Brazil Santos Espresso Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Weigh 18 g of Brazil Santos beans. Grind to a fine espresso grind (similar to table salt).

Prepare the puck

Place the 18 g freshly ground coffee into the portafilter. Distribute grounds evenly, then tamp with consistent pressure (about 30 lbs / 13 kg) to create a level puck.

Brew

Lock the portafilter into the machine. Brew using a 1:2 ratio target: 18 g grounds to 36 ml espresso. Start extraction immediately and aim for a 25–30 second extraction time. Stop the shot when you reach ~36 ml of liquid espresso.

Check

The espresso should show a caramel-colored crema with balanced sweetness, chocolate and nutty notes typical of Brazil Santos.

Steam milk (if using)

Pour 60 ml cold whole milk into a steel pitcher. Purge the steam wand briefly, then submerge and steam to 55–65°C (130–150°F) aiming for silky microfoam. Tap and swirl the pitcher to remove large bubbles.

Froth cream (alternative)

If using heavy cream, lightly froth 30 ml with a hand frother or by shaking in a sealed jar to create a slight foam. This produces a richer, creamier variation.

Combine

Pour the shot of Brazil Santos espresso into a demitasse or small cup. For a macchiato, spoon a small dollop (10–20 ml) of milk foam on top. For a cortado-style balance, add the steamed milk (60 ml) gently to yield a smooth, balanced drink. For a richer sip, add the frothed heavy cream on top.

Sweeten

If desired, stir in 1 tsp simple syrup or sugar into the espresso immediately after brewing to dissolve evenly.

Garnish

Lightly dust the finished drink with 1 tsp cocoa powder or a few shavings of dark chocolate to complement the nutty, chocolate notes of the Brazil Santos espresso.

Serve the Brazil Santos espresso immediately while hot. Rinse and purge the steam wand (if used), knock out the spent puck, and clean tools to maintain coffee quality for the next shot.