galao_kaffee

Galao Cafe Bar

Existenzgründung als Franchise-Partner von Galao Cafe Bar

Mit dem Franchisekonzept von Galao Cafe Bar eröffnen Sie ein Restaurant, das mit persönlichem und authentischen Flair besticht und in dem die Leidenschaft für Gastronomie an vorderster Front steht.

Das Konzept steht für Franchise Appeal mit persönlichem und authentischem Flair, bei der die Leidenschaft für Gastronomie an vorderster Front steht. Ebenso gehören der Kontakt zu unseren Kunden, der Service und die Qualität zu unseren wichtigsten Faktoren. Unser Entwicklungsprozess und unsere Philosophie werden von jedem zukünftigen Franchisepartner bis hin zu jedem Mitarbeiter vermittelt, so legen wir als Grundvoraussetzung folgende Schlagwörter fest: wir sind authentisch , frisch, kreativ und originell – Qualität steht an erster Stelle.

Galão Cafe Bar – Früh bis Spät

Das im Jahr 2007 gegründete Unternehmen präsentiert seinen Gästen einen urbanen Casual Used Look mit Urlaubsfeeling für jede Tageszeit. Durch das geschickte Zusammenspiel von Einrichtungsgegenständen, der „Urban Street Wandtapete“, der Farbgestaltung und Dekoration fühlt sich der Kunde wie auf einer Reise - vom portugiesischen Urlaubsflair bis hin zur geselligen Pub–Kultur Irlands. Der GALÃO (Portugiesischer Latte Macchiato) wird in einem landestypischen Glas serviert und ist unser Herzstück. Der GALÃO unterstreicht das Konzept mit Geschmack und Lebensgefühl.

Mit der Galão Cafe Bar durchstarten:

Für seine zukünftige Expansion sucht das Team der Galão Cafe Bar nach geeigneten Franchise-Partnerinnen und Partnern, die sich in der Gastronomie-Branche selbstständig machen möchten. Dabei lässt sich eine Galão Cafe Bar „Streetkitchen“ schon auf einer verhältnismäßig geringen Fläche von knapp 60 Quadratmetern realisieren. Hier bevorzugen wir ein Einkaufszentrum in Stadtnähe oder Laufkundschaft mitten in der Stadt/Einkaufsstrasse. Unsere jahrelange Erfahrung zeigt, dass unser Konzept eine Bereicherung für Großstadtvororte ist. Wir bieten durchgehend warme und kalte Küche an, was in den meisten Vororten kein Standard ist.

Einige Galão Cafe Bar Erfolgsfaktoren – von welchen Sie profitieren:

• Frische und Vielfalt der angebotenen Speisen
• Abwechslungsreiches Getränkekonzept
• Die beliebte Wochenkarte, in der es immer Neues zu entdecken gibt
• „Fühl dich einfach wohl“ Konzept
• Grafisches Konzept bzw. auffälliges Local Store Marketing
• Flexible Anpassung an den vorherrschenden Markt und Gegebenheiten
• Familienfreundlich und Generationsübergreifend
• Service- & Kundenorientiert

Bei einer Zusammenarbeit sollten potenzielle Franchisenehmer/innen nachstehende Voraussetzungen erfüllen:

• Identifizierung mit der Marke und Philosophie
• Erfahrungen in Gastronomie und Management
• Betriebswirtschaftliche Grundkenntnisse
• Eigeninitiative und Bereitschaft zur täglichen Mitarbeit
• Höchstes Engagement und soziale Kompetenz
• Belastbarkeit & Flexibilität
• Begeisterung für die Gastronomie
• Ausgeprägte Kundenorientierung
• Kooperationsfähigkeit und Wille zum gemeinsamen Erfolg

Bei seiner Expansion wird das Galao unterstützt durch die FranchiseAgency.

VERFÜGBARE STANDORTE: Derzeit suchen wir weltweit nach neuen, engagierten Franchisepartnern. Für Länder außerhalb der EU vergeben wir auch Masterfranchise-Lizenzen. GESCHÄFTSTYP: Franchise MIN. EIGENKAPITAL: €25.000 TRAINING UND SUPPORT: Ja

INFOBROSCHÜRE

Füllen Sie bitte das untenstehende Kontaktformular aus, um eine Kopie der Firmenbroschüre von Galao Cafe Bar herunterladen zu können.

