As a master barista, I thought I'd seen it all until I met my match. On a recent sun-soaked summer vacation to Valencia, I came across Spain's cafe bombon recipe: sweet, delectable and simple.
As a master barista, I thought I’d seen it all until I met my match. On a recent sun-soaked summer vacation to Valencia, I came across Spain’s cafe bombon recipe: sweet, delectable and simple.
This pint-sized powerhouse of a coffee literally stopped me in my tracks. Because, after years of crafting complex coffee drinks, its simple elegance bowled me over.
Ready to add some sweet rebellion to your weekly rotation? Keep reading to learn more about this simple but elegant Spanish coffee.
Overview: What Is a Cafe Bombon?
Cafe bombon (also café bombón) is Spain’s answer to your sweet coffee cravings. This little gem is all about balance – bold espresso paired with syrupy condensed milk. The result is a beautiful contrast of bitter and sweet.
Cafe bombon is as much about the presentation as the taste. It comes in a shot glass, and as it’s layered, is a feast for the eyes. Once you stir the layers together, nothing’s lost, though. The sweet condensed milk blends in well with the espresso. As a result, it mellows out the coffee’s bitterness while enhancing its natural richness.
You will need an espresso machine to prepare this coffee, but failing that, a moka pot will do. These brewing methods create enough crema to top off your coffee.
Why is crema important? It’s all in the look and flavor. As you pour espresso over the sweetened condensed milk, the colder milk stays at the bottom of your cup. At the same time, the espresso and crema float to the top. In this process, you create not just two but three distinct layers – condensed milk, espresso and crema.
Cafe Bombon: A Brief History
Cafe bombon has deep roots in Spain. Like the Spanish latte, it originated as a simple way to enjoy dark-roasted, slightly bitter Spanish coffee.
This sweet coffee originates from Costa del Azahar, literally, Orange Blossom Coast, in the province of Castellón. It soon gained popularity in Valencia, which is famous for its vibrant food and drink culture.
You see, when creating this coffee, baristas had a light bulb moment: why not pair bold, bitter espresso with a Spanish staple, sweetened condensed milk? This simple cafe bombon recipe eventually spread across Spain, particularly its southern regions.
Over time, cafe bombon found its way to the Spanish diaspora. Some cultures adapted it by adding a sprinkle of cocoa powder or ground cinnamon. Other diaspora recipes played with different proportions of condensed milk and espresso.
But what got me curious is just how this espresso-condensed milk combo is so popular in Southeast Asia! I guess as Spain and Asia share hot climates, they favor using long-life evaporated or condensed milk over fresh cow juice. Makes sense to me.
In Vietnam, you’ll find, cà phê sữa da (ca phe sua da), made with a sort of pour-over coffee. A hop, skip and jump away, in the Philippines, they have their own version, kopi bombon. Thailand and Singapore love this coffee, too! In these countries you’ll find bombon as kopi susu panas, while in Malaysia it’s gafeh rorn.
Unfortunately, cafe bombon hasn’t quite caught on in the United States. I guess sweetened condensed milk with coffee isn’t a big thing here. However, it does have a niche in states with vibrant Latin and Asian communities like Florida, California and Texas.
Cafe Bombon vs Vietnamese Coffee
Both cafe bombon and Vietnamese coffee (ca phe sua da) are drinks heavy on condensed milk. However, they differ in their brewing methods. Furthermore, each reflects its unique coffee culture.
An authentic Spanish cafe bombon recipe uses espresso made with dark-roasted Spanish coffee beans and an equal amount of sweetened condensed milk. These simple ingredients form distinct layers, giving this coffee an eye-catching presentation.
Ca phe sua da, on the other hand, hails from Vietnam. It uses coarsely ground dark roast coffee, brewed pour-over-style through a phin filter.
This coffee, while strong, is milder than espresso. And while Vietnamese coffee also has condensed milk, it’s served over ice.
Flavor-wise, bombon is richer. This makes sense as espresso and its crema impart a more intense flavor. In contrast, Vietnamese coffee is lighter and more refreshing.
Cafe Bombon vs Barraquito
What about cafe bombon and barraquito? They’re both Spanish coffees so they must be the same, no? Not really.
While both are sweet and Spanish, they have very different origins and flavors. Cafe bombon hails from Costa del Azahar, along Spain’s east coast region. Here, locals celebrate it for its simple mix of espresso and sweetened condensed milk.
