Café Tucsano Recipe
double espresso, mexican vanilla, & la lechera
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Ingredients
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Coffee
Sweeteners & flavor
Method
Coffee
- 1
Preheat and dose
Preheat a 6–8 oz (180–240 ml) ceramic cup by rinsing with hot water. While the cup warms, weigh 18 g of freshly roasted coffee and grind to a fine espresso setting.
- 2
Tamp and extract
Distribute the ground coffee evenly in the portafilter, tamp with consistent pressure, and lock into the machine. Pull a double shot aiming for a 36–45 ml yield in about 25–30 seconds (adjust grind/dose so extraction time is in that range). Set the extracted double espresso aside and keep it hot.
Sweeteners & flavor
- 3
Prepare condensed milk and vanilla
Measure 30 ml (2 tablespoons) La Lechera sweetened condensed milk into the warmed serving cup. Add 15 ml (1 tablespoon) Mexican vanilla syrup to the condensed milk. If using vanilla extract instead of syrup, use roughly 1/4 tsp and dissolve into the condensed milk.
- 4
Warm and emulsify the base
Gently warm and thin the condensed milk + vanilla together so it blends smoothly: either steam briefly with a steam wand (submerge tip below surface and heat until the mixture is warm but not boiling, about 10–15 seconds), or microwave for 8–12 seconds and stir vigorously until smooth. Warming makes it easier to combine with espresso.
- 5
- 6
- 7
Finish and serve
Taste for sweetness; adjust with a small splash more condensed milk or a few drops more vanilla syrup if desired. Serve immediately while hot.
