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I've never come across spell checking on the website. It is normally a function of your own operating system or software.Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
@Bradypus is correct. Spell check/autocorrect is a function of your phone or computer. You should be able to add words to the dictionary of your phone or computer.I've never come across spell checking on the website. It is normally a function of your own operating system or software.
Look at your browser settings.@Bradypus is correct. Spell check/autocorrect is a function of your phone or computer. You should be able to add words to the dictionary of your phone or computer.
I think we can all agree, though, that less leeches is generally better no matter what coffee you are making….I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
Thank you for this generous share!There is a chance that what you are tasting are the results of how Spanish coffee is actually made. They use a somewhat unique preservation called Torrefacto, which is the practice of adding sugar to coffee beans during the roasting process. The sugar burns and the beans wind up coated in a shiny black film that preserves them. However, the sugar subsequently burns during the roasting process resulting in that burnt or bitter flavor you can often taste in Spanish coffee. (Depending on the mix of beans used by the establishment, the more bitter the coffee can be).
Apparently, the process became popular post-war to deal with coffee scarcity. Adding sugar to the roasting process extended the coffee, masked the quality of the coffee and gave the impression of a strong, black cup. This way companies could use cheaper coffee beans, or other ingredients entirely, allowing them to use less coffee without the consumer noticing.
I love the cafe con leches in Spain, but I will admit to liberal sugar usage as I think coffee is bitter in general. I have also purchased the Spanish beans just because I do enjoy that hint of burnt sugar You may be one of those super-tasters who are extremely sensitive to certain tastes and the UHT may just set your taste buds off. And it is very possible that fresh milk does a better job as masking the bitterness.
Good luck!
I visit Spain on a regular basis since 2003. At that time it was almost impossible to get fresh milk. Later supermarkets like Mercadona had small supplies but often ran out. This improved and then chains such as Aldi also began to carry it. The same is now happening with fresh cream, I can get it reliably in Consum, still challenging in other food shopsI completed the Camino Portugues 3 weeks ago. During my time in Portugal, I noticed that the cafe con leche did not taste the same as I remembered in Spain. Different country, different way of doing things, I get that. After crossing into Galicia, the cafe con leche tasted basically the same as in Portugal. Some months ago there was a discussion here as to what caused the distinctive taste in Spanish cafe con leche. I did not comment, but felt it was due to that nasty UHT milk that is ubiquitous in Spain. I started looking at the how they were making the coffee in Galicia and noticed that it appeared to be fresh milk instead of UHT. Finally in Santiago I asked at the churreria very close to Casa Ivar. They told me they were using fresh milk. I did not have another cafe con leche until the train station below Puerta del Sol. That coffee had the familiar taste. I looked towards the coffee machine and saw the they had the UHT boxes. In the past, fresh milk was very expensive in Spain. Is it just Galicia or parts of Galicia that has switched to fresh milk or is it more common in Spain?
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
I completed the Camino Portugues 3 weeks ago. During my time in Portugal, I noticed that the cafe con leche did not taste the same as I remembered in Spain. Different country, different way of doing things, I get that. After crossing into Galicia, the cafe con leche tasted basically the same as in Portugal. Some months ago there was a discussion here as to what caused the distinctive taste in Spanish cafe con leche. I did not comment, but felt it was due to that nasty UHT milk that is ubiquitous in Spain. I started looking at the how they were making the coffee in Galicia and noticed that it appeared to be fresh milk instead of UHT. Finally in Santiago I asked at the churreria very close to Casa Ivar. They told me they were using fresh milk. I did not have another cafe con leche until the train station below Puerta del Sol. That coffee had the familiar taste. I looked towards the coffee machine and saw the they had the UHT boxes. In the past, fresh milk was very expensive in Spain. Is it just Galicia or parts of Galicia that has switched to fresh milk or is it more common in Spain?
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
All I can say is that this time I am enjoying it so much more than when I walked the Frances in 2019. It’s soooo goodI completed the Camino Portugues 3 weeks ago. During my time in Portugal, I noticed that the cafe con leche did not taste the same as I remembered in Spain. Different country, different way of doing things, I get that. After crossing into Galicia, the cafe con leche tasted basically the same as in Portugal. Some months ago there was a discussion here as to what caused the distinctive taste in Spanish cafe con leche. I did not comment, but felt it was due to that nasty UHT milk that is ubiquitous in Spain. I started looking at the how they were making the coffee in Galicia and noticed that it appeared to be fresh milk instead of UHT. Finally in Santiago I asked at the churreria very close to Casa Ivar. They told me they were using fresh milk. I did not have another cafe con leche until the train station below Puerta del Sol. That coffee had the familiar taste. I looked towards the coffee machine and saw the they had the UHT boxes. In the past, fresh milk was very expensive in Spain. Is it just Galicia or parts of Galicia that has switched to fresh milk or is it more common in Spain?
