Decaf Galao Recipe

Brew espresso

Brew two shots (about 60 ml combined) of decaffeinated espresso using an espresso machine, stovetop Moka, or concentrated decaf brew method. If using a Moka or stovetop, aim for a concentrated 2 shots equivalent.

Place the brewed decaf espresso into a warmed 10–12 oz (300–350 ml) glass or mug. If you prefer a slightly milder coffee strength, add 60 ml hot water to the espresso to create an Americano-style base before adding milk.

Heat and texture milk

Pour 1 cup (240 ml) whole milk into a small saucepan or milk frother. Heat gently over medium-low until it reaches about 60–65°C (140–150°F) — small bubbles will form around the edge but do not boil. If you have a steam wand, steam the milk to the same temperature and texture.

Texture the milk to achieve a light, velvety microfoam: either use a steam wand (create microfoam by introducing a little air then submerging the wand) or froth with an electric frother. If you don't have a frother, vigorously whisk heated milk or shake in a sealed jar (be careful with hot milk) until slight foam forms.

Measure roughly 2 tablespoons of milk foam to reserve for the top (this is optional but traditional for a galão).

Pour the heated, textured milk slowly into the glass containing the decaf espresso/hot-water base. Aim for a milk-to-coffee ratio of about 3:1 (milk:coffee) so the drink is light and milky — pour gently to create a uniform pale tan color. Spoon the reserved foam on top.

If using sweetener and vanilla: stir 1 tsp sugar (or preferred amount of liquid sweetener) and 1 tsp vanilla extract into the espresso base before pouring the milk so they dissolve evenly.

Finish by dusting a light pinch of ground cinnamon over the foam for aroma and visual appeal.

Serve immediately while hot. Provide a spoon if foam was reserved separately and a saucer to catch any spills.