Galao kaffee

Wir haben jeden Tag offen

11 uhr morgens bis 1 uhr nachts - freitags und samstags bis 3 uhr nachts

warme Küche täglich von 12 uhr bis 22 uhr

FrГјhstГјck am Wochenende und Feiertagen bis 15 uhr

- und weitere Spezial Konzerte -

um 21 uhr bis 22 uhr

zu freiem Eintritt aber mit Spende

Samstag 4. November

Mittwoch 8. November

abgesagt THE BLACKHEART ORCHESTRA

dafГјr CULTURE FOX

Samstag 11. November

Mittwoch 15. November

IВґM NOT A BAND

urban electronic pop

Special am Donnerstag 16. November

ambient alternative pop

Bonn und Leipzig

Z A U B E R S H O W

the NEW superstars of magic

Mittwoch 22. November

THE LEGENDARY LIGHTNESS

Special am Donnerstag 23. November

Samstag 25. November

ADAM BARNES (Oxford / UK)

WES SWING (Charlottesville / US)

JOSEPH & MAIA (NZL)

Mittwoch 29. November

TWO YEAR VACATION

tropical disco kraut pop

Special am Donnerstag 30. November

THE ANATOMY OF FRANK

post chamber pop

Samstag 2. Dezember

dieses mal dГјrfen wir euch nicht verraten wer kommt

Britischer Sound, deutsche Texte, Musik zum Feiern und Tanzen

Special am Dienstag 5. Dezember

indie pop post rock

Mittwoch 6. Dezember

indie pop new wave

Special am Freitag 8. Dezember

Samstag 9. Dezember

Special am Sonntag 10. Dezember

Charity A U K T I O N

wir versteigern eure Schätze für eine guten Zweck

mit dem Ottencrew DJ Kollectiv

17:00 Uhr DJ Leirum - https://soundcloud.com/leirumslin

19:00 Uhr live Jono McCleery - https://youtu.be/nGahYfVZTN4

20:00 Uhr DJ David Demian

21:00 Uhr live Kerala Dust - https://youtu.be/Xr7tAPFyNDg

22:00 Uhr silent DJ David Demian - https://soundcloud.com/daviddemian

23.30 Uhr Ausschank- und Programmende

Galao DJ: Flor Ian - Electro

17:00 Uhr live Hanna Leess - https://youtu.be/wyKs83pZzXc

18:00 Uhr DJ Demi Demu

18:30 Uhr live Brothers of Santa Claus - https://youtu.be/ZCTN4_8QVMI

19:30 Uhr DJ Demi Demu

20:30 Uhr 47soul - https://youtu.be/e0aPuIpOAoc

21:45 Uhr Balkon Erkan Baran

22:00 Uhr silent DJ Hilwi - https://soundcloud.com/Jafrasha

00.30 Uhr Ausschank- und Programmende

Galao DJ: Sons of Settlers - West-African stuff and techno loops

13:00 Uhr DJ Krize

14:00 Uhr live Sons of Settlers - https://youtu.be/gZkT9An3zjM

15:00 Uhr DJ Krize

16:00 Uhr live Badger - https://youtu.be/Tx40xns61hI

17:00 Uhr DJ Svumato

18:00 Uhr live Swim Bird Fly - https://swimbirdfly.bandcamp.com/album/fake-safe

19:00 Uhr DJ Krize

19:45 Uhr Agenda Rosenstein

20:00 Uhr live Mystical Plants - https://youtu.be/d1jE094Vu8U

21:00 Uhr DJ auf BГјhne Pitchy&Scratchy - https://soundcloud.com/pitchyandscratchyshow/hauenwirab-mixtape

22:00 Uhr silent live Adulescens - https://youtu.be/xiQnj4cX9lk

23:00 Uhr silent DJ TurntableGossip - https://soundcloud.com/mlle-magali/turntablegossip-aka-mlle

00.30 Uhr Ausschank- und Programmende

Galao DJ: Shorty k & Philip Chan & Lux Lauterwasser - jazz, funk, soul, disco

11:00 Uhr Flanieren und FrГјhstГјcken

15:00 Uhr live Sarah Lesch - https://youtu.be/A3kDx2U1W14

16:30 Uhr live Mister Me - https://youtu.be/nNDF-YJ2ARM

17:30 Uhr DJ Pato

18:30 Uhr live Culture Fox and the Tokomodo Roots Reggae Band - https://youtu.be/IyDvUF0w--Y

19:30 Uhr DJ Pato

20:00 Uhr Ameli Paul - https://soundcloud.com/amelipaulmusic

21.30 Uhr Programmende

23.30 Uhr Ausschankende

unser GALAO FOUNDATION SONG

den die TWO WOODEN STONES in einer nacht Aktion anlässlich unserer Galao-Rettung im März 2014 komponiert und eingesungen hatten

Along the way, for wanderers of our kind

But I found a lovely place

Where I feel home

Even away from my hometown

No need to speak: she knows I take it black.

As she takes my plate away,

I say: "Honey, the food was good.

I'm glad we'll play for you tonight"

Galao, you're like a lighthouse in the rain and storm.

Galao, I'll come to see you sooner than you know.

Galao, I'll feel completely lost in Stuttgart if you go.

With fine wine in my glass!

Reiner's the captain on this boat.

No wonder why the whole crew is always ready for a good laugh

"Brother, we really need some help!

Galao's going to be sold"

Show me I'm not the only one

To adore this place."

WARME KГњCHE SELBSTGEMACHT

Mo bis Fr durchgehend von 12 Uhr morgens bis 22.00 Uhr abends

Sa und So durchgehend von 15 Uhr bis 22.00 Uhr abends

mit Joghurt und frischen Früchte, lecker Serano und Ziegenkäse und so

und Kuchen natГјrlich

mit Weißwürste, Bauernfrühstück, Pfannkuchen und lecker Serano und Ziegenkäse und so

und Kuchen natГјrlich

Freitags und Samstags 11 Uhr morgens bis 3 uhr nachts

Galão, Guillermo or Green Eye Coffee?

