How to Make Mazagran Coffee? Where Did Iced Coffee Originate? What Are the Differences Between Algerian and Portuguese Coffee Preparation?

The Story of Mazagran Coffee: The First Iced Coffee?

There is a coffee that originated in Africa and conquered Europe. Each European country prepares it differently, yet whenever it comes up, the same title follows: "the first iced coffee ever created." That coffee is Mazagran.

Whether it truly deserves that title, we can't say for certain. Historians place Mazagran's origin in the 19th century — but as we understand it, "cold brew coffee," invented by the Dutch at sea back in the 17th century, was already widely popular in Japan during the Edo period. So we can't definitively crown Mazagran as the first iced coffee. That doesn't stop us from exploring what kind of coffee it is and how it crossed the ocean from Africa to Europe and won the continent over. Today, FrontStreet Coffee explains: what is Mazagran coffee?

What is Mazagran Coffee?

As noted, Mazagran is hugely popular across Europe — Spain, Austria, France, Portugal, and beyond — and each country makes it differently. Lemon juice, syrup, mint, and alcoholic beverages all appear in various national versions. However diverse today's recipes have become, the original Mazagran was made with just three things: ice, water, and coffee. A very traditional iced coffee.

It also comes with its own distinctive cup, which originates from Algeria as a traditional local drinking vessel — typically glass or clay, with a rather playful short stem.

The Origins of Mazagran Coffee

Mazagran coffee was born in 19th-century Algeria — the name comes from a fortress in a coastal town in the country's northwest — and it remains a beloved local specialty. Its journey from Algeria to Europe is tied to France's colonial rule over Algeria in the 19th century.

In the early 19th century, France occupied Algeria — including Mazagran — drawn by its abundant resources and strategic position. During the occupation, French soldiers standing guard through hot, endless nights needed to stay alert, and coffee was the obvious choice. They soon discovered that adding alcohol doubled the stimulating effect, so in the days that followed they mixed in various spirits — even lemon juice — to push through the night, and dropped in ice cubes to cool the drink and bring a little relief to body and mind.

The colonization, however, was no smooth ride. In 1832, the able commander Abd El-Kader began leading the resistance against the French. Under his leadership the French suffered repeated defeats and were forced to sign treaties in 1834 and 1837 recognizing his rule over two-thirds of Algerian territory. Historians say Mazagran coffee was born in the third year after the 1837 treaty. In 1840, under heavy attack, the Algerians retook the coastal towns including Mazagran. The surrounded French army could no longer receive supplies — alcohol included — and had to make do with water instead. A drink of three ingredients — ice, water, and coffee — was named "Mazagran coffee" after the fortress where it was created.

The Spread and Evolution of Mazagran Coffee

When the war ended, the recipe traveled back to Europe and spread across the continent. Freed from wartime scarcity, alcohol and lemon returned to the glass. Portugal took Mazagran especially to heart — rumors even call it a "national treasure beverage." The Portuguese version couldn't be simpler: lemon juice, espresso, syrup, and ice. Those who fancy a splash of alcohol can add it themselves; the Portuguese Mazagran is as easy as adjusting the ingredients to your own taste.

FrontStreet Coffee Recommendation

Iced coffee like Mazagran lives or dies on the beans, and cold extraction amplifies floral and fruity notes while muting woody and roasted ones — so start with light-to-medium roasts. For pronounced florals in your iced coffee, FrontStreet Coffee's Natural Huakui from Ethiopia is the one: dried in its fruit and pulp, it absorbs abundant sweet compounds and shows magnolia, creamy strawberry, dried mango, guava, and black tea over ice.

If you want a full, juice-like body instead, our Kenya Cherry Tomato is hard to beat: cherry tomato, snow pear, black plum, and dried plum notes unfold completely under cold extraction, low in bitterness with bright, satisfying acidity — grown at 1,550 to 1,750 meters in Thika on SL28 and SL34, processed with Kenya's signature K72 double-wash fermentation. And for an everyday iced pitcher, our Washed Yirgacheffe Guodingding is the budget-friendly all-rounder, brewing into sweet berry, layered, honeyed cold brew that suits home brewers perfectly.