COFFEE AND TEA
03/08/2012 prepared by Natasha M
We continue talking about different coffee drinks as we started it in our previous articles.
Café bombón
Cafe Bombon was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand and Singapore the same recipe for coffee which is called "Kopi Susu Panas" (Malaysia) or "Kafe Ron" (Thailand) has already been around for decades and is very popular in "mamak" stalls and "kopitiams" in Malaysia. A café bombón, however uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.
This particular espresso beverage is served in the Mallorquina, which is the best pastry place in Madrid. Though some would say its central, Puerta del Sol location makes it too touristy, an overwhelming number of Madrileños head there every morning for their café con leche. But not for a café bombón.
Is it a touristy beverage? Perhaps. But it is more appropriate for a meal closer than a morning opener. It is the perfect (and perhaps the quickest and most simple and elegant) way to combine dessert and après-dinner coffee course into one item.
What makes the bombon such a treat is the sweetened condensed milk. Do not think that makes this drink too decadent, because there are many low-fat and fat-free options at the local chain grocery store. Look for a very small can in either the baking or Mexican food section of your supermarket.
The key to the elegant look of this beverage is to serve it in a clear glass – a tall (double) shot glass if available or a normal glass espresso cup in a pinch. How many other opportunities do you have to use all those shot glasses you saved from college at a fancy dinner? (Just try not to use ones with lewd logos or off-color expressions.)
We continue talking about different coffee drinks as we started it in our previous articles.
Café bombón
Cafe Bombon was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand and Singapore the same recipe for coffee which is called "Kopi Susu Panas" (Malaysia) or "Kafe Ron" (Thailand) has already been around for decades and is very popular in "mamak" stalls and "kopitiams" in Malaysia. A café bombón, however uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.
This particular espresso beverage is served in the Mallorquina, which is the best pastry place in Madrid. Though some would say its central, Puerta del Sol location makes it too touristy, an overwhelming number of Madrileños head there every morning for their café con leche. But not for a café bombón.
Is it a touristy beverage? Perhaps. But it is more appropriate for a meal closer than a morning opener. It is the perfect (and perhaps the quickest and most simple and elegant) way to combine dessert and après-dinner coffee course into one item.
What makes the bombon such a treat is the sweetened condensed milk. Do not think that makes this drink too decadent, because there are many low-fat and fat-free options at the local chain grocery store. Look for a very small can in either the baking or Mexican food section of your supermarket.
The key to the elegant look of this beverage is to serve it in a clear glass – a tall (double) shot glass if available or a normal glass espresso cup in a pinch. How many other opportunities do you have to use all those shot glasses you saved from college at a fancy dinner? (Just try not to use ones with lewd logos or off-color expressions.)
· Fill the filter about half or three quarters full with espresso. I usually just carefully pour it from the bag, but you can also spoon it in. · Using a large flat spoon (or a proper tamper if you have one), pack the espresso down as tightly and evenly as you can. · Fill the filter to the top and pack the espresso in again. · Screw on the upper half of the espresso maker and set it over medium-high heat. If the heat is too low, the water won’t evaporate and steam through the espresso grounds. · In the meantime, put out the number of shot glasses and espresso cups that you need. 
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Ingredients
Method
· Quickly and carefully fill each glass one third full with condensed milk. It is actually better (and less messy) to pour the condensed milk in and catch the drips at the end with a spoon, rather than put it in spoonful by spoonful. · After four or five minutes, liquid espresso will start condensing and spurting through the spout and filling the top half of the espresso maker. You should be able to hear it. Don’t turn down the heat until almost all of the water has steamed through. · Once the espresso has finished, pour some into each cup so they are two-thirds full. |
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