CAPPUCCINO

LATTE

DOUBLE ESPRESSO

SINGLE ESPRESSO

MACCHIATO

AMERICANO

COFFEE

Organic Rolled Oats with Side of Brown Sugar & Raisins

OATMEAL

Side of Bacon

Side of Breakfast Potatoes

Two Eggs Cooked Any Style, 6oz Skirt Steak. Choice of White, Wheat, Sourdough or Tortilla Served with Breakfast Potatoes.

Steak and Eggs

Three Pancakes with Sliced Strawberries. Side of Bacon or Sausage

PANCAKES

EGG ANY STYLE

BAGELS & CREAM CHEESE

CROISSANT

HAM & CHEESE CROISSANT

melon, honeydew, pineapple, mixed berries

FRUIT & BERRIES

YOGURT WITH GRANOLA & BERRIES

Corn Tortillas Topped with Beans, Eggs, Salsa Ranchero & Melted Cheddar Cheese

HUEVOS RANCHEROS

FRIED EGG OVER TORTILLA CHIPS WITH CHEESE & SALSA

CHILAQUILES

SMASHED AVOCADO WITH GARLIC, ONION & CHILI FLAKES TOPPED WITH A SHAVED HARD BOILED EGG. SERVED WITH CHOICE OF MIXED GREEN SALAD OR POTATOES

AVOCADO TOAST WITH SHAVED EGGS

TWO FRIED EGGS, TWO STRIPS OF BACON, LETTUCE & TOMATOES, CHOICE OF TOAST, CHEDDAR or SWISS CHEESE & BREAKFAST POTATOES

BREAKFAST SANDWICH

2 EGGS, MOZZARELLA, SPANISH RICE, & BLACK BEANS. SIDE OF SALSA & BREAKFAST POTATO.

BREAKFAST BURRITO

OMELETTES

Ensure the espresso machine is warmed up (group head and portafilter heated) and the water reservoir is filled with fresh filtered water.

Prepare machine

Weigh 18 g of freshly ground espresso coffee (medium-fine espresso grind). Distribute evenly in the portafilter and tamp with steady, level pressure to create a smooth puck.

Dose and tamp

Lock the portafilter into the machine and start extraction. Aim to yield 36 ml of espresso (a double shot) in about 25–30 seconds. Adjust grind or dose if extraction is too fast/slow.

Extract espresso

If you prefer sweetened cappuccino, add the optional sweetener to the cup now so it melts when the espresso is poured.

Pour 150 ml of cold whole milk into a chilled milk pitcher. If using an alternative milk, use the same volume but note texture and steaming differences.

Prepare milk

Purge a short burst of steam from the steam wand into the drip tray to remove any condensation before steaming.

Purge steam wand

Submerge the steam wand tip just below the surface of the milk and turn on the steam. Keep the wand near the surface for the first 3–6 seconds to introduce air and create foam (listen for a gentle hissing). Then lower the pitcher so the wand is deeper and heat the milk to 55–65°C (130–150°F). Aim for velvety microfoam with small, glossy bubbles and about 1–1.5 cm of foam.

Steam milk (microfoam)

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl to break any large bubbles and polish the texture.

Texture and knock

If you do not have a steam wand: heat milk on the stovetop to about 60°C (do not boil), then froth vigorously with a handheld milk frother or whisk until you get dense foam. Let the foam settle into a smooth microfoam before pouring.

Pour the extracted 36 ml double shot into a warmed 150–180 ml cup.

Pour espresso

Hold the cup at a slight angle. Begin pouring the steamed milk from a few centimeters above, using a steady, thin stream to incorporate milk and crema. As the cup fills and the foam reaches the surface, lower the pitcher and pour slightly faster to allow the foam to flow out and create a 1:1:1 balance of espresso:steamed milk:foam. Aim for about 150 ml milk total so the finished drink fills the cup with approximately 1–1.5 cm of foam on top.

Pour milk

To create simple latte art, center the pour and when the cup is about three-quarters full, bring the pitcher spout close to the surface and wiggle gently to form a heart or rosette, finishing with a quick lift and cut-through motion.

Latte art (optional)

Lightly dust the foam with a pinch (about 1 tsp) of unsweetened cocoa powder or ground cinnamon.

