Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Medium Cup, Medium Salt, Long Finish, British Columbia

Weigh 18 g of freshly roasted medium-roast beans and grind to a fine espresso setting. Distribute evenly in the portafilter and tamp with consistent pressure to create an even puck.

Dose & Tamp

Lock the portafilter into the machine and extract a 36 ml shot (ratio ~1:2) using 25–30 seconds of extraction time as your target. Aim for a medium-strength shot with clean clarity and a slightly sweet crema. Adjust grind if extraction is too fast or slow.

Extract

While the espresso extracts or immediately after, add 0.25 tsp fine sea salt to the espresso puck or stir into the extracted espresso so the salt dissolves evenly. This raises perceived sweetness and creates the 'medium salt' character noted in the description.

Salt integration

Pour 140 ml cold whole milk into a chilled pitcher. Purge the steam wand, then submerge just below the surface and begin steaming to create microfoam. Stretch the milk for 6–8 seconds to introduce microfoam, then fully aerate and texturize until the pitcher temperature reaches 55–60°C (130–140°F). Aim for silky, glossy microfoam with small bubbles.

Steam milk

Tap the pitcher on the counter and swirl to integrate. Reserve about 20 ml of slightly thicker microfoam at the top for garnish/finish by holding back with spoon if needed.

Separate foam reserve

Pour the 36 ml salted espresso into a medium ceramic cup (200–240 ml). If using vanilla syrup for light sweetness, add 5 ml and stir briefly to combine. Begin pouring steamed milk from a higher position to incorporate, then lower the pitcher to create a smooth milky body. Aim for a medium cup volume with balanced strength and texture.

Combine espresso and milk

Finish with the reserved 20 ml microfoam on top to create a long glossy finish and pleasing mouthfeel. If desired, sprinkle a tiny additional pinch of sea salt on the foam (very light) to emphasize the 'medium salt' note without overpowering.

Microfoam finish

Serve immediately while hot in the medium ceramic cup. The result should present medium cup intensity, a perceptible but restrained saline note, and a long, clean finish evocative of a refined British Columbia specialty shot.

Serve

freshly roasted espresso beans (medium roast, single-origin or blend)

filtered water (for espresso extraction)

whole milk (cold)

milk foam (microfoam reserve)

fine sea salt

vanilla syrup (optional, light sweetness)

medium ceramic cup (200–240 ml capacity)

espresso machine with 18–20 g portafilter

milk pitcher (250–350 ml)

Royal Miyagi*

Make Royal Miyagi* Recipe in just 10m. Medium Cup, Medium Salt, Long Finish, British Columbia

Royal Miyagi*

Descriptors

Tasting Notes

Food Pairings

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