Café Bombón

Café Bombón originated in Valencia, Spain and spread throughout Spain, Europe, Asia and the Americas. As the popularity of café Bombón spread variations in how to make it also occurred. When made in Malaysia as Kopi Susu Panas or in Thailand as Gafeh Rorn it is commonly made with ground coffee and sweetened condensed milk whereas traditional Café Bombón is made one to one with espresso and sweetened condensed milk. The drink is served in a glass instead of a cup and the milk is poured slowly to layer out beneath the espresso for visual effect.

Espresso and All Organic

First of all use healthy organic coffee and organic milk. (See our article about finding organic ingredients. This is essentially a coffee house coffee as its base is espresso. Espresso is very concentrated coffee that retains a lot of dissolved as well as suspended solids from the roasted coffee bean. It is made by forcing steam (boiling water) through fine ground coffee. It has a thicker feel because of the suspended solids and foam because of the pressurized steam. Espresso concentrates the flavors of coffee and is served in a small cup, usually an ounce (30 cc). A cup of espresso typically has between 40 and 75 milligrams of caffeine while a standard cup of percolated coffee contains about twice this much but in an 8 ounce cup. Thus coffee house coffee espresso is about four times more concentrated than the cup of coffee that you had a home for breakfast. Because espresso contains more coffee per ounce also contains more organic coffee antioxidants if you insist on organic for your espresso.

How to Make Café Bombón

First of all make your espresso, sufficient for each person whom you will serve. Pour into a glass instead of the traditional demitasse cup used for espresso. Use sweetened condensed milk in equal quantity to the espresso. Pour slowly into the espresso to create a base layer of milk before serving. Your guests may wish to add milk and or nutmeg and stir but that is their business.

The Age of Exploration and Spanish Coffees

The Portuguese and Spanish sailed the world in the age of exploration staring in the middle of the 15th century and continuing for nearly three hundred years until Spanish colonies gained their freedom. All variety of items came on ship to Spain including coffees of the world. Turkish immigrants were especially important in bringing coffee to Spain. Here is a short list of varieties of Spanish coffee:

Café Solo – small glass of strong black coffee

Café Con Leche – same as coffee house coffee café con leche

Café Bombon – read the article

Café Americano – watered down café solo

Café Cortado – strong black coffee with a drop of milk.

Café Con Hielo – iced coffee

Café Sombra or Café Manchado – coffee flavored milk

Café Carajillo – similar to Irish coffee but with rum instead of Irish whisky




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