Galão, Portuguese milky coffee
A tall glass of espresso topped with thick steamed milk foam — three parts milk to one part coffee. Portugal's answer to the café au lait.
Method
01
Pull the espresso.
Brew a double espresso or a strong moka pot coffee. Pour into a tall glass.
02
Steam with foam.
Steam milk to produce a large, creamy foam — more foam than a latte but less airy than a cappuccino. The foam should be wet and glossy.
03
Pour.
Pour the steamed milk and foam over the espresso in the glass. The ratio should be roughly 3:1 milk to espresso. Drink without stirring — the coffee layer at the bottom is part of the experience.
A note. A galão is three-quarters foamed milk, one-quarter espresso — the inverse of a cappuccino. It is served in a tall glass, not a cup, which is part of its identity.
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