📝 About This Recipe
A cornerstone of Brazilian culture, the Pingado is more than just coffee; it is the rhythmic start to every morning in a bustling 'padaria'. This humble yet iconic drink consists of strong, dark filtered coffee with just a 'ping' (drop) of hot milk, traditionally served in a classic Americano glass. It offers a bold, bittersweet profile that perfectly balances the intensity of Brazilian beans with a creamy, comforting finish.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Brazilian Dark Roast Coffee (finely ground, preferably a Santos or Cerrado blend)
- 400 ml Filtered Water (heated to just before boiling)
- 2 teaspoons Granulated Sugar (optional, to taste)
The Milk Element
- 150 ml Whole Milk (fresh and cold)
- 1 pinch Pinch of Salt (to enhance the sweetness of the milk)
Traditional Accompaniments
- 2 rolls French Bread (Pão Francês) (crusty and fresh)
- 2 tablespoons Salted Butter (at room temperature)
- 4 slices Minas Cheese (or a mild white farmer's cheese)
👨🍳 Instructions
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1
Begin by heating your filtered water in a kettle until it reaches approximately 200°F (93°C). Avoid a rolling boil to prevent scorching the delicate coffee oils.
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2
Place a paper filter or a traditional Brazilian cloth filter (coador de pano) into your pour-over setup. Rinse the filter with a bit of hot water to remove any paper taste and warm the vessel.
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3
Add the finely ground Brazilian coffee to the filter. If you prefer a truly authentic 'boteco' experience, you can mix the sugar directly into the dry grounds before brewing.
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4
Slowly pour just enough hot water over the grounds to dampen them. Let it 'bloom' for 30 seconds to release trapped gases and intensify the flavor.
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5
Continue pouring the remaining water in slow, circular motions. The resulting coffee should be very strong and dark—this is the 'café preto' foundation.
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6
While the coffee finishes dripping, pour the whole milk into a small saucepan over medium-low heat.
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7
Heat the milk until it is steaming and small bubbles form around the edges, but do not let it reach a full boil. Add a tiny pinch of salt to make the milk taste richer.
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8
Warm two 'Copo Americano' glasses (sturdy 190ml multi-faceted glasses) by rinsing them with hot water.
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9
Fill each glass about 3/4 full with the hot, strong coffee.
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10
Perform the 'pingado' action: Pour the hot milk into the coffee until the color transforms into a deep caramel or light hazelnut hue. The ratio is typically 80% coffee to 20% milk.
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11
Stir gently once. If you didn't add sugar to the grounds, offer sugar or sweetener on the side.
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12
Slice your French bread rolls in half and spread a generous layer of salted butter on the cut sides.
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13
Optional: Briefly press the buttered bread on a hot griddle until golden brown to create 'pão na chapa', the classic partner to a Pingado.
💡 Chef's Tips
Use a dark roast to ensure the coffee flavor isn't lost when the milk is added. For the most authentic experience, use a 'coador de pano' (cloth filter) which allows more oils to pass through than paper. Never boil the milk; boiling changes the protein structure and creates a skin that ruins the texture of the drink. If you like it sweeter, add the sugar to the water while boiling, a common practice in rural Brazil. Warm your glass beforehand to ensure the Pingado stays hot while you enjoy your bread.
🍽️ Serving Suggestions
Serve alongside 'Pão na Chapa' (grilled crusty bread with butter). Pair with a thick slice of Queijo Minas or any mild white cheese. A side of 'Pão de Queijo' (Brazilian cheese bread) makes for a gluten-free feast. Enjoy with a slice of simple corn cake (Bolo de Fubá) for a mid-afternoon snack. Serve in the traditional 190ml faceted glass to feel like a true local in São Paulo.