Benin
Benin's coffee culture, while perhaps less globally renowned than some of its African neighbors, is a blend of local traditions and the widespread adoption of modern coffee shop offerings, particularly in its urban centers like Cotonou. As coffee is grown in Benin (mainly Robusta), there's a connection to the raw product, even if much of it is for export.
Here's a breakdown of the different ways to order coffee in Benin and what's in them:
Traditional / Locally Influenced Coffee:
Café Touba (Café Too-BAH): While originally from Senegal, Café Touba has spread throughout West Africa, and it's highly probable you'll find it in Benin, especially from street vendors. It's a unique spiced coffee.
Ingredients: Coffee beans (often Robusta), Guinea pepper (Xylopia aethiopica, locally known as djar in Wolof, or Kili pepper), and sometimes cloves. The spices are roasted together with the coffee beans and then ground into a fine powder.
Preparation: Typically prepared using a filter method, similar to drip coffee, often served from a large thermos by street vendors. It's strong and flavorful.
Taste: Distinctly spicy and aromatic, with a kick from the Guinea pepper. It's often consumed black and can be quite strong.
Simple Brewed Coffee (Local Style): In homes and smaller, local eateries, you'll find coffee brewed using basic methods.
Ingredients: Ground coffee (often robusta, which is grown locally), hot water.
Preparation: This could be a basic drip coffee, or even coffee grounds steeped directly in hot water in a cup, similar to "Turkish coffee" or "zalievaná káva" in other regions, where the grounds settle at the bottom.
Taste: Strong and straightforward. Often served black, with sugar and milk (often powdered milk or condensed milk) available on the side.
Standard Espresso-Based Drinks (Common in Modern Cafes):
In Cotonou and other larger towns, you'll find cafes that cater to international tastes, offering the usual range of espresso-based drinks. These are often prepared using imported coffee machines and beans.
Espresso: A small, concentrated shot of coffee.
Double Espresso (Double 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 / Caffè Latte: Espresso with a larger amount of steamed milk and a thin layer of foam.
Flat White: A double shot of espresso with velvety microfoam, offering a stronger coffee taste than a latte. While perhaps less ubiquitous than in Europe, it's becoming more common in specialty cafes.
Macchiato: An espresso "stained" with a tiny dollop of foamed milk.
Mocha / Caffè Mocha: Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.
Cold Coffee Options:
Iced coffee drinks are available in cafes.
Café Glacé / Iced Coffee: General terms for iced coffee. This can vary, but typically means brewed coffee or an espresso-based drink served over ice, often with milk and sugar.
Iced Latte: Espresso and cold milk served over ice.
Cold Brew: While not traditional, some modern, specialty-focused cafes might offer cold brew, appealing to those who prefer a less acidic iced coffee.
Other & Customizations:
Instant Coffee: Very common in homes and widely available in shops. It's often consumed simply with hot water, and milk (powdered or evaporated milk is common) and sugar are added to taste.
Sugar (Sucre): Very common to add sugar to coffee. You might be asked "avec sucre?" (with sugar?) or "sans sucre?" (without sugar?).
Milk (Lait): Liquid milk (fresh or UHT), evaporated milk, or powdered milk are used. In modern cafes, you might find plant-based alternatives like soy or almond milk, but this is less common than in Europe or North America.
Creamer (Crème): Powdered creamers are also used for convenience.
How to Order (Language Considerations):
French is the official language of Benin. Various indigenous languages are also spoken. Knowing French phrases will be essential for ordering coffee in most establishments.
"Un café, s'il vous plaît." (Un kah-FEH, seel voo pleh.) - "A coffee, please." (This will usually get you an espresso in a modern cafe, or a local strong brew).
"Un café Touba, s'il vous plaît." (Un kah-FEH Too-BAH, seel voo pleh.) - "A Café Touba, please." (If specifically seeking the spiced coffee).
"Un noss noss, s'il vous plaît." (Un noss noss, seel voo pleh.) - "A half-half (coffee with milk), please."
"Un espresso, s'il vous plaît." (Un espresso, seel voo pleh.) - "An espresso, please."
"Un latte, s'il vous plaît." (Un latte, seel voo pleh.) - "A latte, please."
"Avec sucre / Sans sucre." (Ah-vek sookr / Sang sookr.) - "With sugar / Without sugar."
"Merci!" (Mer-SEE!) - "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.