Here are three coffee house coffee variations with espresso as the base. Galão is from Portugal and only takes one shot of expresso. Guillermo includes slices of lime and two shots of espresso. Green eye is also known as Triple Death as it starts with regular coffee and adds three shots of espresso. Here are instructions for how to make Galão, Guillermo or Green Eye Coffee.

Galão can be made with one part espresso and three parts foamed milk but it can also be made with one part espresso and one part foamed milk. The first way to make Galão is served in a tall glass and the second called meiia de leite is served in a coffee cup.

Make espresso with healthy organic coffee. Foam the milk with hot steam as you would with latte. Add the espresso.

You can make Guillermo hot or cold and with or without milk. Make the espresso as you normally world. Slice up a lime and put in a coffee cup. Pour the espresso over the limes and enjoy. For the cold variety add lime slices and ice to a tall glass and then pour in the espresso, two shots. Add a touch of milk if you desire.

Green eye is also known as triple death because it contains a LOT of coffee. Use one of the excellent Colombian organic coffee brands to make a strong dark roast coffee. Using the same coffee make a triple shot of espresso. Add the triple shot of espresso to the dark roast coffee in a tall cup and enjoy.

How Much Caffeine Do You Need?

Coffee has lots of health benefits and several of these are a direct result of the caffeine in coffee. But, you do not necessarily need to drink all of your caffeine at one sitting. Thus our preference of the three coffees lists is the Galão. It only requires a shot of espresso and comes nicely mixed with foamed milk. Our second choice is the Guillermo with the unique addition of lime. Our preference for an all-night drive across the entire country is Green Eye.

Many Ways to Prepare Coffee

There are many ways to prepare coffee. Here are a few with links to articles about history and preparation.

To these you can add Galão, Guillermo and Green Eye Coffee.

Always remember that organic coffee is better. It is free of the more than 100 impurities found in regular commercial coffee and is better for the environment. Look for certification by the USDA, Rainforest Alliance or UTZ on the label. Organic coffee differs from regular coffee in several aspects. The soil in which organic coffee is grown must have been verified as free from prohibited substances for at least three years. In addition there must be distinct boundaries between land on which organic coffee is grown and land where pesticides, herbicides, and prohibited chemical fertilizers are used. This guarantees that drift of substances sprayed or otherwise applied on adjacent land will not contaminate the organic plot of land. Organic coffee certification includes the adherence to a specific and verifiable plan for all practices and procedures from planting to crop maintenance, to harvest, de-husking, bagging, transport, roasting, packaging, and final transport.

Galao kaffee

Posted: May 3, 2006

As coffee connoisseurs know, coffee is interwoven throughout Portugal’s social, literary and economic history, but coffee has played a much more intimate and personal role in this Portuguese writer’s life.

What can you expect in a Portuguese coffee shop?

One of the most common drinks in Portugese cafes.

In Portugal most people don’t have an espresso machine in their house. If you’re entertaining friends you offer them Port wine. If they want a coffee, you invite your guests to go with you to your neighbourhood pastry shop/ coffee shop/ bakery, where coffee is affordable and the atmosphere is relaxing. What can you expect when you get to the coffee shop?

Most people like to order something to accompany their coffee and sometimes that is another drink. Cheirinho isn’t a real drink, but a generic name for spirited drinks that are used to this purpose, like whiskey, brandy and Aguardente.

What About Prices?

The major coffee brands in Portugal are Buondi and Delta. The price for a cup of coffee ranges between 0.40Ђ ($0.50 USD) to 0.60Ђ, ($0.73 USD).

Many tourists assume that Portugal is famous only for Vinho do Porto (Port) and they are surprised when they discover that we also have a strong coffee culture that goes back many years. Did you know, for example that Portugal was responsible for introducing coffee production to Brazil?

Posted: May 3, 2006

The Cafe Stage is your chance to get something off your chest. Think of it as a speakers' corner, but in a virtual cafe. As long as the subject even closely relates to coffee, espresso, cafes and coffee culture, it's a potential article we want to put up on the CoffeeGeek site. Visiting authors can also write on subjects near and dear to them. Rants, raves, reminisces, information, it's all good.

how to order coffee in portugal

Coffee drinking is a serious business in Portugal. There’s no way you can come here and not have to order a coffee at some point, so here is some essential information.

These are general guidelines. No two cups of coffee will ever be identical no matter what words you use. Relax, it’s just a drink.

I’m sorry, tugas. I apologise, it’s just a sacred drink. Please go easy on me, I’m just a beginner, a humble student if you please. And please if you have some corrections, additions or some anecdotal contribution to make, be my guest.

The most popular coffee is an espresso. In Lisbon you would order um bica (oong beekuh) and in Porto um cimbalinho (oong simbalEENyo). Elsewhere um café (oong kaFEY).

