While in quarantine I decided learn to make a latte- well, sorta. I don’t have the full setup to replicate a latte so I insisted the help of my dear friend Liz who is the coffee wizard. Seriously, she is a walking, talking coffee encyclopedia! She asked me to send her a photo of the beans I have at home and created this recipe for me- seriously, she sent me a two page Google doc titled “Macaila’s Quarantine Latte”- to help create a version as close to my favorite honey latte she magically makes for me. Check out her recipe below and try it out for yourself!


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directions:

  1. Start by grinning your coffee. The goal is to have this very fine, so I threw my already ground beans through the grinder again, just to be safe.

  2. Set aside 2 tablespoon of beans per every 1 cup of water.

  3. Fill your kettle and bring the water to a boil.

  4. Once boiled, turn off the heat and set aside the water for 30 seconds before brewing.

  5. Take out your French press and add in the coffee beans. DO NOT ADD THE WATER YET. This recipe calls for double the amount of coffee that would normally be used for French press coffee. This will allow the brew to have a stronger flavor and the darker brews are reminiscent of espresso, which is what I’m trying to achieve by working with what I have accessible at home.

  6. Now, add a FEW splashes of the boiled water to the French press. Let this set for a few seconds to allow the coffee to bloom- releasing the oils and aromatics.

  7. DO NOT STIR the coffee grounds. This will cause the grounds to fall out of suspension, resulting in potentially ruining the extraction of the flavors, in addition to the richness. Begin slowly pouring in the rest of the water to the French press- again, do not stir throughout this process.

  8. Without plunging yet, close the lid. Allow your coffee to steep for 4 minutes. If you prefer a stronger espresso, allow an additional 1 minute steeping time, but no longer than 2. If the coffee you are using is not dark roast, consider steeping for 4.5-5 minute. However, be mindful that if this is steeping for too, it may lead to over-extraction while resulting in a bitter taste. While this is steeping, begin prepping for the milk addition in step 12.

  9. When the steeping is concluded, slowly and steadily begin to plunge to the halfway mark. Slowly raise the plunger back to the top before resuming a slow and steady plunge to the bottom, finishing the press.

  10. With the plunger still at the bottom, begin pouring the coffee coffee in a serving pot. I use a small sauce pan to help halt the extraction and preserve the coffee flavor.

  11. Measure 1 table spoon of fresh honey and stir it into the coffee. For an optional hint of spice, add in a sprinkle of cinnamon.

  12. In a tall pan, add 6oz of milk or alternative nut milk to low heat. I recommend using Oat Milk because it blends the best in my option and froths better. Plus, as Liz says “Almond milk likes to burn like a little b**ch”.

  13. If you have a frother at home, when the milk becomes warm, begin frothing. Get as much foam as possible! Don’t be discourage if you’re using almond milk and lucking out on results- among milk, especially non barista formulas don’t like to froth- it’s not you and 100% the almond milk’s fault!

  14. Once the milk is warm and frothed (around the 140 degree range), it is ready to be added to the coffee.

  15. If you are prepping this while the coffee is steeping, it should be done about now, so jump back up to follow the remaining steps before continuing.

  16. Pour the coffee half way into your favorite mug*.

  17. Top off your new at home “latte” with the milk. Take advantage of the optional honey drizzle or cinnamon on top of the froth for added taste and an Instagrammable photo!

*This recipe brews 1 cup of coffee, which is a lot in comparison for latte and milk/ the coffee ratio goes. I suggest using half of the coffee brewed and milk as 1 serving, allowing for 2 cups of coffee with this recipe!


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