Ecuador
Ecuador is a country with diverse coffee-growing regions, and while traditionally a large percentage of its high-quality beans were exported, there's a growing internal appreciation and specialty coffee scene emerging, especially in cities like Quito and Cuenca.
Here are the different ways to order coffee in Ecuador and what's in them:
Traditional & Common Coffee Orders:
Café Pasado / Café Filtrado: This is the most traditional way to find coffee in homes and many local eateries. It's essentially drip coffee or filtered coffee. The term "pasado" implies that the coffee has "passed through" a filter. In some traditional settings, it might be coffee made in a large pot with a muslin bag, steeped like tea. You will often be asked "con agua o con leche?" (with water or with milk) and then given a cup of hot water or hot milk to which you add instant coffee or the esencia de café (coffee essence).
Esencia de Café / Tintura: In many traditional places, especially outside of modern cafes, coffee might be served as a strong, concentrated coffee essence. You're given a cup of hot water or milk, and you add the coffee essence to your liking. The coffee made with hot water and tintura might be called una tinta.
Café con Leche: "Coffee with milk." This is a very common breakfast drink. It's a generous mix of coffee and hot milk, often in roughly equal proportions, similar to a latte or café au lait. The coffee might be brewed or espresso-based depending on the establishment.
Solo / Café Solo / Expreso (Espresso): This is a single shot of espresso, strong and concentrated. You'll find this more reliably in larger cities and modern cafes.
Doble / Café Doble: A double shot of espresso.
Espresso-Based Drinks (Increasingly Common in Modern Cafes):
Cortado: An espresso "cut" with a small amount of steamed milk and a thin layer of foam. It's stronger than a café con leche but less intense than a solo. Similar to a macchiato or a small flat white.
Americano: An espresso shot diluted with hot water. This provides a less intense, larger cup of black coffee, similar to a drip coffee.
Capuchino (Cappuccino): Espresso with steamed milk and a generous layer of foamed milk. In Ecuador, like in some other South American countries, it might often be topped with cocoa powder or cinnamon.
Latte: Espresso with a larger amount of steamed milk and a thinner layer of foam, compared to a cappuccino.
Mocca (Mocha): Espresso mixed with chocolate (syrup or powder) and steamed milk, often topped with whipped cream.
Cold & Blended Drinks (More Common in Modern Cafes):
Café con Hielo (Iced Coffee): Hot coffee poured over ice, often with milk and/or sugar added to taste.
Granizado de Café: A coffee slushie or blended iced coffee, often made with condensed milk for sweetness and creaminess.
Nevado: A more elaborate blended coffee drink, often with whipped cream and other toppings.
Important Notes for Ordering:
Sweetness: Many Ecuadorians prefer their coffee sweet. Sugar will almost always be available on the table or might even be pre-mixed into traditional tintos. If you prefer unsweetened coffee, specify "sin azúcar."
Instant Coffee: Outside of dedicated cafes, especially in smaller towns or traditional eateries, instant coffee is still very common. Don't be surprised if you're served a cup of hot water or milk and a packet of instant coffee to prepare yourself.
Regional Variations: While the terms listed above are generally understood, slight variations or preferences might exist in different regions of Ecuador (e.g., coastal vs. highland).
"Para llevar" / "Para aquí": "To go" or "for here."
Ecuador's coffee scene is dynamic, with a growing focus on specialty coffee from its diverse altitudes and microclimates. So, while you might encounter traditional preparations, you can also find excellent quality espresso drinks in more urban centers.
*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.