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To convert from Pint (pt) to Kaffekopp (kkp), use the following formula:
With is the ratio between the base units Liter (l) and Fluid Ounce (fl-oz).
Let's convert 5 Pint (pt) to Kaffekopp (kkp).
Using the formula:
Therefore, 5 Pint (pt) is equal to Kaffekopp (kkp).
Here are some quick reference conversions from Pint (pt) to Kaffekopp (kkp):
| Pints | Kaffekoppar |
|---|---|
| 0.000001 pt | kkp |
| 0.001 pt | kkp |
| 0.1 pt | kkp |
| 1 pt | kkp |
| 2 pt | kkp |
| 3 pt | kkp |
| 4 pt | kkp |
| 5 pt | kkp |
| 6 pt | kkp |
| 7 pt | kkp |
| 8 pt | kkp |
| 9 pt | kkp |
| 10 pt | kkp |
| 20 pt | kkp |
| 30 pt | kkp |
| 40 pt | kkp |
| 50 pt | kkp |
| 100 pt | kkp |
| 1000 pt | kkp |
| 10000 pt | kkp |
For all Volume converters, choose units using the From/To dropdowns above.
A pint (pt) is a unit of volume in the imperial and US customary systems.
Still, its exact size can vary depending on the context. The plural form is pints.
Yes, it is. While both the United States and the United Kingdom use the term "pint," the UK Imperial pint is significantly larger.
This is a crucial difference to remember for international recipes or when ordering a drink abroad.
An Imperial pint, used in the UK, Ireland, and some Commonwealth nations, contains 20 imperial fluid ounces. In contrast, a US liquid pint contains 16 US fluid ounces.
Here is a simple breakdown:
To add another layer, the United States has a separate measurement called a "dry pint." This is used for measuring the volume of dry goods, such as blueberries, cherry tomatoes, or mushrooms.
A US dry pint is equal to 1/8 of a dry gallon, which is approximately 551 milliliters.
This means a US dry pint is about 16% larger than a US liquid pint, so be sure not to use them interchangeably when measuring ingredients for a recipe.
The pint is not just a unit of measurement but a cultural institution, particularly when it comes to beer. In places like the UK and Ireland, ordering "a pint" is the standard way to get a beer in a pub.
This long-standing tradition even influenced the design of its glassware, such as the classic "Nonic" pint glass. It features a bulge near the top to improve grip and prevent the rim from chipping, making the pint a cornerstone of both social gatherings and the authentic pub experience.
It depends on which pint you are using!
A UK Imperial pint is approximately 568 ml, while a US liquid pint is about 473 ml.
The Imperial pint is primarily used in the United Kingdom, Ireland, and some Commonwealth nations like Canada. However, it's used primarily for beer there.
For the best accuracy in cooking and baking, it is not recommended.
A US dry pint (~551 ml) holds more volume than a US liquid pint (~473 ml), so using the wrong one could lead to incorrect measurements.
A kaffekopp (plural: kaffekoppar; abbreviation: kkp) is a unit of volume in the metric system equal to 150 milliliters (0.15 liters).
While not an official international unit, it is a traditional measurement essential for authentic Scandinavian baking and cooking.
The term "kaffekopp" is Swedish for "coffee cup."
This charming unit of measurement originated in traditional Scandinavian kitchens, where recipes were passed down using common household items, such as a standard-sized coffee cup, to measure ingredients.
To create consistency, the volume was later standardized to exactly 150 ml (or 1.5 dl), which reflects the typical size of an older Swedish coffee cup.
This standardization allows cooks everywhere to recreate historic recipes with perfect results.
Adapting a traditional Swedish recipe is easy when you know the right conversions.
One kaffekopp (kkp) is equal to:
Having these quick conversions is crucial for any baker or cook outside of Scandinavia wanting to follow traditional recipes without the guesswork.
The kaffekopp (coffee cup) is a traditional Swedish measure used in many classic baking recipes—especially for dry ingredients like flour and sugar.
For instance, an old sockerkaka (sponge cake) recipe might call for "2 kkp socker" (2 kaffekoppar of sugar).
Using this familiar, standardized cup helps maintain the correct ingredient ratios, which is crucial for achieving the authentic texture and flavor of Scandinavian baked goods.
So next time you see kkp in a recipe, you'll know exactly what to use.