Content

• To step
• Method 1 of 4: Prepare your coffee
• Method 2 of 4: Frothing milk or cream for espresso
• Method 3 of 4: Froth cold milk or cream for espresso
• Method 4 of 4: Make whipped cream for espresso
• Recipes
• Frapputini
• Irish Coffee
• Cappuccino
• Macchiato
• Latte
• Tips
• Necessities

If you're craving an espresso, or an espresso-based coffee drink, you can make one at home with a French press by brewing coffee with espresso beans to get a similar taste and consistency. This espresso method involves grinding your beans properly and using a French press to get the desired flavor and texture. And if you want more than just espresso, you can add milk foam or whipped cream for a different taste.

To step

Method 1 of 4: Prepare your coffee

1. Gather your ingredients and kitchen tools:
   • Cafetiere
   • Freshly ground coffee beans, espresso ground (very fine).
   • Measuring spoon
   • Stir stick
   • Warm water
2. Remove the lid and filter from the French press. This is the top of your French press that consists of the lid and a rod that is screwed into the mesh filter.
   • The mesh filter and plunger is what you are going to press on the coffee grounds and water. The filter separates the waste from your coffee. Make sure it is pulled up when you remove it.
3. Heat your water. Heat your water with a kettle.
   • While the kettle is bringing the water to a boil, heat the glass jug of your French press by screwing in some hot water. Adding a little warm water will keep the glass from cracking due to the sudden change in temperature when you add boiling water later.
4. Grind your beans. Grinding your beans will play a big part in how closely you get an espresso-like result. If you're buying ground beans, look for an espresso ground.
   • If you want to grind your own beans, still look for coffee that says "espresso beans" or "espresso" on it. While there are no real espresso beans, commercial roasters will often have an espresso bean. This will give you a flavor and consistency you are used to as it is roasted to bring out the espresso flavor.
   • When you grind your own beans, you need a coffee grinder that can supply you with an espresso grind. Coffee grinders or blackberry grinders grind the beans between two blackberries. These mills grind a few beans at a time to a nice even powder.
   • Mills with knives can also be effective. With this the beans are chopped into powder with a sharp propeller. This method may be less consistent.
   • The espresso grind is very nice. It is finer than that for a regular cafetière or a coffee machine. The fine grind adds to the flavor and the ability to mix with the hot pressure of the water. An espresso grind shouldn't be so fine that it seeps through your filter. The problem with this fine grind in a French press is that the filter has a larger mesh size. It should be like sand.
   • So you can make your grind a little coarser, but not much. Unless you don't mind having some grit on the bottom of your cup.
5. Put the ground coffee in the cafetière. Pour approximately 36 g of ground coffee into your cafetière.
   • This part is a bit tricky because you are trying to make espresso. About 16-21 grams of coffee per cup of water are used for preparation in an espresso machine. Since your cafetière is larger, you can double the quantities. You will have some espresso left, but that's okay.
6. Pour water that is close to a boil over the ground coffee. Then add the rest of your two cups of water after a few seconds.
   • The water should not be hotter than 93 ° C, around 90 ° C is ideal.
   • Before pouring the full two cups of water, add a little water to allow the ground coffee to expand and bloom. This opens up the grind and really lets the flavors come out.
7. Stir your brew. Give the concoction a quick stir with an elongated spoon to avoid lumps and get a nice frothy consistency. Then push the filter down until it just rests on the water.
   • Don't submerge your filter just yet. You have to brew the coffee.
8. Let your brew steep. Let it sit until the coffee is very dark (about 3-4 minutes).
   • The longer you let it steep, the stronger your coffee will be. However, this doesn't mean that you should soak your espresso for too long to get a stronger, more espresso-like flavor.
   • Brewing the coffee requires some experimentation. Be aware of one rule: The duration of the pull controls the extraction. Too short and the coffee will become too weak and - too long and the coffee will become too strong and bitter.
9. Press your brew. Keep the lid still and push the plunger down slowly and evenly until it stops.
   • You may have to experiment with pushing it halfway, pulling it up and then pushing it all the way down to create a thin layer of foam.
10. Let your brew rest for a while before pouring it. Pour your coffee through a clean cloth or a coffee filter if you want to collect some of the very fine sediment.
    • Keep in mind that pouring through a paper filter will slightly change the consistency and flavor of your drink. The paper will capture some of the texture of your drink, possibly imparting an oily flavor as your coffee seeps through.

Method 2 of 4: Frothing milk or cream for espresso

1. Heat the milk. Pour at least 1/2 cup of milk into a medium saucepan and heat it on a low or medium level.
   • Heat the milk until it is heated up. The milk should not boil. Just heat it until it starts to bubble and then turn off the burner.
   • The thicker the milk or cream you use, the thicker your foam will be. However, semi-skimmed or low-fat milk may be easier if you froth by hand. Low fat milk often contains whey proteins which are important stabilizers for milk foam.
2. Prepare your espresso in your cafetière. While the milk is heating, make your espresso using the first method.
   • You can also heat the milk while the coffee is drawing.
3. Remove the milk from the heat. Do this while the coffee is brewing.
   • Place the pan on a towel or a surface that is not hot, but that will not be damaged by the heat of the pan.
4. Blend the milk. Angle the pan and place an immersion blender in the shallow end of the pot. Froth the milk on high speed until the foam holds (after mixing on high for about 2 to 3 minutes).
   • If you don't have a stick blender, you can use a whisk and stir the milk in a smaller cup. Stir by turning the whisk back and forth between the palms. Stir until the milk is fizzy and frothy.
5. Pour the frothed milk into a jar with a lid. When you have poured the milk, tighten the lid and give the jar a good shake.
   • Don't fill the jar more than half way. Otherwise, this will not leave enough room for the milk to froth.
   • Shake until the milk is sparkling and nice and foamy. You should shake for about 30 to 60 seconds.
   • Then place the pot in the microwave for about 30 seconds (so the pot must be suitable for the microwave). This allows the foam to come up.
6. Pour your espresso coffee. Divide the coffee between the cups and add the frothed milk. Serve immediately.
   • You can also pour the leftover milk into your drink if you like milk in your coffee.

