The Brick Recipe

Brew espresso

Brew a double-strength espresso using 2 tablespoons finely ground espresso with about 60 ml hot water (use an espresso machine, moka pot, or concentrated AeroPress method). Aim for a strong, slightly syrupy extraction. Pour the brewed coffee into a pre-warmed 8–10 oz cup.

Heat and combine dairy

In a small saucepan over medium-low heat, combine 150 ml whole milk and 30 ml heavy cream. Warm gently until the mixture reaches about 60–65°C (140–150°F) or until steaming but not boiling. Stir occasionally to prevent scorching.

Add butter and sugar

Add 5 g unsalted butter and 1 tablespoon dark brown sugar to the warmed milk-cream mixture. Whisk until the butter melts and the sugar dissolves completely, about 30–45 seconds. The mixture should be smooth and slightly glossy.

Flavor

Stir in 1 teaspoon vanilla paste (or extract) and 1 teaspoon ground cinnamon. Taste and adjust: if you prefer slightly sweeter, add up to 1/2 teaspoon additional brown sugar.

Froth milk mixture

Use a handheld frother, steam wand, or vigorous whisking to introduce microfoam into the milk mixture. Aim for a dense, velvety foam rather than big bubbles. If steaming with a wand, texture to a glossy, thick microfoam; if using a whisk, whisk rapidly for 30–45 seconds until volume increases about 20–30%.

Combine with espresso

Slowly pour the frothed milk-cream-sugar mixture over the brewed espresso, holding back foam with a spoon and then topping with foam to create a layered look. The final drink should fill an 8–10 oz cup, leaving a small head of foam.

Optional cold butter top

For an extra-brick-like richness, place a 5 g cube of cold unsalted butter on top of the foam — it will slowly melt into the hot drink and create a silky surface.

Garnish and serve

Sprinkle 1 teaspoon grated dark chocolate over the foam and add a pinch of flaky sea salt if desired. Serve immediately with a small spoon for stirring. The drink is called 'The Brick' for its dense, substantial mouthfeel and compact, rich flavor.