Brew South Africa’s Heritage: A Step-by-Step Guide to Making Motlopi Coffee
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Moer Coffee (or moerkoffie in Afrikaans) translates to “coffee with the grounds” and involves boiling coarse coffee in a pot, allowing the grounds (the “moer”) to settle. Served as a sweet, strong, milky brew, it’s a staple of “farm-style” cuisine and a symbol of warm hospitality—especially around the campfire. Known for being unfiltered and bold in flavor, moer coffee evokes the nostalgia of outdoor adventures and the simplicity of homestead living in Afrikaans-speaking communities.
Motlopi Coffee, by contrast, reflects Tswana cultural practices in Botswana, and broader South African cultural heritage from the Namibia to the North West, where it’s prized as a caffeine-free alternative often noted for its sustenance and medicinal benefits. Though it developed separately—rooted in different resources and traditions—it shares a rustic, back-to-basics approach. Simple boiling and letting the beverage settle replace modern machines and filters, emphasizing a connection to nature and community.
Both beverages stand as traditional mainstays in Southern Africa’s broader tapestry of cherished warm drinks, yet they have no direct historical or botanical link beyond this shared emphasis on cultural heritage and communal comfort.
What You’ll Need to Brew South Africa's Heritage - Motlopi Coffee
- Motlopi Coffee (the featured product at the end of this post)
- Water
- A Pot or Kettle
- An enamel or cast-iron pot is common, but any sturdy pot works.
- Sugar or honey, milk, or any preferred sweeteners.
Instructions
Tip: Roasted motlopi should smell pleasantly nutty or earthy
Boil the Water
- Measure Water: Decide how many cups you want to make. Typically, use 1 cup (250 ml) of water per serving.
- Heat: Bring the water to a gentle boil in a sturdy pot or kettle.
- Ratio: For a strong brew, start with 1 tablespoon (about 5–7 g) of ground motlopi per cup of water. Adjust to taste.
- Boil: Gently stir the ground motlopi into the boiling water.
- Simmer: Reduce the heat slightly and let the mixture simmer for 5–10 minutes, depending on how robust you want the flavor.
Tip: Keep an eye on the pot to prevent it from boiling over. Stir occasionally if desired.
Settle the “Grounds”- Remove from Heat: Turn off the heat and cover the pot.
- Wait: Let it sit for 2–3 minutes, allowing the coarse particles (“grounds”) to sink to the bottom.
- Check Clarity: The top of the brew should become less cloudy as the solids settle.
- Decant: Slowly pour the liquid into cups to avoid disturbing the settled grounds at the bottom of the pot.
- Optional Add-Ins: If you like, add a bit of honey or sugar to sweeten. Some people prefer a splash of milk, but this is entirely optional and up to individual taste.
- Enjoy: Sip as you would a typical hot beverage; it should have an earthy, roasted flavor reminiscent of coffee but without the caffeine
Experiment with Roasting Levels
For the nutritionally and scientifically curious see the following research study: Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations
Lightly roasted motlopi will have a milder taste. Darker roast can give a deeper, slightly bitter edge—though be careful not to burn it.
Storage
Store any extra ground motlopi in an airtight container in a cool, dry place. This helps preserve freshness and aroma.
Flavor Variation
Experiment with spices (like a pinch of cinnamon, ginger, or cardamom) or even blend motlopi with regular coffee grounds for a unique hybrid brew.
