Coffee Menu Recipe

Grind and Dose

Weigh 18 g of freshly roasted espresso beans. Grind to a fine consistency suitable for espresso (similar to table salt).

Tamp and Brew

Distribute the ground coffee evenly into a clean portafilter basket. Tamp with about 30 lb (13.6 kg) of pressure to create a level puck. Lock the portafilter into the espresso machine and start extraction using 36 ml of filtered water. Aim for a 25–30 second extraction yielding a rich, balanced 36 ml (single) espresso shot.

Prepare Milk

Pour 8 oz whole milk into a chilled stainless-steel steaming pitcher up to the bottom of the spout. If using a milk alternative, use the alternative milk quantity instead.

Steam Milk

Purge steam wand, then submerge tip just below the surface and start steaming to stretch milk (introduce small amounts of air) for 3–5 seconds. Lower the pitcher to fully submerge the tip and continue steaming until pitcher exterior is warm to the touch (between 140–150°F / 60–65°C). Texture should be microfoam with velvety consistency.

Combine

Pour the steamed milk over the prepared espresso shot slowly for a latte, or with a smaller volume (use 2 oz textured milk) for a cappuccino, maintaining a 1:3 espresso-to-milk ratio for latte or 1:1 for cappuccino depending on desired drink.

Make Cold Brew Concentrate

In a large jar, combine 85 g coarsely ground coffee with 1 L cold filtered water. Stir to ensure grounds are fully saturated. Cover and steep at room temperature or in refrigerator for 12–18 hours.

Strain

After steeping, strain the concentrate through a fine mesh sieve lined with a coffee filter or cheesecloth into a clean container. This yields a cold brew concentrate.

Serve Iced

Fill a glass with 1 cup ice cubes. Pour 60–90 ml cold brew concentrate over ice and dilute with cold water or milk to taste (typically 1:1 with water or 1:1 with milk for a creamier drink). Add simple syrup or flavored syrup as desired.

To sweeten hot or iced drinks, add simple syrup (30 ml) or vanilla syrup (15 ml) to taste. For a caramelized flavor, stir in 1 tbs brown sugar while coffee is hot so it dissolves fully. For mocha-style drinks, add 15 ml chocolate syrup to the espresso before adding steamed milk, and whisk gently to combine.

To add cinnamon, sprinkle 1/4 tsp into the milk before steaming or dust on top after pouring.

Top mochas or specialty drinks with 2 tbsp whipped cream and dust lightly with 1/2 tsp cocoa powder. For espresso shots, express oils from an orange peel over the crema and drop the peel into the cup as a garnish.