In the heart of Lisbon, as the morning sun warms the cobblestone streets, a familiar sound echoes from the city’s cafés: the gentle clink of a small ceramic cup being placed on a marble counter. This is the sound of a new day beginning, centered around a simple, potent ritual: the drinking of a bica. More than just a shot of espresso, the bica is a cornerstone of Portuguese culture, a daily tradition that fuels conversation, connection, and the slow, sweet rhythm of life.
If you’ve ever ordered an espresso in Portugal and received something that tasted unexpectedly smooth and sweet, you’ve likely encountered this national treasure. While it may look identical to its Italian cousin, the bica carries its own unique identity, from its preparation to its purpose. It’s not just a coffee; it’s an invitation to pause, to sit, and to savor a moment of pure, unadulterated pleasure.
What Exactly Is a Bica?
The term bica is, for all intents and purposes, the Portuguese word for espresso. The story behind the name is as charming as the drink itself. Legend has it that the first espresso machines in Lisbon’s famous A Brasileira café had spouts labeled “Beba Isto Com Açúcar” – meaning “Drink This With Sugar.” The acronym, BICA, stuck and quickly became the local name for the drink itself. While you can order an “café” or “um italiano,” asking for a bica is a sure sign you know the local way.
At its core, a bica is a one-ounce shot of coffee extracted under high pressure from finely-ground beans. However, many argue that the Portuguese roasting profile is what truly sets it apart. The beans are often roasted slightly darker than some Italian styles, resulting in a shot that is less acidic and boasts a deeper, more caramel-like flavor base. This foundational taste makes it a perfect partner for its constant companion: sugar.
The Art of the Perfect Portuguese Espresso
Walking into a traditional Portuguese pastelaria (pastry shop) is an experience for the senses. The air is thick with the rich aroma of coffee and the buttery scent of freshly baked pastéis de nata. Ordering a bica is a quick transaction. The barista, working with a well-loved espresso machine, will pull the shot directly into a small, thick-walled cup. It’s served immediately, often with a spoon and a packet of sugar or two on the side.
The ritual of preparation is just the beginning. The true art lies in the drinking. Locals rarely drink a bica sem açúcar (without sugar). The customary way is to stir in a packet or two of sugar until dissolved, transforming the dark liquid into a smoother, sweeter, and more approachable elixir. This isn’t seen as masking the flavor, but rather as completing it, balancing the coffee’s natural bitterness with a touch of sweetness to create a harmonious whole.
How to Order Coffee Like a Local in Portugal
The Portuguese coffee menu can seem like a secret code at first, but it’s wonderfully simple once you know the key. Your choice depends entirely on your preferred size and milk ratio. Here’s a quick guide to help you navigate your next order:
Bica: The standard espresso shot, served black and sweetened to your taste.
Carioca: A weaker, often longer espresso shot using the same grounds, resulting in a lighter flavor. Perfect for those who find a full bica too strong.
Garoto: A “child’s coffee,” which is a shot of espresso with a splash of milk, served in a small cup. It’s similar to a macchiato.
Meia de Leite: Served in a larger cup, this is half coffee and half steamed milk. It’s the closest equivalent to a latte or a café au lait.
Galão: The king of milk-based coffees. Served in a tall glass, it’s one-part espresso to three-parts foamy steamed milk, ideal for a leisurely breakfast.
Remember, the default assumption is that you will take sugar, so if you prefer yours black, be sure to specify “sem açúcar.”
Bringing the Bica Experience Home
You don’t need a ticket to Lisbon to enjoy an authentic bica experience. With a little know-how, you can recreate this sweet Portuguese ritual in your own kitchen. The most important element is the coffee itself. Look for beans labeled as Portuguese roast or a high-quality espresso blend with chocolatey, nutty, or caramel notes. A dark roast Italian espresso blend can also be a good substitute.
While a home espresso machine will give you the most authentic result, a Moka pot (stovetop espresso maker) can produce a strong, concentrated coffee that works wonderfully as a base. Brew your shot as you normally would, then immediately pour it into a small, pre-warmed cup. Add a teaspoon of white sugar—or more to your liking—and stir until fully dissolved. The key is to drink it immediately, while it’s hot and the crema is still fresh. For the full effect, pair it with a sweet pastry and take a moment to simply sit and enjoy.
More Than a Drink, a Moment of Connection
To reduce the bica to merely a caffeine delivery system is to miss its entire point. In Portugal, coffee is social currency. It’s the reason to meet a friend, the excuse to take a ten-minute break from work, and the welcome offered to a guest in one’s home. The act of drinking a bica is inherently slow; it’s meant to be consumed on foot at a café counter or while sitting at a table, never on the go in a paper cup.
This small cup represents the Portuguese philosophy of savoring life’s simple pleasures. It’s a prompt to stop rushing, to enjoy the company you’re with, and to find joy in a daily ritual. It is, in every sense, a concentrated dose of culture.
The bica is a beautiful example of how a simple drink can tell a deeper story. It’s a testament to Portuguese warmth, their love for rich flavors, and their mastery in creating moments of connection out of the everyday. From its curiously sweet origin story to its role as a social catalyst, this humble espresso shot offers a genuine taste of the Portuguese soul. So, the next time you have the opportunity, order a bica, stir in your sugar, and take a moment to appreciate this sweet, strong, and utterly charming tradition.