Grind your beans very finely, almost to a “Turkish” grade. If you do not have a conical burr grinder, which is necessary for grinding espresso, then buy some pre-ground Illy or Lavazza brand espresso. The “dose” of espresso is typically measured in grams for accuracy, though you’ll hardly ever see a professional barista whip out a scale. After measuring it out a few times, you’ll know the correct amount by sight. For the sake of simplicity, my preferred method is to use room temperature or even chilled coconut milk for this drink. This temperature allows me to drink the espresso quickly, in true Italian fashion. If you like a piping-hot drink or like to sip slowly, you may prefer to heat the coconut milk before pulling the shot.
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