Espresso Recipe

Grind

Weigh 18 g of espresso beans. Grind to a fine, slightly powdery grind appropriate for espresso (similar to table salt).

Tamp & prepare

Distribute the ground coffee evenly into a clean portafilter, then tamp with 30 lb of pressure to create a smooth, level puck. Wipe the rim of the portafilter clean.

Pull the shot

Lock the portafilter into the espresso machine. Brew 36 ml of espresso, aiming for a 25–30 second extraction. Adjust grind coarseness if extraction is too fast or slow. Result should be a 1–1.5 oz shot with a rich crema.

Steam milk

Pour 240 ml whole milk into a chilled metal pitcher for a latte (reduce to 120 ml for a cappuccino). Purge the steam wand, then insert just below the surface and start steaming. Create microfoam by lowering the pitcher slightly to introduce small bubbles for ~3–6 seconds, then raise to heat milk to 60–65°C (140–149°F). For cappuccino create more foam (thicker texture).

Texture & pour

Swirl and tap the pitcher to integrate foam and milk. For latte: pour steamed milk over the espresso, finishing with a thin layer of microfoam. For cappuccino: pour to produce a 1:1:1 ratio of espresso, steamed milk, and foam. For macchiato: spoon foam over the shot or 'mark' the milk with the espresso.

Prepare espresso shot (as above). Pour 120 ml of hot water into the serving cup, then gently add the 36 ml espresso on top to preserve crema (or add espresso first, then water, per preference). Stir lightly and serve.

In a small pitcher, whisk together 10 g cocoa powder and 10 g sugar with 30–60 ml hot water to make a smooth chocolate syrup. Add the 36 ml espresso and stir. Steam 240 ml milk as directed and combine with the chocolate espresso mixture. Top with whipped cream if desired.

Add 15 ml vanilla syrup to the serving cup. Steam 240 ml milk and pour it into the cup. Pull the espresso shot and pour 36 ml espresso over the milk to 'mark' it (macchiato). Drizzle 15 ml caramel sauce over the top of the foam and serve.

Heat and steam 120 ml chai concentrate (or strong brewed chai) with 120 ml milk together until hot and slightly foamy (60–65°C). Froth lightly for a velvety texture. Pour into a cup and add the espresso shot (optional) on top or serve without espresso for a caffeine-free option.

Add 10 ml vanilla syrup and 0.25 tsp ground cardamom to the cup. Pull the espresso shot and add it to the cup. Steam 120–240 ml milk and pour over espresso, mixing gently. Garnish with a light dusting of ground cardamom.

In a blender combine 36 ml freshly brewed espresso (cooled slightly), 120 g vanilla ice cream, 60 ml cold milk, and 4 ice cubes. Blend until smooth and frothy. Pour into a chilled glass and optionally top with whipped cream and a drizzle of chocolate or caramel.

Heat 240 ml water to appropriate temperature for the chosen tea (95°C for black tea, 85°C for green). Pour over the tea bag in a cup and steep for 3–5 minutes (herbal teas may require 5–7 minutes). Remove tea bag and sweeten to taste with sugar or syrup.

Use 15 g medium-coarse ground coffee and 240 ml hot water in a drip brewer or pour-over. Pour water evenly over grounds and allow to drip through. Serve hot. Adjust coffee dose or grind for desired strength.

Sweeten any beverage with 5 g sugar (or equivalent simple syrup) to taste. For mochas and shakes, top with 30 g whipped cream if desired. Garnish with cocoa, cinnamon, or caramel as appropriate to the chosen drink.