Spanish vs Catalan coffee words

This article aims to equip you with the knowledge and vocabulary necessary to order the drink you want with confidence in either Spanish or Catalan. For clarity, the Spanish version will be in italics, with the Catalan equivalent in brackets and bold immediately afterwards, except where the words are identical in both languages. By the way, it’s café in Castellano and cafè in Catalan – the pronunciation is the same, but the accent goes in the opposite direction when written.

The core coffees

The most basic brew is the café solo (cafè sol), and if you request simply “un café” without specifying further, this is probably what you will be given. This is identical to “espresso” and, amazingly, a café doble is a double espresso! If these are a bit too strong for you, you might want to try a café americano (cafè americà) instead, which is essentially the same amount but served in a larger cup or glass and diluted with more water.

Common mistake: ordering a café americano

A common mistake made by tourists in Spain is to ask for a café americano because they can recognise and pronounce the name and it seems easier or somehow more familiar, only to have then to ask for milk. To clarify, a café americano is a large black drink made with only water. Of course, if you prefer your coffee with milk, you can request it separately and add it yourself.

For the milk lovers

If you like something milkier, you can ask for a cortado (tallat), which is simply a café solo in a slightly larger cup with hot milk added. The larger version of this, served in a full-sized cup or mug, is the café con leche (cafè amb llet). Again, it’s the same amount of espresso but in a larger cup and with more milk.

Cool down: coffee with ice

A popular variation of any of the above in summertime is your café con hielo (cafè amb gel). If you order any of the above with ice, you will be served the drink in the typical fashion, accompanied by a glass of ice on the side. The idea is to prepare your café to your liking (with or without sugar or sweeteners, etc.) and then pour the entire contents into the glass with the ice cubes, drink it quickly before the ice melts completely and dilutes it too much.

Going decaf

If decaf is what you’re after, then you need to order a descafeinado (descafeïnat), or even better, a descafeinado de maquina (descafeïnat de màquina), a version made using a coffee machine. In many establishments, if you fail to mention ‘de maquina’, you will be given an instant alternative or, in some cases, a cup of hot water or milk and a sachet of powdered instant on the side. On balance, probably best to practice saying “de maquina”! Having said that, some people actually prefer the powdered sachet version and will ask for a café de sobre or descafeïnat de sobre – but that’s their business!

You’ll be fine!

If you sit in a café or a bar long enough, you’ll hear people order in all sorts of ways, with some being very particular indeed as to how they like theirs. If you manage to get your head around the above vocabulary, you’ll do fine ordering a coffee in Spain!

Coffee with a little oomph!

What is a Carajillo?

If you’d like to add a little oomph to your café, you can ask for a carajillo, which is an espresso with a dash of your preferred liquor added. For example, a carajillo de whiskey is a café solo with a dash of whiskey. The most common carajillos are with rum, whiskey, brandy, or Bailey’s, but you can ask for pretty much whatever you like.

Cuba, courage & coffee: A rum-fuelled origin story

The story goes that the carajillo apparently originated during the time of the Spanish occupation in Cuba, when soldiers used to add rum to their café for coraje (courage) and started calling it a corajillo – a ‘little courage’. Over the years, this eventually evolved to become carajillo as we know it today. That’s one of the stories, anyway, but there are others. By the way, in Catalan, a carajillo is called a cigaló. A Catalan variation on the classic carajillo or cigaló is a trifásico, which is a regular carajillo with a bit of milk added – probably not exactly necessary in the case of a carajillo de Bailey’s!

The Irish coffee warning label

Of course, if you don’t feel any need to “hide” your dash of alcohol, you could go all in and just ask for a café irlandés, an Irish coffee. When made correctly, this consists of heated café mixed with Irish whiskey and brown sugar. This is then topped with cream that has been whipped until it is thick.

The emphasis here is on the phrase “when correctly made,” though, so if you’re a perfectionist, you might be better off waiting till you go to a genuine Irish pub to try one of these. We have seen some abominations! In some places, they insist that an Irish coffee, just as the Irish flag, should have three distinct layers of colour: the base, the whiskey, and the cream. If you come across one of these, you’re better off ordering something else, as that’s one of the abominations we’re talking about!

There are, of course, other internationally popular variations like the cappuccino and macchiato (amongst many others), but don’t forget that these are really Italian variations. If you order them in Spain, you may not be served exactly what you were expecting. A good rule of thumb is that unless you see these specifically named on the menu, it’s best to stick to the more typical Spanish choices to avoid disappointment.

Modern coffee trends in 2025

Many cafés in the Costa Brava and across Spain will now offer more options for diverse tastes:

Plant-based milk alternatives, such as oat milk (leche de avena [llet d’avena]) or soy milk (leche de soja [llet de soja]), are increasingly common, especially in larger or more international cafés.

Speciality options, such as flat whites, cold brew, and even matcha lattes, are starting to appear on menus, especially in trendier spots or places with a younger clientele, but in a traditional café, you might spot someone sipping a matcha – times are changing!

So, what type of café would you like to have?