Signature Coffees Recipe

Heat and flush your espresso machine group head briefly. Grind 60 g of espresso beans to a fine, consistent grind (slightly finer than table salt) using a burr grinder. Distribute and tamp evenly in the portafilter to about 30 lb (13.6 kg) pressure.

Brew four double shots (approximately 140–160 ml total espresso) into a pre-warmed pitcher. Aim for a 25–30 second extraction per double shot. If using a manual espresso maker, target a yield of 35–40 g liquid per double shot.

For each 200–240 ml beverage, steam 150–180 ml of your chosen milk. Purge the steam wand, then immerse tip just below the surface to introduce air for ~2–3 seconds to create microfoam, then lower to heat to 60–65°C (140–149°F). Aim for silky microfoam with small, glossy bubbles.

For oat milk, use the barista-style product and follow the same steaming steps but avoid overheating (stay below 60°C / 140°F) to prevent separation.

Vanilla Latte

In a 12 oz (360–400 ml) cup, add 15–20 ml (1 tbs) vanilla syrup. Pour two double-shot espresso (about 70–80 ml) over the syrup. Immediately add 180 ml steamed whole milk, holding back foam with a spoon, then top with 1–2 cm of microfoam. Garnish with a light dusting of ground cinnamon (a pinch).

Hazelnut Mocha

In a 12 oz cup, combine 15 ml (1 tbs) hazelnut syrup and 10 g unsweetened cocoa powder (sifted to avoid lumps) and stir with a small amount of hot espresso to dissolve. Add two double-shot espresso (70–80 ml) and 150–180 ml steamed 2% milk. Top with whipped cream (approx. 20–30 ml) and a sprinkle of dark chocolate shavings.

Salted Caramel Espresso

In a 12 oz cup, add 15–20 ml (1 tbs) caramel sauce and 5 ml (1 tsp) vanilla syrup. Pour two double-shot espresso over the sauce and stir vigorously to emulsify. Add 150–180 ml steamed whole milk, top with a dollop of whipped cream (20–30 ml), drizzle 10–15 ml caramel sauce over the cream and finish with a tiny pinch (a few flakes) of sea salt.

Cinnamon Orange Cortado

Combine 1 tbs brown sugar and 1/4 tsp ground cinnamon in the bottom of a pre-warmed 150–180 ml glass. Pull a double shot espresso (35–40 ml) directly over the sugar mixture and stir to dissolve. Steam 40–50 ml whole milk to silky microfoam and pour gently to create a 1:1–1.5 ratio of milk to espresso. Garnish with a light sprinkle of orange zest and a tiny dusting of cinnamon.

Pre-warm cups/mugs by rinsing with hot water to keep beverages hotter longer and maintain crema/microfoam quality.

Serve the Signature Coffees immediately after assembly. Provide a spoon for stirred drinks and a napkin. Offer extra syrups, sauces, and alternative milk steamed to taste upon request.

Clean the steam wand and portafilter between uses: purge and wipe the wand after each steam cycle; knock out used puck and rinse portafilter to maintain consistency and flavor.