Bombonao coffee

Jun 28, 2019 | Preparation

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Bombonao Coffee

Coffee recipes are very varied, however, each barista makes versions of traditional drinks or innovates by creating new drinks adapted to certain times of the year, using different ingredients or techniques.

Venezuelan barista Franco Parra presents his recipe called Bombonao Coffee.

It is an espresso coffee drink with milk-based liquor and textured milk cream, easy to prepare and ideal for every occasion.

Bombonao Coffee is a small sweet drink, but with a great flavor.

Information

Type: Hot drink with a touch of liquor.

Difficulty:  Easy

Time: 5 minutos.
Yield: 1 cup (30 ml).

Ingredients

E 8 gr of roasted ground coffee.

E 10 ml of whole milk.

E 10 ml of milk-based liquor (Baileys type).

Equipment

If you do not have an espresso machine, use the following utensils:

E Italian Moka coffee maker, for the preparation of espresso coffee.

E French press to texture milk.

E A kitchen to heat milk.

E Thermometer to measure the temperature of the milk.

Preparation

E With the 8 gr of coffee, prepare an espresso.

E Heat the 10 ml of milk or a little more in a pot at a temperature not exceeding 70°C. If we do not have a thermometer, it is enough to know that when it is about to bubble, it is about to boil and then texturize with the help of a French press.

E Place the 10 ml of the milk-based liquor in a 1 oz glass cup or glass (30 ml).

Bombonao coffee - 10 ml of milk-based liquor

10 ml of milk-based liquor | Credits: Franco Parra

E Add the espresso on top of the liquor.
Bombonao coffee - A blend of espresso and milk-based liquor

A blend of espresso and milk-based liquor | Credits: Franco Parra

E With the help of a spoon, we take the textured cream of the milk in the French press and add it to the mixture.
Bombonao coffee - Textured milk cream to decorate

Textured milk cream to decorate | Credits: Franco Parra

Recommendations

E To prepare the espresso, use an Italian Moka coffee maker, place the amount of coffee that has its filter capacity. (It takes approximately a couple of minutes to extract).

E To texture hot milk, add it in the French press, repeatedly raise and lower the embolus to form a dense foam (cream).

About the Author

Franco Parra Venezuela

Barista

I am from Venezuela, I was passionate about the world of coffee through working several years in bakeries in Venezuela. I did barista studies. Before that I thought that a barista just makes hearts (latte art) on coffee, then I emigrated to Peru, and here I have gained some experience and I am still more committed and more passionate about the world of coffee.

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