Café Bombon originated in Valencia, Spain. And much like most Spanish things, it spread to other parts of the world during the Spanish colonization era. That is why Café Bombon is now found in its many variations in different parts of Europe, Southeast Asia, and the Americas, especially in Cuba. Bombon is a Spanish term that means “confection.” The Kopi Susu Panas or Gafeh Rorn, found in Thailand, Singapore, and Malaysia, is a variation of Café Bombon itself.
Traditionally, it includes espresso and sweetened condensed milk in a 1:1 proportion. But to cut the sweetness and richness, modern recipes have called for a top layer of milk foam.
Please note that the Asian variants use ground coffee instead of espresso to make this drink.
The Recipe Specifications
- Time required: 10 minutes
- Ratio: 1:1:1 (coffee, milk, and foam)
- Drink size: 8–10oz (4 espresso cups)
Equipment And Ingredients
- Fresh and cold whole milk
- Espresso roasted beans
- An espresso maker
- Condensed milk
- A milk frother
- A glass
- First, grind your best espresso roasted beans to a fine powder.
- Now, with the freshly ground beans, you can start the espresso extraction. Pour the hot espresso right into a glass. Thus, you’ll be able to see the 3 layers.
- Next, fill the glass with the condensed milk carefully.
- Then pour the freshly brewed hot espresso over the condensed milk. Maintain a 1:1 ratio in the glass.
Note: you can also pour the espresso first and then the condensed milk on top of it.
- Now take the fresh, cold milk and heat it up in a pot for steaming. Stop just before it starts to boil. Use a handheld milk frother (or a whisker) and make this froth. Try to add extra air bubbles as well.
Note: an integrated steam wand is ideal. You can also shake the milk in a mason jar for the frothing.
- Finally, use a spoon to scoop up the froth and place it on the Cafe Bombon. Don’t pour the foamy milk on it though.
- Now you have a delicious-looking 3-layered Café Bombon ready to be enjoyed.