Puerto Rico
Puerto Rico boasts a rich coffee heritage, having cultivated and exported coffee for centuries, even being renowned as the "coffee of popes and kings" in the past. This deep history has fostered a vibrant coffee culture with unique local terminology and preparation methods, alongside the ubiquitous international cafe offerings. You'll find a strong emphasis on locally grown Arabica beans, known for their smooth, balanced profile with notes of chocolate, caramel, and fruit.
Here are the different ways to order a coffee in Puerto Rico and what's in them:
Traditional Puerto Rican Coffee Terms (Essential for ordering like a local)
These terms are commonly used in local panaderías (bakeries), small eateries, and traditional coffee shops, reflecting the island's unique preferences for espresso-based drinks with varying milk ratios.
Pocillo (Po-SEE-yoh):
What's in it: A single shot of espresso, served black in a small demitasse cup (usually 4-6 ounces). This is the most basic and common way to order a strong, black coffee.
How to order: "Un pocillo, por favor." (A pocillo, please.)
Cortadito (Cor-tah-DEE-toh):
What's in it: An espresso "cut" (from "cortar") with a small amount of steamed milk, typically in equal parts or slightly more coffee than milk. It's a small, intense, and slightly sweetened coffee experience.
How to order: "Un cortadito, por favor."
Café con Leche (Kah-FEH kon LEH-cheh):
What's in it: Literally "coffee with milk." This is Puerto Rico's equivalent of a latte, made with a generous proportion of strong coffee (often espresso) mixed with steamed milk. It's typically served in a larger cup or mug. Sweetness varies and can be added to taste or sometimes comes pre-sweetened.
How to order: "Un café con leche, por favor."
Variations of Café con Leche (specifying milk ratio):
Cargao / Oscurito (Car-GAH-oh / Os-koo-REE-toh): "Heavy" or "dark." Coffee with just a little bit of milk, making it a stronger, darker, coffee-forward milk coffee.
Término / Término Medio (TER-mee-noh): "Half and half." The most common and popular ratio, indicating a balanced mix of coffee and milk. This is the default if you don't specify otherwise.
Clarito / Café Bibí (Klah-REE-toh / Bee-BEE): "Light" or "baby coffee." A very light latte with a higher ratio of milk to coffee, similar to a milky baby bottle.
Puya (POO-yah):
What's in it: Black coffee without any milk or sugar. It's often a very strong, pure brew. The term can also refer to a traditional brewing method using a cloth filter bag (a "puya bag").
How to order: "Un café puya, por favor." Also sometimes called "prieto" or "negro" (black).
Café Aguao / Café Americano (Ah-GWAH-oh):
What's in it: Refers to coffee with a low concentration of coffee, or "watered down." This is Puerto Rico's equivalent of an Americano, where espresso is diluted with hot water, making it less intense than a straight pocillo.
How to order: "Un café aguao" or "Un americano."
Modern Cafe Offerings (Widely available in specialty coffee shops and hotels)
In major cities like San Juan and in the burgeoning specialty coffee scene, you'll find all the globally recognized espresso-based and brewed coffee options, often using high-quality local Puerto Rican beans.
Espresso: (As Pocillo, but sometimes just called "Espresso" on menus).
Americano: (As Café Aguao, but also called "Americano").
Cappuccino:
What's in it: Espresso with steamed milk and a generous layer of frothed milk foam.
How to order: "Cappuccino."
Latte:
What's in it: Espresso with a larger proportion of steamed milk and a thin layer of foam. (Similar to Café con Leche, but often with more precise milk steaming and art).
How to order: "Latte." Flavored syrups (vanilla, caramel, hazelnut) are common.
Flat White:
What's in it: Espresso (often ristretto) with a thinner layer of velvety microfoam, making it more coffee-forward and intense than a latte or cappuccino.
How to order: "Flat White."
Macchiato:
What's in it: Espresso "marked" with a small amount of foamed milk.
How to order: "Macchiato." Caramel Macchiato is also popular.
Cold Brew:
What's in it: Coffee grounds steeped in cold water for an extended period, resulting in a less acidic, smoother concentrate, diluted with water or milk and served over ice.
How to order: "Cold Brew."
Iced Coffee / Iced Latte / Iced Americano:
What's in them: Cold versions of their hot counterparts, served over ice.
How to order: "Iced Coffee," "Iced Latte," "Iced Americano."
Blended Iced Coffee / Frappe-style Drinks:
What's in them: Blended ice, coffee, milk, sugar, and often flavored syrups, typically topped with whipped cream.
How to order: "Frozen Coffee," or "Frappe."
Specialty and Unique Local Twists
Puerto Rican coffee shops, especially those connected to local roasters or farms, often highlight unique preparations or infusions.
Café Colao:
What's in it: This refers to coffee brewed using a traditional cloth filter ("colador" or "puya bag"). It produces a clean, full-bodied black coffee with a distinct texture. It can be served black or with milk and sugar.
How to order: You might see "Café Colao" specifically on a menu.
Infused Coffees:
What's in it: Some roasters and cafes experiment with infusing their coffee beans or prepared coffee drinks with local flavors or spirits. For example, 787 Coffee offers:
Rum Infused Espresso: Coffee beans soaked in Rum after roasting.
Whiskey Infused Espresso: Coffee beans soaked in Honey Jack Daniels after roasting.
Coquito Latte: A latte inspired by the traditional Puerto Rican coconut-based holiday drink.
Pina Colada Latte: A latte with coconut and pineapple notes.
Tres Leches Latte: A latte inspired by the popular tres leches cake.
How to order: Look for "Specialty Lattes" or "Infused Coffees" on the menu.
"Bocao" (Bo-KAH-oh):
What's in it: Meaning "a mouthful," this term can refer to a solid and intense shot of espresso, meant for a quick, concentrated sip.
How to order: "Un bocao."
Key Ordering Considerations:
Local Beans: Puerto Rico is proud of its coffee production, with much of the coffee being 100% Arabica, shade-grown in the central mountains. Look for cafes that highlight local brands.
Sweetness: In traditional settings, coffee is often served with sugar, or sugar is readily available. For espresso drinks, you'll typically specify your preference or add it yourself.
Milk Options: Standard dairy milk (whole, skim) is available. However, in more traditional settings, evaporated or condensed milk might be common. Specialty cafes will also offer plant-based alternatives like almond milk and oat milk.
Language: While English is widely understood, especially in tourist areas, using the Spanish terms for coffee will enhance your experience and is appreciated by locals. "Café, por favor" (coffee, please) is always a good start.
Enjoy the rich and flavorful coffee experience in Puerto Rico.
*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.