Drip Recipe

Dose and Tamp

Weigh 18 g of freshly ground espresso (fine grind). Distribute evenly in the portafilter, then tamp firmly and level to create an even puck.

Pull the Shot

Brew a double shot of espresso, aiming for about 36 ml of liquid in 25–30 seconds. If using a Moka pot or Aeropress, brew a concentrated 30–45 ml extraction to approximate espresso strength.

Pour the extracted espresso into the serving glass. If you plan to sweeten, add 15 ml simple syrup or your chosen syrup now and stir gently to combine while the espresso is hot.

Texture the Milk

Pour 200 ml cold whole milk into a chilled steaming pitcher. Purge the steam wand, then submerge wand tip just below the surface and begin steaming to introduce microfoam. Keep the tip near the surface for the first 5–8 seconds to create silky microfoam, then drop the pitcher slightly to heat the milk to 60–65°C (140–150°F). Aim for a smooth, glossy texture with tiny bubbles.

Alternative — Hand Frother

If you don't have a steam wand, heat milk on the stove or in the microwave to about 60–65°C (warm but not boiling), then froth with a handheld frother until you achieve a velvety texture and light foam. You can use the extra 50 ml for a thicker cap of foam if desired.

Give the pitcher a couple of gentle taps on the counter and swirl to remove any large bubbles and settle the microfoam.

Slowly pour the textured milk into the espresso glass. Hold back the foam with a spoon for the first pour to mix milk and espresso, then spoon or finish with a thin layer of foam on top to create a glossy surface.

If using vanilla extract for flavor, stir 2 tsp into the finished drink gently after pouring milk. Taste and adjust sweetness, adding more syrup if desired.

Dust the top with a light sprinkle of ground cinnamon or cocoa (about 1 tsp) for aroma and visual finish.

Serve immediately while hot. For an iced version (Drip on ice), pour espresso over a glass filled with ice and add cold milk and syrup to taste; stir and garnish as above.