Introducing Cafe Bombon

Café Bombon is a type of coffee that first gained popularity in Valencia, Spain. The popularity of this drink then spread gradually to other parts of Spain. It is highly likely that it was recreated and modified for the reason of suiting the tastes of Europeans as well as Asians in countries like Thailand, Singapore and Malaysia.

The same recipe for coffee, known as Kopi SusuPanas in Malaysia, or Kafe Ron in Thailand, was already in existence before the introduction of café bombon to these areas. However, these two types of coffee differed in that café bombon uses espresso that is served with condensed sweetened milk in a ratio of 1:1 while the Asian version uses condensed sweetened milk and ground coffee at the ratio of 1:1.

When preparing café bombon, one adds the condensed milk to the espresso. In order to achieve a great visual effect, you should prepare it in a glass. You need to add the condensed milk slowly to let it sink under the coffee. This allows for the creation of two separate bands of contrasting colors even though you will stir these layers together before consuming the coffee. In some establishments, you will find that this coffee is served in the form of an espresso that comes with a sachet of condensed milk. This allows patrons to make the coffee themselves. Café bombon is a great treat mainly because of the condensed sweetened milk.

You can make this drink in a matter of five to ten minutes. The ingredients that you need include filtered water, espresso grounds and condensed milk.

How to make it
1.    Prepare your espresso by filling the bottom of your espresso maker a quarter to a half inch from the lip.
2.    Drop in the part holding the espresso.
3.    Fill the filter with espresso. It should be about ½ to ¾ full with espresso
4.    Pack down the espresso as evenly and tightly as you can with a large flat spoon.
5.    Fill the filter up to the top and then pack the espresso
6.    Screw the espresso maker’s upper half on, and set in on medium to high heat.
7.    Gather glasses and fill them up to a third with the condensed milk
8.    Wait for 4 to 5 minutes for the liquid espresso to start to condense and spurt through the spout and fill the espresso maker’s top half.
9.    After this, you should pour some espresso into every cup up to 2 thirds full.