There are infinite variations on how it comes, so don’t be shy about being specific about your needs. Cheia (shayuh) is a full espresso cup, tres- quartas (tresh kwartas) 3/4 full, a ristretto is called um italiano (small, strong, the first few seconds of the machine’s coffee). You could ask for it não quente (nowng kent; not hot;) and they’ll put a dash of cold water in it for you.

In this pic (below) there is um italiano (top), um bica (right) and um cortado (left). In Portugal a cortado is a standard measure from the ‘small cup’ button on the machine, not to be confused with a spanish cortado (cut with milk, see below).

Staying with the small cup theme, your poison may be um pingo (oong pingoo) also called um pingado (oong pingardoo); an espresso with a drop of milk (sometimes hot milk, sometimes not). Um garoto (below, left) has more milk; about 50/50 coffee-to-milk ratio but still in a small cup. In Spain this is known as a corto or a cortado. In Australia it’s a piccolo caffe latte. Uma carioca (below, right) is the opposite of a ristretto – a full small cup minus the strongest first two seconds of an espresso.

For a long black, or a large black coffee, you would order um abatanado. This could be also called um café americano, but ordering an americano may get you an instant coffee in some places. If that’s what you want then order um nescafe. If you’d like a double espresso, order um café duplo (oong kafEY DOOploo)

Going the milky way, um galão (oong galowng) is served in a tall glass and is about 3/4 milk. Traditionally a galão is made with a second passing of coffee from the machine and is very weak. If you want something more like a caffe latte than coffee flavoured milk, order a um galão directo (deeretoo). You can also ask for a dark one escuro (eshkooroo) or a light one claro (klaroo). Ordering a galão after midday will provoke funny looks, unless you’re over 80. It’s either for breakfast or it’s a nanna’s drink. You might save face by ordering uma meia de leite (maya de late) which is half milk in a regular cup, like a flat white in Australia. But like my half-Australian buddy, you could try ordering a layer de mate, mate 🙂

Special thanks to frogdropping for her impeccable production assistance in the rain and everything.

56 Comments

At last! A detailed dictionary compiled by Emma on coffee etiquette and what the the hell one is drinking. Hello everybody, my name is Rodrigo. I am Portuguese and to this day I have no clue how to order a coffee in Portugal. I can anywhere on earth except Portugal. Portuguese are a quirky and difficult bunch when it comes to muddied waters.

Now when you opening the “Emma Donna do cafe” shop?

yes I’m still dreaming of a cafe called ‘breakfast’, by the sea, with batidos for the surfers… 🙂

@Emma, Will that be in Portugal or in Australia? How things going with the building?

@Emma, Well when you do start “breakfast” tell me and I will start “dinner” next door and sell microbrewery beer from Portugal (still pushing for this)

Niko (another Aussie in Tugaland)

mate that is an excellent idea. there’s a huge opening there between sagres and superbock which are essentially the same. like having VB and Reschs and along comes redback. Fantastic idea, which fits perfectly with breakfast. you’ve got the bar franchise at least 😉

oops. But the post gets a #1 google ranking for anyone who gets it wrong!

Did you have a lovely time, the day you went to Lisboa! Shall take this as notes for my trip at the weekend. Great fotos of Café Versailles. Just love the mirrors in there. Beijos.

yes it was nice and good to devote a day to just cafes and nothing else… it was very chic, even in the rain. 🙂

Now, some corrections.

In Lisboa you’ll ask for a “bica” (regular expresso) and in Porto you’ll ask for a “cimbalino” (no “h” in that word). This name comes from the name of the coffee machine “La Cimbali”.

And the “Small Few First Seconds” are called “uma italiana” (feminine, of course ;)) and it is a strong flavoured coffee.

As it goes, the oposite is “um carioca” (masculine), a coffee without the first seconds and with a much milder flavour.

All this said, beautifull production.

Can you sleep now.

Kisses from a “bica” lover.

Obrigada Ana… yes sleeping was rather a challenge after all that 🙂

@Emma, You’re welcome, girl.

Bica com cheiro ( bica with a smell or drop of aguardente or brandy ) my choice after dinner …

Oh. thanks paulo, I don’t know how I left it out!

Hi emma.I see you called “cortado” to a full cup of coffee. I’m portuguese and live in Alentejo, and here we say “café cheio” (full coffee).

Usually “abatanado” comes in a large cup, like meia de leite’s cup. I really love coffee, but i think most of the times, coffee is just an excuse to go out and do something. Specially here, we don’t have much to do…

Oh, and “carioca” has a tea version: “carioca de limão”. Is a small cup with a lemon peel, hot water.

maybe I’ll devote a whole post to the lemon tea…thanks monica

If you are finnicky (which Portuguese obviously are prone to be, in a café, at least) you can add “em chávena escaldada” (in a hot cup) or “em chávena fria” (in a cold cup).

I found that the trend is for coffees getting more and more ristretti, so I have to be careful to ask for “uma bica cheia” otherwise I will end up what, in my old-fashioned mind, is “uma italiana”… that by now is a few drops in the bottom of the cup.

