Portugal runs on coffee, and most of it is a bica, a small, fierce espresso drunk standing up. The galão is its softer sibling: one part coffee to about three parts foamed milk, served in a tall glass rather than a cup, so the layers of pale foam and caramel colored coffee show through. It is the drink of slow breakfasts, ordered with a pastel de nata or a slice of buttered toast in the cafés of Lisbon.

No espresso machine is required. A stovetop moka pot or very strong brewed coffee gives an excellent result, and a jar with a lid makes respectable foam. It is the ideal companion to an early European race start, gentle enough to drink in quantity and serious enough to keep you awake through the opening laps.

The galão

Ingredients

• 2 shots (2 oz / 60 ml in total) espresso or very strong coffee
• 1 1/2 cups (360 ml) whole milk
• 2 teaspoons sugar

Method

1. Brew the espresso, or make strong coffee in the moka pot over medium heat until it gurgles and the top chamber is full, about 4 to 5 minutes.
2. Heat the milk in the saucepan over medium heat, or in the microwave in 30 second bursts, until it steams and small bubbles form at the edge, about 150°F (65°C). Do not let it boil.
3. Froth the milk with the frother for 30 seconds. Or pour it into the jar so it is no more than half full, screw the lid on tightly, wrap the jar in a towel and shake hard for 30 seconds.
4. Empty the hot water from the glasses. Pour one shot of coffee into each glass. Slowly pour the milk over the coffee, holding back the foam with a spoon, then spoon a thick layer of foam on top.

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