Spanish coffee specialties

Strong, aromatic, and steeped in tradition – Spanish coffee is as diverse as the country itself. Whether black, with milk, or a shot of liqueur: Spain has the perfect specialty for every coffee lover. Here you'll discover the most popular Spanish coffee specialties and learn what makes them so unique.

• Café Solo – Pure espresso, strong and intense, without milk or sugar.
• Café Cortado – Espresso “cut” with a shot of hot milk, mild and creamy.
• Café con Leche Espresso with plenty of hot milk, a classic breakfast dish.
• Carajillo – Espresso refined with liqueur such as brandy or Licor 43, served hot or on ice.

Café Solo – The Symphony of Simplicity

Café Solo is Spain's pure espresso – strong, aromatic, and unadulterated. The name means "alone" and refers to the fact that it is served without milk or sugar. In Spain, it is an integral part of coffee culture and is often enjoyed as the first coffee of the day.

The art of preparation

A perfect café solo requires precision:

1. Bean selection: Freshly roasted espresso beans, medium to dark roast.
2. Prepare the espresso machine: Clean machine, portafilter inserted correctly.
3. Grind: Just before preparation, to preserve freshness.
4. Ropes: Press the coffee grounds evenly and firmly.
5. Extraction: 25–30 ml of espresso in 25–30 seconds.
6. Serve: Enjoy immediately, ideally in a small espresso cup or glass, perhaps with a glass of water as well.

The taste

Café Solo is characterized by a strong, intense flavor – slightly bitter, with a subtle sweetness and delicate fruity notes. A velvety crema rounds off the aroma.

Enjoyment tips

• Hot, but not too hot (approx. 65–70 °C).
• Drink neat to experience the full aroma.
• Serve in a small espresso cup or glass to best showcase the crema and aroma.
• Drink a sip of water before or after to neutralize the palate.
• Try different beans and roasts to discover your personal favorite.

FAQ – Frequently Asked Questions

What is the difference between a Café Solo and a regular espresso?
The Café Solo is essentially a regular espresso, but it's served without any additions like milk or sugar. This allows the pure coffee flavor to take center stage.

How much caffeine does a Café Solo contain?
One cup contains approximately 60–70 mg of caffeine, similar to a classic espresso.

Can you prepare a Café Solo without an espresso machine?
Yes, alternatives such as moka pots or Aeropress are possible, but they do not deliver the exact classic taste of an espresso machine.

Is a Café Solo suitable for sensitive coffee drinkers?
Since the caffeine content is the same as in a regular espresso, it could be too strong for sensitive coffee drinkers. A decaffeinated version or a café con leche would then be more suitable.

Conclusion

The Café Solo is a small masterpiece: simplicity meets intensity. A must-have for coffee lovers seeking pure, unadulterated espresso enjoyment.

Café Cortado – Espresso “cut” with milk

The Café Cortado is a small but intense coffee treat from Spain.Its name means "cut" – the espresso is supplemented with a small amount of milk to balance the acidity and bitterness and create a balanced taste experience.

The art of preparation

To prepare a perfect cortado, you need:

• Freshly roasted espresso beans
• An espresso machine
• milk or condensed milk

Steps:

1. Grind the beans just before cooking.
2. Prepare espresso (approx. 25–30 ml).
3. Gently warm the milk and froth it.
4. Carefully pour the milk into the espresso so that the layers blend harmoniously.

The taste

The Cortado has a mild and creamy taste, with a light sweetness and delicate milky notes. The low milk content allows the espresso to retain its robust aroma, while the milk foam gives the drink a velvety texture. Variations with sweetened condensed milk, such as the Café Bombón, are particularly sweet and creamy: in this version, the sweetened condensed milk forms the bottom layer, topped with the espresso, often with milk foam and a hint of cinnamon.

Enjoyment tips

• Serve in a small glass so that the crema and texture remain visible.
• Drink while hot to experience the full aroma.
• Experiment with sweetened condensed milk or cinnamon if you prefer it sweeter.

Popular variations

• Cortado Condensada: Espresso with sweetened condensed milk, very creamy and sweet.
• Gibraltar: Double espresso with a little extra milk, served in a small glass, popular in the USA. v.aSan Francisco.
• Piccolo Latte: Australian version, similar to Gibraltar, but with less milk and served in a smaller glass.

FAQ – Frequently Asked Questions

Is a Café Cortado the same as a Macchiato?
No. Although they look similar, the difference is that a macchiato has only a small amount of milk on top of the espresso, while a café cortado contains a larger proportion of milk.

Can I make a café cortado with plant-based milk?
Yes, that's possible. Alternatives like almond, oat, or soy milk are suitable, although taste and texture may vary slightly depending on the milk alternative.

How does a café cortado differ from a cappuccino?
A cappuccino contains significantly more milk foam and is usually served in a larger cup. A café cortado has less milk and foam and is traditionally served in a smaller glass or cup.

Is a Café Cortado stronger than regular coffee?
Yes. Due to the higher espresso content, a Café Cortado is generally stronger than regular filter coffee.

Conclusion

The Café Cortado combines the intensity of an espresso with the smoothness of milk. A classic little treat for anyone who likes espresso but prefers a milder flavor – straight, with foam, or as a sweet Café Bombón.

