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.
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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.
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
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.