Sɩλóç Espresso Specialty Coffee Recipe

Dose, Grind & Tamp

Weigh 18 g of specialty coffee beans. Grind immediately to a fine, consistent espresso grind (similar to table salt). Distribute evenly in a clean, dry double basket and level. Tamp with 30 lbs (13.6 kg) of pressure using a firm, level tamp to create an even puck.

Brew

Lock the portafilter into a properly heated espresso machine. Brew a double espresso aiming for 36 ml in 25–30 seconds (start timer at first drip). Adjust grind finer if extraction is faster than 25 s, coarser if slower than 30 s. Target a rich, syrupy crema.

Prepare Milk

Pour 120 ml cold whole milk into a chilled steaming pitcher. Purge the steam wand briefly to remove condensation.

Steam Milk

Submerge the steam wand tip just below the surface to introduce microfoam, creating a gentle rolling whirlpool. Stretch milk slightly until thermometer reads 40–45°C (104–113°F) or the pitcher is just too hot to comfortably hold (around 60–65°C / 140–149°F for those who prefer hotter). Aim for glossy, velvety microfoam with very small bubbles. Tap the pitcher on the counter and swirl to remove larger bubbles and integrate foam.

Texture Adjustment (optional)

If needed, add the optional 20 ml milk to the pitcher to adjust texture and volume, then re-silhouette the foam with a quick swirl.

In-cup Prep

Place the pre-warmed 6 oz cup on the counter. Add 4 g of house vanilla sugar to the bottom of the cup. Pour the freshly pulled 36 ml double espresso directly into the cup, allowing the sugar to dissolve gently into the crema.

Combine Milk & Espresso

Immediately pour the steamed milk into the center of the espresso with a steady, controlled motion. Start from ~3–4 cm above the cup to mix milk and espresso, then lower the pitcher to finish with a thin layer of microfoam on top. Aim for approximately 120–150 ml total beverage volume (espresso + milk).

Garnish & Finish

Grate or twist 0.25 tsp (a light dusting) of fresh orange zest over the surface to release aromatic oils. Optionally, hold the zest over the cup and give a quick twist to spray oils over the crema. Serve immediately.

Purge and wipe the steam wand with a damp cloth immediately after steaming. Knock out used puck and rinse portafilter. Rinse and dry steaming pitcher and cups.