100% BiCA

100% B!CA – The coffee for your espresso and all its variants - perfect for the Portuguese passion for coffee!

All coffees on the label are typically Portuguese specialties based on espresso coffee, the "mother of all sorts of other espressos". Here you will find how to recognise the different methods of preparation.

First of all, some important information about milk: cold (4-5°C), protein-rich milk is best for frothing. The ideal temperature for milk froth is 60°C. When milk is heated above 70°C, not only does it become bitter and tastes "cooked" due to the caramelization of the lactose, it also undergoes protein denaturation.

	Expresso The famous espresso coffee (in portuguese with "x") or, in Portugal simply "um café". Also known as "uma bica" in the south of Portugal or "um cimbalino" in the north. In Portugal, an espresso only fills half the cup, unless the customer specifically orders a "curto" (short), "longo" (long) or "cheio" (full). Since coffee cups in Portugal usually have a volume of 70 to 80 ml, an espresso has a volume of 35 to 40 ml.
	Garoto The "café garoto" is an espresso with a shot of hot milk or some milk foam. It is served hot in an espresso cup. It is believed to be called "boy" (= garoto) because it is a small drink with a little milk, served in a small cup. The "café garoto" is popular especially in and around Lisbon.
	Pingado A "café pingado" (pingo = drop) is an espresso with a few drops of milk. In contrast to the "café garoto", only a few drops of cold milk are usually added to the espresso to soften its bitter taste.
	Cheio In contrast to the "café curto" (short coffee) or the "bica italiana", with the "café cheio" (cheio = full) the espresso cup is almost completely filled. It is therefore often ordered by people who do not like their coffee very strong, but do not want to have it diluted with water either. The total volume of the "café cheio" is therefore 60 - 70 ml.
	Carioca The "café carioca" is a weaker espresso because it is diluted with about 15-20 ml of hot water after it is brewed. It is important that the water is hot, so that it mixes well with the coffee and does not affect its taste . The "café carioca" is also known as "café americano". Sometimes the “carioca” is considered a "second coffee", because it is pressed a second time with the same coffee puck as the first espresso. The result is a watery, weak (= much too weak) coffee. The "café carioca" is not to be confused with the "carioca de limão", an infusion of lemon peel that is served in a teacup.
	Italiana Here is the "recipe" for a typical Italian espresso, according to Illy Caffè: Ground coffee: 7 g (± 0.5) Water temperature (group outlet): 88°C (± 2) Extraction time: 25 seconds (± 5) Milliliters in cup (including crema): 25 ml (± 2.5) In terms of quantity, this also corresponds to a "café curto" in Portugal. But a "café curto" in Italy is called "caffè ristretto", an extremely short espresso with a volume between just 15 and 20 ml. When it is well prepared, the "caffè ristretto" combines taste and aroma, it is not bitter and is considered by some to be the best way to brew coffee.
	Com Cheirinho This "coffee with a shot" (cheirinho = scented note) is an espresso with a dash of pomace brandy ("bagaço"), a typical Portuguese alcoholic beverage. Sometimes the brandy is also served in a separate glass. The "café com cheirinho" is usually drunk like a digestif after a meal, but it can also be enjoyed between meals. In Madeira and in the Azores, it is also called "café com música", or "cortadinho" in Madeira.
	Descafeinado Decaffeinated coffee is coffee without caffeine. This applies to espresso as well as to all its variants. Here is some good information about Decaffeination on Wikipedia: https://en.wikipedia.org/wiki/Decaffeination
	Galão The "café galão" is served in a characteristic, conical glass and is based on an espresso or a "café longo". The rest of the glass is filled with hot milk and can also contain some milk foam on the surface. It is usually drunk in the mornings and is typically accompanied by buttered toast or any kind of popular pastry, such as viennoiseries, custard tarts ("pastel de nata") or croissants with vanilla cream.
	Mazagran There are several variations of this drink, but most often an espresso is poured over ice cubes, one or two mint leaves are added and then it is garnished with a lemon wedge. In the "luxury version", a shot of rum is also added. A wonderful refreshment in summer, when it’s hot!
	Duplo The "café duplo" (duplo = double) consists of two espressos which are usually pressed through the double sieve of the portafilter into a large cup. Our recommendation: a "café duplo pingado", with a little milk added, slightly reduces the strength of the two espressos.
	Abatanado Depending on who prepares it, the "café abatanado" is prepared either with a double espresso or a very "long" espresso, which is then diluted with roughly the same amount of hot water. It is served in a large mug. It can be considered the "carioca’s” big brother.
	Meia-de-Leite The "café meia-de-leite" is a "café expresso longo" with hot milk that is served in a large cup. Compared to the "café galão", half of the drink consists of milk - hence its name. In Madeira it is also simply called "uma chinesa".
	Cappuccino The cappuccino is an Italian drink made with an espresso and milk. In addition to the quality of the espresso, the exact dosage of the milk is of crucial importance, as it determines the perfect balance of the drink. The amount of milk foam should be between 100 and 120 ml. Therefore, the capacity of the cup should be around 160 ml.
	Moca Moca coffee is usually made with a third of espresso coffee and two thirds of frothed milk. In addition, a portion of chocolate in the form of sweetened chocolate powder, chocolate syrup or dark or milk chocolate is added. In contrast to cappuccino, moca coffee has little milk foam and is sometimes even garnished with some whipped cream. In Italy there is even a moca coffee with Nutella, which is the "caffè nutellino"!
	Afogado The "café afogado" is a remarkably simple and popular Italian recipe: the "affogato al caffè"! It is a neat scoop of vanilla ice cream in a glass or large cup, over which an espresso lungo or duplo is poured directly. It should be served immediately, so that it is possible to enjoy the interaction between cold and hot and between solid and liquid as well as between the various flavours - a perfect recipe for hot summer days!

Enjoy your coffee!