Gibraltar
Gibraltar's unique blend of British, Spanish, and Mediterranean influences is reflected in its coffee culture. While global coffee trends are certainly present, there's also a strong tradition of Spanish-style coffee, including a specific drink named after the territory itself!
Here's a breakdown of the different ways to order coffee in Gibraltar and what's in them:
The "Gibraltar Coffee" (and its close relatives):
This is perhaps the most unique and notable coffee order you can make in Gibraltar, though its origins are actually debated (some sources credit San Francisco's Blue Bottle Coffee). It's very similar to a Spanish "Cortado."
Gibraltar Coffee:
What's in it: A double shot of espresso "cut" with a small amount of steamed milk. The milk has a velvety, microfoam texture, but less foam than a traditional cappuccino or latte. It's designed to be a strong, espresso-forward drink with just enough milk to soften the intensity.
How it's made: Double espresso shot is pulled directly into a specific glass (traditionally a 4.5-ounce "Gibraltar glass," which is a small, heavy-bottomed tumbler). Steamed milk is then poured over it, aiming for a smooth, flat surface with minimal foam. It's served slightly cooler than some other hot coffees, making it easy to sip immediately.
How to order: "A Gibraltar coffee" or simply "A Gibraltar."
Cortado:
What's in it: Very similar to a Gibraltar coffee, often considered interchangeable in many places. It's an espresso "cut" (from the Spanish "cortar") with a roughly equal amount of steamed milk. It typically uses a single shot of espresso with one ounce of milk, though some may use a double shot with two ounces. The key is the equal ratio.
How it's made: Espresso shot (or double shot) is combined with steamed milk. It has less foam than a cappuccino.
How to order: "Un cortado." Many cafes in Gibraltar might serve a "Cortado" in a Gibraltar glass, effectively making it the same drink.
Traditional Spanish/Mediterranean Styles:
These are common across Spain and would be widely available in Gibraltar, especially in local cafes and bars.
Café con Leche: (Coffee with Milk)
What's in it: This is the most common breakfast coffee. It's typically strong brewed coffee (often espresso-based) mixed with an equal or greater amount of hot, steamed milk. The milk is usually just heated, not heavily frothed.
How to order: "Un café con leche." You can specify if you prefer it "claro" (lighter, more milk) or "oscuro" (darker, less milk).
Café Solo: (Espresso)
What's in it: A single shot of espresso. Strong and concentrated.
How to order: "Un café solo."
Café Doble: (Double Espresso)
What's in it: A double shot of espresso.
How to order: "Un café doble."
Café Corto / Cortito / Ristretto: (Short/Restricted Espresso)
What's in it: A very short, concentrated shot of espresso, using less water than a standard espresso, resulting in a bolder, often sweeter flavor.
How to order: "Un café corto" or "Un ristretto."
Café Largo / Lungo: (Long Espresso)
What's in it: An espresso shot extracted with more hot water, resulting in a larger, less intense drink than a solo, but stronger than an Americano.
How to order: "Un café largo" or "Un lungo."
Café Manchado / Leche Manchada: (Stained Milk / Milk Stained with Coffee)
What's in it: Mostly hot milk with just a "stain" or splash of coffee/espresso. It's the opposite of a Cortado, much milkier.
How to order: "Un café manchado" or "Leche manchada."
Barraquito:
While more typical of the Canary Islands, in a diverse place like Gibraltar, you might find variations of this or other layered coffee drinks. A classic Barraquito contains condensed milk, Licor 43 (a Spanish liqueur), espresso, foamed milk, and a sprinkle of cinnamon and lemon zest.
What's in it: Layered condensed milk, coffee liqueur, espresso, steamed milk, and usually a sprinkle of cinnamon and/or lemon peel.
How to order: Ask specifically for "Un Barraquito" if you see it on a menu or want to try something unique.
International / Modern Coffee Shop Standards:
As a British Overseas Territory and a popular tourist destination, Gibraltar also has modern coffee shops that offer a full range of international coffee drinks.
Drip Coffee / Brewed Coffee:
What's in it: Standard filter coffee.
How to order: "A brewed coffee" or "filter coffee."
Latte:
What's in it: Espresso with a large amount of steamed milk and a thin layer of foam.
How to order: "A latte." You can specify milk type (whole, skim, oat, almond, soy) and flavor syrups.
Cappuccino:
What's in it: Espresso with equal parts steamed milk and frothed milk, typically with a thicker foam cap than a latte.
How to order: "A cappuccino."
Americano:
What's in it: Espresso diluted with hot water.
How to order: "An Americano."
Flat White:
What's in it: Espresso with microfoamed milk, less foam than a latte or cappuccino, providing a stronger coffee taste and velvety texture.
How to order: "A flat white."
Macchiato:
What's in it: An espresso "marked" with a small dollop of foamed milk. (Note: chain coffee shops often have a much sweeter, larger "Caramel Macchiato" which is a different drink entirely.)
How to order: "An espresso macchiato."
Mocha / Mochaccino:
What's in it: Espresso, chocolate syrup/powder, steamed milk, often topped with whipped cream.
How to order: "A mocha."
Iced Coffee / Iced Latte / Iced Americano etc.:
What's in them: Chilled versions of the above, served over ice.
How to order: Add "iced" before the name of the drink (e.g., "Iced Latte").
Cold Brew:
What's in it: Coffee steeped in cold water for an extended period, resulting in a smooth, low-acid concentrate.
How to order: "Cold brew."
When in Gibraltar, don't miss the opportunity to try a "Gibraltar" coffee or a "Cortado" in a local cafe, as this is part of the local coffee identity and reflects its Spanish connection.
*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.