Garnish

Serve immediately while hot. Provide a small spoon if desired for mixing the foam and cocoa.

freshly ground espresso roast coffee

filtered water (for espresso machine)

whole milk

cold milk (alternative: 2% or oat)

optional sweetener (sugar, syrup)

unsweetened cocoa powder or ground cinnamon (for dusting)

espresso machine with portafilter and steam wand or stovetop espresso + separate steam pitcher

milk pitcher

measuring scale or scoop

cup (150–180 ml capacity)

Measure 18 g of finely ground espresso into the portafilter. Distribute grounds evenly and tamp with about 30 pounds (13.6 kg) of pressure until the puck is flat and level.

Lock the portafilter into the espresso machine and start extraction. Aim for 36 ml of espresso in 25–30 seconds (for a standard 1:2 ratio). If using a Moka pot or AeroPress, brew an equivalent strong shot (approx. 36 ml).

Brew

Use a clean stainless-steel milk pitcher sized for about 12 oz total. Pour 8 oz (about 240 ml) of cold milk into the pitcher. Position a thermometer if desired.

Prepare equipment

Purge the steam wand briefly, then position the tip just below the surface of the milk at a slight angle. Turn on the steam to introduce air for 2–4 seconds until the pitcher slightly expands and you hear a gentle hissing. Then submerge the tip deeper to heat the milk to 55–65°C (130–150°F), keeping the surface glossy and producing microfoam. Aim for velvety, slightly glossy microfoam with tiny bubbles.

Steam and texture milk

After steaming, tap the pitcher gently on the counter to burst any large bubbles, then swirl the milk to integrate foam and liquid for a smooth texture suitable for pouring latte art.

Tap and swirl

Pour a little hot water into the serving cup to warm it, then discard the water and dry the cup.

Pre-warm cup

Pour the freshly brewed 36 ml espresso into the warmed cup. Immediately begin pouring the steamed milk from about 2–3 inches above the cup to incorporate milk and espresso; then lower the pitcher and pour closer to the surface to create a creamy layer of microfoam. Aim for approximately 1 cm of foam on top—milk to espresso ratio roughly 3:1 (about 8 oz milk to 1 shot espresso).

Combine espresso and milk

If desired, stir in 1 tsp sugar or 1 tbsp flavored syrup before finishing the pour. Dust the top with a light pinch of cinnamon or cocoa for garnish.

Sweeten and garnish (optional)

If you don't have an espresso machine: brew a strong concentrated coffee (espresso-strength) with a Moka pot, AeroPress, or very strong drip (about 36 ml equivalent). Heat milk on the stovetop to 60–65°C (140–150°F) without boiling, then froth vigorously with a handheld frother, French press (pump to create foam), or by shaking heated milk in a sealed jar. Pour and assemble as above.

finely ground espresso coffee

filtered water for espresso

whole milk (or milk of choice)

milk for stretching/frothing (additional, if needed)

granulated sugar or simple syrup

flavored syrup (vanilla, caramel, etc.)

ground cinnamon or cocoa (for dusting)

Turn on the espresso machine and allow it to fully heat (group head and boiler) — typically 15–30 minutes. Warm the portafilter and cup by locking the empty portafilter in place and running a blank shot for a few seconds into the cup; discard the water and dry the portafilter with a clean cloth.

Warm and prepare

Weigh 18 g of coffee beans. Grind to a fine espresso grind (texture similar to table salt but slightly more powdery). Adjust grind if using a different basket or machine. Aim for a grind that produces a 25–30 second extraction for ~60 ml output.

Weigh and grind

Place the portafilter on the scale, tare it, and dose the 18 g ground coffee into the portafilter basket. Use a distribution tool or gentle taps/leveling to even the coffee bed so there are no low or high spots.

Dose and distribute

Use a tamper to apply firm, even pressure (approx. 15–20 kg or what is comfortable) so the surface is level and compact. Wipe the rim of the portafilter to remove stray grounds.

Tamp

Lock the portafilter into the machine. Place a pre-warmed shot glass under the spouts. Start the shot and begin timing. Aim to pull ~60 ml of liquid (weight-based output ~36–40 g if measuring) within 25–30 seconds of pump activation. Total brewing water: ~60 ml.

Observe crema color and flow: a steady, honey-like stream turning to pale brown is ideal. If extraction is too fast (<20s) make grind finer; if too slow (>35s) make grind coarser or reduce dose slightly. Adjust for next shot as needed.

Assess and adjust

After extraction, serve immediately in a warmed demitasse or small cup. A proper double espresso is concentrated, with a layer of crema on top and should be consumed within 1–2 minutes for best flavor.

