La Colombe Latte / Cappucino Recipe
Make La Colombe Latte / Cappucino Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Milk
Optional Flavoring
Method
Coffee Preparation
Grind the Coffee Beans
Using a coffee grinder, grind 18g of espresso coffee beans to a fine consistency suitable for espresso preparation.
Brew the Espresso
In an espresso machine, use the ground coffee to brew a shot of espresso with 60ml of hot water. Ensure the water temperature is around 90-95°C (194-203°F) for optimal extraction.
Milk Frothing
Heat the Milk
Pour 150ml of whole milk into a steaming pitcher and heat it on the steam wand of the espresso machine until it reaches about 65°C (149°F).
Froth the Milk
While heating, angle the steam wand so that the milk circulates and creates microfoam. Froth until you achieve a velvety texture and glossy finish.
Assembly
Combine Espresso and Milk
Pour the freshly brewed espresso into a coffee cup. If using, add 15ml of vanilla syrup for sweetness. Gently pour the frothed milk over the espresso, holding back the foam with a spoon to create a layered effect.