Angola

Angola has a rich history with coffee production, once being one of the world's largest producers, primarily of Robusta beans. While the civil war significantly impacted its coffee industry, there's an ongoing effort to revitalize it. The coffee culture in Angola is strongly influenced by its Portuguese colonial past, meaning many common ways to order coffee will be familiar to those in Portugal or other Lusophone countries.

Here are the different ways to order a coffee in Angola and what's in them:

Portuguese-Influenced Standard Coffees (Most Common in Cafes):

Due to the strong Portuguese influence, many coffee terms are directly adopted from Portuguese, and the preparation styles mirror those found in Portugal.

• Bica (BEE-kah): This is the most common way to order a standard espresso in Angola, just like in Portugal.

• Ingredients: A single shot of espresso.

• Taste: Strong, concentrated, and intense. It's often served in a small demitasse cup. This is the go-to if you just want a straight coffee.

• Cimbalino (Seem-bah-LEE-noh): Another term for a single espresso, particularly in the North of Portugal, but understood in Angola.

• Abatanado (Ah-bah-tah-NAH-doh): Similar to an Americano, but often slightly stronger or with less dilution.

• Ingredients: An espresso shot (or a double espresso) diluted with hot water.

• Taste: A larger, less intense black coffee than a bica.

• Meia de Leite (MAY-ah dee LAY-teh): "Half milk." A very popular milky coffee, often served at breakfast.

• Ingredients: Roughly equal parts of coffee (often espresso or strong brewed coffee) and hot milk. It's a balanced, creamy coffee.

• Taste: Smooth and mild, suitable for a lighter coffee experience.

• Galao (Gah-LAH-oh): A larger, milkier coffee, similar to a latte, often served in a tall glass.

• Ingredients: One-quarter coffee (espresso) and three-quarters hot milk, usually with some foam on top.

• Taste: Very milky and comforting. Popular for breakfast or a longer coffee break.

• Garoto (Gah-ROH-toh): A small, milky coffee, often seen as a smaller galao or a macchiato-like drink.

• Ingredients: Espresso with a small amount of steamed milk and foam.

• Taste: A small, balanced coffee with a touch of milk.

• Cappuccino (Kah-poo-CHEE-noh): Internationally recognized cappuccino style.

• Ingredients: Espresso, steamed milk, and a generous layer of foamed milk.

• Taste: Creamy and frothy, with a balanced coffee flavor.

• Latte / Café Latte: Also internationally recognized.

• Ingredients: Espresso with a larger amount of steamed milk and a thin layer of foam.

• Pingado (Peen-GAH-doh): An espresso "stained" or "marked" with just a drop of cold milk.

• Ingredients: Espresso with a tiny dash of cold milk.

• Taste: Strong coffee taste, with just a hint of milk to cut the edge.

• Carioca (Kah-ree-OH-kah): A lighter espresso. This is typically made by running more water through an already used espresso puck, or by using less coffee for a standard shot.

• Ingredients: A weaker espresso shot.

• Taste: Milder than a bica, for those who find straight espresso too strong.

Other and Local Adaptations:

• Café Solúvel (Kah-FEH Soh-LOO-vel): Instant coffee. Widely available and consumed, especially in homes or more casual settings.

• Ingredients: Instant coffee granules, hot water. Often served with milk and sugar.

• Café Gelado (Kah-FEH Jeh-LAH-doh): Iced Coffee. Popular in the warmer climate.

• Ingredients: Cold coffee, usually with ice, and often with milk and sugar. Can be espresso-based or a simple brewed coffee.

• Cold Brew: While not as traditionally widespread, in more modern or specialty cafes, cold brew might be available, particularly in larger cities.

• Ingredients: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.

• Coffee with Ginguba (Jeen-GOO-bah - Peanuts): While not a pre-mixed drink, it's common for Angolans to enjoy their coffee alongside ginguba (roasted peanuts). The savory, earthy notes of the peanuts complement the coffee.

• Angolan-grown coffee: When ordering, if a cafe advertises using "café Angolano" or "café da terra," it means they are using locally grown Angolan coffee, which historically is robusta, known for its bold flavor.

Customizations:

• Com Açúcar (Kohn Ah-SOO-kar) / Sem Açúcar (Seng Ah-SOO-kar): "With sugar / Without sugar."

• Com Leite (Kohn LAY-teh) / Sem Leite (Seng LAY-teh): "With milk / Without milk."

• Leite Vegetal: Plant-based milk (e.g., soy, oat, almond) is becoming more common in modern cafes in urban centers.

• Com Gelo (Kohn ZHEH-loh): "With ice" (for cold drinks).

How to Order (Basic Portuguese Phrases):

Portuguese is the official language of Angola. Knowing these phrases will be very helpful.

• "Uma bica, por favor." (OO-mah BEE-kah, por fah-VOR.) - "An espresso, please." (Most common way).

• "Um abatanado, por favor." (Oom ah-bah-tah-NAH-doh, por fah-VOR.) - "An abatanado, please."

• "Uma meia de leite, por favor." (OO-mah MAY-ah dee LAY-teh, por fah-VOR.) - "A half-milk coffee, please."

• "Um galao, por favor." (Oom gah-LAH-oh, por fah-VOR.) - "A galao, please."

• "Um café gelado, por favor." (Oom kah-FEH zheh-LAH-doh, por fah-VOR.) - "An iced coffee, please."

• "Com açúcar." (Kohn ah-SOO-kar.) - "With sugar."

• "Sem açúcar." (Seng ah-SOO-kar.) - "Without sugar."

• "Obrigado/a!" (Oh-bree-GAH-doh/dah!) - "Thank you!" (Use -o if you are male, -a if you are female).

*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.