Serve

If you do not have an espresso machine: use a Moka pot with 18 g coffee and ~120–150 ml water to approximate a stronger extraction (yield will differ), or use an AeroPress with an espresso-style recipe (inverted method, fine grind, 18 g coffee, 60 ml water, 30 second steep) — results will vary from true espresso. Always preheat vessels and use fresh, filtered water.

Clean equipment after use: knock out the puck, rinse the portafilter and group head, and wipe the steam wand if used. Regular maintenance preserves taste and machine life.

freshly roasted coffee beans (espresso roast)

filtered water (for brewing)

digital scale

espresso machine with 58 mm portafilter (or stovetop/press alternative)

tamper

grinder (burr)

shot glass or demitasse

clean cloth

Turn on the espresso machine and allow it to fully heat until stable (usually 15–30 minutes depending on machine). Flush the group head with 50 ml of hot water to stabilize group temperature and to preheat the portafilter and cup.

Prepare machine and equipment

Weigh 7 g of whole coffee beans. Grind the 7 g to a fine espresso setting (slightly finer than table salt) so the dose compacts and yields resistance to water flow. Adjust grind to aim for an extraction time of about 20–30 seconds.

Dose and grind

Clean any loose grounds from the portafilter rim. Distribute grounds evenly in the basket, then tamp level and firm with about 15–20 kg of pressure to create a smooth, even puck. Wipe off any remaining coffee from the rim and lock the portafilter into the group head.

Tamp and lock in

Start the shot immediately after locking in. Aim to extract approximately 30 ml of espresso in 20–30 seconds. Stop the shot once you reach roughly 30 ml (use a shot glass or scale/timer). The result should have a rich crema layer on top.

Serve the single espresso immediately in the preheated cup. After brewing, knock out the spent puck, rinse and wipe the portafilter, and flush the group head briefly to clear residual grounds and cool the group.

Serve and clean

Freshly roasted espresso coffee beans

Filtered water (for brewing)

Water (for preheating group/portafilter/cup)

Preheat your espresso cup by rinsing it with hot water and emptying it. Warm the portafilter and group head by running a short blank shot or flushing the group with hot water. Ensure your steam wand, pitcher and tamper are clean and dry.

Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso grind (similar to table salt but slightly finer). Adjust grind so a 36 ml extraction yields in about 25–30 seconds.

Grind and dose

Distribute grounds evenly in a clean portafilter basket, tamp with about 15 kg of pressure until surface is level, wipe any loose grounds, lock the portafilter into the group head and start extraction immediately. Stop when you have 36 ml of espresso in the warmed cup (aim for 25–30 seconds total extraction).

Tamp and extract

Pour 60 ml of whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand for 1–2 seconds. Submerge the tip just below the surface and introduce air briefly (0–3 seconds) to create a small layer of microfoam, then lower the pitcher so the wand is deeper and continue steaming to 55–60°C (130–140°F). Aim for glossy, velvety microfoam with very small bubbles.

Steam milk

Tap the pitcher on the counter to remove large bubbles and swirl to integrate foam and liquid. The milk should be pourable and thick but fluid enough to form a small mark on the espresso.

Settle the milk

Hold the espresso cup on a stable surface. Using the steaming pitcher, pour a small spoonful (about 10–15 ml) of milk microfoam directly into the center of the espresso to 'mark' it—this is the traditional macchiato: a shot 'stained' with milk. For a 'latte macchiato' variant, pour espresso gently over milk, but here we prepare a classic espresso macchiato.

Mark the espresso

If desired, sprinkle a light dusting (about 1/8–1/4 tsp) of cocoa powder or ground cinnamon on top, or add 5 ml vanilla syrup to the espresso before marking for sweetness. Serve immediately in the prewarmed cup.

Finish

freshly roasted whole coffee beans

filtered water (for espresso)

milk (optional, extra for practice or steaming)

cocoa powder or ground cinnamon

vanilla syrup (optional)

Place 4 large ice cubes into a rocks glass (old-fashioned glass).

Build the drink

Pour 1 oz Campari over the ice, then add 1 oz sweet vermouth directly into the glass.

Add bittersweet components

Gently add 2 oz chilled soda water down the side of the glass so the drink layers slightly but remains mixed. Adjust soda amount to taste if you prefer a lighter or stronger drink.

Top with soda

Using a bar spoon, stir the cocktail once or twice—just enough to combine the Campari, vermouth, and soda without flattening the carbonation.

