Tunisia
Tunisia's coffee culture is a delightful fusion of Ottoman traditions and French colonial influences, resulting in a rich and diverse array of coffee choices. Cafes are central to social life, where coffee is savored, conversations flow, and time is enjoyed rather than rushed.
Here are the different ways to order a coffee in Tunisia and what's in them:
Qahwa Arbi / Qahwa Turk (قهوة عربي / قهوة تركي - Arabic/Turkish Coffee):
This is the traditional and authentic Tunisian coffee, deeply rooted in Ottoman heritage. It's strong, dark, and unfiltered.
What's in it: Very finely ground, dark-roasted coffee beans (often a blend, historically with a higher percentage of Robusta but also Arabica). It's brewed by boiling the coffee directly with sugar (often a significant amount) in a small pot. A unique Tunisian touch is the optional addition of a few drops of orange blossom water (mazhar) or rose water for aroma and a subtle floral note, reflecting Andalusian influence.
How it's made: Prepared in a zezoua (Tunisian coffee pot, similar to a Turkish cezve or Greek briki). The coffee, water, and sugar are brought to a boil, creating a rich foam. It's often served with the grounds still in the cup.
How it's served: In small demitasse cups. You drink the liquid and stop when you reach the gritty grounds at the bottom.
How to order: "Qahwa Arbi" or "Qahwa Turk." You might be asked if you want it "avec mazhar" (with orange blossom water) or "avec du sucre" (with sugar, if it's not already pre-sweetened).
Express (إكسبريس - Espresso):
Introduced during the French colonial period, espresso is now the most common coffee base found in almost every Tunisian café.
What's in it: A single shot of concentrated dark-roasted coffee, made by forcing hot, pressurized water through finely ground coffee beans using an espresso machine. Tunisians often prefer a darker roast and a stronger flavor.
How to order: "Express." If you want a double shot, you can ask for "double express."
Allongé (ألونجي - Lengthened Espresso):
This is essentially an Americano or a longer espresso.
What's in it: An espresso shot diluted with hot water, making it less intense than a pure espresso.
How to order: "Allongé."
Capucin (كابوسان - Cappuccino-like):
This is a very popular espresso-based drink, but it's often smaller and milkier than a typical European cappuccino.
What's in it: An espresso shot with a small amount of foamed milk. The coffee flavor is still quite pronounced.
How to order: "Capucin." Note that it's often more akin to a macchiato or a very small, milky espresso rather than a standard cappuccino.
Direct (ديركت - Direct Coffee / Latte-like):
Similar to a café latte, but with more milk than a "Capucin."
What's in it: An espresso shot with a larger proportion of steamed milk, making the milk flavor more dominant.
How to order: "Direct."
Café Crème (قهوة كريمة - Coffee with Cream/Milk):
A broader term for coffee with a generous amount of milk or cream, often milder than a direct.
What's in it: Brewed coffee (could be filter or a less intense espresso) mixed with milk or cream.
How to order: "Café Crème."
Café au Lait (قهوة بالحليب - Coffee with Milk):
Typically a larger, milder cup of coffee served with hot milk, often for breakfast.
What's in it: Brewed coffee (can be filter or an espresso) mixed with a significant amount of hot milk. Served in a larger cup or bowl.
How to order: "Café au Lait."
Café Macchiato (ماكياتو):
An espresso "marked" with a tiny dollop of foamed milk. Less common than Capucin but available in modern cafes.
What's in it: Espresso with a tiny amount of milk foam on top.
How to order: "Macchiato."
Instant Coffee (Nescafé):
Widely consumed in homes and for convenience, especially in less formal settings. "Nescafé" is often used as a generic term.
What's in it: Soluble coffee granules dissolved in hot water, typically with sugar and milk powder or fresh milk.
How to order: "Nescafé."
Iced Coffee / Frappe (Café Glacé / Frappé):
Becoming popular among younger generations in more modern cafes.
What's in it: Chilled coffee, often blended with ice, milk, sugar, and sometimes flavored syrups (like caramel or chocolate) or ice cream.
How to order: "Café Glacé" (iced coffee), "Frappé," or specify flavor (e.g., "Frappé Caramel").
Key things to remember when ordering coffee in Tunisia:
Social Ritual: Coffee drinking in Tunisia is a slow, social affair. Don't expect "to-go" cups outside of a few highly tourist-oriented spots. Cafes are places to sit, chat, read newspapers, and people-watch.
Sweetness: Tunisian coffee, especially the traditional Qahwa Arbi, is generally served sweet. If you prefer less sugar or no sugar, make sure to specify: "sans sucre" (without sugar) in French.
Language: French is widely spoken in commercial settings and cafes, so using French terms for ordering is standard. Tunisian Arabic (Darija) is the local dialect.
Café Types: "Cafés" are traditional places, often with simple decor, where locals gather. "Salons de Thé" are usually more upscale, offering a wider range of beverages and pastries, sometimes with a more "Western" feel.
Specialty Coffee: While traditional and French-influenced styles dominate, a nascent specialty coffee scene is emerging, with a few roasters like Ben Rahim attempting to introduce higher-quality, single-origin coffees and modern brewing methods. These places might offer pour-overs or specific bean origins.
*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.