- Coffee
- 18 g
The usual chocolate coffee on ice: milk condensed down, espresso up and all well cold.
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.
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 glass glass.
Add 3-4 ice cubes carefully, without removing it.
Prepare a double espresso ("Espresso" recipe) and pour it slowly on ice: it will cool and remain on condensed milk.
Serve it by teaching the layers and remove well before drinking.
Tips and warnings
Cold condensed milk costs more to mix: it removes consciousness. If you want it softer, add a cold milk chorrite at the end.
One last thing
The usual chocolate, but with ice and no haste. To melt hearts, a ko‑fi.