- Coffee
- 9 g
Condensed and espresso milk in two layers inside a glass glass. Sweet, viscous and very much from the area of Valencia.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Pour 30 ml of condensed milk into the bottom of a small glass glass.
Prepare an espresso of 30-60 ml ("Espresso" recipe) in a separate cup.
Pour the coffee very slowly on the back of a spoon, glued to the glass, to float on condensed milk.
If the layers are mixed, pour even slower and from less height.
Serve it like this to look the two layers and stir it well before drinking.
Tips and warnings
It is said that it took root in the area of Valencia because condensed milk held the heat without being damaged better than fresh. It's a reasonable hypothesis, not a closed data.
- For the cold version, look at the recipe "Ice Cream Coffee.".
One last thing
Two layers: sweet down, intense up. If you want to add a third, make it ko‑fi.