Milk Blend: Espresso & Filter Recipe

Time12m

Serves1

Make Milk Blend: Espresso & Filter Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dose and tamp
Weigh 18 g of freshly ground espresso grind (fine). Distribute evenly in the portafilter and tamp with ~30 lbs (13–15 kg) pressure to a smooth, level puck.
2
Brew
Flush group head and start extraction. Brew with 36 ml of water aiming for a 25–30 second extraction time. Target yield ~36 ml (espresso shot). If using a double basket and a larger machine, adjust proportionally to keep ratio ~1:2 (18 g in → 36 g out).
3
Rest
Set espresso aside in a warmed small cup so it stays near serving temperature while you prepare the filter coffee and milk.

4
Prepare equipment
Use an Aeropress, small pour-over (V60) or similar to make a concentrated filter coffee. Pre-wet paper filter and place brewer over a server or cup.
5
Bloom
Add 16 g medium-coarse ground filter coffee to the brewer. Pour 40 ml of 92–96°C water to bloom for 30–45 seconds, ensuring all grounds are evenly saturated.
6
Brew concentrate
After bloom, slowly pour the remaining 200 ml of hot water over the grounds in a controlled, circular motion. Total water 240 ml. Aim for total brew time of 2:00–2:30 minutes (Aeropress may be shorter depending on method). You are making a slightly strong, balanced filter concentrate to blend with espresso and milk.
7
Transfer
Pour the brewed filter coffee into a warmed server and keep warm. If using Aeropress, plunge and transfer immediately.

8
Steam milk
Pour 180 ml cold whole milk into a steaming pitcher. Purge wand, then steam milk to 60–65°C (140–149°F) creating a velvety microfoam. Stretch and incorporate air for the first 3–5 seconds, then roll the pitcher to polish the milk. If you prefer more foam, steam additional 40 ml for topping.
9
Combine espresso and filter coffee
In a 300–350 ml (10–12 oz) cup, pour the 36 ml espresso first. Then add 60–80 ml of the filter coffee concentrate (adjust to taste) to create a balanced base between espresso and filter coffee. The combination gives clarity from the filter brew and body from espresso.
10
Sweeten (optional)
If you want sweetness, stir in up to 10 ml simple syrup (or to taste) into the espresso + filter mix while still hot so it dissolves evenly.
11
Add steamed milk
Slowly pour the steamed milk (about 180 ml) into the cup, holding back foam with a spoon if needed, then finish with remaining microfoam for a silky surface. If you steamed extra milk, pour the additional 40 ml to top and create latte-art if desired.
12
Serve
Serve immediately while hot. The final volume should be about 300–350 ml. Adjust proportions (espresso : filter : milk) next time to suit preference—more filter for clarity, more espresso for intensity.