Method 3 of 4: Froth cold milk or cream for espresso

1. Cool about half a cup of milk in a small glass or stainless steel bowl. Place the bowl in the freezer for 15 to 30 minutes, or until the temperature is just above freezing.
   • The thicker the milk or cream you use, the thicker your foam will be. However, using semi-skimmed or low-fat milk may be easier if you froth by hand. Low fat milk usually contains whey proteins which are important stabilizers for milk foam.
   • Check the bowl to make sure the milk is not frozen. No ice crystals should have formed.
2. Prepare your espresso in your cafetière. While the milk is being cooled, make your espresso using the first method.
   • You can then make the foam while your coffee is brewing.
3. Remove the bowl from the freezer. Once you remove the cold milk from the freezer, place it on a towel on your counter.
   • You can now froth your milk in a few ways. One way is to proceed as you would with milk heated on the stove. Mix the milk, then shake and microwave. Another way is to mix and shake without putting it in the microwave.
4. Tilt the bowl and place your hand blender in it. You can also pour the milk into a smaller container to make mixing or shaking easier. Mix until a good, stiff foam is formed.
   • If you don't have a stick blender, you can use a whisk and stir the milk in a smaller container. Stir by turning the whisk back and forth between the palms. Stir until the milk is fizzy and frothy.
5. Pour the frothed milk into a jar with a lid. When you've poured in the milk, tighten the lid and give the jar a good shake.
   • Don't fill the jar more than half way. This will not leave enough room for the milk to froth.
   • Shake until the milk is sparkling and nice and foamy. You should shake for about 30 to 60 seconds. You can leave the cold foam as is, or put it in the microwave for extra foam.
   • If you leave the foam cold, you should spoon it right onto your drink before the foam disappears.
6. Spoon the foam onto your coffee and enjoy. Put a spoonful of foam on your coffee.
   • Drizzle over cinnamon for extra flavor.
   • You can also pour the milk mixture into your drink if you wish.

Method 4 of 4: Make whipped cream for espresso

1. Prepare your ingredients for the whipped cream. For those who want to use whipped cream, this is a basic recipe:
   • 1/2 liter of heavy cream, chilled
   • 1/2 teaspoon vanilla extract
   • 1 tablespoon of powdered sugar
2. Beat the cream. Beat the cream with a hand blender or whisk in a large bowl until soft peaks form.
   • It sometimes helps to get a fluffier consistency by whipping the cream in a metal bowl and using it with a whisk. Put the cream in the bowl with the whisk and place it in the refrigerator for 10 to 15 minutes.
   • You can also add some sugar before you start beating. The sugar will help firm and shape the cream.
3. Add the vanilla and sugar. Continue to beat the mixture until it has the consistency of whipped cream.
   • You can put the bowl back in the fridge to cool down if you have to make the coffee first.
4. Prepare your espresso in your cafetière. While the cream is cooling in the bowl, make your espresso using the first method.
   • You can then finish your whipped cream while brewing coffee, if you haven't already. Make sure you have whipped the mixture so that it is fluffy and does not run.
5. Add a dollop of whipped cream to your drink. Once the whipped cream has reached the desired consistency, add a dot to your espresso.
   • You can also stir the whipped cream into your espresso if you want some sort of Frappuccino®.
6. Ready.

Recipes

Select a recipe from one of the many below. Why not try them all?

Frapputini

• 240 grams of good, strong coffee
• 45 ml heavy cream / whipped cream
• Flavor or extract as desired, to taste
• Sugar to taste
• 1/4 teaspoon of pectin for thickening. Adjust to your liking.

Irish Coffee

• 3 shots of espresso or 240 ml of good strong coffee
• 30 ml heavy cream / whipped cream
• 1/4 teaspoon mint extract (to adjust to taste)
• Whipped cream (optional)
• 1 shot of Irish whiskey (optional, for the American drink)

Cappuccino

• 120 ml of your favorite, good quality coffee
• 120 ml whole milk, frothed

1. Pour 120 ml of coffee into your cup.
2. Add 120 ml of hot, full-fat frothed milk.

Macchiato

• 4 shots of espresso (or 1 1/3 cup of regular coffee)
• 1 cup of heavy cream

1. Pour shots of espresso into mugs.
2. Add 1/4 cup of the heavy cream.
3. Top each mug with a dollop of whipped cream.

Latte

• 2 shots (50 ml) espresso, hot
• 360 ml of milk, steamed to 150 degrees
• 1 tablespoon of frothed milk

1. Pour both espresso shots into a cup.
2. Add the steamed milk until the cup is 3/4 full, holding back the froth.
3. Top the drink with velvety frothed milk foam.

Tips

• Note: This article is for making home versions of the commercial ones espresso drinks that you can get in a "coffee house".
• Two tablespoons of coffee to 180 ml of water is the ideal ratio for brewing coffee. From there, experiment with the taste.

• Water with a temperature of 94 degrees C gives a result that most closely resembles an espresso machine.

• Espresso means "under pressure". It doesn't mean "fast".

Necessities

• Cafetière, or known as a French press. These can be found in most department stores, kitchen departments or coffee shops.
• Blender. These can be found in most department stores.
• Good quality freshly ground coffee
• Milk or heavy cream
• Saucepan