El Cafe Más Famoso Recipe

Grind and dose

Weigh 30 g (0.03 kg) of fresh dark roast espresso beans. Grind to a fine espresso setting (slightly finer than table salt) immediately before brewing to preserve aromatics.

Tamp and pull shot

Distribute grounds evenly in a 18–20 g basket (adjust doser to match 30 g beans yield for double shot). Tamp firmly and level. Brew a double espresso using 60 ml filtered water. Aim for a 25–35 second extraction yielding about 60 ml of concentrated espresso with a rich crema.

Prepare milk

Pour 200 ml cold whole milk into a chilled metal steaming pitcher. Position steam wand just below the surface and begin steaming to introduce microfoam: lower the pitcher slightly to allow air in for 3–5 seconds (listen for a gentle chirp), then raise to heat milk to 60–65°C (140–149°F). The milk should be glossy and velvety with very small bubbles.

Separate for art (optional)

If preparing latte art, swirl the pitcher to integrate foam and hold back a small 50 ml of thicker microfoam. Use the rest to pour smoothly over the espresso; finish with the thicker foam to create a heart or leaf.

Add syrup and vanilla

In the serving cup, add 15 ml simple syrup and 2 ml vanilla extract. Pour the freshly brewed espresso over the syrup and gently stir to combine, dissolving the syrup and distributing the vanilla evenly.

Pour the steamed milk steadily into the center of the espresso-syrup mixture, holding back thicker foam until the cup is nearly full. Finish with 50 ml of microfoam to form latte art if desired.

Dust the top lightly with 1 tsp cocoa powder or grated dark chocolate. Place a cinnamon stick alongside or rest it on the cup rim. Serve immediately while hot.