Cafés Recipe

Brew espresso

Measure 7–9 g (0.036 cups) of finely ground espresso coffee. Tamp firmly into the portafilter and brew with 30–36 ml (0.12 cups) of hot water to produce a 1–1.5 oz (30–45 ml) shot. If you don’t have an espresso machine, brew a very strong 1/4 cup using a Moka pot or AeroPress with fine grind and press quickly.

Steam milk

Pour 1/2 cup whole milk into a steaming pitcher. Submerge the steam wand tip just below the surface and turn on to introduce a small amount of air for 3–5 seconds, then lower wand to heat milk to about 60–65°C (140–149°F). Milk should expand slightly. Turn off steam, wipe wand and purge. Tap pitcher on counter and swirl to smooth microfoam. Reserve about 1 tablespoon (0.05 cups) of foam.

Alternative without a steamer

Heat 1/2 cup milk in a small saucepan until steaming but not boiling (around 60–65°C). Froth by vigorous whisking, a handheld frother, or by shaking the hot milk in a tightly sealed jar for 30–60 seconds. Let foam settle; spoon off about 1 tablespoon (0.05 cups) for topping.

If using sugar and/or vanilla, add 1 tsp granulated sugar and 1/4 tsp vanilla extract to the hot espresso and stir to dissolve. Taste and adjust sweetness. For a spiced note, add a pinch (1/8 tsp) ground cinnamon and stir.

Pour the brewed espresso into a warmed 6–8 oz cup. Slowly add the steamed milk, holding back the foam with a spoon. Spoon the reserved 1 tablespoon (0.05 cups) of milk foam on top. Dust with 1/8 tsp cocoa powder or grated chocolate if desired.