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
Did you try asking for a cortado? it’s coffee with just a shot of milk. Or try asking for leche aparte (milk separate) and titrate to your tasteIn general I wanted more coffee and less milk, but when I asked for that (in fairly reasonable Spanish) they just put water in it.
I didn’t think the milk would be hot if I asked for it aparte. But good idea. A few times I got cortado and corte mixed up and had a nice morning beer. That works too!Did you try asking for a cortado? it’s coffee with just a shot of milk. Or try asking for leche aparte (milk separate) and titrate to your taste
Google is your friend!I just wish I knew what UHT milk was?
I found that also! Maybe the grandes are weaker to begin with.Thank you all for the interesting and educational explanations. I also have noticed different flavors and levels of coffee taste all along the CF and beyond. One thing in particular I noticed as I got closer to Santiago is that some cafes offer regular or large cafe con leche. The large don't seem to taste as good to me. My theory is that they just add more milk to make it larger. Now I just order one or two regulars depending on how thirsty I am
No, speaking words is my friend. That would be SWIMF in the new language.Google is your friend!
I’m assuming you’re being serious.No, speaking words is my friend. That would be SWIMF in the new language.
Ultra heat treated. Lasts for months in an unopened carton unrefrigerated. Has a sweetish distinctive flavourI just wish I knew what UHT milk was?
Ha ha ha! I've definitely had more than one morning beer in Spain and Portugal. In Calgary we sometimes refer to beer as a 'barley sandwich', referring, of course, to beer's nutritional value. Cheers!I didn’t think the milk would be hot if I asked for it aparte. But good idea. A few times I got cortado and corte mixed up and had a nice morning beer. That works too!
Having read all the responses you've received to this post, might I suggest you try your coffee black?I completed the Camino Portugues 3 weeks ago. During my time in Portugal, I noticed that the cafe con leche did not taste the same as I remembered in Spain. Different country, different way of doing things, I get that. After crossing into Galicia, the cafe con leche tasted basically the same as in Portugal. Some months ago there was a discussion here as to what caused the distinctive taste in Spanish cafe con leche. I did not comment, but felt it was due to that nasty UHT milk that is ubiquitous in Spain. I started looking at the how they were making the coffee in Galicia and noticed that it appeared to be fresh milk instead of UHT. Finally in Santiago I asked at the churreria very close to Casa Ivar. They told me they were using fresh milk. I did not have another cafe con leche until the train station below Puerta del Sol. That coffee had the familiar taste. I looked towards the coffee machine and saw the they had the UHT boxes. In the past, fresh milk was very expensive in Spain. Is it just Galicia or parts of Galicia that has switched to fresh milk or is it more common in Spain?
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
Around here that doesn't seem to be the case. I was talking to one pilgrim who wanted two shots of espresso in one cup with a little milk and seemed to be having trouble getting it. He saw another pilgrim get two shots in one cup and asked for that (with "poco leche") and finally got what he was looking for. We asked the pilgrim what he had ordered to get the two shots in one cup: a grande.The grandes/larges are only 1 shot of coffee and more milk. Not a double shot of coffee...
Asking for a grande cafe con leche in Spain has always has worked well for me...yum!We asked the pilgrim what he had ordered to get the two shots in one cup: a grande.
I'm horrified to hear this, Tony, although I found the coffee wonderful when I was last in Italy just over a month ago (I lived there for 7 years from '99 & like you am a frequent visitor).My wife and I have been travelling to Italy for 30 years and noticed that the coffee quality there had deteriorated over the years. Then a couple of years ago we read an article in the NYT talking about this very point. In Italy, people were used to going into a bar and getting a coffee by putting down a one euro coin, sometimes even getting some small change back. With time and inflation, bar owners attempted to raise the price of a coffee, but when they did, the Italians balked and went to other bars that hadn't raised prices. The Italian solution was to buy cheaper coffee. The NYT writer who wrote the article said that in the past Italian coffee was much better than American, but that Americans have learned how to roast and serve coffee and that American coffee in high end coffee shops was better than Italian. Perhaps the same phenomena has happened in Spain. Cheaper coffee.
