- 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.
- EssentialCafetera espressoAgua a 9 bares de presión a través de café fino y prensado. Aquí tienes los tipos de máquina, de la palanca a la doble caldera.€150–3500approx.
- RecommendedMolinillo para espressoMolinillo eléctrico de muelas con ajuste muy fino, pensado para el espresso. Importa más que la propia máquina.€150–700approx.
- OptionalBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
No Cafetera espresso? This works too
- Espresso portátil€130–350Aparatos manuales y compactos, tipo Picopresso o Flair, que alcanzan la presión del espresso sin electricidad. Para viajar o para empezar.
- Cafetera italiana (moka)€20–60La cafetera de fogón de toda la vida: el vapor empuja el agua a través del café. Intensa, con cuerpo y muy barata.
- AeroPress€35–55Un cilindro de plástico con émbolo: inmersión y una presión suave. Versátil, resistente y casi irrompible. Ideal para viajar.
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.