Campus Bookstore Recipe

Prepare espresso

Weigh and grind espresso beans to a fine espresso grind (approx. 18–20 g per double shot). Tamp evenly and pull a double shot into a preheated cup using 60 ml of hot water; aim for a 25–30 second extraction. Adjust grind to dial in shot quality.

If using a pod or machine, follow manufacturer settings to produce a double shot (~60 ml). Keep espresso warm for immediate drink assembly.

Steam and texture milk

Purge steam wand, then steam 150–200 ml milk per drink (or oat milk) to 60–65°C (140–149°F) for lattes and 65–70°C (149–158°F) for cappuccinos. Create microfoam by positioning the wand just below the surface for 3–6 seconds, then submerge to heat. Tap and swirl pitcher to remove large bubbles and polish foam.

Pour steamed milk over pulled espresso: for a latte use more milk with a thin layer of foam; for cappuccino use less milk and thicker foam. Dust cappuccino with cocoa powder or cinnamon to taste.

Make simple syrup

Combine 100 g sugar and 100 ml water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, cool to room temperature, then stir in vanilla extract (1 tsp). Store refrigerated in a sealed container up to 2 weeks. Use 15–30 ml per flavored drink, or swap for commercial macadamia/caramel syrup (30 ml) as desired.

Prepare batter

Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin with butter or line with paper liners. In a large bowl whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl whisk 2 large eggs, 1 cup milk, 1/2 cup melted unsalted butter, and 2 tsp vanilla extract until combined. Pour wet ingredients into dry and fold gently until just combined; batter should be lumpy. Fold in 1 cup optional add-ins (blueberries or chocolate chips).

Bake

Divide batter evenly into the muffin cups (about 12). Bake in preheated oven 18–22 minutes, or until a toothpick inserted into center comes out clean and tops are golden. Cool in the tin 5 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container up to 2 days or refrigerate up to 5 days for grab-and-go service.

Prepare rice

Cook short-grain sushi rice according to package instructions. While still warm, season with 1 tsp rice vinegar and gently fold to combine; keep covered so rice stays slightly sticky for molding.

Pan-fry SPAM

Slice SPAM into 8 even slices (for one can). Heat a nonstick skillet over medium heat and add 1/2 tsp sesame oil (optional). Fry SPAM slices 1–2 minutes per side until lightly browned. Mix 2 tbsp soy sauce and 1 tbsp sugar in a small bowl; pour into pan and simmer 30–45 seconds until the slices are glazed. Remove and set aside on paper towel.

Assemble musubi

Place a musubi mold or clean rectangular ring on a strip of plastic wrap. Put approximately 1 cup cooked rice into the mold and press down gently to form a compact base. Place a glazed SPAM slice on top of the rice, then add a thin layer (~1/4 cup) of rice on top if desired for a double-layer style. Remove mold, wrap nori strip around the rice and SPAM, sealing slightly with a dab of water on the nori edge. Repeat for second piece. Wrap finished musubi in plastic wrap for grab-and-go service and refrigerate up to 24 hours; serve at room temperature or slightly chilled.

For cappuccinos, dust 1 tsp cocoa powder or cinnamon over the foam immediately after pouring. Offer simple syrup, macadamia or caramel syrup on request. Label grab-and-go items (muffins and musubi) with ingredients and refrigeration instructions. Clean and restock service area between runs.