Cameroon

Cameroon's coffee culture is a fascinating blend of its rich history as a coffee producer (both Arabica and Robusta) and the widespread influence of French colonial heritage, alongside the rise of modern, international coffee trends. You'll find different ways to order coffee depending on whether you're in a traditional local spot or a more contemporary cafe in a city like Douala or Yaoundé.

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

Traditional / Locally Influenced Coffee:

• Café Filtre (Café Feel-truh) / Local Brewed Coffee: This is a common way coffee is prepared in homes, smaller local eateries, and by street vendors. While called "filter," it's often a simple, strong drip or pour-over style that may leave some sediment.

• Ingredients: Ground coffee (often local Robusta for a strong flavor, or a blend), hot water.

• Preparation: Can range from basic drip machines to simply pouring hot water over coffee grounds in a filter cone or even directly in a cup/pot, allowing it to steep.

• Taste: Typically, strong and bold. Usually served black, with sugar and milk (often powdered or evaporated milk) available on the side.

• Café Touba (Café Too-BAH): While originating from Senegal, this spiced coffee is popular throughout West Africa, and you can certainly find it in Cameroon, especially from street vendors.

• Ingredients: Coffee beans (often Robusta), roasted and ground with Guinea pepper (Xylopia aethiopica, locally known as djar) and sometimes cloves.

• Preparation: Brewed using a filter method (like a pour-over) and often served from a large thermos.

• Taste: Distinctly spicy and aromatic, with a noticeable kick from the Guinea pepper. It's usually served black, but sugar is almost always added.

Standard Espresso-Based Drinks (Common in Modern Cafes):

In urban centers and more upscale establishments, you'll find a wide range of espresso-based drinks, reflecting French and international cafe styles. These cafes often use both locally grown Arabica (from the western highlands) and imported beans.

• Espresso: A small, concentrated shot of coffee. This is a common base for many other drinks. If you simply ask for "un café," in a modern establishment, you'll likely get an espresso.

• Double Espresso (Double Espresso): Two shots of espresso.

• Café Américain (Café Ah-may-ree-kan) / Americano: Espresso diluted with hot water.

• Cappuccino: Espresso with equal parts steamed milk and a generous layer of foamed milk.

• Café Latte / 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. Increasingly found in specialty cafes.

• Macchiato: An espresso "stained" with a tiny dollop of foamed milk.

• Moka / Café Moka: Espresso, chocolate (syrup or powder), steamed milk, and usually topped with whipped cream or foam.

• Ristretto: A very short, highly concentrated espresso shot.

Cold Coffee Options:

• Café Glacé (Café Glah-SAY) / Iced Coffee: A general term for iced coffee. This can vary, but typically means brewed coffee or an espresso-based drink served over ice, often with milk and sugar.

• Latte Glacé (Latte Glah-SAY) / Iced Latte: Espresso and cold milk served over ice.

• Blended iced drinks: Blended iced coffee drinks with coffee, milk, ice, and syrup, often topped with whipped cream. These are commonly found in international-style cafes and hotel coffee shops.

• 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:

• Café au Lait (Café oh Leh): "Coffee with milk." This can refer to a standard coffee (often brewed, not espresso) with hot milk added.

• Sucre (Sookr): Sugar. It's very common to add sugar to coffee in Cameroon. You might be asked "avec sucre?" (with sugar?) or "sans sucre?" (without sugar?).

• Lait (Lay): Milk. Fresh milk might be less common than UHT (long-life) liquid milk, evaporated milk, or powdered milk, especially outside of major cities. In more modern cafes, you might find plant-based alternatives like soy or almond milk, but this is less widespread than in European or North American countries.

• Café Noir (Café Nwahr): French for "black coffee," often referring to an espresso or a simple brewed black coffee.

How to Order (Language Considerations):

French and English are the official languages of Cameroon. French is more dominant in much of the country, while English is prevalent in the North West and South West regions. 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." (General request, likely an espresso in a modern cafe, or local 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 version).

• "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."

• "Avec du lait." (Ah-vek dyoo leh.) - "With milk."

• "Merci!" (Mer-SEE!) - "Thank you!"

Cameroon's coffee experience offers a taste of its local Robusta and Arabica beans, prepared in diverse styles reflecting its unique cultural tapestry.

*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.