Another distinction about galões, is that they can be “de máquina” (with expresso coffee) or “de saco” (with percolated coffee). Maybe in some real old fashioned places you can still have them with chicory instead of real coffee.

Then there is another type of carioca not to be mistaken with these drinks, the “carioca de limão”, an infusion of lemon zest.

Oh now that is cool – a hot cup or cold cup! I forgot to include the cha (thanks for the real name) I think lemon peel tea is unique to portugal. I love it. But what a bout the bica with a drop of lemon? I was given it once as a cure for migraine … I drank it, entirely skeptical of course… and it worked.

I don’t have any corrections to add — I live in Minnesota in the U.S. after all. But, I just loved this posting! Love it, love it — it sounds like the Portuguese are even crazier about coffee than I am. I must come visit at some point – it sounds like Heaven!

it’s definitely one of the things that attracted me… I’m not such a coffee-head but a “cafe culture” shows a nice sociability, and a very democratic “culture”… a sign that people like to take the time to have a chat, and share a cup. And the modern history of portugal was decided in a cafe… all the stories of people meeting, and thinking, and writing, and doing… thank you lorie

and the legend says that BICA meant Beba Isto Com Açucar (Drink this With Sugar) because when coffee first appeared in Lisbon people didn’t like it because it was too much bitter 🙂

yes! I like that anecdote… a little instruction, and the rest is history 🙂

I’m not so sure about the “coffee culture” if you mean by that a “Starbucks” sort of thing. A lot of foreigners, at least, are taken aback by the speed (and how often in the day) the Portuguese gulp down a cup of coffee standing at the counter, at least in cities. The seem to expect ALWAYS the use of a café as a gentleman’s club, which, of course, it is another face of reality.

What I think is very specifically Portuguese is the habit of ordering PRECISELY what one wishes, in the most excruciating detail, and coffee is just the acme of that idiosyncrasy… that nobody else understands! I still remember the horrified look on the face of a (very lusophile) Dutchman, sitting at a table with some 5 or 6 Portuguese in an office restaurant, when at the end of the meal he offered to go get coffee: instead of the hands-up count he expected, he was faced with “One from the ladies! (the espresso machine at the counter)”, “Me too!”, “Mine from the normal machine! (a percolator by the cash register)”, “A full small cup! (uma bica cheia, yes?)”, “Thanks, but I’ll get mine from the coin machine! (in another room)”.

Oh, by the way, I’ve also heard “A small coffee in a big cup, please!”

nah, I mean “the habit of going to cafes, not just to feed one’s habit” as the meaning of cafe culture. I think it’s awful that this phrase has somehow been adopted by starbucks to signify the starbucks experience only. Real coffee culture has no brand, and it is certainly more about social anthropology than gastronomy. To me, that is…

As for the porties, well they’d have no problem with the scene in LA Story where the californians each make their order… 🙂

Hi Emma,I just love your blog.I’m also Australian, my parents are Portuguese.I was also born in 1969.Love the photos of the pastelarias,coffee looks great.So does the Bola de Berlim.I loved these & tracked all over to find the perfect one.

obviously that is a baby bola berlim…. very cute… today I saw one in Ourem about 10 times that size, like as big as your fist. Mmm that’s a proper breakfast one 🙂

@Emma, I bet I know where! Either that or Ourém specializes in monster cakes! I just couldn’t believe the sizes they sell there.

Reading the post & comments reminds me of the quirkiness of Portuguese coffee culture. When I travelled back for the first time with my Canadian husband, he was astonished of the sheer number of cafes in Lisboa (& that they were never empty). And likewise, I always chuckle when reminded of my mom’s experience with coffee once she immigrated to Canada–she couldn’t understand why people were drinking such huge amounts of weak coffee & why they insist nowadays to carry cups of this bad coffee around everywhere they go. Thanks for this post & photos. (fico com muito saudades) Cheers!

Chatting with a friend yesterday I was reminded of a coffee specialty that seems to have gone out of fashion, unfortunately (I bet that it will be recovered by Nestlé one of these days, like ice tea, so much worse than the real thing): masagrã! Or rather, it’s original French name, mazagran, that seems to mean the cup itself but for us is the drink: weak coffee with ice and a zest of lemon. Delightfully refreshing in the summer!

Oh, and our friend wiki tells us that Starbucks and Pepsi DID try to pull the stunt that Nestlé has pulled with ice tea, but failed:

Agora da lista fazem parte limonada, mazagran (refresco de café), orchata (à base de amêndoa), chá gelado (à base de chá de jasmim), capilé (xarope natural à base de folha de avenca), groselha (xarope natural), leite perfumado (fervido com canela e limão, servido muito gelado), ginjinha, Licor Beirão, vinho do Porto, amêndoa amarga, moscatel de Setúbal.

Ahhh the coffee production relaes passed me by! It was a rather decadent day, if a little wet! And where are my fingers?! The only time I come close to being on camera and where’s me fingers lol!

I still love a meia de leite, though I largely drink a good old British cuppa at home now. When out it’s um bica, yum.

