Crushable Coffee Recipe

Grind

Weigh 18 g of medium-roast espresso beans. Grind to a fine texture appropriate for your espresso machine (similar to table salt).

Dose & Tamp

Distribute the ground coffee evenly in the portafilter basket and tamp with consistent pressure to level the puck (about 30 lbs / 13.6 kg of force).

Brew

Brew a double shot of espresso aiming for 36 ml yield in ~25–30 seconds at 9 bars. Result should be rich and balanced with a caramel-colored crema. Set the espresso aside in a warmed cup.

Prepare Milk

Pour 150 ml whole milk and 15 ml cold heavy cream into a chilled stainless-steel frothing pitcher. The added cream is optional but gives a smoother mouthfeel while keeping the drink balanced.

Steam/Froth

Purge the steam wand, then insert it just below the surface of the milk and turn on steam. Stretch milk by allowing in a small amount of air for 3–4 seconds, then submerge the wand to create microfoam. Heat to 60–65°C (140–149°F). Aim for silky, glossy texture with small bubbles.

Alternative (No Steamer)

If you don't have a steam wand, heat milk gently on the stovetop to 60–65°C then froth with a handheld frother or shake vigorously in a tightly sealed jar and tap to remove large bubbles.

Combine Flavors

Add 15 ml simple syrup, 2 tsp vanilla extract, and a pinch of fine sea salt to the warmed cup or to the serving glass. The salt brightens the flavor and balances bitterness.

Mix with Espresso

Pour the brewed espresso over the sweetener and vanilla. Stir gently to dissolve and integrate the syrup and extract into the espresso.

Pour the textured milk over the sweetened espresso: hold back the microfoam with a spoon and pour the liquid milk first, then spoon the glossy microfoam on top to create a smooth layered cup. Aim for about 1:2 ratio of espresso to milk by volume for a balanced flavor (this recipe yields a slightly milk-forward but still coffee-focused drink).

Taste and adjust: if you prefer sweeter, add another 5–10 ml simple syrup. If you want stronger coffee presence, reduce milk by 15–30 ml next time.

Garnish: dust 0.25 tsp unsweetened cocoa powder over the foam using a small sieve and float 2 whole coffee beans if desired.