Kenya
Kenya is world-renowned for its high-quality Arabica coffee beans, characterized by their bright acidity, fruity notes, and full body. While much of this premium coffee is exported, domestic coffee consumption is growing, particularly in urban centers, leading to a diverse range of ways to order coffee.
Here are the different ways to order coffee in Kenya and what's in them:
Instant Coffee (Very Common):
How to order: Often simply "coffee" or by brand name, like "Nescafe" or "3-in-1 coffee."
What's in it: Powdered or granulated coffee dissolved in hot water. "3-in-1" sachets are very popular and contain instant coffee, sugar, and creamer. It's the most accessible and widely consumed form of coffee across the country, especially outside of dedicated coffee shops. Milk (powdered, evaporated, or fresh) and sugar are almost always offered on the side.
Espresso-based Drinks (in Cafes and Hotels):
The urban centers, especially Nairobi, have a thriving cafe culture with chains like Java House and Artcaffé, as well as independent specialty coffee shops. These establishments use espresso machines and often feature Kenyan-grown Arabica beans.
Espresso:
How to order: "Espresso" or "double espresso."
What's in it: A concentrated shot of coffee, made by forcing hot water under high pressure through finely ground coffee beans. It's the foundation for many other drinks.
Americano:
How to order: "Americano" or "black coffee." You can specify "white Americano" if you want milk added.
What's in it: Espresso diluted with hot water.
Cappuccino:
How to order: "Cappuccino."
What's in it:** Typically equal parts espresso, steamed milk, and frothed milk. Often served with latte art.
Latte / Café au Lait:
How to order: "Latte" or "Café au Lait" (coffee with milk).
What's in it: Espresso with a larger proportion of steamed milk and a thin layer of foam. "Café au Lait" can also refer to brewed coffee with milk.
Mochaccino / Mocha:
How to order: "Mochaccino" or "Mocha."
What's in it: Espresso, steamed milk, and chocolate (syrup or powder), often topped with whipped cream.
Flat White:
How to order: "Flat white."
What's in it: Espresso with steamed milk, but with a thinner layer of microfoam compared to a cappuccino, resulting in a silkier texture and a stronger coffee taste.
Macchiato:
How to order: "Macchiato."
What's in it: Espresso "stained" with a small amount of frothed milk.
Cortado:
How to order: "Cortado."
What's in it: Espresso "cut" with a small amount of warm milk, balancing the espresso's intensity.
Iced Coffee:
How to order: "Iced coffee."
What's in it: Typically brewed coffee or espresso poured over ice, often with milk and/or sugar or flavored syrups. Many cafes offer variations like Iced Lattes or Iced Mochas.
Filter Coffee / Brewed Coffee (Increasingly Popular in Specialty Cafes):
As part of the "third wave" coffee movement, there's a growing appreciation for artisanal brewing methods that highlight the nuanced flavors of Kenyan single-origin beans.
How to order: "Filter coffee," "drip coffee," or specify the brewing method like "Pour-over" (e.g., V60, Chemex), "French Press," or "AeroPress."
What's in it: Coffee prepared by pouring hot water over ground coffee through a filter (or immersion in a French Press). This method brings out the bright acidity and fruity notes that Kenyan coffee is famous for.
Cold Brew:
How to order: "Cold brew."
What's in it: Coffee grounds steeped in cold water for an extended period (12-24 hours), resulting in a concentrated, less acidic, and naturally sweeter coffee that is then diluted with water or milk and served over ice.
"Kahawa Chungu" (Coastal Bitter Coffee):
How to order: "Kahawa Chungu." This is a traditional specialty found primarily in the coastal region, especially in Mombasa.
What's in it: A highly concentrated, bitter black coffee, traditionally brewed over a charcoal stove in tall brass kettles (dalla). It's typically served unsweetened in small, handleless cups (fini) and is a social drink often consumed by men in public spaces. Spices like ginger or cardamom may sometimes be added.
Key Characteristics of Kenyan Coffee Culture:
Quality Beans: Kenya is renowned for its high-quality Arabica beans (especially grades like AA, AB, and Peaberry), known for their bright acidity and complex fruitiness (often blackcurrant notes).
Growing Domestic Consumption: While historically a tea-drinking nation (a legacy of British colonialism), coffee consumption is steadily rising, driven by a growing middle class and the expansion of modern cafes.
Social Aspect: Coffee drinking, whether a quick instant cup or a leisurely cafe experience, is a social activity in Kenya.
*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.