Botswana
Botswana's coffee culture, while perhaps less globally recognized than some other African nations (like Ethiopia or Kenya), is certainly thriving, especially in its urban centers like Gaborone. It largely mirrors Western coffee trends, with a strong emphasis on espresso-based drinks, but there's also a subtle presence of more traditional or locally adapted coffee consumption. Botswana relies on imported coffee beans, often from neighboring South Africa or other prominent coffee-producing countries.
Here are the different ways to order coffee in Botswana and what's in them:
Standard Espresso-Based Drinks (Most Common in Cafes):
These are the staple offerings in cafes, coffee shops, and restaurants across Botswana, similar to what you'd find in the UK, South Africa, or other English-speaking countries.
Espresso: A small, concentrated shot of coffee. This is the base for many other drinks.
Double Espresso (or Doppio): Two shots of espresso.
Americano: Espresso diluted with hot water. Popular for those who prefer a longer black coffee. You can ask for "black Americano" for no milk or "white Americano" for milk added.
Cappuccino: Espresso with equal parts steamed milk and a generous layer of foamed milk. Often dusted with cocoa powder. This is a very popular choice.
Latte / Caffè Latte: Espresso with a larger amount of steamed milk and a thin layer of foam. Often served in a tall glass. Also a very popular choice.
Flat White: A double shot of espresso with velvety microfoam (finely textured steamed milk with minimal visible foam). It has a stronger coffee taste than a latte. Increasingly common in specialty cafes.
Macchiato: An espresso "stained" or "marked" 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.
Cortado: An espresso "cut" with a small amount of warm milk, typically a 1:1 or 1:2 ratio. It has less foam than a cappuccino or latte.
Filter and Brewed Coffees:
While espresso drinks dominate, filter coffee is also widely available.
Filter Coffee / Brewed Coffee / Drip Coffee: Standard drip-brewed coffee, often served in a larger mug. Many cafes will offer this as a "bottomless" option (refills included), especially popular for breakfast or meetings.
Ingredients: Ground coffee and hot water, brewed in a drip coffee maker.
Taste: Generally smooth and consistent. Often consumed black, but milk and sugar are always available.
Pour-Over (e.g., V60, Chemex, Aeropress): In specialty coffee shops, you might find these manual brewing methods offered. They highlight the nuanced flavors of single-origin beans, offering a cleaner, often lighter-bodied cup.
Cold Coffee Options:
Iced Coffee: A general term that can mean various things. It might be brewed coffee served over ice, or an espresso-based drink (like an iced Americano or iced latte). Often sweetened.
Iced Latte: Espresso and cold milk served over ice.
Cold Brew: Coffee grounds slowly steeped in cold water for an extended period, resulting in a less bitter, smoother, and naturally sweeter concentrate. Served chilled, often over ice, and can be customized with milk or syrups.
Blended Iced Coffee: Blended iced coffee drinks with coffee, milk, ice, and syrup, often topped with whipped cream. You'll find these in international chains and other modern cafes.
Local/Traditional Coffee Alternatives (Less Common in Commercial Cafes):
While not "coffee" in the traditional sense, it's worth noting some indigenous plant-based beverages that have historically been used as coffee substitutes, particularly in rural areas. You're unlikely to order these in a standard cafe, but they reflect local ingenuity.
Motlopi Coffee (from Boscia albitrunca): This is a traditional beverage made from the roasted and ground roots of the Motlopi tree (Shepherd's Tree).
Ingredients: Roasted and ground roots of Boscia albitrunca, water.
Taste: Has an earthy, unique flavor profile. Research is being done on optimizing its preparation and sensory qualities.
Kalahari White Bauhinia / Wild Coffee Bean (from Bauhinia petersiana Bolle): This is a native shrub whose seeds can be roasted and ground as a coffee substitute.
Ingredients: Roasted and ground seeds of Bauhinia petersiana Bolle, water.
Taste: A unique, perhaps nutty, flavor profile different from traditional coffee.
Customizations:
With Milk / Without Milk: "With milk" is common, especially for filter coffee or Americano.
With Sugar / Without Sugar: Sugar packets are always available.
Decaffeinated (Decaf): Widely available for most espresso-based and filter coffee options.
Alternative Milks: Oat milk, almond milk, and soy milk are increasingly common in modern cafes, especially in Gaborone.
Syrups: Vanilla, caramel, hazelnut, etc., are available for flavoring lattes and other drinks.
How to Order:
English is an official language and widely spoken in Botswana, especially in urban areas and tourist establishments. Setswana is the national language. You will typically order coffee in English.
"Could I get a cappuccino, please?"
"An Americano, black, please."
"A latte with oat milk, please."
"Do you have filter coffee today?"
"An iced coffee, please."
"Thank you!" or "Cheers!"
*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.