Café Recipe

Preheat and dose

Warm the espresso cup or small serving mug by rinsing with hot water. Use 18 g of finely ground espresso coffee and distribute it evenly in a clean portafilter basket.

Tamp

Tamp the grounds with about 30 lb (13.6 kg) of pressure to create a smooth, level puck. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the espresso machine and start extraction. Aim to extract about 60 ml of espresso in 25–30 seconds. If using a manual stovetop espresso or Moka pot, brew according to the device instructions to yield approximately 60 ml.

Pour 200 ml whole milk into a cold stainless steel steaming pitcher (milk volume should be about one-third to half the pitcher).

Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of the milk, turn on the steam, and create a gentle whirlpool while allowing a small amount of air in for about 3–4 seconds to produce a velvety microfoam. Then fully submerge the tip to heat the milk until the pitcher is just too hot to touch comfortably (about 60–65°C / 140–150°F).

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to remove large bubbles and polish the texture. If you want extra foam, allow milk to settle for a few seconds — you should have about 20 ml of microfoam on top.

Pour the freshly brewed espresso into the warmed serving cup if not already there.

Hold the pitcher close to the cup and pour the steamed milk steadily into the center of the espresso. Start with the liquid milk and finish with the microfoam on top. Aim for a milky layer with a thin foam cap (classic 'café' style).

If desired, stir in 1 tsp of sugar or preferred sweetener until dissolved. Lightly dust the top with 1 tsp cocoa powder or ground cinnamon for garnish.

Serve immediately while hot.