Beautiful pictures Emma. My first experience re professional photography. The added bonus being the scoffing of the props!

Thanks for a great day out in Lisbon 🙂

Hello, I live in Portugal and I am preparing a video presentation of Portugal. i was impressed by your pictures of the coffee shops and was wondering if I may use on of them. Thank you.

Bica is feminine, so it would be uma bica, not um bica. 🙂 Um café works just as well, though, even in Lisbon!

Of course, that’s just such a lesson 1 mistake. der. 🙂

Great fun your blog! I have mentioned it on the “Amendoeiras em Flor, Places to Stay & Things to Do in Portugal & Spain” page on face book.

This is amazing, I love your attention to detail, which makes you a connaisseur of Portuguese coffee. Which does not go too far from being espresso and close relatives… :-]

It’s very interesting to see the things we – the portuguese – grew up with as seen with totally different eyes. Mind you that not everyone is the same and most of all people in different regions act and react differently.

Good luck with _all_ ‘our’ genders :-] which I believe were invented to confuse anyone trying to learn portuguese. hehehehe

This http://www.albinoblacksheep.com/flash/italy is about Italy but here, in Portugal is the same. There are millions of coffees! 😀

I’m portuguese and I love coffee!

I came across your blog because I was looking for the definition of abatanado, to explain to my friends on facebook…

Hey Emma, +1 proud portuguese approving of this post. Very acurate 🙂

Beautiful pictures too.

But I would mention plain brewed coffee on boiling water.

Expresso completely took over and all the coffee you will taste on a portuguese caffé will come from an expresso machine. That said it’s still very popular among older people to brew coffee in the mornings and drink it either simple or with some milk.

Since very young age, I’ve been having a cup of coffee with milk and a sandwich for breakfast. Nothing beats the smell of fresh brewed coffee in the mornings.

Sical and Delta still sell copious amounts of coffee to this market.

Loved the post, I am Portuguese. This one “Ordering a galão after midday will provoke funny looks, unless you’re over 80.” makes me laugh but just a small correction, you can drink galão in the meal between lunch and dinner, no one will give you funny looks after 4h

5h in the afternoon. I think people give you funny looks because if you drink it before this hours they will assume that you just awake up and are taking breakfast.

I see. Excellent clarification, thankyou. Faux pas avoided 🙂

In Lisbon we ask for “umA bica” instead of “um bica” because it’se a feminine word, and the correct word for asking a coffee in Porto is “cimbalino” instead “cimbalinho” 🙂

I’m from Brazil but I’m living in Portugal since 2005!

I really loved the way you described how to order a coffee here in Portugal.

One of the best part was how you wrote the portuguese words in english hahahahaha it was so funny!

es March 4, 2014 2:03 am Reply

Funny article. 2 corrections:

– umA bica (feminine, so feminine article) 😉

– um cimbalino (not cimbalinho) – the name comes from the coffee machine brand 🙂

Congrats on the café report. As a portuguese temporarly in the US I have made the same kind of report but describing the amount of different latte, iced mocca, for-here or to to-go, tall medium or gigantic cup, and the main difference is just that we don’t get to choose the coffee grain. ( also, ours have much more funny names. ).

it’s all about the names for sure. I overheard someone making a coffee order the other day, giving the details for the cup size, amount of coffee, milk, temperature etc… “A Carioca!” I said. “In Portugal, what you want has a name!” He was very pleased that his preferred recipe was recognised somewhere:). We call a meia de leite a Flat White here. HOW BORING.

Perhaps that’s the biggest difference: we use names, you excel on adjectives.

Hi! I just found this post and loved it! Let me add another (very portuguese) variation: Many people like the bica really hot and request it in a hot cup (chávena quente) but in the summer there’s the habit of taking it with a cold glass of water, to drink between sips of coffee. 🙂

I love um galão and yes I order it morning, afternoon and night! Yes I get funny looks and yes when I order an evening meal in a restaurant they always laugh at me…but hey I am a nanny allbeit a young nanny and I just love Portuguese coffee!!

Amazing, all the different terms they use! Can’t wait to get to Lisbon next week and try um garoto. Hopefully they won’t give me a boy in a cup. :))

Living in Lisbon as an expat and just having been introduced to the ‘abatanado’ after a year of drinking only galão, this is a great list of variations of this important drink aka The Black Gold! 🙂

Thank you Emma, one question: do basically all the waiters behind the counters know this? Because my Portuguese is not good enough to explain exactly how to make these different coffees in Portuguese. My Portuguese is ok, but this would make me quite nervous in a filled coffee place 😀

“Um carioca” (it’s with “um” and not “uma”, a “carioca”, for some reason is male … btw a “bica” is female … “uma bica”) is a coffee made after the expresso. It’s made with the leftovers of the last expresso.

“a full small cup minus the strongest first two seconds of an espresso” is “um escorrido”.

I know this because I’m Portuguese and I work in a coffee shop.

An “Americano” is Half coffee half hot water, “Abatanado” is like an expresso plus a “carioca”. It’s not the same, because the “Abatanado” is stronger. The best way to order an “Americano” is to describe what it is: “Large cup, half expresso, half hot water”.

