Looking to compete in our latte art competition, but you don’t have a steam wand or an espresso machine? Not to worry! We’re here to teach you how to make the next best thing with this guide!
First, the coffee brewing. Here’s what you need:
- A Moka pot
- A hand towel
- 19g of coffee
- 110g boiled water
- A stovetop
- Cold water
- Set a stove top heating element to slightly hotter than medium (around 6 - 7 out of 10) and allow to fully heat up.
- Add 19g of coffee into the funnel of your Moka pot. Grind the coffee slightly finer than you would for a pourover - approximately the coarseness of fine table salt.
- Tap all sides of the funnel gently to flatten out the surface of the grounds as much as possible without knocking them out. Do not tamp the grinds or apply any pressure.
- Add 110g of boiled water to the bottom vessel, and while holding it with a towel, put the funnel in place (be very careful) and screw the top half of the pot on as tightly as it can go. If the seal isn’t perfect no pressure will build up and your coffee will not brew.
- Once all the pieces are assembled, place the Moka pot on the already heated element and begin your timer.
- Coffee will begin to drip at around 30 seconds and will slowly speed up as it drips into the brewing chamber.
- When the spout begins to sputter after around one minute of brewing, close the lid, remove the Moka pot from the element and run all of it under hot water to stop the brewing, taking care not to spill or add cold water to the top chamber.
- Pour into mug and enjoy or add frothed milk to make a cappuccino.
Next, the milk frothing! Here’s what you need:
- A pot or saucepan
- A thermometer
- 4oz of fresh milk
- A French press
- A stovetop
- Hot water for preheating
- Fill a French press half way up with hot water to preheat the vessel.
- Slowly heat 4oz of milk in a saucepan or pot on your stove-top, stirring occasionally until it has reached 65.5°C (150°F).
- Empty the French press of water add the now heated milk.
- Lower the plunger to the surface of the heated milk, then quickly plunge it up and down while keeping it within an inch of the surface of the milk.
- The milk will begin to froth and expand. Once it has increased by 50% in volume, remove the plunger and swirl the milk to remove larger bubbles on the surface.
- Gently bang the bottom of the French press on a soft towel on your counter while consistently swirling the milk until all the smaller bubbles have disappeared from the surface and it looks smooth and silky.
- Pour your desired amount of milk into your espresso. If you use all 4oz, it’ll be very similar in volume to you a cappuccino!