The origin of the bica dates back to the early 20th century, when Adriano Telles opened Café A Brasileira in Lisbon in 1905. Telles wanted to sell genuine Brazilian coffee from Minas Gerais, a product that was not very appreciated by the locals at that time. To promote his product, he offered each customer who bought a kilogram of ground coffee a free cup of coffee. He also introduced the bica, a new way of preparing and serving coffee that was inspired by the Italian espresso machines that were becoming popular in Europe. The bica soon became a hit among the Lisboetas, who enjoyed its strong and smooth taste. Café A Brasileira became one of the most famous and iconic cafés in Lisbon, attracting artists, writers, intellectuals, and tourists. It also became known for its Art Deco renovation in the 1920s and for its bronze statue of Fernando Pessoa, one of Portugal’s most celebrated poets and frequent customer of the café.

The word bica means “spout” or “fountain” in Portuguese, and it refers to the way the coffee flows from the espresso machine to the cup. A bica is similar to an espresso in that it is made by forcing hot water through finely ground coffee beans under high pressure, but it differs in some aspects. First, a bica is extracted to a greater volume than an espresso, about 40-60 ml, which makes it more diluted and less bitter. Second, a bica is usually roasted lighter than an espresso, which gives it a smoother and more aromatic flavor. Third, a bica is often served with fresh goat milk from nearby farms, which adds a creamy and sweet touch to the coffee.

Lisbon.vip Recommends

A bica is always served in a demitasse, a small cup used to serve espresso and other concentrated coffees. A demitasse has a capacity of about 60-90 ml, half the size of a regular coffee cup. It is typically made of ceramic and accompanied by a matching saucer, but some variations are also decorated with colorful patterns or have a glass cup set into a metal frame. A demitasse is designed to keep the coffee hot and to enhance its aroma and taste.

In most regions of Portugal, ordering a coffee is as simple as asking for "um café" (a coffee). However, in some areas, especially in Lisbon and Porto, there are different names and variations for different types of coffee. For example, if you want a bica with milk, you can ask for "uma meia de leite" (a half of milk) or "um galão" (a gallon), depending on the ratio of milk to coffee. If you want a bica with less water, you can ask for "um café curto" (a short coffee) or "um cimbalino" (a cymbal), which are more similar to an espresso. If you want a bica with more water, you can ask for "um café cheio" (a full coffee) or "um abatanado" (a flattened), which are more similar to an Americano. If you want something different, you can also try "um café com cheirinho" (a coffee with a scent), which is a bica with a splash of brandy or aguardente (a distilled spirit).

Today, the bica is still one of the most popular forms of coffee in Portugal, and it can be found in almost every café, restaurant, and household. It is usually consumed in the morning or after meals, often accompanied by pastries or sweets. It is also part of the social life and culture of Portugal, as people like to chat and relax over a cup of bica with friends or family. The bica is not only a drink, but also an expression of Portuguese identity and tradition.