Hugo's Coffee Recipe

Brew 1 cup of very strong coffee using your preferred method (drip, French press, pour-over) or make a double-strength pour to replace espresso. If you prefer extra intensity, pull 1 shot of espresso and set aside.

While the coffee is hot, stir in 1 teaspoon granulated sugar and 1 teaspoon vanilla extract until dissolved.

Combine 2 tablespoons whole milk and 2 tablespoons heavy cream with the reserved cup of milk for steaming/frothing. Gently warm the mixture to about 150°F / 65°C (hot but not boiling) on the stove or in the microwave (about 30–40 seconds depending on your microwave).

Froth or steam the warmed milk mixture until it develops a velvety microfoam: use a steam wand, handheld milk frother, or a French press (pump vigorously for 20–30 seconds). Aim for a smooth texture with small, dense bubbles.

Combine coffee and milk

Pour the sweetened hot coffee (and espresso shot if using) into a pre-warmed 10–12 oz mug, leaving room at the top for milk and foam.

Gently pour the steamed milk into the center of the coffee, holding back the foam with a spoon. Then spoon the microfoam on top to create a thick creamy crown.

Sprinkle 1 teaspoon dark chocolate shavings over the foam. Add 1/2 teaspoon orange zest if using for a bright citrus note.

Dust the foam lightly with 1/4 teaspoon cocoa powder or grated nutmeg for aroma and a finished look.

Optionally serve with a small cinnamon stick tucked into the side of the cup for stirring and scent. Serve immediately while hot.