Coffee Online Recipes (Not For Sale)

Espresso 

• 18-20 grams of ground coffee to yield 30 grams or 1.5 ounces of liquid espresso in 25-30 seconds. We will call this a “double shot”.
• Grind coffee into your portafilter; 18 grams for a double basket, common in spouted portafilters or 20 grams for a triple basket, common in bottomless portafilters
• Distribute the coffee by giving a few firm taps to the side of the portafilter, then two firm taps against a counter
• Carefully tamp the coffee, making sure to apply even pressure on the coffee. The tamp should leave a level, evenly compressed puck of ground coffee.
• Place a small scale on the drip tray. Put your cup on the scale and hit tare. Insert the portafilter into the machine and activate the pump. Turn off the pump once you hit 30 grams of liquid espresso.
• If the liquid espresso hits 30 grams before 25 seconds, adjust your grind finer. If it hits 30 grams after 30 seconds, adjust your grind coarser.

Americano

Americano Recipe | 1:4 Espresso to Water Ratio

• One double shot of espresso | 4 ounces or 120 milliliters of hot water
• Add the hot water to the espresso. If you prefer a more diluted americano add more water to taste.

Macchiato

Espresso Macchiato Recipe | 1:1 Espresso to Milk Ratio

• One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
• Pull a double shot of espresso. Steam approximately 3 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
• Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
• Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.

Cappuccino

Traditional Cappuccino | 1:1:1 Espresso to Milk to Foam Ratio

• One double shot of espresso | ~2 ounces steamed milk | ~2 ounces of dense milk foam
• Pull a double shot of espresso into a 5-6 ounce cup. Steam approximately 4-6 ounces of milk. For a very foamy cappuccino, try to introduce air until the pitcher stops feeling cold, ~100°F.
• When introducing air, you want to hear lots of little chirping sounds that resemble paper tearing. Stop steaming once the pitcher feels hot to the touch, ~130-140°F.
• Give the pitcher a few good swirls on the counter to help integrate the dense foam.
• Pour the steamed milk into the espresso until it fills a 5-6 ounce cup. As the drink settles, the foam will rise to the top, resulting in an even mixture of foam, milk, and coffee.

Latte

10 Ounce Latte | 1:4 Espresso to Milk Ratio

• 30 grams of liquid espresso | 8 ounces of steamed milk with a thinner layer of foam
• Pull a double shot of espresso into a 10-ounce cup. Steam approximately 7-8 ounces of milk. For a more milky latte, try to introduce less air into the milk (think 3-4 seconds of chirping/paper tearing sounds). Stop steaming once the pitcher feels too hot to hold, ~140-150°F. Give the pitcher a few good swirls on the counter to help integrate the foam.
• Pour the steamed milk into the espresso until it fills the cup.
• To make larger lattes, increase the amount of milk to match your desired size.

Cortado

Cortado | 1:2 Espresso to Milk Ratio

• One double shot of espresso | 2-3 ounces of milk with a very thin layer of foam
• Pull a double shot of espresso into a 4-4.5 ounce cup. Steam approximately 5-6 ounces of milk. Our favorite cortados have significantly less foam-try to only introduce a small amount of air into your milk (2-3 seconds of chirping/paper tearing sound).
• Stop steaming once the pitcher feels hot to touch, ~120-130°F. Give the pitcher a few good swirls on the counter to help integrate the foam. Pour the steamed milk into the espresso until it fills the cup.

Flat Whites

Flat White | 1:2 Espresso to Milk Ratio

• One double shot of espresso | 3-4 ounces of milk with a thin layer of foam
• Pull a double shot of espresso into a 5-6 ounce cup. Steam approximately 5-6 ounces of milk. The best flat whites have a careful balance of dense foam and steam milk–try to introduce a small amount of air (4-5 seconds of chirping/paper tearing sounds).
• Stop steaming once the pitcher feels hot to touch, ~130-140°F. Give the pitcher a few good swirls on the counter to help integrate the foam. Pour the steamed milk into the espresso until it fills the cup.