Spanish coffee practices! How to make Spanish lattes with condensed milk, milk, and coffee? What is Café Bombón?

As we all know, not everyone can accept the bitterness of coffee, even for adults, the taste they don't like is just not like it. Therefore, in order to make the bitter taste of the coffee less prominent, in order to make the coffee taste better, people add a variety of ingredients that can reconcile the bitter taste into the coffee.

In addition to the familiar milk and sugar, condensed milk is also a "resident player" to neutralize the bitterness of coffee. For example, Didi Coffee in Vietnam is a well-known masterpiece of coffee that has added a lot of condensed milk to ease the bitterness. But unfortunately, what Qianjie wants to share today is not Vietnamese coffee, but a local specialty coffee made in Spain-"Caf é Bomb ó n".

What is Caf é Bomb ó n? Speaking of Spain and condensed milk coffee, I believe that many friends immediately think of the Spanish latte developed by a chain brand. Is a latte based on the addition of condensed milk flavor latte. Compared with regular lattes, Spanish lattes have a very rich sweet and mellow thickness because of condensed milk. However, what we need to know is that although the Spanish latte has Spain, it has nothing to do with Spain. We can't find the option of this coffee on the menu of the local cafe. The reason is simple: there is no Spanish latte in Spain! At this time, a friend is about to ask: since there is no Spanish latte in Spain, why is this coffee with condensed milk called a Spanish latte?

Although there is no Spanish latte in Spain, a regional coffee, Cafe Bomb ó n, is sold in a cafe in Valencia, Spain's third largest city. This coffee is made only from condensed milk and espresso, so if you are right, the idea of a Spanish latte comes from this unique regional coffee. In other words, the Spanish latte is an innovative product of Caf é Bomb ó n. The word "Bomb ó n" means both chocolate and candy in Spanish. Therefore, Cafe Bomb ó n can be understood as candy coffee, or chocolate coffee. But because Cafe Bomb ó n is a product made up of condensed milk and espresso, there is no chocolate in the whole cup of coffee, so Qianjie would prefer to translate as candy coffee, after all, it tastes really sweet. (it's a candy super sweet combination)

As mentioned earlier, this coffee is not popular throughout Spain, it is a local coffee and is a restricted product in Valencia, Spain's third largest city (it is said to have a certain relationship with Vietnamese coffee). In other words, outside the city of Valencia, it will be very difficult for us to reach Caf é Bomb ó n in Spain. But it doesn't matter, since we can't get it, we might as well do it ourselves. After all, it is almost not difficult to obtain the two materials, and it is not too easy to make them. Apart from espresso, we only need to prepare a condensed milk. The ratio of condensed milk to espresso is 1:1. If the amount of espresso we extract is 40ml, then condensed milk is 40ml. But if you have tasted condensed milk alone, you will know that condensed milk with sugar is too sweet! Therefore, Qianjie suggests that we can appropriately reduce the proportion of condensed milk, so that this "candy" will not be so sweet. That's right! In addition to these two, we'd better prepare a transparent glass with a capacity of about 100ml. (it must be a little higher than the total amount, because espresso will have oil, which is lost by using showcups in front of the street below, so that the concentrate cannot be integrated at once.)

Because the density of condensed milk is relatively high, when it is placed on the bottom, the espresso poured can not be blended with it without external force, there will be a very obvious layering, very good-looking! The transparent glass can show such a beautiful view, so the glass is recommended in Qianjie. Then, when our props and materials are ready, we can start the production of coffee! First, pour 30ml condensed milk into the cup.

Then we began to extract espresso. The amount of powder used in Qianjie is 19.8g, the extraction time is 31 seconds, and the liquid weight is 39ml. When we finish pressing the powder and buckle the handle, remember to put the condensed milk cup at the bottom to receive concentration, which can reduce the loss of oil and make the coffee have a more complete performance in the cup.

When the extraction is complete, we can remove the coffee and prepare a small spoon for tasting.

Without a spoon, other tools can do the same. Because the purpose is mainly used for mixing! Otherwise, even if it is kept for too long, the coffee will not be mixed because of the high density of condensed milk.

After mixing evenly, I took a sip in front of the street. Unexpectedly, it was not bad! Coffee is not as sweet as imagined, warm sun blend of whisky, butter cookie flavor is very prominent, in addition to a strong condensed milk flavor, followed by condensed milk sweet! The whole cup of coffee tastes smooth and mellow, which is very good.

Even for friends who don't like sweetness, the taste will still be sweeter. So if friends are not so sweet, but want to try, then we can reduce some condensed milk on this basis. The ratio of coffee to condensed milk is about 0.5.

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