Bean About Town Espresso Drinks Recipe

Dose, distribute, and tamp

Weigh 18 g of finely ground espresso into the portafilter. Distribute the grounds evenly and tamp with consistent 30-pound pressure to create a smooth, level puck.

Pull the shots

Lock the portafilter into the espresso machine and start extraction. Aim for 25–30 seconds to yield roughly 36–40 ml (1.2–1.35 oz) per shot, or about 60 ml total for a double. Adjust grind if extraction is too fast or slow.

Steam milk for latte/cappuccino

Pour 8 oz cold whole milk into a stainless-steel pitcher (for a single large drink). Purge steam wand, then submerge tip just below surface and open steam to stretch milk slightly (0–10 seconds) creating microfoam. Lower the pitcher to heat milk to 60–65°C (140–149°F). Finish by polishing the milk with a few quick bursts. Tap and swirl to remove large bubbles.

Make cold foam (for iced drinks)

Pour 4 oz cold milk into a jar or frothing pitcher. Add 0.5–1 tsp simple syrup if you want sweet foam. Use an electric milk frother or a handheld frother to whip milk until thick, glossy foam forms (about 20–30 seconds). Chill foam briefly in fridge if needed.

Flavoring hot drinks

For a flavored latte: add 1 tbsp vanilla or caramel syrup to the serving cup before pulling espresso, or pour syrup into the cup immediately after extraction and swirl to combine. Adjust to taste (0.5–1.5 tbsp).

Flavoring iced drinks

For iced or cold drinks: add 1 tbsp syrup (vanilla/caramel) to the serving glass over ice. Pour espresso over syrup and stir quickly to mix. Top with cold foam or milk.

Hot latte / cappuccino

If making a hot latte: pull a double shot of espresso into the cup with the syrup (if used). Swirl, then pour 8 oz steamed milk over the espresso using a controlled pour to create latte art if desired. For a cappuccino, use less milk (5–6 oz) and more foam (2–3 oz). Dust with a pinch (about 1/8 tsp) of ground cinnamon or cocoa on top, and add whipped cream if desired.

Iced latte / iced espresso

Fill a tall glass with 1 cup of ice. Add 1 tbsp syrup if desired. Pour the double shot of espresso over the ice. Top with 8 oz cold milk and stir. Spoon cold foam (from Milk & Foam section) on top if desired and dust with cocoa or chocolate shavings (0.25 tsp).

Caramel or hazelnut specialty

For a caramel macchiato style: add 1 tbsp vanilla syrup to cup, add milk, then pour espresso slowly over milk to ‘mark’ it. Drizzle 1 tbsp caramel syrup on top. For hazelnut: use 0.5 tbsp hazelnut syrup and 0.5–1 tbsp vanilla for balance.

Serve

Serve immediately while espresso crema and milk texture are fresh. Provide a small spoon for stirred iced drinks and a napkin. For iced drinks, include a straw if preferred.