Coffee: For optimum taste and consistency, use a medium grind, roughly equal to course sand or Kosher salt. Brew drip coffee in a 16:1 ratio, water to coffee.

Water (fl oz) / Coffee (g) / Coffee (oz)
30 / 53.2 g / 1.88 oz
36 / 62.0 g / 2.19 oz
40 / 70.9 g / 2.50 oz
45 / 79.8 g / 2.81 oz
50 / 88.6 g / 3.13 oz
55 / 97.5 g / 3.44 oz
60 / 106.4 g / 3.75 oz
65 / 115.3 g / 4.06 oz
70 / 124.1 g / 4.38 oz
75 / 133.0 g / 4.69 oz
80 / 141.9 g / 5.00 oz

Water: Use great water, preferably filtered. Coffee is 99% water, so chlorine and fluoride effect taste.

Machine: Great coffee required a good coffee maker. Most name brands do a good job. The Technivorm Moccamaster is the undisputed king of coffee makers. You can find them at https://us.moccamaster.com/. They are sold locally by our friends at The Kitchen Store in Belle Meade. You can find them at https://www.thekitchennashville.com/. Support local businesses!

Espresso: 2 shots (approximately 2 oz or 60 ml). This is the foundation. Use our freshly ground coffee beans for the best flavor.

Milk: ¾ cup (6 oz or 180 ml) of whole milk, or your milk of choice (oat milk and almond milk are popular alternatives).

Ice: 1 cup of ice cubes.

Sweetener (Optional): Simple syrup, sugar, or your preferred sweetener to taste.

INSTRUCTIONS:
Step 1: Add espresso to your mug of choice.
Step 2: Add ice. Pour in 7 oz milk of your choice.
Step 3: Sip and enjoy

Note:

Many expresso roasts use low quality beans and a heavy roast (burnt or char) which masks the inherent flaws of the bean and eliminates the subtle, unique flavors of the coffee's origin, or terroir. Instead, we use the highest quality beans and a roast which highlights the dominant flavors.  

Brew Espresso:
Grind coffee beans to a fine consistency (like table salt).

Tamp 18–20g of grounds evenly into the espresso machine’s portafilter.

Pull a single shot (1 oz/30ml) or double shot (2 oz/60ml) using 195–205°F (90–96°C) water, aiming for a 25–30 second extraction. The espresso should have a light brown crema.

Steam Milk:

Pour 4 oz of cold milk into a stainless steel steaming pitcher.

Using a steam wand, position the tip just below the milk’s surface and turn on the steam. Angle the pitcher to create a whirlpool, heating until the milk reaches 140–150°F (60–65°C). You should see microfoam (small, velvety bubbles).

If using a handheld frother, heat milk separately to 140°F, then froth until it doubles in volume with a thick foam layer.

Assemble Cappuccino:

Pour the espresso into a 6–8 oz cappuccino cup.

Gently pour the steamed milk over the espresso, holding back foam with a spoon until the cup is two-thirds full.

Spoon or pour the remaining foam on top to fill the cup, creating a domed foam layer.

Optional Garnish:

Dust lightly with cocoa powder or cinnamon, or add sugar to taste.

Note:

Many expresso roasts use low quality beans and a heavy roast (burnt or char) which masks the inherent flaws of the bean and eliminates the subtle, unique flavors of the coffee's origin, or terroir. Instead, we use the highest quality beans and a roast which highlights the dominant flavors.  

Brew Espresso:

Grind coffee beans to a fine consistency (like table salt).

Tamp 18–20g of grounds evenly into the espresso machine’s portafilter.

Pull a double shot of espresso (2 oz/60ml) using 195–205°F (90–96°C) water, aiming for a 25–30 second extraction. The espresso should have a light brown crema.

Heat Water:

Boil filtered water and let it cool slightly to 195–205°F (90–96°C). A kettle with a temperature gauge helps, but if not, let boiling water sit for 30 seconds.

Assemble Americano:

Pour the 2 oz of espresso into a 6–8 oz cup or mug.

Slowly add 4–6 oz of hot water to the espresso, depending on your preferred strength (1:2 ratio for stronger, 1:3 for milder).
Stir gently to combine. The result should be a smooth coffee with a thin crema layer.

Optional Adjustments:

Add sugar or honey if you prefer sweetness.
For a non-traditional twist, add a splash of milk or cream.

Note:

Many expresso roasts use low quality beans and a heavy roast (burnt or char) which masks the inherent flaws of the bean and eliminates the subtle, unique flavors of the coffee's origin, or terroir. Instead, we use the highest quality beans and a roast which highlights the dominant flavors.  

An affogato is a simple, elegant Italian dessert combining creamy ice cream with a hot shot of espresso. Here’s a quick recipe:Ingredients (Serves 1)

• 1-2 scoops vanilla gelato or ice cream (about ½ cup)
• 1 shot (1-2 oz) hot espresso
• Optional toppings: shaved dark chocolate, crushed biscotti, or a sprinkle of sea salt

Instructions:

1. Prepare the Espresso: Brew a fresh shot of espresso using an espresso machine or stovetop moka pot. Keep it hot.
2. Scoop the Ice Cream: Place 1-2 scoops of vanilla gelato or ice cream into a chilled dessert glass or small bowl.
3. Pour the Espresso: Slowly pour the hot espresso over the ice cream. The heat will start to melt the ice cream, creating a creamy, coffee-infused dessert.
4. Add Toppings (Optional): Sprinkle with shaved dark chocolate, crushed biscotti, or a pinch of sea salt for extra flavor.
5. Serve Immediately: Enjoy with a spoon while the contrast of hot espresso and cold ice cream is at its peak.

Tips:

• Use high-quality gelato or ice cream for the best texture and flavor.
• Chill the glass beforehand to keep the ice cream from melting too quickly.
• For a twist, try flavors like hazelnut or coffee ice cream.

Enjoy your affogato!

Note:

Many expresso roasts use low quality beans and a heavy roast (burnt or char) which masks the inherent flaws of the bean and eliminates the subtle, unique flavors of the coffee's origin, or terroir. Instead, we use the highest quality beans and a roast which highlights the dominant flavors.