Restaurants›Boathouse Restaurant›Coffee House Recipe

Coffee House Recipe

Inspired by Boathouse Restaurant

Time10m

Serves1

Make Coffee House Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso Base

0.036 cups freshly ground espresso beans1/4 cup (60 ml) water (for espresso)

Steamed Milk & Foam

1/2 cups whole milk1/4 cups cold milk (additional, for texturing if needed)

Sweeteners & Flavor (optional)

1 tbs simple syrup (1:1 sugar to water)1/4 tsp Watkins vanilla extract1/4 tsp cocoa powder (for dusting)

Garnish (optional)

1/8 tsp Ground cinnamon1 tsp chocolate shavings

Method

Espresso Base

Dose & Grind

Measure 18 grams (≈0.036 cups) of high-quality espresso beans. Grind to a fine, consistent espresso grind immediately before brewing to preserve aroma.

Tamp & Brew

Distribute the ground coffee evenly in the portafilter, tamp with 30 pounds of pressure to create a level puck. Lock the portafilter into a preheated espresso machine. Brew a double shot (about 60 ml) of espresso. Aim for a 25–30 second extraction with rich crema.

Steamed Milk & Foam

Prepare Milk

Pour 1/2 cup (120 ml) whole milk into a chilled metal steaming pitcher. If you want extra microfoam for latte art, have an additional 1/4 cup (60 ml) of cold milk available to adjust volume.

Steam

Purge the steam wand for a second, then submerge the tip just below the surface of the milk and start steaming. Introduce air for 2–3 seconds (a gentle hissing sound) to create microfoam, then fully submerge the tip to heat milk to 60–65°C (140–149°F). Stop steaming when pitcher is slightly too hot to hold (about 60–65°C). Tap the pitcher on the counter and swirl to integrate foam and remove large bubbles.

Texture Adjustments

If milk is too stiff, add the reserved cold 1/4 cup milk and swirl to loosen. If too thin, keep steaming for a few more seconds carefully to reach desired texture. Aim for glossy, velvety microfoam.

Assembly & Flavoring

If you prefer sweetened coffee, add 1 tablespoon simple syrup and 1/4 teaspoon vanilla extract to the brewed espresso and gently stir. Pour the espresso into a warmed 8–10 oz cup.

Hold the pitcher high and begin pouring steamed milk into the center of the espresso to integrate. As the cup fills, lower the pitcher and pour more deliberately to bring foam to the surface. Finish with a controlled wiggle or heart/rosette motion if desired for latte art.

Dust the surface lightly with 1/4 teaspoon cocoa powder and a pinch (1/8 teaspoon) of ground cinnamon. Garnish with chocolate shavings if using.