Organic Café Recipe

Grind and Measure

Weigh 60 g of organic whole-bean coffee. Grind to a medium-fine setting (similar to table salt) for drip or pour-over; use a slightly coarser grind for French press.

Brew

Heat 1 liter of filtered water to 93°C (just off boil). For pour-over: bloom coffee with 120 ml water for 30 seconds, then pour remaining water in slow circular motions over 3–3.5 minutes total brew time. For drip: brew normally. For French press: brew 4 minutes then plunge. Aim for a brewed coffee yield of about 900–950 ml.

Transfer brewed coffee to an insulated carafe to keep warm while preparing milk and flavorings.

Prepare Milk

Pour 500 ml organic whole milk (or oat milk if using) into a small saucepan. Heat gently over medium-low heat until steaming and small bubbles form around the edge (65–70°C). Do not boil.

If you prefer frothed milk: use a milk frother or steam wand to create microfoam. Aim for glossy, velvety texture. For non-dairy oat milk, froth slightly longer to stabilize foam.

Make the Flavor Syrup

In a small saucepan, combine 30 g organic cane sugar and 30 g honey with 50 ml of brewed coffee. Heat gently, stirring until sugar dissolves and mixture is slightly thickened (about 3–4 minutes). Remove from heat and stir in 1 tsp vanilla extract and 1 tsp ground cinnamon if using. Let cool slightly.

Taste the syrup and adjust sweetness: add more sugar or honey in 5 g increments if needed.

Assemble the Organic Café

For each serving (makes 4): place 1 tablespoon (about 15–18 ml) of the flavor syrup into each cup. Pour 200–225 ml of warm brewed coffee into each cup over the syrup. Stir to combine.

Top each cup with 100–125 ml of steamed/frothed milk (adjust to taste). Spoon a little foam on top.

Garnish each cup with a sprinkle of grated dark chocolate and 1–2 fresh mint leaves. Serve immediately.