Breve
Dose and beverage yield make the shot repeatable. Adjust grind by taste.
- Creamy
- Sweet
Brew it your way
Change the coffee or the shot yield and every step below follows.
Coffee 18 g, ratio 1:2, shot yield 36 g.
- Water temp
- 93 °C
- Total time
- 0:30
- Grind
- Fine
Method
6 steps, 0:30 in total
Step 1
Prepare your equipment
Warm the machine and grind 18 g coffee for a suitable basket. Set out the cup, scale and drink ingredients.
Step 2
Load the coffee
Load the dry basket, distribute evenly and tamp level. Lock in the portafilter and tare the cup; start the pump.
Step 3
Extract the coffee
Stop the shot at 36 grams. Watch the scale and stop the pump at the target yield.
Target 36 g
Step 4
Warm the half-and-half
Warm 90 g half-and-half gently and texture it into fine, light foam. Use your selected frothing tool; a steam wand and a home frother create different textures.
Step 5
Add the half-and-half
Tap and swirl the vessel gently, then pour the prepared half-and-half into the espresso.
Step 6
Serve and taste
Serve the finished drink. Taste when it is comfortable to drink.
Let Pourrr keep time.
Brew any recipe step by step in the Pourrr app. The guided timer calls each step, counts down every wait and keeps your changes for next time.
Launching soon on iOS and Android.
