Spain

Due to the colonial period, coffee has a long tradition in Spain.
The selection of preparations which are often the same as those of their former colonies is correspondingly longer.

Café solo

Espresso

Café Suizo

Café solo with 1tbsp chocolate and 1tbsp cherry liqueur, whipped cream and grated chocolate

 

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Café con Hielo / Café con tiempo

You place ice cubes in a longdrink glass and pour a café over it. (Take the filtered water for the ice cubes!)

Café Americano/ Café Largo

In a coffee cup, the same amount of hot water is added to a café.

Cortado

“Tallat” in Catalan
Café with a shot of milk or milk foam.

Café con Leche

Milk coffee, 1/2 café, 1/2 milk (often foamed)

Café Leche Leche

Café with milk and condensed milk.

Café Manchado/ Café Sombra

The Spanish Cafe Latte. Manchado means hot milk.

Café Azúcar

Café made of coffee beans, which were roasted and candied using the Torrefacto method with lots of sugar.

Café Bombón

In a coffee glass 1 café is layered on condensed milk. If you like add a milk foam topping.

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Zaperoco

small milk coffee with sweetened condensed milk and a shot of liqueur 43, a slice of lemon peel and a bit of cinnamon.

Trifásico

Cortado with a shot, e.g. Rum or brandy

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Barraquito
  • 1/4 milk foam
  • 1/2 hot Café
  • 1/4 condensed milk
  • 2 cl Licor 42 or Tia Maria
  • 1 lemon peel
  • cinnamon

The condensed milk is first filled into an espresso glass. Then you layer the café, liqueur and the lemon peel over it. Finally, put the milk foam and sprinkle with the cinnamon.

Carajillo
  • With a shot of liqueur, brandy (cognac) or rum.
  • Sugar is mixed in the glass with the alcohol, lit and fired, then café is added. As a decoration, coffee beans and a piece of lemon peel are added to the glass.

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