Café Recipe

Grind beans

Weigh 30 g (0.03 kg) of espresso beans. Grind to a fine, slightly gritty texture suitable for espresso (similar to table salt).

Prepare machine

Flush the portafilter and group head with hot water to stabilize temperature. Preheat your espresso cup by filling it with hot water and discarding immediately before brewing.

Dose and tamp

Dose the ground coffee into a 18–20 g basket (use the full 30 g if making a double shot split into two cups). Level and tamp firmly and evenly to create a flat puck.

Brew

Brew using 60 ml of water. Aim for a 25–30 second extraction for a double shot yielding about 60 ml of espresso. Stop extraction when the stream turns pale and thin.

Purge steam wand

Purge the steam wand briefly to remove condensation, then wipe with a clean damp cloth.

Steam milk

Pour 250 ml whole milk into a chilled stainless-steel frothing pitcher. Submerge the steam wand tip just below the surface and begin steaming to introduce air for 3–5 seconds to create microfoam, then lower the pitcher to fully submerge the wand and heat until milk reaches 60–65°C (140–149°F). The final volume should increase slightly as foam forms.

Texture and rest

Tap the pitcher on the counter and swirl to integrate foam and remove large bubbles. If milk is too thick, add up to 50 ml additional warm milk to loosen texture.

Pour the freshly brewed espresso into your preheated cup. Immediately pour the steamed milk into the center of the espresso, starting higher to incorporate milk, then lower the pitcher and finish with a controlled wiggle or pour for latte art if desired.

If desired, stir in 1 tsp sugar while the espresso is hot so it dissolves. Dust the top with 1/4 tsp cocoa or cinnamon, or a mixture of cocoa and cinnamon, to garnish.

Serve immediately. Optional: sprinkle a light dusting of cocoa or cinnamon for aroma and presentation.