Moroccan Coffee: Nous Nous and Spiced Coffee

Moroccan coffee usually means one of two things: the nous nous served in cafés across the country, which is half espresso and half steamed milk, or a home-style spiced coffee brewed with warm spices such as cinnamon, ginger, cardamom and black pepper. Mint tea may be Morocco’s national drink, but coffee has its own lively culture, from street-side café terraces to fragrant afternoon cups shared with pastries. Here is how to order it, how it is made and how to recreate both styles at home.

Moroccan Coffee Culture: Kahwa, Terraces and Mint Tea

In Moroccan Arabic (Darija), kahwa means coffee, and the word is also used for the cafés themselves. Walk down a main street in Casablanca, Rabat, Fes or Marrakech and you will see rows of tables facing the sidewalk, often with chairs lined up to watch the world go by. Traditionally these terraces have been mostly frequented by men, though more and more women now meet friends, read and socialize there too.

Mint tea remains the most culturally important drink, poured from height for guests and shared at almost any occasion. Coffee, though, is everywhere in cities, especially in the morning and late afternoon. Many cafés serve both, so you can switch between a glass of tea and a coffee as the day goes on.

What Is Nous Nous? Morocco’s Half-and-Half Coffee

Nous nous (also written nuss nuss or nouss nouss) means “half-half” in Darija. It is exactly what it sounds like: equal parts espresso and steamed milk. The result sits somewhere between a macchiato and a cortado: stronger than a latte, softer than a straight espresso.

If that ratio sounds familiar, it is. Many coffee cultures have their own take on espresso cut with milk. Compare it with our guides to the cortado and the macchiato.

How to order coffee in a Moroccan café

Lattes and cappuccinos appear in some modern cafés, but ordering a nous nous is the easiest way to drink like a local. French is widely understood in Moroccan cafés, so “un nous nous, s’il vous plaît” works well.

Moroccan Spiced Coffee

Outside the café, many Moroccan-style recipes add warm spices to the coffee itself. There is no single official blend: recipes vary by family and by cook, but the same aromatic spices show up again and again.

• Cinnamon for sweetness and warmth
• Ginger for gentle heat
• Cardamom for a floral, citrusy lift
• Black pepper for a little bite
• Nutmeg, clove or star anise in smaller amounts

The spices are usually ground together with the beans, so the aromas infuse every particle of coffee. It is often enjoyed in the late afternoon with sweets such as gazelle horns (almond-filled crescent pastries), sfenj (light fried dough rings) or briouats. If you love spiced coffees, you will also enjoy our roundup of spiced coffee recipes from around the world and the story of Senegal’s Café Touba.

Moroccan Coffee Recipes to Make at Home

1. Nous nous

• 1 shot espresso, 1 oz (30 ml), or 1 oz moka pot coffee
• 1 oz (30 ml) whole milk, steamed or frothed
• Sugar to taste

1. Pull a shot of espresso into a small glass or cup, about 3–4 oz (90–120 ml).
2. Steam or froth the milk until hot and lightly foamy, about 140–150°F (60–65°C).
3. Pour the milk gently over the espresso until the glass is half coffee, half milk.
4. Serve with sugar on the side.

No espresso machine? A moka pot gives a strong, concentrated coffee that works well. See how to use a moka pot.

2. Moroccan-style spiced coffee

Makes about 2 cups, 16 oz (480 ml). This is an original home recipe inspired by common Moroccan-style blends.

• 4 tbsp (about 20 g) dark roast coffee beans
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 small pinch each of black pepper, nutmeg and ground clove
• 16 oz (480 ml) water just off the boil, about 200°F (93°C)
• Optional: warm milk and sugar or honey

1. Grind the beans medium-coarse, then mix the ground coffee thoroughly with the spices. (Or grind beans and whole spices together in a dedicated grinder.)
2. Add the spiced grounds to a French press and pour in the hot water.
3. Stir, cover and steep for 4 minutes.
4. Press slowly and pour. Add warm milk and sweetener to taste.

Tips: Start with less spice and add more next time; clove and pepper can dominate. A drip machine or pour-over also works: just mix the spices into the grounds in the filter. New to the French press? Read our French press guide.

Variations

• Spiced nous nous: Add a pinch of cinnamon to the milk before frothing.
• Iced: Brew the spiced coffee double strength and pour over ice with cold milk.
• Coffee and mint: Serve spiced coffee alongside a pot of mint tea, so guests can choose.

Moroccan Coffee FAQ

What does nous nous mean?

Nous nous means “half-half” in Moroccan Arabic. It refers to a coffee made with equal parts espresso and steamed milk.

What spices are in Moroccan coffee?

Recipes vary, but common spices include cinnamon, ginger, cardamom and black pepper, with smaller amounts of nutmeg, clove or star anise. The spices are usually ground or mixed with the coffee before brewing.

Do Moroccans drink more coffee or tea?

Mint tea is the most culturally important drink in Morocco and is central to hospitality. Coffee is very popular too, especially in cities and cafés.

What roast is best for Moroccan spiced coffee?

A dark or medium-dark roast stands up best to warm spices. Lighter roasts can taste thin once cinnamon and pepper are added.

Conclusion

Moroccan coffee is simple to love: a balanced nous nous on a café terrace, or a fragrant spiced cup with something sweet in the afternoon. For a strong base that carries spices well, try our Italian Roast or the medium-dark African Espresso. And for the full Moroccan experience, keep a tin of Moroccan Mint green tea on hand. Every Feel Espresso coffee is roasted 1–5 days before delivery.