The thousand ways to order coffee in Malaga

A cloud a shadow, a short, one between short, one short, semi long, long or one. All these terms are types of coffee in Malaga, ideal for those wanting a cup to measure city.

This particular classification, unique in the world, was devised in times of war by the then owner of the downtown Central Café, Jose Pardo, and today is extended by several establishments in the province, to the surprise and interest of many tourists and visitors.

Everything is because, after the Civil War, was rationed coffee the best possible way to waste the least, why the manager of Cafe Central devised this system is less amount more, and as the color I had coffee mixed with milk put name to his work, as explained to Efe barista at this Dew Cubiles.

So, when asking a cloud a glass of milk with a little coffee requested, while a half, as the name suggests, contains half coffee and half milk. Variants long and semi-long increase the proportion, and only indicates the total absence of milk in the glass.

According Rocio Cubiles explains today the classic establishments are fierce competition in international franchise, which has driven it from Central Café a subsidiary of coffee is opened to bring it seeks to adapt to the new market trends while maintaining the tradition.

The system of this classic cafe was collected decades ago by the local coffee company Santa Cristina, which extended this guide throughout the province of Malaga. Today, many residents feel misunderstood by asking in establishments outside their city a cloud or shadow.

Natural Ground Coffee Marcilla 250 gr.€7.46Saimaza Ground Coffee Mixture 250 gr.€7.13Bonka Natural Ground Coffee 250 gr.€7.59

The director of the company, Francisco González, stressed the importance of the work of the waiter at the coffee flavor, and highlights the continued innovation of many professionals in this sector when preparing new variants, which complement the peculiar way of asking coffee with Malaga.

In this regard, told the manager of Santa Cristina has been relevance organizing competitions that encourage innovation and quality in the preparation of coffee, as elConcurso Barista Malaga, organized by the company and held today, where he has Javier Hermosilla chosen as the best coach in the city.

According to Gonzalez, more importance is given to the process of preparation and the skill of the manager. Proof of this is, without going any further, in Spain popularizing the term "barista" from the Italian word to refer to a person skilled in coffee.

The vision of the director of Santa Cristina shares one of the baristas of the company, Roberto Arroyo, who added that the malagueño system "does not cease to be a way to ask for coffee" which basically structured around an express more or less milk, that "neither improvement nor impoverishes its flavor" automatically.

This coffee expert, contestant in the contest, has highlighted the importance of milk when preparing a good cup because "80% of consumers add milk to coffee", and suggested that the secret of a good coffee, rather than how to ask, is the skill of the preparer.

Source: La Opinión de Málaga