A “Garoto” is a short expresso or a risttreto and the rest is with hot milk.

A cortado may not be the best way to order a half cup of expresso, you may get the spannish cortado! The best way would be to order a half expresso, “bica a meio”, “expresso a meio”.

The safest way is to describe what you want. Even portuguese people have a hard time ordering a coffee in Portugal, but I tell you, it’s way harder for the ones serving it.

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a house in Portugal”

“I didn’t come to Portugal looking for a house I think the houses came looking for me.”

“The deeds were wildly inaccurate and the estate agent was useless.”

Galão

Galão Café Bar – FRÜH BIS SPÄT

Oder wie ein Gast uns mal betitelte: Quality and fresh homemade Worldkitchen & die Erweiterung deines Wohnzimmers.

Wir sind eine Café Bar und bieten eine bunte Auswahl an frischen Speisen an. Diese haben den Hauch von mediterraner Lebenslust. In unserer offenen Küche werden Tapas, saftige Steaks, homemade Burger, frische Salate, Sandwiches bis hin zu Spaghetti mit köstlichen Saucen, frisch und mit Leidenschaft vor den Augen unserer Gäste zubereitet.

Mit unserer durchgehend warmen Küche von 12 – 22 Uhr bieten wir Euch die Möglichkeit zu speisen wann Ihr wollt. Unser kreatives Küchen-Team ist für Euch da.

In den gemütlichen Wintermonaten des Jahres bieten wir vereinzelt Live Musik ab 19 Uhr. Alle anstehenden GIGS findet Ihr unter EVENTS. In unserer behaglichen Raucher Lounge findet Ihr alles zum Wohlfühlen: große Schiebefenster, bequeme Sofas und Sessel zum Entspannen und auch eine lange Eckbank, welche die Möglichkeit bietet an einem ordentlichen Esstisch ausgiebig und köstlich zu speisen. Die Lounge ist so lauschig, heimelig, mit Bildern an der Wand und so bunt wie das Galao Lebensgefühl.

Mein Lissabon

Reisetipps für eine der schönsten Städte der Welt

Die Kunst des Kaffeetrinkens

Kein Wunder also, dass die Lissabonner ihren heimischen Zubereitungsarten treu geblieben sind, an denen es wahrlich nicht mangelt. Hier ein kleiner Streifzug durch das Vokabular der Kaffeehäuser, um während eines Aufenthalts in Lissabon formvollendet bestellen zu können:

Formvollendet bestellen

Bica oder Café - Espresso

Bica Cheia - Espresso mit viel Wasser

Café com Cheirinho - Espresso mit einem Schuss Weinbrandt

Café Duplo - Doppelter Espresso

Carioca - Schwacher Espresso, für den das Kaffeepulver ein zweites Mal verwendet wird

Galão - Im Glas servierter Milchkaffee, bestehend aus etwa 1/4 Espresso und 3/4 Milch

Garoto - Espresso mit aufgeschäumter heißer Milch

Italiana - "Kurzer" Espresso mit wenig Wasser

Meia de Leite - In der Tasse servierter Milchkaffee im Verhältnis 50:50

Pingado - Espresso mit einem Schuss kalter Milch

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Vielen Dank für die Einführung in die Gastronomie Lissabons!

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How to order coffee in Portugal

Time Out Market, Lisbon (Mercado da Ribeira)

How to order fish in a Portuguese restaurant

Ginjinha – Portuguese liqueur drink

In the UK, when you go to a coffee shop and ask for a “coffee please” – you are asked what type you would like. In Portugal, if you ask for “café, por favor” and you only get one type – an espresso.

Different coffees in Portugal: (left to right) Um café, um galão, uma meia de leite, um garoto

If, like most Brits, you prefer a “latté” or an “Americano with milk” you need to ask for “um galao”. There are different ways of ordering an espresso-size coffee and different types of large coffee, so to simplify it as much as possible, here’s a list.

• Standard black espresso – “um café“, although in Lisbon you can say “uma bica”.
• Espresso with a spot of milk – “um pingo” or “café pingado” (known as a “cortado” in Spain).
• Cup of coffee with milk – a “meia de leite” is a half coffee, half milk in a cup with a handle, usually foamy on top. “Um galão” is about 3/4 milk, served in a tall glass, and is closest to a latté. If you want a strong one, ask for a “meia de leite escura” – or dark. For a milkier coffee, try “um galão clarinho” – or clear.
• Weak, milky espresso – “um garoto” is a small cup with about 50/50 milk to coffee ratio. “Garoto” means little boy and the coffee is so called because this is the coffee that would be given to boys to introduce them to the flavour.
• Weak, watery espresso – “uma carioca” is a weak espresso made from grounds that have already been run through with water, then the cup is filled with water. This coffee is “um café cheio com agua” but it’s easier to say “carioca”.
• Stronger, fuller espresso – if you want a full espresso cup, ask for “café cheio” which is an espresso cup filled with coffee.
• Double espresso – “um café duplo“.
• Tall black coffee, like an Americano – ask for “um abatanado“. If you want a bit of milk in it, ask for “um abatanado com um pouco de leite”. You could ask for an Americano, but this may be translated as an instant coffee.
• Instant coffee – asking for “um nescafe” will get you a cup of coffee made from powder.

