Equipment

• 1 Burr grinder
• 1 Espresso machine, AeroPress, Moka pot, French press, or drip brewer
• 1 milk steamer or frother
• 1 Mug

Ingredients

• 18 g light-roast (“white”) coffee beans
• 16 ml hot water ((for espresso or Moka) or 200 ml (for French press/drip))
• 100 ml milk or cream, plus microfoam ((optional))

Instructions

1. Grind your beans

1. - Use a high-quality burr grinder to grind fresh beans right before brewing: - Espresso/Moka/AeroPress: fine to medium-fine - French press/Drip: medium-coarse

2. Brew coffee

1. Choose your brew method: - Espresso: fill basket loosely, tamp lightly; pre-infuse (4 sec), pause 20 sec, then pull 8 sec. Expect fast extraction and a light crema . - Moka pot: use hot water; heat on medium until you hear a hiss—yields strong espresso-like coffee - AeroPress: use ~200 °F water, stir 15–20 sec, then press gently. - French press: pour hot water, steep 4–5 min, then plunge. - Drip: use ~7 Tbsp grounds for 12 cup machine to account for swelling

3. Steam milk (optional)

1. - Steam or froth milk to create microfoam (tiny bubbles): - Espresso drinks: pour steamed milk over pull; leave microfoam cap. - Without steamer: heat milk and whisk/shake until frothy.

4. Combine & serve

1. - Black: enjoy straight to savor nutty flavors. - Milk version: pour steamed milk gently to form a velvety layer; top with microfoam.

Notes

• Use filtered water heated to ~200 °F.
• Weigh beans and water (ratio ~1 g : 17 g) for consistency .
• Adjust grind/brew time based on flavor—pull shorter for sweeter, longer for more body.
• Use a notebook to track grind size, brew method, and ratios.