Espresso Har Recipe

Pull espresso

Grind fresh beans to a fine espresso grind and tamp evenly. Pull two 30–40 ml shots (about 60 ml total) of espresso directly into a pre-warmed 8–10 oz cup or into a small pitcher if you plan to mix.

Pour 60 ml hot water into the cup or pitcher to lengthen the espresso, creating a strong americano-style base. Stir briefly to combine.

Steam 150 ml whole milk to about 60–65°C (140–150°F) with microfoam. If you don't have a steamer, heat milk on the stove until hot but not boiling and vigorously whisk to create foam.

Reserve about 2 tablespoons of dense foam for garnish and keep the remaining steamed milk smooth for pouring.

If making an iced version: fill a glass with 4 ice cubes, add espresso base and cold milk instead of steamed milk, then shake or stir briefly to combine.

Add 15 ml simple syrup to the espresso base and stir until dissolved. Taste and adjust sweetness if desired.

Grate 1 teaspoon fresh orange zest directly over the espresso to release oils, then stir gently to incorporate the citrus aroma into the drink.

Stir in a light dusting of grated dark chocolate (about 1 tsp) into the top layer so it melts slightly into the warm surface, adding depth to the espresso.

Pour the steamed milk into the espresso base with a steady pour to achieve a subtle layered look. Leave space on top for the foam garnish.

Spoon the reserved milk foam (2 tbsp) onto the center of the drink as a small cap.

Finish with a light pinch of ground cinnamon over the foam (optional) and a final tiny sprinkle of grated dark chocolate. Serve immediately.