In contrast, barraquito, a specialty of the Canary Islands (specifically Tenerife) is more elaborate. Furthermore, it’s a boozy coffee, perfect for raising those hairs on your chest!
Along with espresso and sweetened condensed milk, barraquito includes steamed milk and Licor 43 (a sweet Spanish liqueur). A foam layer and ground cinnamon or lemon zest top things off.
Another key difference is that while cafe bombon is always served hot, you may ask for a barraquito hot or cold. And while a cafe bombon recipe shines as a quick pick-me-up, the Spanish insist that you take your time with the barraquito.
Best Coffee Beans for a Cafe Bombon
When making an authentic Spanish cafe bombon recipe, I’d recommend using a dark roast espresso blend. A medium to dark roast profile stands up well to the sweetness of condensed milk without losing its depth and unique flavor notes. Besides, dark roasts have lower acidity, complementing the creamy and sweet condensed milk.
This is why this roast profile rocks in Italy, Spain and Portugal where it’s common in espresso-based drinks. It provides the bold flavor and crema typical in Spanish coffees due to their unique Arabica-Robusta blends.
Coffeeness Signature Espresso Blend
Perfectly suited for your Super Automatic Espresso Machine
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
For specific bean suggestions, I’d go with South American beans, specifically Brazilian or Colombian. Their lovely, chocolatey, nutty notes pair wonderfully with sweet condensed milk. As it happens, we have a stellar Coffeeness Espresso Blend that fits the bill nicely!
Sumatran beans are another superb choice. They’re famous for their full body and earthy tones, which can add depth to your cafe bombon.
And since we’re in Southeast Asia, why not experiment? Try your hand at Laotian beans. After all, the flavor profile is the same as Indonesian coffee, but the undertones might surprise you.
Remember, using fresh-ground beans is essential for the best flavor. Always check the “roasted-on” date to ensure your coffee beans fall within the 3 to 14-day window.
Spanish Cafe Bombon Recipe
Cafe bombon is the bomb when you need a quick, sweet caffeine hit. On my Valencian holiday, I made a point of finding out how the Spanish baristas there made it.
Here’s an authentic cafe bombon recipe, straight from Spain, so you can make it at home:
Ingredients
1 shot of freshly-brewed espresso
1 ounce (30 milliliters) of sweetened condensed milk
Equipment
Espresso machine or moka pot (stovetop espresso maker)
Clear coffee or shot glass, to show off the layers
Spoon, for layering and stirring
Method
Grind whole espresso beans (preferably Spanish, Italian, Cuban or Portuguese).
Brew a fresh shot of espresso using an espresso machine or a moka pot. The richer and more robust, the better. They often go for a dark roast in Spain to get that strong, bold coffee flavor.
Pour your sweetened condensed milk into the bottom of a coffee glass. This thick, sweet milk is the foundation of a perfect cafe bombon recipe.
Slowly pour your espresso onto the condensed milk over the back of a spoon. This will create a distinct layer on top of the milk. As it happens, this traditional Spanish technique gives the cafe bombon recipe its signature look.
You’re now ready to enjoy your coffee! Before drinking, stir the layers together with a spoon.
The sweet cold milk blends with the intense espresso, creating a delicious balance of flavors. Enjoy!
Pro Tips
Always use a clear coffee glass to enable you see those beautiful coffee layers
If you’d like a more robust coffee flavor, adjust the ratio of espresso to condensed milk
For an extra twist, try sprinkling a bit of cocoa powder or cinnamon
Final Thoughts on Cafe Bombon
Now that I’ve got you all caught up on this authentic cafe bombon recipe, switch things up and add this espresso variation to your weekly rotation. In my opinion, it’s the perfect mid-morning or afternoon pick-me-up.
So, do give it a whirl the next time you feel like a boost. And don’t shy away from experimenting with the layers. This way, you’ll find your perfect balance of rich espresso and creamy sweetness!
I’d love to hear how this sweet Spanish treat fits into your coffee routine. Give it a try, and let me know how it turned out in our comments section below!Â
Cafe Bombon Recipe FAQ
Café bombón is a simple yet decadent Spanish coffee. It has two ingredients: Espresso on top of sweetened condensed milk.
Yes, you’re supposed to stir this coffee before drinking it. Stirring creates a creamy, sweet and perfectly balanced drink.
The main differences lie in the coffee type and brewing style. Café bombón uses equal parts espresso and sweetened condensed milk. Vietnamese coffee uses coarse-ground dark roast coffee brewed through a drip filter (phin), mixed with sweetened condensed milk and served over ice.