Drip Recipe
Make Drip Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Base
Milk & Foam
Sweeteners & Flavor (optional)
Ice (for iced variation)
Method
Espresso Base
Dose and grind
Weigh 60 g (0.06 kg) of dark-roast espresso beans. Grind to a fine espresso grind (like table salt).
Brew
Brew the ground coffee on an espresso machine to yield about 360 ml of strong espresso/espresso-forward coffee. Aim for a 1:6 coffee-to-water ratio if pulling long shots (push for bold, concentrated extraction). If you don't have an espresso machine, use an Aeropress (inverted method) or a Moka pot to produce a concentrated 300–360 ml brew.
Milk & Foam
Steam milk (hot)
If serving hot: steam 240 ml whole milk to 60–65°C (140–149°F) until silky and slightly microfoamy. Leave about 40 ml as foam and hold separately to top the drink.
Prepare iced milk (cold)
If serving cold: pour 240 ml cold whole milk into a chilled pitcher and hold in refrigerator until ready; add ice to the cup when assembling.
Sweeteners & Flavor (optional)
Add 15 ml simple syrup and 2 tsp vanilla extract to the brewed espresso while it is hot and stir until fully incorporated. Adjust sweetness to taste. Reserve a small pinch of cinnamon for garnish.
Assembly — Hot Drip
Preheat your serving cup by rinsing with hot water. Pour 240 ml of the steamed milk into the cup. Slowly pour 120 ml of the brewed espresso over the milk (allowing a 'drip' layering effect). Spoon the reserved 40 ml foam on top. Sprinkle a light dusting of ground cinnamon. Serve immediately.
Assembly — Iced Drip
Fill a tall glass with 1 cup of ice. Pour 240 ml cold milk over the ice. Slowly pour 120–180 ml of the brewed espresso over the milk to create a layered drip effect. Add sweetener and vanilla if desired and stir gently, or leave layered for visual effect. Garnish with a light dusting of cinnamon and serve with a straw.