Espresso Drink Recipes

Cappuccino

The Classic: Equal parts espresso, steamed milk, and milk foam create this beloved Italian staple.

How to make: Pull 1-2 shots of espresso into a 5-6 oz cup. Steam milk to 140-150°F, creating microfoam. Pour steamed milk over espresso, then spoon thick foam on top. The result should be equal layers of espresso, milk, and foam.

Caffè Latte

Smooth & Creamy: More milk than a cappuccino creates a mellower, creamier espresso experience.

How to make: Pull espresso shots into a large cup. Steam milk to 140-150°F with minimal foam. Pour steamed milk over espresso in a steady stream, finishing with a thin layer of microfoam on top. Perfect canvas for latte art!

Flat White

Velvety Perfection: A double ristretto with silky microfoam creates an intense yet smooth coffee experience.

How to make: Pull a double ristretto shot (shorter extraction for sweeter, more concentrated espresso). Steam milk to 140-150°F, creating velvety microfoam with no large bubbles. Pour milk through the espresso to create a thin layer of microfoam on top. The result is stronger than a latte with a silkier texture than a cappuccino.

Americano

Bold & Simple: Espresso diluted with hot water for a coffee-like strength with espresso's rich flavor.

How to make: Pull espresso shots. Add hot water (not boiling - around 160-170°F) to dilute. For best results, add water to espresso (not espresso to water) to preserve the crema. Adjust water amount to taste.

Espresso Macchiato

Espresso Forward: A shot of espresso "marked" with just a dollop of foam for a hint of sweetness.

How to make: Pull espresso shots into a small cup or glass. Steam a small amount of milk, creating thick foam. Spoon just a dollop of foam onto the center of the espresso. The foam should "mark" the espresso, not overwhelm it.

Cortado

Perfectly Balanced: Equal parts espresso and steamed milk create harmony between bold and smooth.

How to make: Pull a double shot of espresso into a small glass (traditionally a Gibraltar glass). Steam milk to 140-150°F with minimal foam. Pour steamed milk over espresso in equal proportion. The result is a perfectly balanced drink that's stronger than a latte but smoother than a macchiato.

Green Peak Latte

Matcha Meets Espresso: A Crema Peaks twist on the classic "dirty matcha" - where ceremonial-grade matcha meets bold espresso.

How to make: Sift 1-2 tsp ceremonial matcha into a bowl. Add 2 oz hot water (175°F) and whisk vigorously in a "W" motion until smooth and frothy. Pull 1-2 shots of espresso. For iced: Fill glass with ice, pour whisked matcha, add cold milk, then slowly pour espresso over top for beautiful layers. For hot: Pour matcha into mug, add steamed milk, top with espresso. Pro tip: Don't skip sifting the matcha - it prevents clumps!

Recommended: Organic Matcha  • Heritage Peak • Crema Classic

• Fresh beans are everything: Use the freshest roasts from Crema Peaks Coffee for best results
• Dial in your grind: Adjust grind size until you achieve 25-30 second extraction time
• Temperature matters: Steam milk to 138-150°F - exceeding 155+°F risks scorching and ruins the milk's sweetness
• Plant-based milks: Steam oat, almond, and other plant milks at slightly lower temperatures, closer to 130-140°F
• Practice your pour: Consistent pouring technique creates better texture and latte art
• Preheat everything: Warm cups prevent temperature loss in your finished drink
• Use quality water: Filtered water makes a noticeable difference in taste
• Master microfoam: For flat whites especially, silky microfoam with no large bubbles is key