Amara Cafe Recipe

Grind & Brew

Weigh 18 g of dark roast whole beans and grind to a fine setting for espresso. Brew two shots (about 60 ml) of espresso. If you don't have an espresso machine, make a concentrated 60 ml coffee using an AeroPress or strong pour-over.

Heat 120 ml of water to just below boiling (about 90–95°C / 194–203°F) and set aside warm. Combine the brewed espresso with the hot water to form an Americano-style base (total coffee volume ~180 ml). Keep hot.

Make the Syrup

In a small saucepan, combine 60 ml water and 3 tbs granulated sugar. Warm over medium heat, stirring until the sugar dissolves. Add 1 tsp unsweetened cocoa powder and a pinch of sea salt; whisk to incorporate and avoid lumps.

Bring the mixture to a gentle simmer for 2–3 minutes, stirring so it thickens slightly into a light syrup (consistency of light maple syrup). Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust salt or cocoa for balance. Let the syrup cool slightly (about 3–5 minutes).

Prepare Cream

In a small jug, combine 120 ml whole milk and 30 ml heavy cream with 1 tsp vanilla sugar. Use a milk frother or handheld whisk to create a light microfoam — you want velvety texture, not stiff peaks. If you prefer a cooler drink, chill milk first and froth cold.

Assemble the Amara Cafe

Measure out about 1½–2 tbs (approximately 22–30 ml) of the warm Amara syrup into a 12–16 oz (350–475 ml) mug. Pour the hot coffee base over the syrup and stir well to combine.

Gently pour the frothed milk and cream mixture over the coffee, holding back foam with a spoon and then layering foam on top if desired. Lightly dust 1/4 tsp cocoa powder over the foam for garnish.

Taste and adjust sweetness: add more syrup to taste if you prefer sweeter. Serve immediately.