Decaf Recipe

Grind beans

Measure 0.5 cups of decaffeinated whole-bean coffee. Grind to medium-coarse for a drip or pour-over brew (about sea-salt texture).

Heat water

Bring 4 cups of filtered water to about 200°F (just off boil). If you don't have a thermometer, bring to a boil and let rest 30 seconds.

Brew coffee

Brew using your preferred method: pour-over, drip coffee maker, or French press. For pour-over/drip, use a 1:16 coffee-to-water ratio (this recipe uses 0.5 cups beans ≈ 56 g to 940 ml water — adjust grind/brew time accordingly). For French press, steep 4 minutes then press. Aim for a clean, full-bodied decaf coffee. Yield ~4 cups brewed coffee.

Transfer brewed coffee to a carafe and keep warm while preparing milk and flavorings.

Heat milk

Pour 1 cup whole milk into a small saucepan and warm over medium-low heat until steaming and about 140–150°F (60–65°C). Do not boil.

Froth milk

Pour 0.25 cup milk into a milk frother or use a handheld frother/steam wand to create microfoam. If you don't have a frother, shake warm milk in a tightly sealed jar for 30–45 seconds and remove lid carefully.

Keep steamed milk and foam separate until assembling the drink.

Prepare simple syrup

If using simple syrup, have 2 tsp ready. If using granular sweetener, dissolve it in a small amount of hot brewed coffee (about 1 tbsp) so it mixes evenly.

Add vanilla & cinnamon

Stir 1/4 tsp vanilla extract and 1/8 tsp ground cinnamon into the sweetener or directly into the brewed coffee. Taste and adjust — add more sweetener or vanilla if desired.

Combine

Pour 8 oz (about 1 cup) of the brewed decaf coffee into a mug. Stir in sweetener and flavor mixture until fully combined. Add 6 oz (about 3/4 cup) warmed milk, holding back foam with a spoon, then spoon foam on top.

Garnish

Lightly dust the foam with 1/4 tsp cocoa powder or grated chocolate. Optionally sprinkle a pinch of extra cinnamon.

Serve immediately while hot.