Café Breve Recipe: Rich Espresso
A café breve pairs espresso with steamed half-and-half. Compared with a latte, it is richer and heavier, so use less aeration and stop steaming before the dairy loses its glossy texture.
Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Espresso | 18 g coffee in; about 36–45 g out | Adjust yield to taste |
| Cold half-and-half | 4–6 oz (120–180 ml) | Leave room for expansion |
| Sweetener | Optional | Taste before adding |
Method
- Preheat a 6–8 oz cup and prepare a clean steam pitcher.
- Purge the steam wand, then introduce only a small amount of air into the cold half-and-half.
- Create a rolling vortex and stop around 135–145°F (57–63°C). Carryover heat may raise the final temperature.
- Pull a balanced double espresso.
- Swirl the pitcher until glossy and pour immediately.
Troubleshooting
| Problem | Correction |
|---|---|
| Large bubbles | Add less air and position the tip closer to the surface only at the start |
| Oily or separated texture | Finish cooler and avoid reheating |
| Drink tastes flat | Use less dairy or a shorter cup |
| Espresso disappears | Strengthen the espresso recipe or reduce half-and-half |
Variations and dietary notes
A nondairy creamer can be used, but it is not a traditional breve and steaming behavior varies by formulation. Half-and-half contains milk allergens and substantially more fat than ordinary milk. For texture fundamentals, read the milk-steaming guide and use the espresso dosing guide to set the base shot.
Original recipe photos
