Moroccan Spiced Coffee
Also café épicé, qahwa mbahhra
Morocco's coffee brewed with a warm spice mix of cinnamon, cardamom, pepper and nutmeg, drunk black or as a half-milk nous-nous.
RegionalServed hotFrom Morocco
- Volume
- 120ml4.1 US fl oz
- Espresso
- 0shots
- Caffeine
- 48mgderived, USDA FDC
- Glass
- Serving glass150 ml
The build
Watch it made, step by step- coffee brewed with a…120 ml100%
- Volume
- 120ml
- Caffeine
- 48mg
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Ground spices mixed into the coffee before brewing in a pot or espresso machine; often taken with milk as 'nous-nous'.
Caffeine
Derivedin a 120 ml moroccan spiced coffee
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 120 ml.
USDA FoodData Central record 171890 · read 2026-10-26
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
2| Name | Country | How it differs |
|---|---|---|
| nous-nous | Morocco | Half espresso, half milk, served in a glass. |
| café cassé | Morocco | Espresso 'broken' with a little milk; Wikidata records it as Moroccan. |
History
Popular accountWikidata records the café cassé as a Moroccan preparation; the spiced blend itself has no allowed-source documentation.
Morocco.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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