Lee's Sea Salt Coffee Recipe

Brew

Measure 2 tablespoons coarsely ground dark roast coffee. Heat 12 oz water to just below boiling (200–205°F / 93–96°C). Brew the coffee using your preferred method for a 12 oz yield (recommended: pour-over or French press). If using pour-over, bloom with 30–40 g water for 30–45 seconds, then pour remaining water in steady concentric circles to produce a clean 12 oz cup. If using French press, steep 3.5–4 minutes then press and pour immediately.

Transfer the freshly brewed hot coffee to a warmed 12–16 oz cup. Leave space at the top for the salted cream topping (about 1–1.5 inches).

Combine Ingredients

In a small chilled bowl, combine 1.5 oz heavy cream, 1 oz whole milk, 1 tsp granulated sugar, a pinch of fine sea salt, and 1 tsp vanilla extract. Stir to dissolve the sugar and salt.

Whip to Soft Peaks

Using a small whisk or handheld frother, whip the cream mixture until it thickens to soft peaks — it should be pourable but hold a slight mound. This will take about 30–60 seconds with a frother or 1–2 minutes by hand. Do not overwhip into stiff peaks; the texture should be silky and floatable.

Float on Coffee

Gently spoon or pour the salted cream over the back of a spoon held just above the coffee surface so the cream floats on top instead of mixing in. Aim for a 1/2–3/4 inch layer of cream.

If using, very lightly sprinkle about 1/4 tsp extra sea salt over the cream to emphasize the salty-sweet contrast. Add a small pinch (about 1/4 tsp) of finely grated citrus zest for a bright aromatic note, if desired.

Serve immediately. To enjoy Lee's Sea Salt Coffee, sip through the salted cream to experience the creamy, mildly salted top with the hot coffee beneath. Stir gently if you prefer the flavors mixed.