Algeria
Algeria's coffee culture is a fascinating blend of traditional practices, influenced by its historical ties to the Ottoman Empire, and the modern wave of global coffee trends. Coffee is a central part of social life, offered as a sign of hospitality, and enjoyed in bustling cafes.
Here are the different ways to order coffee in Algeria and what's typically in them:
Traditional Algerian Coffee:
This is the most authentic way to experience coffee in Algeria, found in traditional cafes ("qahawi") and homes. It's often referred to simply as "coffee" in these contexts.
Kahwa (قهوة) / Kahwa mzeyra (قهوة مزيرة) / Kahwa tala (قهوة طالعة) / Serrée: These terms generally refer to a strong, traditional Algerian coffee, often prepared in a style similar to Turkish coffee or a very strong, short espresso.
Ingredients: Very finely ground coffee beans (often a dark roast, with a significant proportion of Robusta for strength), water, and sugar (often added during brewing). Some traditional methods might incorporate a tiny bit of cinnamon or other spices for aroma, but this is less common in everyday cafe offerings.
Preparation: Traditionally made by boiling the fine coffee grounds with water (and sugar) in a cezveor džezva (called ibrik or briq in some Algerian dialects). The coffee is brought to a foam, then poured directly into small cups. Modern cafes might use an espresso machine to create a very short, strong, and dark shot that mimics this intensity, sometimes referred to as a "ristretto" ratio.
Taste: Intense, strong, dark, and often syrupy. It's typically consumed in small sips. Sugar is almost always added, and it can be quite sweet. You'll often find a thick layer of sediment at the bottom.
Ordering Sweetness: When ordering, it's common to specify your sugar preference:
Kahwa sada (قهوة سادة): Plain, no sugar.
Kahwa b'chwiya soukar (قهوة بشوية سكر): With a little sugar.
Kahwa b'soukar (قهوة بسكر): With sugar (medium sweet).
Kahwa b'zaf soukar (قهوة بزاف سكر): Very sweet.
Noss Noss (نص نص): Literally "half half." This is a very popular milky coffee in Algeria.
Ingredients: Equal parts of traditional Algerian coffee (the strong, espresso-like brew mentioned above) and hot milk.
Taste: Creamy, balanced, and comforting. It's a staple for breakfast or a break.
Café Algérois / Qahwa Maâtra: This is a more specialized, often flavored, traditional coffee.
Ingredients: Coffee (often an espresso grind), sometimes with added cinnamon, orange blossom water, and vanilla. It can also be served with goat's milk in some traditional contexts.
Preparation: The cinnamon is mixed with the ground coffee. The coffee is brewed (could be espresso or a moka pot), and then orange blossom water and vanilla are stirred in after brewing.
Taste: Aromatic, with floral and spicy notes alongside the coffee's bitterness.
Standard Espresso-Based Drinks (Widely Available in Modern Cafes):
In more modern or upscale cafes, especially in cities, you'll find a range of internationally recognized espresso-based drinks.
Espresso: A concentrated shot of coffee. You might simply ask for "press" or "kahwa" and clarify you want the machine-made version.
Double Espresso (Doublé espresso): Two shots of espresso.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with equal parts steamed milk and a generous layer of foamed milk.
Latte / Café Latte: Espresso with a larger amount of steamed milk and a thin layer of foam.
Flat White: Double shot of espresso with velvety microfoam.
Macchiato: Espresso "stained" with a tiny dollop of foamed milk.
Mocha / Café Mocha: Espresso, chocolate (syrup or powder), steamed milk, and often topped with whipped cream.
Cold Coffee Options:
Mazagran: This is an Algerian invention, often cited as one of the earliest iced coffees.
Ingredients: Strong, cold coffee, typically served with ice and lemon juice. Sometimes sweetened. In other countries (like Portugal), it can also include rum.
Preparation: Strong coffee is brewed and cooled, then poured over ice with lemon juice (and sweetener if desired).
Taste: Refreshing, tangy, and a unique blend of bitter coffee and citrus.
Café glacé / Iced Coffee: General terms for iced coffee, which could be an iced Americano or iced latte depending on the cafe.
Other & Customizations:
Café Noir (Café Noir): French for "black coffee," often referring to a simple black coffee, which could be an espresso or a traditional strong brew.
Café au Lait: French for "coffee with milk," similar to Noss Noss but can imply different proportions or preparation depending on the establishment.
Thick/Syrupy Coffee: Many Algerians prefer their coffee very thick and syrupy, achieved through dark roasting of Robusta beans and often by adding sugar during the brewing process.
Alternative Milks: While not as universally common as in Western cafes, some modern establishments in larger cities might offer plant-based milks like soy or almond milk.
Syrups: Flavoring syrups are generally less common than in European or American cafes, but might be found in very modern or international chains.
How to Order (Language Considerations):
Arabic is the official language of Algeria, with Algerian Arabic (Darija) being the spoken dialect. French is also widely spoken and understood, especially in urban areas and among older generations.
"Kahwa, s'il vous plaît." (Kah-wa, seel voo pleh.) - "Coffee, please." (Common and understood in most places).
"Kahwa sada." (Kah-wa sah-da.) - "Black coffee (no sugar)." (For traditional).
"Noss Noss, s'il vous plaît." (Noss noss, seel voo pleh.) - "Half-half (coffee with milk), please."
"Un espresso, s'il vous plaît." (Un espresso, seel voo pleh.) - "An espresso, please." (For modern cafes).
"Un café au lait, s'il vous plaît." (Un kah-feh oh leh, seel voo pleh.) - "A coffee with milk, please."
"Choukran!" (Shook-ran!) - "Thank you!"
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.