Types of Coffee in Spain and How to Make Them Correctly

We are used to ordering the coffee we like in bars, cafes and restaurants. that our tastes or customs They are part of a deep-rooted culture about how to drink coffee in our country.

Coffee in Spain in its two roasted varieties, natural and roasted, make up all the types of coffee in Spain that are consumed daily. Within Spanish coffees we can find a wide variety and even regional specialties capable of giving a unique touch to coffee preparation.

And, although the most classic coffees in Spain are black coffee, with milk and Cortado, there are still many more types of coffee that maintain not only all their flavor, but also the ability to adapt to all types of tastes. In Incapto we discover the types of coffee in Spain and how to make them correctly.

What are the types of coffee in Spain

The best way to get recognize all Spanish coffees is to group them by their type of preparation. In this way, we can divide them into three large groups: coffee only, coffee with milk and coffee with other ingredients.

Just coffee

Within this category there are four types of coffee, all of them made only with coffee. However, water can also be added to vary its flavor.

• black coffee: This type of coffee is the equivalent of Italian espresso. This is prepared by infusing it with pressurized water to achieve maximum flavor.
• short coffee: It is sometimes confused with espresso as it is a much more concentrated coffee. However, this is prepared using half the water and, therefore, its quantity is practically half that of black coffee.
• American coffee: Using the same amount used to make espresso, hot water should be added to double the amount and soften the flavor by diluting it in water.
• Double black coffee: Made with the same amount, or very similar, to that used for American coffee, the single double is not reduced, on the contrary, the amount of coffee is proportional to the amount of water. Therefore, the result is a coffee with more body and a more intense flavor.
• iced coffee: As simple to prepare as making a black coffee accompanied by a glass of ice to cool it down.

Coffees with milk

To make this type of coffee we need, in addition to good coffee, a precise amount of milk to shape its texture, body and intensity. Additionally, milk can be prepared as foam or cream to improve not only the presentation, but also the flavor and texture. Although in this case it is usually only common in specialized cafes.

• cut coffee: If what you are looking for is to enjoy the flavor of coffee without losing too much intensity, an amount equivalent to 75% coffee and 25% milk is generally used. In addition, it is generally served in a container, be it a glass or cup, of a volume similar to that of black coffee.
• Coffee with milk: Server generally in a large cup, the proportions between coffee and milk must be equal. That is, 50% milk and 50% coffee. Normally, it is served with already heated milk, but it is possible to use the milk to cool the coffee to taste.
• stained coffee: With the same volume of coffee with milk, the stain is made with a proportion of 75% milk and 25% coffee. Ideal for those who are not used to drinking coffee regularly, but who do want to enjoy its flavor.

Coffees with other ingredients

We finish with two of the most popular coffees to drink after dinner.

• Carajillo coffee: The base of carajillo is an espresso coffee to which liquor, usually brandy, is added. However, carajillo can be made with other liquors such as whiskey or anise.
• Chocolate coffee: Ideal for sweet lovers, it is prepared using a base of black coffee to which a generous amount of condensed milk is directly added. The mixture forms a texture and flavor reminiscent of candy.

Regional coffees from Spain

• black and white: Cold coffee made with a black or double black coffee to which a scoop of ice cream is added. Although the flavor par excellence for its preparation is cream, it is possible to find it with other flavors such as vanilla or meringue milk. This coffee is typical of the Valencian Community.
• Barraquito: Using what is considered a true carajillo, that is, an espresso coffee to which lemon peel and cinnamon are added, as well as liquor, the barraquito is finished with the sweet touch of condensed milk and milk foam.
• Milk and milk: Also typical of the Canary Islands, this coffee with milk is prepared using half the milk that is normally used to complete the rest of the 50% added with condensed milk.
• Coffee with drops: This is one of the typical Galician after-dinner coffees. It is prepared with a few drops of hot pomace that are served to taste over black coffee.

With the coffee makers Incapto You can make black coffee, long black coffee, American coffee (extracting the coffee and also adding hot water to the coffee maker), with milk/coffee (using our electric milk frother or cappuccino maker or heating it with the coffee maker with vaporizer), among others...