Espresso Aleksandar Recipe

Preheat and dose

Preheat your espresso cup by rinsing with hot water and discard. Grind 18 g of espresso beans to a fine consistency (espresso grind).

Tamp and extract

Distribute the ground coffee evenly into the portafilter, level and tamp with 30–40 pounds of pressure until smooth. Lock the portafilter into the machine and extract a double espresso aiming for 36 ml of liquid in about 25–30 seconds. If using a manual espresso maker, use the same coffee-to-water ratio and similar extraction time. Pour the espresso into the warmed serving cup.

Prepare mascarpone cream

Chill a small metal bowl and whisk (or use a chilled mixing bowl). In the bowl combine 60 ml chilled heavy cream, 15 g softened mascarpone, 5 g granulated sugar and 1 tsp vanilla extract.

Whip to soft peaks

Whisk the mixture by hand or with a mixer on low–medium speed until it reaches soft peaks. The texture should be airy but still pourable and slightly billowy—do not overwhip to stiff peaks.

Spoon over espresso

Immediately after the espresso is extracted, spoon or gently dollop the mascarpone cream over the hot espresso. Aim for a 1:1 thickness so the cream floats as a distinct layer on top of the espresso.

Grate approximately 2 g dark chocolate directly over the cream for aroma and subtle bitterness. Add 1 tsp orange zest or a single thin strip of zest to lend bright citrus notes. If desired, lightly dust with 1 tsp unsweetened cocoa powder instead of chocolate for a more rustic finish.

Serve immediately while the espresso is hot and the cream remains chilled. To drink, pierce the cream with your spoon and lift small amounts of cream with the espresso for a balanced sip of bittersweet coffee and silky cream.