, the so-called “Kaffifílter”, which is usually placed over a coffee pot. This method may seem old-fashioned in the age of high-tech espresso machines, but the slow and deliberate process is an essential part of the Icelandic coffee experience.

Picture this: a cosy kitchen in a traditional Icelandic home, sunlight streaming through the curtains and the aroma of freshly ground coffee beans in the air. The household is buzzing with excitement as the ritual of making coffee begins. The coffee grounds are precisely measured, placed in the filter holder and hot water is slowly poured over them. The result is a rich, aromatic brew that reflects the essence of Icelandic hospitality.