Uzbekistan
Uzbekistan, like its Central Asian neighbors, has a deeply ingrained tea-drinking culture, with choykhonas(teahouses) serving as central social hubs. However, the coffee scene, particularly in major cities like Tashkent and Samarkand, has been rapidly expanding over the last decade, influenced by global trends and a growing demand for Western-style beverages among the younger generation and tourists. Coffee is entirely imported.
Here are the different ways to order coffee in Uzbekistan and what's in them:
Commonly Available & Everyday Coffees:
Instant Coffee (Растворимый кофе - Rastvorimyy kofe / Эритилган қаҳва - Eritilgan qahva): This is the most widespread and accessible form of coffee, found in homes, offices, smaller cafes, and guesthouses throughout the country.
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 (coffee, sugar, creamer) are also extremely popular for convenience.
How to order: "Растворимый кофе" (Rastvorimyy kofe) is the most common Russian term and is widely understood. In Uzbek, it's "Эритилган қаҳва" (Eritilgan qahva). You'd then specify "с молоком" (s molokom - with milk) or "без молока" (bez moloka - without milk), and "с сахаром" (s sakharom - with sugar) or "без сахара" (bez sakhara - without sugar).
Turkish Coffee (Турк қаҳваси - Turk qahvasi / Турецкий кофе - Turetskiy kofe / Кофе по-восточному - Kofe po-vostochnomu): Due to historical and cultural ties, particularly with Turkey, this method of preparation is known and offered in some traditional cafes and restaurants.
What's in it: Finely ground coffee beans are boiled directly in a cezve (or turka, a small pot) with water, and often sugar. It's served unfiltered in small cups, allowing the fine grounds to settle at the bottom. It's a very strong, concentrated brew.
How to order: "Турк қаҳваси" (Turk qahvasi) in Uzbek or "Турецкий кофе" (Turetskiy kofe) / "Кофе по-восточному" (Kofe po-vostochnomu - Eastern-style coffee) in Russian.
Black Coffee (Қора қаҳва - Qora qahva / Черный кофе - Chernyy kofe): Simple brewed black coffee.
What's in it: Hot water with coffee, without milk or creamer. Sugar would typically be offered on the side.
How to order: "Қора қаҳва" (Qora qahva) in Uzbek or "Черный кофе" (Chernyy kofe) in Russian.
Coffee with Milk (Сутли қаҳва - Sutli qahva / Кофе с молоком - Kofe s molokom): A straightforward coffee with milk.
What's in it: Brewed coffee (or instant) combined with hot milk.
How to order: "Сутли қаҳва" (Sutli qahva) in Uzbek or "Кофе с молоком" (Kofe s molokom) in Russian.
Modern Cafe-Style Coffees (Primarily in Tashkent and larger cities):
Tashkent, in particular, boasts a booming cafe scene with numerous independent coffee shops and some local chains. These establishments cater to a younger, more cosmopolitan crowd and foreign visitors, offering a full range of espresso-based drinks similar to what you'd find in Europe or Russia.
Espresso (Эспрессо - Espresso): A concentrated shot of coffee, the base for many other drinks.
Americano (Американо - Amerikanoh): Espresso diluted with hot water.
Cappuccino (Капучино - Kapuchino): Espresso with steamed milk and a thick layer of frothed milk.
Latte (Латте - Latte / Кафе Латте - Kafe Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam. Popular variations include:
Raf Coffee (Раф Кофе - Raf Kofe): This is an extremely popular creamy, sweet coffee drink across the former Soviet bloc, including Uzbekistan.
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).
Spanish Latte (Испанский латте - Ispanskiy latte): A common sweet and creamy latte, often made with condensed milk.
Flavored Lattes: Such as Caramel Latte, Vanilla Latte, etc. (though selection might vary by cafe).
Mocha (Мока - Moka / 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.
Cold Brew (Колд брю - Kold bryu): Increasingly offered in more contemporary cafes, this coffee is steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee (Музли қаҳва - Muzli qahva / Холодный кофе - Kholodnyy 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 sometimes whipped cream.
Ordering Tips:
Language: Russian is very widely understood in Uzbekistan, especially in cities and among the older generation, and will be essential for ordering coffee in most settings. Uzbek is the national language and increasingly used. English is understood in a growing number of modern cafes, particularly those catering to tourists.
Sweetness: As in many Central Asian countries, a preference for sweeter beverages is common. Sugar will usually be offered on the side, but if you want less sugar in a pre-mixed drink (like a Raf or a 3-in-1), you might need to specify.
Availability: Outside of Tashkent and possibly Samarkand or Bukhara, your coffee options will be much more limited, primarily to instant coffee. High-quality espresso-based drinks are concentrated in the larger cities.
Price: Due to its imported nature, cafe coffee can be relatively expensive compared to local wages, reflecting its status as a more upscale or modern beverage.
The coffee scene in Uzbekistan is experiencing significant growth and diversification, particularly in its capital, offering a range of choices from quick instant fixes to sophisticated cafe experiences.
*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.