Macau Portuguese Coffee
A unique Macau coffee with Portuguese influence, combining rich espresso with sweet condensed milk and a hint of cinnamon.
Ingredients
5 items- Dark roast coffee beans 15 g
- Condensed milk 30 ml
- Whole milk 150 ml
- Cinnamon powder a pinch
- Hot water as needed
Nutrition
Steps （6 steps）
Warm the coffee cup with hot water; meanwhile grind the coffee beans to a fine espresso consistency.
Using an espresso machine, dose 15 g of coffee, tamp evenly, and extract for 25-30 seconds at 9 bars to obtain about 30 ml of espresso.
Pour whole milk into a small saucepan and heat over medium-low heat to 65-70°C, stirring constantly, until small bubbles appear on the surface.
Froth the heated milk using a frother or manual frother for about 1 minute until thick microfoam forms, about 2 cm thick.
In the warm cup, add condensed milk, then pour in the espresso and stir gently. Slowly pour in the frothed milk, holding back the foam with a spoon, then spoon the foam on top.
Dust the foam with a pinch of cinnamon powder; substitute with cocoa powder or nutmeg if desired. Serve immediately.
Tips
High-quality dark roast beans are essential; condensed milk can be replaced with other sweeteners but the flavor will differ; do not overheat milk to avoid protein denaturation.
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