Café con Leche – Spain's creamy classic

Café con Leche is Spain's most popular breakfast coffee – a harmonious blend of strong espresso and hot milk. Creamy, mild, yet aromatic, it combines the best of both worlds and is emblematic of a leisurely start to the day.

Origin and history

Café con Leche (“coffee with milk”) originated in 17th-century Spain, when coffee gained importance through the country's trade routes.The mixture of strong coffee and hot milk quickly became part of everyday Spanish culture – first in the cafés of Madrid and Seville, later throughout Spain and Latin America. Today it is one of the most popular breakfast coffees worldwide and is drunk in many countries under different names – for example, as French coffee. Café au Lait or Italian Caffè Latte.

The art of preparation

The perfect café con leche depends on the balance between coffee and milk – classically in the ratio 1:1.

Here's how to make it at home:

1. Prepare a strong espresso or coffee.
2. Heat the milk until it steams, but does not boil.
3. Lightly froth the milk until it becomes creamy.
4. Pour coffee into a cup, then add the hot milk.
5. Stir gently – your Café con Leche is ready.

Tip: If you prefer a stronger flavor, slightly increase the amount of coffee; if you prefer a milder flavor, add a little more milk.

The taste

Café con Leche impresses with its velvety-smooth texture and balanced aromas. The coffee remains prominent, while the milk softens its bitterness and adds a delicate sweetness. The result is a full-bodied, creamy taste – ideal for breakfast or as a gentle pick-me-up any time of day.

Cultural significance

In Spain and Latin America, café con leche is an integral part of daily life. In the morning, it is often served with a pastry or a toasted tomato enjoyed – and it often accompanies convivial conversations in bars and street cafes.

It is not a "quick coffee", but a moment of peace – a symbol of enjoyment and community.

FAQ – Frequently Asked Questions

Can I use any coffee?
Yes, but strong espresso beans or dark roasts are best suited so that the aroma is not masked by the milk.

Can this also be done with plant-based milk?
Of course. Plant-based alternatives like oat or almond milk are also good choices. Both have a slight natural sweetness and alter the taste differently depending on the variety.

What's the best way to sweeten him?
Classic with sugar or honey – or modern with stevia, vanilla or cinnamon.

Are there different versions worldwide?
Yes, many countries have their own versions – from the French Café au Lait to the Indian Masala Chai, which uses tea instead of coffee, but shares the same warm, milky character.

Conclusion

Café con Leche is more than just coffee with milk – it's a piece of the Spanish way of life. Mild, creamy, and perfectly balanced, it combines energy with enjoyment. Whether classically hot, sweet with condensed milk, or modern with plant-based milk – this classic remains a symbol of the art of savoring the moment.

Carajillo – Coffee meets Spanish liqueur

The Carajillo is a Spanish classic that combines strong espresso with a shot of liqueur such as brandy or Licor 43. This combination gives the drink not only intensity but also a special warmth and depth. Whether served hot or on ice, the Carajillo is a moment of pure enjoyment, steeped in tradition and flavor.

The story of the Carajillo

Origin in Spain

The Carajillo originated in the 19th century. Spanish soldiers at that time mixed coffee with rum or brandy to bolster their courage before difficult missions. Back in Spain, the drink became an integral part of coffee culture.

Popularity in Germany

In recent years, Carajillo has also gained popularity in Germany. Here, it is often served as a digestif after a meal or as a special treat between meals, and is finding more and more fans in bars and cafes.

The art of preparation

To prepare a perfect carajillo, you need:

• Espresso or strong coffee
• Liqueur such as Licor 43, brandy or rum
• Optional: sugar or honey
• Optional: Ice cubes
• Optional: Lemon zest

Steps:

1. Prepare espresso or strong coffee.
2. Gently warm the liqueur together with sugar/honey (optional) and lemon zest until the sugar dissolves.
3. Pour the alcohol mixture into a heat-resistant glass.
4. Add espresso.
5. Add ice cubes if desired and stir well.

Popular variations

• Mexican Carajillo: With Licor 43 or Tequila, usually served cold.
• Cuban Carajillo: Espresso with Cuban rum, sometimes raw cane sugar.
• Italian Carajillo (Caffè Corretto): Espresso with grappa or sambuca, often served hot as a digestif.

FAQ – Frequently Asked Questions

Can I prepare the Carajillo with other spirits?
Yes, whisky, Kahlúa or other spirits can be used to create individual variations.

How do I make an alcohol-free Carajillo?
The alcohol can be replaced with non-alcoholic rum, non-alcoholic liqueur, or simply with vanilla extract or cinnamon.

Which coffee is best suited for the Carajillo?
A strong espresso is ideal, but strong filter coffee or cold brew are also possible – the important thing is that the coffee is strong enough to combine with the liqueur.

Conclusion

The Carajillo is a versatile coffee classic that combines intensity, flavor, and tradition. Whether hot or cold, as a digestif or a small moment of indulgence – it brings a piece of Spanish coffee culture directly to your cup. With various liqueurs and preparation methods, the Carajillo can be customized so that everyone can discover their personal favorite.