📝 About This Recipe
Transport yourself to a sun-drenched terrace in Lisbon with the Galão, Portugal’s signature espresso and milk creation. Characterized by its iconic 1:3 ratio of rich espresso to velvety steamed milk, this drink is served in a tall glass to showcase its beautiful layers and golden hue. It is lighter and airier than a caffè latte, offering a comforting, mild coffee experience that is the heartbeat of Portuguese breakfast culture.
🥗 Ingredients
The Coffee Base
- 18-20 grams Dark Roast Espresso Beans (freshly ground, preferably a Portuguese brand like Nicola or Delta)
- 2 ounces Filtered Water (heated to 195-205°F for extraction)
The Milk Component
- 6 ounces Whole Milk (fresh and cold for better foaming)
- 1/8 teaspoon Vanilla Bean Paste (optional, for a gourmet twist)
Sweetener and Finishing
- 1-2 packets White Granulated Sugar (to taste, as per traditional serving)
- 1 piece Cinnamon Stick (for stirring and aromatic garnish)
- 1 pinch Ground Cinnamon (optional dusting)
- 4 ounces Boiling Water (to pre-warm the glass)
👨🍳 Instructions
-
1
Begin by pre-warming your tall, heat-resistant glass (typically 8-10 oz) by filling it with boiling water; let it sit for at least 60 seconds to ensure the coffee stays hot.
-
2
Grind your dark roast espresso beans to a fine, sandy consistency suitable for an espresso machine.
-
3
Dose the ground coffee into your portafilter and tamp with firm, even pressure to ensure a level surface.
-
4
Discard the warming water from your tall glass and wipe the inside dry with a clean cloth.
-
5
Extract a 'double short' espresso (approximately 1.5 to 2 ounces) directly into a small pre-warmed pitcher or the tall glass itself if it fits under the group head.
-
6
Pour the cold whole milk into a stainless steel steaming pitcher, filling it just below the spout indentation.
-
7
Purge your steam wand to remove any condensation, then submerge the tip just below the surface of the milk.
-
8
Engage the steam and 'stretch' the milk for only 2-3 seconds to create a very thin layer of microfoam; unlike a cappuccino, the Galão requires mostly hot liquid milk with minimal froth.
-
9
Lower the wand further into the pitcher to swirl the milk and heat it to approximately 150-160°F (65-70°C).
-
10
Tap the pitcher on the counter and swirl it gently to break any large bubbles and integrate the thin foam.
-
11
If the espresso is not already in the tall glass, pour it in now.
-
12
Slowly pour the steamed milk over the espresso. Aim for a ratio of 1 part coffee to 3 parts milk, allowing the liquids to blend into a uniform, creamy tan color.
-
13
Spoon a very small amount of the remaining thin foam onto the top to finish the look.
-
14
Serve immediately on a saucer with a long-handled spoon and sugar on the side.
💡 Chef's Tips
Use a dark roast with a hint of Robusta for that authentic, slightly smoky Portuguese profile. Avoid over-frothing; the Galão should be milky and liquid, not stiff or airy like a latte. Always pre-heat your glass, as the high milk-to-coffee ratio can cause the drink to cool quickly. If you don't have an espresso machine, use a Moka pot to brew a very strong concentrate as a substitute. Serve with the sugar on the side to allow the guest to customize the sweetness to their preference.
🍽️ Serving Suggestions
Pair with a warm Pastel de Nata (Portuguese Custard Tart) for the ultimate Lisbon experience. Serve alongside 'Torrada'—thick-cut white bread toasted with a generous amount of salted butter. Accompany with a glass of fresh-squeezed orange juice for a full Portuguese breakfast spread. Enjoy mid-afternoon with a 'Queijada de Sintra' (cheese-based pastry). Add a dash of cinnamon on top if serving as a cozy rainy-day treat.