Galão

Portugal

Portugal's tall, milky morning coffee. Three-quarters foamed milk, one-quarter espresso, served in a tall glass alongside a pastel de nata at any pastelaria. It's gentler than a latte because the ratio is more extreme: the coffee is there for flavor, not force. The glass lets you see the layers, and the foam should be light and airy, not dense microfoam. Order a 'meia de leite' if you want closer to half-half.

How to make it

1. 1

   Pull a single shot of espresso.

2. 2

   Steam milk to 60–65°C with airy, light foam — more volume than a latte's microfoam.

3. 3

   Pour the espresso into a tall glass.

4. 4

   Fill the glass with foamed milk — the ratio should be about 3:1 milk to coffee.

5. 5

   Serve immediately alongside a pastel de nata. This is non-negotiable.