Bambichino Recipe

Preheat your cup by rinsing it with hot water, then discard the water.

Grind fresh espresso beans to a fine setting and dose for a single shot (about 7–9 g, depending on your basket). Tamp evenly.

Pull a single shot of espresso (about 25–30 ml) directly into the warmed 6–8 oz cup. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.

Prepare milk

Pour 4 oz (about 120 ml) whole milk into a chilled milk pitcher. If you prefer a richer mouthfeel, use whole milk; for lighter foam use 2%.

Purge the steam wand briefly, then place the tip just below the milk surface. Turn on steam and position the pitcher so you get a gentle whirlpool and a little aeration to create microfoam. Stretch the milk for 5–8 seconds until volume increases slightly and temperature reaches about 55–60°C (130–140°F).

When the milk reaches target temperature, stop steaming, wipe the wand and purge it. Tap the pitcher on the counter and swirl milk to remove large bubbles and integrate foam into silky texture.

Spoon or pour the steamed milk into the espresso: start with a steady pour to mix espresso and milk, then finish with a bit of foam on top (about 0.5–1 oz of foam). The finished drink should fill an 6–8 oz cup, with a creamy top layer.

If using syrup, add 1/2 tablespoon vanilla syrup to the cup before pouring espresso or add to the milk after steaming; stir gently to combine.

Dust the top of the foam lightly with 1/4 teaspoon cocoa powder and a pinch (1/8 tsp) ground cinnamon for aroma. Add sugar to taste if desired.

Serve immediately while hot.

Bambichino is a small, milk-forward espresso drink similar to a cortado or piccolo but often served in a slightly larger cup with more foam. Adjust espresso dose and milk volume to personal preference; for a stronger coffee flavor use a double shot and increase cup size accordingly.