Stir gently

Express the oils of an orange twist over the glass by holding the twist skin-side down and giving it a quick pinch, then rub the rim with the peel and drop it (or a thin orange slice) into the drink. Serve immediately.

Garnish and serve

Campari

Sweet vermouth (rosso)

Soda water (club soda), chilled

Ice (large cubes)

Orange twist or slice, for garnish

Weigh or measure 35 grams (about 2 heaping tablespoons or 3 level tablespoons depending on density) of whole coffee beans per 500 ml of water. Grind the beans to the appropriate coarseness: coarse for French press, medium for drip or pour-over, fine for espresso/moka.

Measure and grind beans

Bring 500 ml of fresh cold water to a temperature of 90–96°C (195–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Heat water

If using a paper filter, place it in the dripper and rinse with hot water to remove paper taste and preheat the device. If using a French press or carafe, pour a small amount of hot water into it, swirl, then discard to preheat.

Pre-wet filter / preheat vessel

Use your chosen brewing method:
- French press: Add ground coffee to the press, pour in about half the hot water, stir gently to saturate, wait 30 seconds (bloom), then add remaining water. Place lid (plunger up) and let steep 3:30–4:00 minutes. Press down slowly and evenly.
- Pour-over: Add grounds to the dripper, start by pouring about twice the weight of coffee in water (bloom) and wait 30–45 seconds. Then pour remaining water slowly in concentric circles until you reach 500 ml. Total brew time should be ~2:30–3:30 minutes.
- Drip machine: Add grounds to filter, pour water into reservoir, start machine and allow it to complete the cycle.
- Espresso/moka: Use appropriate dose (adjust proportionally) and brew according to the machine's instructions.
The result should yield about 450–500 ml of hot brewed coffee.

Pour the brewed coffee into preheated cups immediately to retain temperature and aroma.

If adding milk, warm 120 ml to about 60–65°C (140–150°F). Froth with a steam wand, milk frother, or by shaking heated milk in a sealed jar until foamy. Pour milk into the cup and spoon foam on top if desired.

Heat and froth milk (optional)

Add sugar or sweetener to taste and stir until dissolved. Sprinkle a pinch of ground cinnamon or cocoa on top if desired.

Sweeten and flavor

Discard used grounds and rinse equipment. Clean removable parts of the machine or press to prevent buildup and maintain flavor for future brews.

freshly roasted whole coffee beans (medium grind)

hot water

milk (dairy or plant)

sugar

sweetener (liquid or granular)

ground cinnamon or cocoa

coffee maker, French press, pour-over cone, or espresso machine

kettle

coffee grinder (if using whole beans)

measuring scoop or kitchen scale

In a small saucepan, combine 1.5 cups water and 1 tsp salt. Place over medium-high heat and bring to a gentle simmer (small bubbles around the edge), about 3–4 minutes.

Bring liquid to a simmer

Stir in 1 cup organic rolled oats. Reduce heat to medium-low and cook, stirring occasionally, until the oats are tender and most of the liquid is absorbed, about 5–7 minutes for rolled oats. If you prefer thicker oatmeal, cook toward the longer end; for creamier oatmeal, stir more frequently.

Add oats and cook

If using, stir in 1/2 cup whole milk (or plant milk) and cook 1 more minute until heated through and creamy. Taste and adjust salt if needed. Remove from heat.

Finish with milk (optional)

Let the oatmeal sit off the heat for 1 minute to thicken slightly, stirring once to create a smooth consistency.

Let rest

Portion 2 tablespoons light brown sugar into a small ramekin or side dish for the diner to add to taste.

Portion 3 tablespoons golden raisins into a separate small ramekin or side dish so they remain plump and separately added.

If desired, offer 1/4 tsp ground cinnamon and 1 tablespoon chopped nuts as optional garnishes. Sprinkle on top just before serving for extra flavor and texture.

Spoon the cooked oatmeal into a bowl. Present the brown sugar and raisins on the side so the eater can sweeten to taste. Offer the optional cinnamon and nuts for garnish. Serve immediately while hot.

Cappuccino

Latte

Double Espresso

Single Espresso

Macchiato

Americano

Coffee

Oatmeal

Side Of Bacon

Side Of Breakfast Potatoes

Steak And Eggs

Pancakes

Egg Any Style

Bagels & Cream Cheese

Croissant

Ham & Cheese Croissant

Fruit & Berries

Yogurt With Granola & Berries

Huevos Rancheros

Chilaquiles

Avocado Toast With Shaved Eggs

Breakfast Sandwich

Breakfast Burrito

Omelettes