A Cup Of Nova Coffee Recipe

Grind beans

Weigh 30 g (0.03 kg) coffee beans. Grind to the appropriate size for your brew method: fine for espresso, medium-fine for Moka pot, medium for pour-over. Use a consistent grind for even extraction.

Heat water

Heat 350 ml filtered water to the ideal temperature for your brewing method: 91–96°C (195–205°F) for pour-over or Moka, slightly lower if pulling espresso. If using a stovetop Moka pot, bring water just to simmer before assembling; for pour-over, let boiled water rest ~30 seconds.

Brew coffee

Brew the coffee using your chosen method to yield approximately 150–180 ml of concentrated brewed coffee or double espresso (adjust ratio so the final drink balances with milk). For espresso: pull a double shot (about 60 ml). For Moka or pour-over: use the ground-to-water ratio to produce a strong concentrate (about 150–180 ml). Transfer the brewed coffee to your 350 ml cup and set aside.

Prepare milk blend

Combine 150 ml whole milk with 30 ml cold heavy cream in a small pitcher if you want a richer, creamier texture. This optional step yields a silkier microfoam; omit the cream for a lighter result.

Steam or froth milk

Using a steam wand: purge wand, submerge tip just below surface, stretch milk 6–8 seconds to incorporate air, then lower wand to create vortex and heat to 60–65°C (140–149°F). Using an electric frother or handheld: froth until you get smooth microfoam and temperature around 55–65°C. If no thermometer, stop when the pitcher is too hot to hold for more than a couple seconds. Aim for glossy, velvety microfoam with small bubbles.

Settle milk

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam for a silky texture.

Sweeten coffee

Stir 15 ml simple syrup (or honey) and 2 ml vanilla extract into the brewed coffee until dissolved. Adjust sweetness to taste. If you prefer unsweetened, omit this step.

Combine milk and coffee

Pour the steamed milk into the coffee cup, holding back the foam with a spoon. After pouring most of the milk, spoon a layer of microfoam on top (about 1–2 cm) to create a smooth cap. If desired, pour with a gentle wiggle for basic latte art.

Garnish

Lightly dust the foam with 1/4 tsp ground cinnamon or cocoa for aroma and finish. Serve immediately while hot.

Purge and wipe the steam wand immediately after steaming milk. Rinse the portafilter or brewer and discard spent grounds. Preheat your cup with hot water before brewing for best temperature retention. Adjust coffee dose or milk ratio to taste: increase coffee by 5–10 g for a bolder profile or reduce milk for a stronger beverage.