This is how I most often make my morning iced coffee! Its so simple and the flavors are the perfect compliment to my Fresh Tan Medium Roast coffee...
Here's what you are going to need:
INGREDIENTS
- A cup... I typically use a tall mug or glass that can fit a lot of ice
- Ice... lots of ice
- Honey (or if you're looking for something a little sweeter I recommend maple syrup)
- Ceylon Cinnamon
- Fresh Tan Medium Roast whole bean coffee
- Cashew Milk or your preferred milk
- A milk frother
- A food scale that measure to the nearest tenth of a gram
- Espresso machine
- Coffee grinder
Once you have everything we can start preparing our workspace. Here's the steps you should follow:
FIRST, THE DOUBLE SHOT OF ESPRESSO...
Coffee is an art and a science! The smallest changes can have a huge impact on the flavor and quality of your final drink... so getting your shot dialed in is crucial. I always use fresh whole bean coffee and grind the beans just before I am ready to pull my shot.
Now, none of this is mandatory, but once you've had the experience of pulling and tasting a perfect espresso shot you'll never want to go back. It is heavenly.
Ok, back to the process. I weigh out 18 grams of whole bean coffee. If you can't get 18 grams exactly I'd recommend settling for 18.1 grams or 18.2 grams. This can account for loosing some grinds in the grinding process. In my experience, having less than 18 grams can lead to the espresso tasting more acidic than I prefer.
Then, I evenly distribute the grinds in my portafilter, tamp down evenly, and pull my shot ideally for 26 seconds with a final weight of 36 grams. This 1:2 ratio is generally accepted as one of the most common and best ratios for pulling an espresso shot (18 grams of coffee in and 36 grams of coffee out).
Again, these numbers are not mandatory but they are a great benchmark for extracting espresso and getting the best and most flavor out of your beans. And spoiler alert, you will not achieve perfection every time but you should be able to begin pulling a very consistent shot once you dial in the perfect grind size!
OK, YOU'VE PULLED THE PERFECT DOUBLE SHOT OF ESPRESSO... NOW WHAT?
It's time to add a little sweetness. I immediately add a tablespoon of honey directly to my hot espresso shot and stir. This is crucial so that the honey mixes into the drink. You'll end up with your honey all at the bottom of your cup if your add it into the milk or cold drink because it would never have had the chance to melt and disperse. If you are looking for something a little sweeter, then this is where you would replace the honey with maple syrup... or just add more!
THE FINAL STEPS...
- Add ice all the way to the top of your glass or mug
- Froth 6oz of cashew milk (or your preferred milk)
- Pour the milk into your glass first so the espresso doesn't melt down your ice quickly and water down your drink
- Pour in your delicious espresso
- Be in awe of the colors the natural mixing of milk and espresso make
- Add a dash of ceylon cinnamon on top of your drink
- Stir and enjoy!
There was a lot of detail here but once you or your espresso machine has learned how to make the perfect double shot then this recipe will become your quick, go-to-choice for the perfect, simple iced latte!