コー​​ヒー湯たんぽ | カフェbombónを作る方法

cafebambonカフェbombonは、状態の残りの部分にゆっくりと広がっている, バレンシアで人気がなされた, スペイン. これは、マレーシアなどアジアの多くの地域のように再作成し、欧州の味覚を満足させるように変更されている可能性があります, タイ、シンガポールと呼ばれるJava用の同じレシピ “コー​​ヒーミルクヒート” (マレーシア) または “Gafeh Rorn” [lit: hot java] (Thailand) has already existed for decades and is popular inmamakbooths andkopitiamsin Malaysia. A cafe bombon, yet uses whereas the Asian variant uses sweetened condensed milk at the same ratio and ground coffee, espresso served with sweetened condensed milk in a 1:1 ratio.

For visual effect, there is a glass used, as well as the condensed milk is added to sink underneath the java and create two different bands of contrasting colorthough these layers are stirred together before eating. Some establishments only serve an espresso using a sachet of condensed milk for patrons to create themselves.