Breve Recipe

Pull espresso

Preheat your espresso machine by running a blank shot (no coffee) for a few seconds. Grind 7–9 g (about 0.06 cups by volume) of fresh espresso beans fine for espresso. Tamp evenly into the portafilter and lock into the group head. Brew a single espresso shot (about 25–30 ml, roughly 0.8–1.0 fl oz). If you prefer a stronger drink, pull a ristretto or double the shot and adjust half-and-half accordingly.

If you don't have an espresso machine, brew 1/4 cup (60 ml) very strong coffee (about twice normal strength) with a Moka pot or Aeropress and keep it hot.

Prepare milk

Measure 1/2 cup half-and-half into a stainless-steel steaming pitcher. If using equal parts whole milk and heavy cream instead, combine them to total 1/2 cup.

Add the optional sugar and vanilla extract to the half-and-half and swirl gently to distribute.

Steam and texturize

Purge the steam wand briefly, then submerge wand tip just below the surface of the half-and-half. Turn on steam and lower the pitcher slightly so the wand introduces a small amount of air for 2–3 seconds to create a creamy microfoam; avoid large bubbles. Then immerse the wand deeper and continue steaming until the pitcher feels warm to the touch and the liquid reaches about 140–150°F (60–65°C). Because half-and-half heats faster than milk, watch carefully to avoid scalding. Tap the pitcher on the counter and swirl to integrate foam and liquid.

Pour the freshly pulled espresso into a pre-warmed 6–8 oz cup. Immediately pour the steamed half-and-half over the espresso, holding back the foam with a spoon if you want more liquid, or allowing foam to flow on top for a cappuccino-like texture. A classic breve ratio is roughly 1 part espresso to 2 parts steamed half-and-half; adjust to taste.

If desired, dust the top with a light sprinkle of ground cinnamon or cocoa powder.

Serve immediately while hot.