Yes there is a lack of torrefacto coffee as someone else mentioned. Many don't even know what it is any more. It used to be 50 50 mix and maybe 75.25 for the stronger more bitter coffee. I've even noticed some Expresso machines on the Camino using kcups for the coffee!I completed the Camino Portugues 3 weeks ago. During my time in Portugal, I noticed that the cafe con leche did not taste the same as I remembered in Spain. Different country, different way of doing things, I get that. After crossing into Galicia, the cafe con leche tasted basically the same as in Portugal. Some months ago there was a discussion here as to what caused the distinctive taste in Spanish cafe con leche. I did not comment, but felt it was due to that nasty UHT milk that is ubiquitous in Spain. I started looking at the how they were making the coffee in Galicia and noticed that it appeared to be fresh milk instead of UHT. Finally in Santiago I asked at the churreria very close to Casa Ivar. They told me they were using fresh milk. I did not have another cafe con leche until the train station below Puerta del Sol. That coffee had the familiar taste. I looked towards the coffee machine and saw the they had the UHT boxes. In the past, fresh milk was very expensive in Spain. Is it just Galicia or parts of Galicia that has switched to fresh milk or is it more common in Spain?
Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
Hahahaha!Second question, how do you turn off spell check on this website? I had to go through this email 3 times before I could get it to take leche instead of changing it to leech.
I tried that on the Norte last year; huge mistake! I'm fairly new to hot drinks and coffee in particular but I've discovered I like black coffee.Having read all the responses you've received to this post, might I suggest you try your coffee black?
I did this a few years ago and have never looked back!
At least you won't get corrected@John Cook - I have always just had black coffee. And I think I have used "cafe americano" to order on my past caminos.
But I was actually thinking I should switch to cafe con leche since it seems to be such an important part of peoples caminos. Am I missing out on something. Cafe con leche also sound so much more as a camino drink, than cafe ameriacano
I've always been a black coffee drinker - 50+ years. But when on the camino, it's Cafe con Leche every morning!@John Cook - I have always just had black coffee. And I think I have used "cafe americano" to order on my past caminos.
But I was actually thinking I should switch to cafe con leche since it seems to be such an important part of peoples caminos. Am I missing out on something. Cafe con leche also sound so much more as a camino drink, than cafe ameriacano
I am considering it! My next Camino is in Portugal, does it “work” there too?I've always been a black coffee drinker - 50+ years. But when on the camino, it's Cafe con Leche every morning!
Yes it does, but from my experience, Spain has a bit of an edgeI am considering it! My next Camino is in Portugal, does it “work” there too?
We might have been separated at birth.At least you won't get corrected! A Camino drink I've enjoyed on previous Caminos was hot chocolate and Jack Daniels with my breakfast. I was never corrected with that drink .
heh -- in some pueblos it's an Americano, and in others it's a solo grande. Then there are the odd places where the two exist simultaneously, the "proper" solo grande being something like a double espresso with the strength of a single but double size so double the caffeine, whereas the Americano is more like a French café long, same amount of ground coffee but more diluted.I tried that on the Norte last year; huge mistake! I'm fairly new to hot drinks and coffee in particular but I've discovered I like black coffee.
So last year I'd go into a bar and ask for a large Americano and when asked if I wanted milk, I'd say no thank you. Then I'd be corrected and told that was an a cafe solo.
The next day I'd ask for a large cafe solo and would be corrected and told that was an Americano! This went on and on for over 30 days
A few years ago I had to stop the cafe con leche as they made me feel sickly so I switched to americano with a splash of milkI can’t answer the milk question but I have also noticed a difference in café con leche over the years. And one part of it is that they are putting less café into their machines.
In the typical Spanish bar, the routine is the same — turn over the filled coffee piece, whack it several times against the depository, take the more or less empty coffee piece over to the machine where the ground coffee is, and put in the coffee. For many many years, the standard I observed everywhere was that the bar operator filled the coffee piece with at least two ”clicks” of coffee. In recent years, that has gone down to one. Keeping the price down by saving on ingredients, I’m assuming. I am now totally used to it, but I remember thinking several years ago that the coffee seemed much weaker to me, and after careful observation, this was the explanation I came up with.
I will pay attention to the UHT vs. fresh milk question next time!
When I asked for a cafe con leche grande on this Camino, it had two shots of coffee.So how does one order a large sized cup of coffee (or cafe con leche) with two shots worth of caffeine?
I've heard:
and my favorite from a previous post
- cafe solo grande
- cafe americano grande
Any others?
- "café fuerte caliente muy grande con leche".
Or maybe better, how do you ask for two shots in whatever kind of coffee you're drinking?
Not for us I’m afraidWhen I asked for a cafe con leche grande on this Camino, it had two shots of coffee.
Next time I will have to write all that down on a note card and hand it to the "barista".I have no idea what the proper terminology is, but I would probably say that I wanted "un cafe con leche grande con doble el cafe - dos partes de cafe y lo demas, leche."
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