J Brooks Coffee Recipe

Prepare and dose

Preheat your espresso machine and portafilter. Weigh and grind 18 g of dark-roast coffee to a fine, consistent espresso grind. Tamp evenly in the portafilter with firm, level pressure.

Brew double shot

Lock the portafilter into the machine and brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction is too fast/slow. Pour the espresso into a warmed 12 oz cup.

Prepare milk

Pour 180 ml of whole milk into a chilled metal steaming pitcher. If you want extra microfoam, add an additional 30 ml for stretching; otherwise keep to 180 ml so final drink ratio stays balanced.

Steam milk

Purge the steam wand, then submerge it just below the surface of the milk. Introduce air for 2–4 seconds until the milk increases slightly in volume, then fully submerge the wand and heat to 60–65°C (140–149°F). Create smooth, velvety microfoam by keeping a whirlpool motion in the pitcher.

Settle and swirl

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam. The milk should be glossy and pourable.

Combine

Slowly pour steamed milk into the espresso, starting from a higher position to incorporate, then bring the pitcher close to the cup to lay down foam. Aim for a 1:3 espresso-to-milk ratio (36 ml espresso to ~210 ml milk total) to create a creamy, cafe-style beverage. If you steamed extra milk, adjust pour so cup is filled without overflowing.

If using simple syrup or vanilla, add 15 ml simple syrup and 2 tsp vanilla extract to the cup right after brewing the espresso and stir briefly to dissolve. Then pour in the steamed milk as described above so flavors integrate evenly.

Dust the top with a light pinch of ground cinnamon for garnish. Taste and adjust sweetness if desired.

Serve immediately in a warmed 12 oz cup. Provide a spoon if using syrup so the drink can be stirred throughout consumption.