Cafe Recipe

Prepare and Pull Espresso

Dose 18 g of freshly ground dark roast coffee into a clean portafilter. Tamp evenly and firmly. Preheat the espresso machine and run a short flush of water through the group head. Lock the portafilter in place and pull a 36 ml double espresso shot, aiming for a 25–30 second extraction. If you don't have an espresso machine, brew a strong 1:2 espresso-style concentrate using a Moka pot or AeroPress (use the same coffee and water ratio).

Heat and Texture Milk

Pour 200 ml whole milk into a metal steaming pitcher. Purge the steam wand, then submerge the tip just below the surface of the milk and turn on steam to introduce a small amount of air (for 3–6 seconds) to create microfoam. Position the wand deeper and heat to about 60–65°C (140–150°F), keeping the pitcher tilted for a whirlpool to smooth the foam. If you lack a steam wand, heat milk on the stovetop to 60–65°C and vigorously whisk or use a handheld milk frother to create small bubbles and texture.

Optional Additional Texture

If you prefer extra foam or a lighter mouthfeel, warm the additional 50 ml milk and froth separately. Spoon or layer this on top of the steamed milk when assembling.

If using sugar or syrup, add 1 tsp granulated sugar or 10 ml vanilla syrup to the bottom of your pre-warmed cup. Pour the hot espresso shot over the sweetener and stir briefly to dissolve and combine flavors.

Hold the steamed milk pitcher about 1–2 cm above the cup and pour the milk steadily into the center of the espresso. Aim to create a smooth integration of crema and milk. As the cup fills, lower the pitcher slightly and pour with more control to produce a small milk layer or simple latte art if desired. If you prepared additional frothed milk, spoon it on top now.

Dust with 1 tsp cocoa powder or a light sprinkle of ground cinnamon. Garnish with a cinnamon stick if desired. Serve immediately in a 200–240 ml cup.