Coffee Recipe

Preheat and dose

Preheat the espresso machine and portafilter by running a blank shot. Weigh and dose 18 g of finely ground espresso into a clean portafilter basket.

Tamp

Distribute grounds evenly and tamp with 30–40 lb of pressure to create a level puck. Wipe the portafilter rim to remove loose grounds.

Brew

Lock the portafilter in place and pull a shot aiming for about 36 ml of liquid in 25–30 seconds for a standard double shot (adjust time for your grinder/extraction). This espresso is the base for all drinks below.

Prepare hot water

Heat 120 ml of filtered water to 85–95°C (185–203°F). You can use the espresso machine's hot water spout or a kettle.

Combine

Pour the brewed espresso (2 shots) into a warmed cup. Add the hot water to the espresso gently: pour water over the back of a spoon or directly into the cup to achieve the desired strength. Serve immediately.

Steam milk

Pour 150 ml of cold whole milk into a chilled stainless-steel pitcher (leave room for expansion). Purge the steam wand, then submerge tip just below the surface and introduce air for 2–3 seconds to create microfoam; then fully submerge to heat milk to 60–65°C (140–149°F). Aim for velvety microfoam with roughly equal parts milk and foam.

Combine with espresso

Pour one shot of espresso into a warm cup. Swirl the milk pitcher to integrate foam, then pour milk into the espresso, starting with liquid milk and finishing with foam to create a 1:1:1 ratio of espresso:steamed milk:foam. Dust with cocoa or cinnamon if desired.

Steam milk

Pour 200 ml of cold whole milk into a pitcher. Purge the steam wand, introduce a small amount of air briefly (1–2 seconds) for silky microfoam, then heat milk to 60–65°C (140–149°F). The texture should be smoother and less foamy than for a cappuccino.

Combine with espresso

Pour one shot of espresso into a warmed cup (240–300 ml cup). Slowly pour the steamed milk into the espresso, holding back foam with a spoon if needed, then spoon a thin layer of microfoam on top. Serve immediately.

Prepare milk

If using evaporated milk: warm 30 ml gently in a small saucepan or steam briefly until hot but not boiling. If using whole milk: steam 30 ml to about 60–65°C with minimal foam for a creamy texture.

Sweeten and combine

Place one shot of espresso in a small demitasse or shot glass. Add sugar to taste (about 1 tsp recommended) and stir to dissolve while espresso is hot. Add the warmed evaporated or steamed milk to slightly cut the espresso — aim for roughly a 4:1 espresso-to-milk ratio — and serve in a small cup.

Serve coffees hot in pre-warmed cups. Offer optional add-ons such as dusting cappuccino or latte with cocoa powder or cinnamon. Clean the steam wand and portafilter immediately after use. Adjust milk volumes and espresso strength to taste or cup size.