Hot Coffees Recipe

Heat water to 195–205°F (90–96°C) for brewing espresso and coffee. Preheat cups by rinsing with hot water to keep drinks warm.

Grind espresso beans to fine espresso grind and dose about 18 g (0.018 kg) per double shot. Tamp evenly.

Steam milk to 140–155°F (60–68°C). For lattes and cappuccinos create microfoam by introducing air for the first few seconds, then submerging the wand to produce silky steamed milk. Separate steamed milk and foam amounts as needed per drink.

Make an Americano

Pull a double espresso (about 2 oz). Pour 6–8 oz hot water into a cup, then gently pour espresso over the hot water (or pour water over espresso for a different crema profile). Serve hot.

Make a Cortado

Pull a double espresso (2 oz). Steam 2–3 oz milk to create silky, lightly textured milk (minimal foam). Pour equal parts steamed milk over espresso (roughly 1:1), yielding about a 4 oz drink. Serve in a small glass.

Make a Macchiato

Pull a single or double espresso (1–2 oz). Spoon or pour about 0.5–1 oz of microfoam onto the center of the espresso to 'mark' it. Serve in a demitasse.

Make a Caramel Macchiato

In a cup, pour 1–2 tbs vanilla syrup. Add 6–8 oz steamed milk leaving some foam on top (use about 6–8 oz total milk). Pour a double shot of espresso (2 oz) over the milk so it 'marks' the foam. Drizzle 0.5 tbs caramel sauce over the foam. Serve hot.

Make a Cafe Latte

Pull a double espresso (2 oz) into a warmed latte cup. Fill with 8–10 oz steamed milk, holding back foam with a spoon so mostly liquid milk is added, then top with a thin layer (about 0.5–1 oz) of microfoam. Optionally create latte art. Serve hot.

Make a Mocha Latte

Put 1.5 tbs chocolate syrup (or 1.5 tbs cocoa + 1 tbs simple syrup) into the cup. Pull a double espresso (2 oz) over the chocolate and stir to combine. Add 8 oz steamed milk and top with 1–2 tbs whipped cream if desired. Garnish with a light dusting (0.25 tsp) of cocoa powder or chocolate shavings. Serve hot.

Make a Cappuccino

Pull a double espresso (2 oz) into a preheated cup. Steam 4–5 oz milk to create thick microfoam (about 3 oz foam + 2 oz liquid). Pour so the foam and steamed milk combine to a 1:1:1 ratio of espresso:steamed milk:foam, typically 6 oz total. Spoon foam on top; dust lightly with cocoa if desired. Serve hot.

Make House Blend Coffee

Brew 12 oz of house blend coffee using drip, pour-over, or French press with water at 195–205°F. Pour into a warmed mug and serve black or with added steamed milk to taste.

Make a Dirty Chai

Add 2 oz chai concentrate to a cup. Pull a single or double espresso (1–2 oz) and pour over the chai. Add 4–6 oz steamed milk (depending on desired strength), top with a small layer of foam. Stir gently and serve hot.