Mongolia
While traditionally a nation of tea drinkers, especially suutei tsai (salty milk tea), Mongolia has seen a significant surge in coffee culture, particularly in its capital, Ulaanbaatar. This evolution blends some local customs with a strong influence from international coffee chains and modern cafe trends.
Here are the different ways to order a coffee in Mongolia and what's in them:
Traditional & Commonly Available Coffees:
Mongolian Coffee (Қазақша кофе - Kazakh-style coffee / Уламжлалт Монгол кофе - Ulamjlalyn Mongol kofe): This is a traditional method of preparing coffee, though perhaps not as universally common as suutei tsai. It shares similarities with Turkish coffee.
What's in it: Ground coffee beans (medium-fine consistency) are boiled directly with water in a pot or kettle. The mixture is then typically filtered through a cloth or paper filter to remove the grounds before serving. It's usually served strong, and milk and sugar are often added to taste.
How to order: You might ask for "Уламжлалт Монгол кофе" (Ulamjlalyn Mongol kofe - traditional Mongolian coffee) or sometimes "Қазақша кофе" (Kazakh-style coffee), as the preparation method is similar.
Instant Coffee (Уусдаг кофе - Uusdag kofe / Растворимый кофе - Rastvorimyy kofe): Extremely common in homes, offices, and smaller eateries due to its convenience and affordability.
What's in it: Instant coffee granules dissolved in hot water. It's almost always served with options for milk (often powdered or UHT) and sugar, which are added by the drinker. You'll frequently find 3-in-1 sachets as well.
How to order: "Уусдаг кофе" (Uusdag kofe) or "Растворимый кофе" (Rastvorimyy kofe). You'll then specify "сүүтэй" (suutei - with milk) or "сүүгүй" (suugui - without milk), and "элсэн чихэртэй" (elsen chihertai - with sugar) or "элсэн чихэргүй" (elsen chiheregui - without sugar).
Coffee with Milk (Сүүтэй кофе - Suutei kofe): A straightforward option for those who prefer coffee with dairy.
What's in it: Brewed coffee (could be drip, French press, or even strong instant) combined with hot milk.
How to order: "Сүүтэй кофе" (Suutei kofe).
Modern Cafe-Style Coffees (Prevalent in Ulaanbaatar and other urban areas):
Ulaanbaatar has a thriving cafe scene, with numerous international chains and local specialty coffee shops. These offer the standard range of espresso-based drinks.
Espresso (Эспрессо - Espresso): A concentrated shot of coffee, the base for many drinks.
Americano (Американо - Amerikano): Espresso diluted with hot water.
Cappuccino (Капучино - Kapuchino): Espresso with steamed milk and a thick layer of frothed milk.
Latte (Латте / Кофе латте - Latte / Kofe latte): Espresso with a larger proportion of steamed milk and a thinner layer of foam.
Mocha (Мокко - Mokko): Espresso, steamed milk, and chocolate (syrup or powder), often topped with whipped cream.
Flat White (Флэт Уайт - Flet Uayt): Espresso with velvety steamed milk, less foam than a cappuccino, for a stronger coffee taste.
Macchiato (Макиато - Makiato):
Caffè Macchiato: Espresso "marked" with a dollop of foamed milk.
Latte Macchiato: Steamed milk "stained" with espresso, poured in layers.
Raf Coffee (Раф Кофе - Raf Kofe): A very popular creamy, sweet coffee drink originating from Russia, also widely found in Mongolia.
What's in it: Typically an espresso shot blended with cream (often 10-20% fat cream) and vanilla sugar/syrup, all steamed together to create a smooth, velvety, and sweet beverage.
How to order: "Раф Кофе" (Raf Kofe).
Cold Brew (Колд брю - Kold bryu): Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee (Мөстэй кофе - Mөstei kofe / Айс Кофе - Ays Kofe): Generally hot-brewed coffee served over ice, often with milk and sugar.
Iced Latte (Айс Латте - Ays Latte): Espresso poured over ice and topped with cold milk.
Frappe (Фраппе - Frappe): Blended iced coffee drinks, often with ice, milk, syrup, and whipped cream.
Ordering Tips:
Language: While Mongolian is the official language, Russian is widely understood, especially among older generations and in many service industries. In modern cafes in Ulaanbaatar, English is also often understood by staff.
Sweetness: Mongolians tend to have a sweet tooth, so if you prefer less sugar, specify "бага элсэн чихэртэй" (baga elsen chihertai - less sugar).
Specialty Cafes: Ulaanbaatar has a growing number of independent specialty coffee shops that focus on sourcing high-quality beans, local roasting, and various brewing methods (pour-over, AeroPress). If you're a coffee enthusiast, seek these out for a more nuanced experience.
The Mongolian coffee scene is dynamic and expanding, offering a good range of options for both traditional preferences and modern tastes.
*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.