+ Decaf Recipe

Prepare decaf espresso

Pull two short shots of decaffeinated espresso (about 50–60 ml combined). If you don't have an espresso machine, brew 60 ml of very strong decaf coffee (use a 1:6 coffee-to-water ratio) using an Aeropress or Moka pot. Keep it hot.

If you prefer an Americano-style strength, add 60 ml hot water to the espresso to slightly lengthen it. Stir gently.

Steam or heat milk

Pour 150 ml whole milk (and optional 50 ml non-dairy milk if using) into a steaming pitcher. Steam to 60–65°C (140–149°F) until velvety microfoam forms. If you don't have a steamer, gently heat on the stovetop to just below simmer (about 60–65°C) and whisk vigorously or use a milk frother to create foam.

Sweeten the milk by stirring in 15 ml vanilla syrup into the steamed milk. Taste and add up to 1 teaspoon granulated sugar if you prefer sweeter. Combine milk gently to keep microfoam intact.

Pour the prepared espresso (with hot water if used) into a pre-warmed 10–12 oz (300–350 ml) cup.

Hold back the foam with a spoon and pour the steamed milk into the coffee, then spoon a thin layer of microfoam on top to finish. Aim for a smooth, creamy surface suitable for a small latte art heart or leave plain.

Lightly dust 1/2 teaspoon unsweetened cocoa powder over the foam and sprinkle 1/4 teaspoon ground cinnamon. If you added only a little syrup and want more sweetness, sprinkle 1 teaspoon granulated sugar on top or stir it into the drink.

Serve immediately with a small spoon. Stir before drinking if you prefer even sweetness.