A Cafécito at Home

To be honest, sometimes having coffee at home is better than trucking outside. Coffee Guy and I are in full newlywed bliss and we enjoy our weekends just lazing around and waking up later than usual. I get joy in making a cafécito for Coffee Guy as a way to start our day. I’ve included a recipe I’ve enjoyed on a lazy Saturday morning or on a boisterous Madness Monday.

Over the years I've found a deep love for coffee. I love the smell of a bean being freshly roasted, or a smooth cup being poured and shared with someone you love. The reason I even decided to write this blog is just to connect with other coffeeaholics that obsess over a great brew.

For me, drinking coffee brings me back to the crazier days of college, cramming for an exam or writing a paper the night before it's due. While yes, poor planning may be the root, I also believe that coffee helped my usually scrambled mind stay focused on one task at a time.

I can almost remember my first cup like it was yesterday... Well, I grew up in a house where tea was the norm. We would have black tea with cream and sugar or tea with honey and lemon. My parents weren't really a fan of drinking coffee let alone the smell, so I wasn't exposed to it until I got older.

Fast forward many years later, there was a coffee shop at my university where everyone would stop to grab something warm to drink. I noticed everyone in front of me ordering some type of coffee and the smell that wafted from the shop smelled divine. I really wanted to try a cup, but I didn't know where to start. Luckily there was a barista there to guide me to my first cup of coffee, a regular coffee with cream and sugar. I indulged in the swirls of the milk, the sweetness of the sugar, and the tang of the coffee to wet my palate and give me something warm to drink. And just like that, I was hooked. I came to the coffee shop a couple times a week to indulge in whatever delicious drinks they had to offer. There is where I began to learn that a latte is different from drip coffee, and an espresso is really, really strong.

While having tried a variety of coffee shops over the years, it wasn't until the pandemic years of 2020 and 2021 that I began to really explore my love for coffee. When coffee shops were closed down, and Tik Tok explored Dalgona coffee, I wanted to explore coffee I can find at the grocery store that wasn't the regular Folgers or Café Bustelo. I found my first whole bean roast at Whole Foods. It was sourced from Ethiopia and it had a unique profile. This coffee tasted like honeysuckle and was very floral to my initial taste buds. It was the first time I'd ever noticed the difference between coffee tastes. It also made me wonder if there were other profiles I missed out on due to lack of knowledge. I began to taste test other blends, realizing that my favorite was from Guatemala. There's something about the chocolately-ness of the Guatemalan blend, but it really appeals to my palate. One of the reasons I love trying new coffee beans is to find out what kinds of coffee I lean towards or enjoy with a hearty breakfast.

Right now, I've been indulging in Càphê Roaster's Espresso Blend from Vietnam and Java Love's Guatemala La Flor del Café Antigua Blend. Whereas Càphê Roaster's blend is bright and full of body, Java Love's Guatemala Blend is full of smoky chocolate, berry goodness.

While going outside to a new or familiar coffee shop is a treat, sharing a cafecito is near and dear to me.

My Cafécito Recipe

Ingredients

• 2 shots of espresso (about 2 ounces)

• 6 ounces of milk

  • My combo: Oat milk creamer, a splash of heavy cream, coconut milk to taste

• Optional: Sweetener (sugar, syrup, or flavored syrup) to taste

  • My preference: 1 tsp of Brown Sugar & 2 splashes of vanilla caramel syrup

• Optional: Nutmeg or cinnamon for garnish

Equipment

• Espresso machine or stovetop espresso maker

• Tamper

• Milk frother

• Coffee cup or latte glass

Instructions

1. Prepare the Espresso

   • Brew a fresh shot of espresso using your espresso machine or stovetop espresso maker.

     • Use a tamper to press down the espresso in the holder, aerate if necessary

2. Froth the Milk

   • Heat the milk in a saucepan or steam it using a steam wand until it reaches about 150°F to 155°F (65°C to 68°C). If using a stovetop, heat gently to avoid boiling.

     • Combine the liquid sweetener and milk before heating

   • Once heated, use a milk frother or steam wand to froth the milk until it has a velvety texture and a foamy layer on top.

     • There are automated milk frothers that have the option to froth hot or cold. I use something like this.

3. Combine Ingredients

   • In a coffee cup or latte glass, pour the hot espresso shot.

     • you can add the brown sugar in the cup before adding the hot espresso, stir to combine

   • Slowly pour the frothed milk over the espresso, holding back the foam with a spoon if necessary to create a layered effect.

4. Sweeten and Garnish

   • Taste the latte and add more sweetener if desired, stirring gently to combine.

   • Sprinkle a pinch of nutmeg, cocoa powder, or cinnamon on top for garnish, if you like.

5. Serve

   • Enjoy your homemade espresso latte immediately, savoring the rich flavors and creamy texture.

Feel free to adjust the coffee-to-milk ratio to suit your personal preference.