Live Like a Local: Spain | How to order a coffee or espresso in Spain

If I had to guess I would say that the US became obsessed with Dunkin' Donuts coffee not for the taste, but for the simplicity - it was much easier to simply order "a cup of coffee." Not to mention the to-go factor. As a culture, we've developed a global stereotype (particularly acknowledged by Europeans and Middle Easterns) that our coffee is watered down, dull and hardly enjoyed, sipped or swigged in huge cups at the speed of a 7-Eleven Big Gulp®. It wasn't until the introduction of Starbucks that we thought we got a little more class, that our coffee consumption skyrocketed to include fancy-pants sizes and milk variations with shiny flamboyant Italian nicknames.

Then around 2005 something called the Gibraltar happened in San Francisco to a little company named Blue Bottle Coffee - which if you know anything about being hip has helped spawn a catalyst within the SF coffee movement, as well as along the West Coast, over to New York and popping up in London (although they have a lot of influence from the Aussies, whom also make excellent coffee). But did that really happen? Was that really an invention? Or a renaming of the existing Spanish cortado? All finger pointing aside, coffee and espresso drinks are some of the most widely consumed beverages in the world, and the manner in which they are ordered and prepared differs according to countries, backgrounds or the baristas' habits.

The Spanish people have developed quite a taste, or perhaps dependency on coffee since its arrival from Turkish immigrants in the 17th century. The general consensus is that the coffee here is good, although it may be argued that the coffee tastes better in Italy and Portugal, and certainly worse in France.

What do you need to know to order an espresso drink or coffee in Spain?

Spaniards aren't known to eat a hefty breakfast, in fact for a true experience during your stay in the country, steer clear of restaurants or cafes offering an American or British breakfast. On a given day, the local eateries will be filled with common citizens, or even hotshot politicians (if they dare show their faces), munching a pastry, or toasts with tomato pulp with their café con leche, 1:1 ration of strong coffee or espresso with steamed milk, or what we might register as a caffé latte.

Café Solo - a very strong and small serving of coffee. I have no statistics to prove this theory, but I most commonly witness people ordering this version after lunch for a quick pick-me-up, therefore reducing the likelihood of falling into a food coma, or after dinner for the sobremesa chats and table lingering.

Cortado - an espresso cut (from Spanish cortar) with steamed milk, typically 1:1 - 2:1 espresso to milk ration, and served in a short glass. It's similar to the piccolo in Australia, the Gibraltar in US/UK and to the Italian version of a caffé macchiato. Popularly ordered around the merienda hours of 5pm-7pm to give a little jolt as well as the illusion of eating something sweet between meals.

Café Americano - served in a larger glass and watered down. Usually ordered by out-of-towners.

Café Bombon - a café solo served with a hefty spoonful of condensed milk at the bottom, thought to have originated in Valencia, Spain.

Café con hielo - during the hot summer months the Spaniards cool down with this espresso and ice cubes, served in a whiskey glass.

Carajillo - a café solo served with a touch of brandy, although whiskey or rum can be substituted.

Trifásico - a less common, and often regionally ordered drink along the Costa Brava and Costa Blanca, the trifásico includes three ingredients: coffee, milk/cream/or condensed milk and a liquor (usually anything from whiskey, brandy to Baileys).

Know your caffeine preference upfront, otherwise they will assume you want regular or strong espressos and coffee. Typically decaffeinated, descafeinado, comes from an instant coffee packet (eeww), so if you want decaffeinated and from the espresso machine you must request for example, café _________ + descafeinado de maquina.

**Also note in Spain, unlike in Italy (or other countries that I haven't visited yet), if you would like a glass of water to go with your coffee, you must ask your server for it - un vaso de agua por favor.

Now the above mentioned list should allow you to order a coffee or espresso throughout any part of Spain with no problems. Be sure to visit my favorite neighborhood vendors and recommended coffee shops; Toma Café in Madrid and Satan's Coffee Corner in Barcelona.

However, if you plan to "monkey see monkey do" and order a coffee like a local when in Málaga, then pay attention to the following:

Café Central tucked along a narrow side street in the old city of Málaga has claimed the invention of the following coffee ordering standard, a brain scramble, un cacao mental, for outsiders but none the less a fascinating Andalusian idiosyncrasy. The story goes that the camarero, D. José Prado Crespo, or Pepe for short, was fed up of dealing with crazy customers requests, "Pepe ponme un poquito más" "a little more coffee/milk" or "¡ya está! suficiente leche ya" "OK, that's enough milk." He developed a ten level café system to simplify his work life as well as the lives of his coworkers.

Ordering a coffee in Málaga, Spain requires a bit of practice. Or point and smile : )

Since its conception, the system has been adopted by the majority of the baristas and servers around Málaga. It goes like this: nube, sombra, corto, entrecorto, mitad, solo corto, semi-largo, largo, and the solo. The nube, or cloud, contains a splash of coffee, the mitad is equal parts 1:1 coffee and milk, and the solo is the same as in the rest of Spain, all black. However nowadays we give the servers even more work, non-fat milk, soy requests, or even the size of the glass is ultimately "your wish is my command."

If the above is altogether too complicated, ordering "un cappuccino, por favor," will be internationally understood. Just keep your standards in check, this won't be Italy -- which according to the INEI consists of: "traditional cappuccinos are made up of 25ml of espresso and 125ml of steam-whipped milk, starting with cold milk (3-5°C) and brought to a temperature of about 55°C and then poured over Italian certified espresso in a cup the size of 150-160ml. The milk must be fresh bovine with a minimum of 3.2% proteins and 3.5% fat, and steam-whipped in a specific way." Precise isn't it? Maybe a café con leche in Spain is the way to go after all! 

For more tips on traveling and ordering throughout Spain, please follow my Facebook page at Sobremesa In Spain. I appreciate your feedback! 


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