Coffees | La Colombe Recipe

Pulling espresso

Dose 18 g (0.018 kg) of freshly ground dark roast espresso into a clean portafilter, tamp evenly to create a smooth puck. Run 60 ml of filtered water through the espresso at 9 bars of pressure for 25–30 seconds to yield a double shot (approximately 60 ml). Use immediately.

Latte (single serving)

Steam 240 ml whole milk until it reaches 60–65°C (140–149°F) and develops a silky texture with fine microfoam. Pour a double shot of espresso (60 ml) into a warmed 12–16 oz cup, then slowly pour the steamed milk over the espresso, holding back foam with a spoon. Finish with 10–15 ml vanilla syrup if desired and serve.

Cappuccino (single serving)

Steam 120 ml whole milk to 60–65°C (140–149°F) with thicker foam (microfoam and body). Pour a double shot of espresso into a 6–8 oz cup. Immediately pour the steamed milk with foam over the espresso to create a 1:1:1 ratio of espresso:steamed milk:foam (roughly 60 ml espresso, 60 ml steamed milk, 60 ml foam). Dust with 1 tsp cocoa powder or cinnamon if desired.

Iced Latte / Iced Coffee

Fill a tall glass with 8 ice cubes. Pull a double shot of espresso (60 ml) and pour over the ice. Add 200 ml cold milk and 15 ml simple syrup or vanilla syrup to sweeten, stir gently to combine. For a cold-brew style, pour 120 ml cold brew concentrate over ice and add 100 ml cold milk or water to taste.

Pour-over / Drip (single 12 oz cup)

Place a filter in the pourover cone and rinse with hot water. Add 30 g coarsely ground La Colombe blend. Bloom with 60 ml hot water (about 94°C / 201°F) for 30–45 seconds. Slowly pour the remaining 440 ml water in steady concentric circles over 2.5–3 minutes total brew time. Remove filter and serve. Add 30 ml milk or cream if desired.

French Press (single 16 oz pot)

Add 30 g coarsely ground coffee to the French press. Pour 480 ml hot water (just off boil, ~93°C / 200°F) evenly, stir gently, and place the lid with plunger up. Steep for 4 minutes, then press down slowly and serve immediately. Add milk or cream to taste.

Cold brew

Combine 120 g coarsely ground coffee with 1 liter cold filtered water in a jar (ratio 1:8) and stir. Let steep in the refrigerator or at room temperature for 16–20 hours. Strain through a fine mesh or paper filter to yield cold brew concentrate. To serve, mix 1 part concentrate with 1 part water or milk (adjust to taste).

Dust cappuccinos or lattes with 1 tsp cocoa powder or a pinch of ground cinnamon. Add a strip of orange peel as a twist for espresso-based drinks or cold brew for a bright aromatic lift. Top specialty drinks with 30 ml whipped cream when desired.