Meletti Recipe

Brew espresso

Brew two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a strong concentrated coffee using 60 ml of hot water added to 2 tablespoons of finely ground coffee and steep for 3–4 minutes, then strain.

Pour the brewed espresso into a warmed 300–350 ml cup. Add 60 ml of hot water if you prefer a slightly milder strength (this creates an americano-style base). Stir in the brown sugar until dissolved.

Steam and texture milk

Pour 200 ml whole milk into a metal steaming pitcher. Steam with a steam wand until the milk reaches 60–65°C (140–150°F) and has a smooth, velvety microfoam. If you don't have a steam wand, gently heat the milk on the stove to 60–65°C and then froth using a hand frother or by shaking vigorously in a tightly sealed jar for 30–45 seconds.

Tap the pitcher on the counter and swirl to collapse large bubbles, leaving about 30 ml of fine foam on top.

Add 15 ml vanilla syrup to the espresso base and stir to combine. Fold in the optional 0.25 tsp orange zest for a bright aromatic note.

Slowly pour the steamed milk into the espresso base, holding back the foam with a spoon. Once the cup is roughly three-quarters full, spoon the remaining 30 ml milk foam on top to create a gentle cap.

Sprinkle 1 tsp grated dark chocolate over the foam and dust with 0.25 tsp cinnamon. Serve immediately.