Breve Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot (run water through the group head for a few seconds). Weigh out 18 g of freshly ground espresso (medium-fine espresso grind) and distribute it evenly in the portafilter.

Tamp and lock

Tamp the coffee evenly with about 15–20 lbs (6.8–9 kg) of pressure to create a smooth, level puck. Wipe any loose grounds from the rim, lock the portafilter into the group head.

Pull the shot

Start the extraction and aim for a double shot of about 36 ml in 25–30 seconds. Adjust grind size slightly if extraction is too fast or slow. When the espresso is ready, set the cup or small pitcher aside to combine with steamed half-and-half.

Prepare the half-and-half

Measure 180 ml of cold half-and-half. If you prefer sweeter or flavored drinks, add 1 tsp of simple syrup or your chosen syrup to the milk before steaming so it dissolves evenly.

Purge steam wand and steam

Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of the half-and-half and start steaming. Position the pitcher to create a slight whirlpool; keep the tip near the surface initially to introduce a small amount of microfoam, then submerge slightly to continue heating. Aim for a final temperature of 60–65°C (140–150°F) and a velvety, slightly thicker texture than steamed milk due to the higher fat content.

Tap and swirl

After steaming, tap the pitcher on the counter to remove large bubbles and swirl to integrate the microfoam into a glossy, consistent texture.

Combine espresso and steamed half-and-half

Pour the freshly pulled espresso into a pre-warmed 8–10 oz cup. Immediately pour the steamed half-and-half over the espresso, holding back the foam with a spoon if you want a creamier top or allowing a small amount of foam to sit on top for texture.

Finish

Lightly dust the top with cocoa powder, grated chocolate, or a pinch of ground cinnamon to finish. Serve immediately.