Weigh 60 g (0.06 kg) coffee beans. Grind to a medium-fine consistency appropriate for an espresso-style concentrated brew or a strong pour-over. Aim for a grind slightly finer than drip but coarser than true espresso if you are using a Moka pot or Aeropress.

Brew concentrated coffee

Brew 240–300 ml of concentrated coffee using chosen method: - Espresso machine: pull two double shots (about 60–90 ml). - Moka pot: brew as normal yielding ~200–300 ml strong coffee. - Aeropress/Pourover: use 60 g coffee to 300 ml water for a strong, concentrated brew. Use filtered water heated to 92–96°C. Total brewed volume should be ~240–300 ml of strong coffee. Reserve remaining filtered water for adjusting strength or steaming milk.

Set aside

Keep the brewed coffee warm while you prepare milk and flavor components. If too concentrated, add a little of the reserved hot water to reach preferred intensity.

Milk & Froth

Heat milk

Pour 360 ml whole milk (or oat milk substitute) into a small saucepan. Heat gently over medium-low heat until it reaches 60–65°C (steaming but not boiling) — about 4–6 minutes. Stir occasionally to avoid skin forming.

Add sweetener and vanilla

When milk reaches 50–55°C (warm), stir in 2 tbsp demerara sugar, 1 tsp vanilla bean paste, and a pinch of sea salt. Whisk briskly until sugar dissolves and mixture is homogenous.

Froth milk

Use a steam wand, handheld frother, or French press to froth the milk to a silky microfoam. For a latte-style texture aim for small, velvety bubbles and about 1–1.5 cm of foam. If using a French press, plunge briskly 20–30 times to aerate and create microfoam.

Sweetness & Flavor

Incorporate orange (optional)

If using orange zest for a California-inspired brightness, stir the zest into the hot milk with the sugar and vanilla so the citrus oils infuse for 1–2 minutes, then strain out larger pieces if desired.

Taste and adjust

Taste a small spoonful of the milk mixture; adjust sweetness with an extra 1/2 tsp sugar if needed or more vanilla to preference. The pinch of salt should enhance sweetness and round the flavor—add a tiny additional pinch only if necessary.

Assembly & Garnish

Combine coffee and milk

Pour 180–240 ml of the brewed coffee into a warmed 12–16 oz glass or cup. Slowly pour the steamed milk over the coffee, holding back the foam with a spoon and then spooning 1–1.5 cm of foam on top to finish. The ratio yields a smooth, grounded latte with pronounced coffee notes.

Finish and garnish

Grate a tiny bit of orange zest over the foam or express an orange peel twist over the cup to release oils and rest the twist on the rim. Optional: place a single star anise on the saucer for aroma. Serve immediately.

Serving note

Stir gently before drinking if desired. This drink showcases roasted coffee brightness softened by caramel notes from demerara sugar and warmed by vanilla—an homage to a grounded, California-style latte.