Coffee Recipe

Dose and tamp

Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind. Distribute grounds evenly in portafilter and tamp with 30–40 lbs (13–18 kg) of pressure to create a flat, level puck.

Pull the shot

Lock portafilter into a preheated espresso machine. Start extraction and aim for 30–36 seconds to yield ~36 ml of espresso (ratio ~1:2). Stop extraction if channeling occurs or shot runs too quickly/slowly.

Prepare milk

Pour 150 ml cold milk into a chilled steaming pitcher. Use whole milk for best microfoam; for a vegan Cappuccino use the alternative milk listed and note it may require slightly different steaming technique.

Steam and texture

Purge steam wand, submerge tip just below the surface and introduce air for 2–4 seconds to create foam (a gentle hissing sound). Then lower pitcher to fully submerge tip to heat milk to 55–65°C (130–150°F), creating velvety microfoam with no large bubbles. Total steaming time ~20–30 seconds.

Finalize milk

Tap the pitcher gently on the counter and swirl to integrate foam and milk. For Cappuccino, aim for approximately equal parts espresso, steamed milk, and foam (roughly 36 ml espresso, 75 ml steamed milk, 75 ml foam). For Caffè Latte, stretch milk more to produce more liquid milk and a thin layer of microfoam (~36 ml espresso, 150 ml steamed milk, 10–20 ml foam). For Flat White, use a double ristretto or single/double espresso (36 ml) and 120 ml of steamed milk with very fine microfoam and a thinner crema layer.

Serve

Pour espresso into the cup first. For cappuccino: pour steamed milk into the center, allowing foam to sit on top; finish with spooned foam or a controlled pour to create latte art. For latte: use a steady pour to integrate milk and produce a thin foam cap. For flat white: pour with a higher, steadier flow to create an integrated velvety surface with latte art. Dust with cocoa or cinnamon if desired.

Sprinkle up to 1 tsp of cocoa or cinnamon evenly over the foam for garnish. Add sugar/sweetener to taste either to the espresso before pouring milk or to the finished cup and stir.

Set up

Place your chosen brewer (V60, Chemex, or French press) on a scale. Fit filter (if required) and rinse with hot water to remove paper taste and preheat the vessel. Discard rinse water.

Dose and bloom

Add 60 g coarsely ground coffee to the brewer. Start timer and pour 120 ml of 92–96°C water to saturate grounds (bloom) and wait 30–45 seconds to release CO2.

Brew

Continue pouring water in slow, concentric circles to reach a total of 900 ml over 2.5–3.5 minutes for pour-over (V60/Chemex) or steep for 4 minutes then plunge for French press. Aim for an overall brew ratio of 1:15 (coffee:water).

Serve guest brew

Once brewed, decant immediately into a thermal carafe or serve in cups to preserve clarity. Offer small cups and allow customers to add milk or sugar to taste.