Myanmar
Myanmar (formerly Burma) has a developing and dynamic coffee scene. While tea has traditionally been the more dominant hot beverage, coffee consumption is on the rise, particularly in urban areas like Yangon and Mandalay. The country is also a growing producer of specialty coffee, especially Arabica from the Shan State.
Here are the different ways to order coffee in Myanmar and what's in them:
Traditional / Local Coffee Shop (Khafe Saing) Style:
This is the most common way to experience coffee outside of modern cafes, often in small, bustling tea shops or roadside stalls. The coffee here is typically very strong, dark-roasted, and often blended with Robusta beans.
Khafe Oh (or Kafi O): This is the basic black coffee.
What's in it: Strong, dark-roasted coffee brewed through a traditional fabric "sock" filter or drip method. It's served black, usually with sugar added to taste.
How to order: "Khafe Oh" (pronounced roughly "ka-fe oh"). If you want it without sugar, you might try to say "ché-dha" (plain/unsweetened), though in some places, they might just add less.
Khafe Latt: This is the most popular style of coffee, similar to a sweet milky coffee.
What's in it: Strong black coffee mixed generously with sweetened condensed milk and often a dash of evaporated milk or creamer. It's very sweet and creamy.
How to order: "Khafe Latt" (pronounced roughly "ka-fe lat"). This is the default milky coffee.
Khafe Hnget Pyaw Thee: A unique local variation.
What's in it: Coffee (often Khafe Latt style) infused with ripe banana. It adds a fruity sweetness and aroma.
How to order: "Khafe Hnget Pyaw Thee" (literally "banana coffee").
A-pyin khafe (Coffee outside): This refers to iced coffee, often served in a plastic bag with a straw, for takeaway.
What's in it: Usually Khafe Latt (coffee with condensed milk) poured over ice. Extremely popular in the hot climate.
How to order: You can ask for "Khafe Latt Aye" (iced Khafe Latt) or specify "A-pyin khafe" for a takeaway iced coffee.
Instant Coffee (Nescafé is common): Much like many other Southeast Asian countries, instant coffee is widely available and consumed.
What's in it: Coffee granules dissolved in hot water, with sugar and creamer often provided on the side or as a 3-in-1 sachet.
How to order: Often just "Nescafé" or "Instant Coffee."
Modern Cafe-Style Coffees (Especially in Yangon, Mandalay, and tourist areas):
In major cities, you'll find an increasing number of modern cafes that cater to international tastes, offering standard espresso-based drinks. Many of these cafes also source and serve Myanmar's own growing specialty Arabica coffee beans.
Espresso: A concentrated shot of coffee, the base for many drinks.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with steamed milk and a thick layer of foam.
Latte (Caffè Latte): Espresso with a larger proportion of steamed milk and a thinner layer of foam.
Mocha: Espresso, steamed milk, and chocolate (syrup or powder), often topped with whipped cream.
Flat White: Espresso with velvety steamed milk, less foam than a cappuccino.
Macchiato (Caffè Macchiato): Espresso "marked" with a dollop of foamed milk.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee: Typically hot-brewed coffee served over ice, often with milk and sugar.
Iced Latte: Espresso poured over ice and topped with cold milk.
Frappe: Blended iced coffee drinks, often with ice, milk, syrup, and sometimes whipped cream.
Key Features of Myanmar Coffee Culture:
Sweetness: Traditional Myanmar coffee is generally very sweet due to the liberal use of condensed milk. If you prefer less sweetness, it's best to specify.
Robusta vs. Arabica: Historically, robusta was dominant for local consumption. However, Myanmar is increasingly gaining recognition for its high-quality Arabica beans, particularly from the Shan State, which you'll find showcased in specialty cafes.
Tea Shop Culture: Many places that serve traditional coffee are still primarily tea shops (Lattpeththeep shops), which are central to social life. You'll often see them serving both tea and coffee alongside various snacks and dishes.
Burmese Language: While English is spoken in tourist areas and modern cafes, knowing the simple Burmese terms for coffee can be helpful and appreciated in more local settings.
The Myanmar coffee scene is an exciting blend of deep-rooted traditions and a burgeoning specialty segment, offering a diverse range of options for every palate.
*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.