Descafeinado Recipe

Brew decaf espresso

Grind decaffeinated espresso beans to a fine, espresso grind (if using whole beans). Dose about 18–20 g for a double shot. Tamp evenly and brew using an espresso machine to extract two shots (approximately 30–35 ml each) in 25–30 seconds. If using pre-ground or a pod, prepare two shots according to your equipment's instructions.

Americano option

If you prefer a milder brew, pour the two decaf espresso shots into a warmed cup and add 2 oz (about 60 ml) of hot water to make an Americano-style Descafeinado. Stir gently.

Steam or heat milk

For a milk version, steam 4 oz whole milk with a steam wand until it reaches 60–65°C (140–149°F) and has microfoam. If you don't have a steam wand, heat milk on the stovetop until hot but not boiling (~60–65°C) and froth vigorously with a handheld frother until smooth and foamy.

Combine espresso and milk

Pour the brewed decaf espresso into a cup. Slowly add the steamed milk, holding back foam with a spoon, then spoon the foam on top. Aim for a 1:2 espresso-to-milk ratio (2 shots to 4 oz milk) for a balanced Descafeinado con Leche.

Add 1 tsp simple syrup (or to taste) to the hot espresso or to the finished milk coffee and stir until dissolved. Lightly dust with 1/4 tsp cocoa powder or grate a small amount of dark chocolate over the foam for garnish.