Nepal

Nepal's coffee culture has blossomed in recent years, particularly in Kathmandu and Pokhara, moving from a primarily tea-drinking nation to one with a burgeoning appreciation for specialty coffee. Nepal grows high-quality Arabica beans, often organically, in its hill regions, which are gaining international recognition for their unique flavor profiles (often fruity, floral, and nutty).

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

Traditional / Commonly Available Coffees:

• Instant Coffee (इन्स्टन्ट कफी - Instant Coffee): This remains very common in homes, smaller eateries, and guesthouses, especially outside major cities.

• What's in it: Instant coffee granules dissolved in hot water. It's typically served with options for sugar and milk (often powdered milk, UHT milk, or creamer) to be added to taste. 3-in-1 sachets are also widely available.

• How to order: You can simply ask for "Instant Coffee" or "Nescafé" (as Nescafé is a dominant brand). You'll then specify if you want "दूध संग" (doodh sanga - with milk) or "दूध बिना" (doodh bina - without milk), and "चिनी संग" (chini sanga - with sugar) or "चिनी बिना" (chini bina - without sugar).

• Nepali Filter Coffee / Black Coffee (कालो कफी - Kalo Coffee): This refers to basic brewed black coffee, often served in a simple, local style.

• What's in it: Coffee grounds are steeped in hot water, sometimes using a simple filter method or by direct brewing where the grounds settle. It's typically served black, with sugar offered on the side.

• How to order: "Kalo Coffee" (black coffee). If you specifically want it unfiltered, you might try to explain "tubruk style" if the vendor understands, but "kalo coffee" is the safe bet.

• Coffee with Milk (दूध कफी - Doodh Coffee): A straightforward coffee mixed with milk.

• What's in it: Brewed coffee combined with hot milk. The proportions can vary.

• How to order: "Doodh Coffee."

• Mustang Coffee: A unique, warming, and somewhat traditional alcoholic coffee originating from the Mustang region (though found in tourist areas).

• What's in it: Hot brewed coffee (often strong black coffee) mixed with local alcohol (like raksi or brandy), butter, and sugar or honey. It's a rich, potent, and warming drink, especially suited for colder climates or after a trek.

• How to order: "Mustang Coffee."

Modern Cafe-Style Coffees (Prevalent in Kathmandu, Pokhara, and other tourist hubs):

Nepal's urban centers and popular trekking towns boast a thriving cafe culture with international standards, often focusing on locally grown Nepali Arabica beans.

• Espresso: A concentrated shot of coffee, the fundamental 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 thin layer of foam. Often popular for latte art.

• 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, offering a stronger coffee taste.

• Macchiato (Caffè Macchiato): Espresso "marked" with a dollop of foamed milk.

• Cortado: Espresso cut with a small amount of warm steamed milk.

• Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate. Increasingly popular in modern cafes.

• 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.

• Pour-over / Drip Coffee: Many specialty cafes offer various manual brewing methods (like Chemex, V60, Aeropress) to highlight the nuances of single-origin Nepali beans.

• What's in it: Coffee brewed by pouring hot water slowly and evenly over a bed of ground coffee in a filter. This method emphasizes clarity and flavor.

• How to order: Ask for "Pour-over," "V60," or specify the method. You can often choose from different single-origin Nepali beans.

Key Features of Nepali Coffee Culture:

• Nepali Arabica: Nepal primarily grows high-quality Arabica beans, known for their unique flavor profiles, often described as fruity, floral, and nutty with a clean finish. Many cafes proudly highlight their Nepali-sourced beans.

• Organic Cultivation: A significant portion of Nepali coffee is grown organically, contributing to its unique appeal.

• Emerging Specialty Scene: The country is actively developing its specialty coffee industry, with local roasters and baristas continually improving quality and offering diverse brewing experiences.

• Sweetness Preference: Like many parts of Asia, a preference for sweeter coffee is common, especially in local settings. Don't hesitate to ask for less sugar if that's your preference.

• Café as a Social Hub: Cafes, especially in Kathmandu and Pokhara, serve as popular social spaces for locals and tourists alike, offering a relaxed atmosphere for meetings, work, and socializing.

When in Nepal, don't miss the opportunity to try coffee made from locally grown beans, as it offers a distinct and often delightful experience.

*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.