Decoding the Argentine coffee menu

Argentina is a country celebrated for mate — an earthy, caffeine-rich beverage made by steeping dried leaves of the yerba mate tree. But it is also a terrific place for those of us who crave coffee. The third-wave options found in Buenos Aires, for example, of coffees that celebrate diverse origins and use a wide range of extraction methods rival coffeehouses you’d find in Vancouver, Melbourne, or Addis Ababa.

The specialty coffee scene has been elevated by the insights of those who have moved to the city from other Latin American countries that produce coffee. You can taste for yourself at places including LATTEnTE and Full City Coffee House in Palermo Soho and Negro Cueva de Café in Microcentro. But to sample the original flavour of the city, make sure to drop by a neighbourhood café or one of 73 bares notables, traditional cafés that have been designated cultural heritage sites. There, you’ll find the influence of Italian immigrants in coffees that are dark-roasted and likely cut with highly caffeinated robusta coffee beans. The menu, however, isn’t limited to a simple espresso or cappuccino. Here’s a primer so you can get your fix, quick.

Café

“Un café” will get you exactly what you’d get at a coffee bar in Italy: one shot of espresso served in a tiny cup. This little jolt is also called a café chico.

Café en jarrito

Two shots of espresso served in a slightly bigger cup. Also known as a café doble.

Cortado (macchiato)

Cortar means “to cut.” A cortado — one of the most popular ways to order a coffee — is an espresso cut with a little milk. If you want a bit of milk in a double shot of espresso, ask for a cortado en jarrito.

Café con crema

This drink is similar to a cortado, but a dollop of sweet cream replaces the milk.

Lagrima

A lagrima is a cortado in reverse proportions; it’s milk with a bit (literally “drop”) of coffee.

Café con leche

Another Latin American standby: a regular-sized coffee cup that’s filled with coffee and steamed milk in equal proportions.

Submarino

This drink isn’t made with coffee, but you will find it in every local café. Baristas replace shots of espresso with a piece of chocolate and plunge/submerge the “submarine” into a sea of warm, frothed milk served in a clear glass.

Capuchino

Depending on the café, this drink may also be served in a transparent mug. The Argentine interpretation of the Italian classic features distinct layers of espresso, milk, and foam and is usually topped with cinnamon and/or cocoa powder. There aren’t any strict rules around timing (as you’d find for the beverage in Italy), likely because many of the drinks and foods consumed as breakfast (desayuno) are also consumed as an afternoon snack (merienda). Order this milky drink whenever you want.

And consider pairing whatever you choose with a medialuna — a slightly sweet croissant in the shape of a half-moon made with butter (de manteca) or lard (de grasa) that makes the pastry a bit drier and slightly less sweet. Pair either version with ham and cheese (jamon y queso) for a sweet and savoury treat.