Venezuelans are serious about their coffee. Basically there are 4 different types, but a whole load of variations. If you stop for a coffee in the street, at a bakery, for instance, you will always get your coffee freshly made from one of those huge coffee machines, usually Italian, like Gaggia, for example.
1) Guayoyo ("gwai-yoyo") - weak, black coffee. This type of coffee is typically offered in public offices, surgeries, hospitals, kiosks - and is usually free.
2) Marrón - brown coffee with milk. I don't know the exact proportions, but it's probably around ¾ strong coffee and ¼ milk.
3) Con leche - milky coffee. I'd guess ¼ coffee and ¾ milk
4) Negro - strong, black coffee, usually in the form of an espresso.
Then you've got the variations. A really, really milky coffee is called a "tetero". which translates as a baby's bottle.
You can ask for a marrón claro or marrón oscuro - so slightly less, or slightly more coffee, but still marrón.
You can also ask for a con leche oscuro - slightly more coffee.
Then there's a negro tinto - a black, black coffee, usually like a double espresso. 3 or 4 of these and you become the energiser bunny for a day.