Changing flavours depending on coffee brand

A “meia de leite” in one coffee shop may not be at all appetising, while another elsewhere may be enough to make you want another. This is partly because of the brand of coffee and partly because of the milk they use, or just the way they make the coffee.

Wherever I see the Buondi brand used, I always enjoy the coffee, whereas I find Segafredo seems to lack something. This may be coincidence but it’s my experience. Delta is also a good brand to look out for, usually a sign that the coffee will be good. Sical is mixed for me – great espresso but often not a great meie de leite.

Steve Masters

I have been visiting Portugal for nearly three decades, since 1989. I lived in Porto for two years between 2009 and 2011.

Time Out Market, Lisbon (Mercado da Ribeira)

How to order fish in a Portuguese restaurant

Ginjinha – Portuguese liqueur drink

4 Comments

Huw Thomas

Helpful list but if I want a longer black coffee, I always ask for an abatanado. Same size as a meia de leite.

If you want a longer coffee with a bit of milk (and find a galao too weak) ask for an ‘abatanado com un pouco de leite’.

Thanks Huw. I have added your tip into my list.

Hi! Good post, don’t forget you can always ask for decaffeinated.

You got a little mix up there:

– Weak, milky espresso – “um garoto” is a normal espresso cup filled with milk.

– Weaker espresso without milk – is called “um Carioca” – is a full espresso cup made from grounds that have already been run through with water by drawing another Espresso right before.

My favorite brand is Delta – especially the Diamante edition. There is usually a sign outside that tells which brand they use. And the flavour also varies with frequency at which the ground mill works (it might burn the coffee), the cleanliness of the machine (which changes throughout the day) and the water pressure and temperature.

I used to work in a small bakery and coffee the first coffee of the day doesn’t taste the same as last one. The waiter should be open to adjusting it to your wishes: a little more or a little less milk, filter coffee or cold milk. Use a smile, be creative and find your favorite.

Thanks Joana, I appreciate you offering that correction. Good advice about the coffee changing through the day. Locals usually go to the same café each morning for their breakfast coffee, so they are probably used to what they get, but for tourists who move around, it’s good to know that not all coffee is the same.

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Cortado

Cortado (from the Spanish cortar, known as "Tallat" in Catalan, "Pingo" or "Garoto" in Portugal and "noisette" in France) is an espresso "cut" with a small amount of warm milk to reduce the acidity. The ratio of coffee to milk is between 1:1 - 1:2, and the milk is added after the espresso. The steamed milk hasn't much foam, but many baristas make some micro foam to make latte art. It is popular in Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito. It's usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including cortado condensada or bombon (espresso with condensed milk) and leche y leche (with condensed milk and cream on top).

Differences

It is sometimes important to distinguish the cortado from the Italian caffe macchiato, which is traditionally an espresso with a small amount of foam/steamed milk added (less than 1:1), though in modern American usage a macchiato often uses 1:1 proportions and differs from a cortado primarily in having more foam, being a small latte. The cortado should always be served in a 150–200 ml (5–7 fl oz) glass and the milk should only be steamed; maybe a little foam settles to the top but the essence of the drink must be steamed milk. Cortado is more similar to a less-foamy cappuccino than an espresso macchiato. Distinguished from American variation of cafe au lait, which is a regular coffee base and warm milk, cortado is made with espresso and steamed milk.

A similar drink in Australia is known as a Piccolo Cafe Latte, or simply a Piccolo for short. This is a single espresso shot in a machiatto glass, which is then filled with steamed milk in the same fashion as a cafe latte. This results in a 90mL drink, with a 1:2 ratio of coffee to steamed milk, and about 5mm of foam on the top. A longer drink, popular in Portugal, is the galão, which uses 1:3 proportions but is otherwise similar to a cortado.

Reopen Galão Now!

Eine Aktion der Bürgerinitiative für Cafékultur

Dienstag, 15. Juni 2010

Gewonnen! Galão macht morgen wieder auf!

danke für Eure Initiative und Euren Support, ich habe mich bewußt nicht an den Spekulationen über die Gründe für die temporäre, unangekündigte Schliessung beteiligt.

Nur soviel: all dies war zwingend notwendig, damit wir auch in Zukunft für Euch da sein können, in gewohnter Art und Weise.

Wir haben intern jetzt alles geregelt, und sind ab morgen früh wieder geöffnet. Mit allen bekannten Gesichtern.

Na, wenn das nicht eine glückliche Wendung ist. Wir für unseren Teil freuen uns jedenfalls und werden morgen wohl einen Galão trinken gehen.

Mittwoch, 9. Juni 2010

Der 1000ste Besucher!

Außerdem ganz wichtig: Abonniert den Twitter, damit ihr sofort informiert werden könnt, wenn es beim Galão wieder los geht!