Spain
Spanish coffee culture, while sharing some similarities with its Portuguese neighbor, has its own unique vocabulary and customs. Espresso is the base for most Spanish coffee drinks, and you'll find a strong preference for smaller, stronger coffees compared to larger, weaker options. Here's a comprehensive guide to ordering coffee in Spain:
Black Coffee Options:
Café Solo: This is the most basic and common order, a small, strong espresso shot served in a small demitasse cup.
Café Doble: A double espresso, for when one shot isn't enough.
Café Largo / Americano: An espresso shot diluted with hot water. While "Americano" is widely understood, "Café Largo" is the more traditional Spanish term for a longer, milder black coffee. It will still be smaller than a typical American "drip" coffee.
Descafeinado: Decaffeinated coffee. When you order "descafeinado," the waiter might ask "¿de sobre o de máquina?" ("from a packet or from the machine?").
Descafeinado de sobre: Instant decaf coffee, usually served with a cup of hot milk and a packet of instant coffee for you to mix.
Descafeinado de máquina: A machine-brewed decaf espresso. Always specify this if you want a proper decaf espresso.
Coffee with Milk Options:
Cortado: Literally "cut" coffee. This is an espresso "cut" with a small amount of warm milk, often with a thin layer of foam. It's stronger than a café con leche but less intense than a café solo. It's similar to an Italian macchiato.
You might be asked if you want the milk "caliente" (hot), "templada" (lukewarm, a mix of hot and cold), or "fría" (cold).
Café con Leche: "Coffee with milk." This is one of the most popular coffee orders in Spain, typically made with equal parts espresso and steamed milk, served in a larger cup than a café solo or cortado. It's similar to a flat white or a smaller latte.
Like the cortado, you can specify the milk temperature: "caliente," "templada," or "fría."
Manchado / Leche Manchada: Literally "stained" or "stained milk." This is essentially warm milk with just a "stain" or a few drops of coffee added. It's a very milky and mild option, perfect for those who want just a hint of coffee flavor or a low-caffeine drink in the afternoon.
Café Bombón: A sweet treat! This is an espresso layered with sweetened condensed milk, usually in a 1:1 ratio. The layers are distinct until you stir them. Often served in a small glass.
Leche y Leche: A variation of the café bombón that includes both regular steamed milk and condensed milk.
Specialty and Other Options:
Café con Hielo: "Coffee with ice." You will be served a hot café solo(espresso) and a separate glass filled with ice cubes. You then add sugar to your hot coffee (if desired), stir to dissolve, and pour the coffee over the ice.
You can also ask for "café con leche con hielo" if you prefer a milky iced coffee.
Carajillo: An espresso shot with a splash of alcohol, commonly brandy, rum, or whisky. It's often served in a small glass.
Trifásico: A regional variation, often found in parts of Catalonia and other areas, similar to a carajillo but with the addition of a layer of condensed milk along with the alcohol and espresso.
Café Vienés: An espresso-based coffee (often café con leche or manchado) topped with whipped cream and sometimes a sprinkle of cocoa powder.
Café Asiático: A specialty from Murcia, combining coffee, condensed milk, brandy (or Licor 43), cinnamon, and lemon peel.
Key things to remember when ordering:
"Un café, por favor" will almost always get you a café solo (espresso).
Milk temperature: If you order a cortado or café con leche, the waiter might ask about your milk preference ("¿caliente, templada o fría?").
Sugar: Sugar packets are typically provided on the side for you to add yourself.
"Para llevar" means "to go" if you don't plan on sitting down. Otherwise, it's assumed you'll drink it at the bar or a table.
"Un vaso" or "una taza": You can specify if you prefer your coffee in a glass ("un vaso") or a ceramic cup ("una taza"). Many traditional bars serve café solo and cortado in small glasses.
*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.