Double Espresso & Steamed Almond Milk Recipe
Make Double Espresso & Steamed Almond Milk Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed Almond Milk
Garnish / Serving
Method
Espresso
Prepare machine and dose
Preheat your espresso machine and portafilter by running a blank shot (no coffee) for 3–5 seconds. Weigh 18 g of freshly ground espresso coffee (fine grind) and distribute evenly in the portafilter.
Tamp and brew
Tamp the grounds firmly and evenly (about 30 lbs / 13.6 kg of pressure). Lock the portafilter into the group head and start extraction immediately. Pull a double espresso aiming for 25–30 seconds extraction to yield about 60 ml of espresso. Taste and adjust grind or dose if necessary.
When extraction finishes, set the double espresso aside in the cup and proceed to steam the milk immediately so both are hot together.
Steamed Almond Milk
Prepare milk
Pour 200 ml unsweetened almond milk into a chilled stainless-steel steaming pitcher. If using sweetener, add 5 ml now and stir gently. Add a pinch (0.25 tsp) of salt if desired to enhance flavor.
Purge steam wand and position
Purge the steam wand briefly to remove condensate. Submerge the tip just below the surface of the milk and position the pitcher so the steam wand is slightly off-center to create a whirlpool.
Steam and texture
Turn on the steam to full power. Stretch the milk by keeping the tip near the surface for 3–5 seconds to introduce microfoam, then fully submerge the tip and continue steaming until pitcher reaches 55–65°C (130–150°F) — about 20–35 seconds depending on steam pressure. Aim for smooth, velvety microfoam without large bubbles.
Tap and swirl
Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter to remove any large bubbles and swirl to integrate foam and liquid for a glossy texture.
If you prefer hotter or sweeter milk, adjust temperature or add a touch more sweetener and stir before pouring.
Assembly & Serving
Pour the freshly pulled double espresso into a warmed 1-cup serving cup.
Gently pour the steamed almond milk into the espresso. Hold back foam with a spoon for a flat 'long' style, or pour higher and finish with a spoon to add more microfoam on top if you prefer latte-style texture.
Optionally dust the top with a light sprinkle (about 1 tsp) of cinnamon or cocoa powder. Serve immediately.