Starbucks Recipe

Grind beans

Weigh 42 g (0.042 kg) of dark-roast espresso beans. Grind to a fine, slightly gritty consistency suitable for espresso. Aim for a grind similar to table salt but a touch finer.

Tamp and brew

Dose approximately 18–20 g of the ground coffee into the portafilter for a double shot. Distribute and tamp evenly with about 30 pounds (13.6 kg) of pressure. Brew with 60 ml of water for a 25–30 second extraction to yield about 36–40 ml of espresso (a double shot). If using an automatic espresso machine, follow machine settings for a double shot; adjust grind/coarseness to hit a 25–30 second shot time.

Steam milk

Pour 300 ml whole milk into a chilled stainless-steel pitcher. Purge the steam wand, then position the tip just below the surface of the milk and start steaming to introduce microfoam for the first 3–5 seconds (you should hear a gentle hissing). Lower the pitcher to submerge the tip to finish heating. Target temperature 60–65°C (140–150°F). Texture should be glossy and velvety with tiny bubbles.

Alternative milk

If using a plant-based milk, steam more gently to avoid scorching; aim for 55–60°C (130–140°F). Oat milk often froths best for Starbucks-style drinks.

If adding vanilla or classic syrup, pour the measured syrup (15–30 ml depending on sweetness preference) into the serving cup before adding espresso. Stir briefly to combine syrup and espresso so flavor is distributed evenly.

If using brown sugar, dissolve it into the hot espresso or into a small warm amount of milk before combining.

Add the brewed espresso to the cup (over the syrup if used). Pour the steamed milk slowly into the espresso while holding back foam with a spoon; finish by spooning or pouring a thin layer of microfoam on top.

Dust with a small pinch (about 1 tsp) of ground cinnamon or cocoa powder on top for garnish. Serve immediately.