Pocillo vs. Cortadito: The Puerto Rican espresso is not that different from the Italian espresso, but the Spanish term references the portion's size. When you order a pocillo, you ask the barista for a single espresso shot in a small cup. That's it! On the other hand, when you order a cortadito, which comes from the word cortado (to cut), the barista will serve an espresso shot with a layer of steamed milk to "cut back" the strength of the coffee.
Café con leche: If you're looking for a traditional latte or flat white, this should be your choice. A café con leche translates to "coffee with milk." This beverage consists of a larger pour of milk in a bigger cup or mug.
Oscuro or cargao, Término, or bibí: There are various "levels" to a café con leche. A very dark coffee is known as oscuro or cargao, whit just a hint of milk to "lighten" the black coffee. The most common one is término or término medio, a way of saying, "I want equal parts in the coffee to milk ratio." Another version is café bibí, which references the Puerto Rican term for a baby's bottle full of milk, and it consists of milk with a hint of coffee.
Puya, prieto or negro: Black coffee is just café negro or café prieto. Requesting a café puya is asking for black, sugarless coffee.
Café Aguao or Café Americano: Since Puerto Rican coffee tends to be on the stronger side of the spectrum, asking for a café aguao or americano is what you would order when you want a watered-down version of a black coffee.
Note: Brewing methods vary depending on the coffee shop, hacienda, or panadería.