📝 About This Recipe
An Americanized evolution of the classic Italian cappuccino, the Caffè Breve is the ultimate indulgence for those who crave a richer, silkier coffee experience. By swapping traditional milk for steamed half-and-half, this beverage achieves a custard-like density and a natural sweetness that perfectly counters the bold intensity of dark roast espresso. It is the gold standard of comfort in a cup, offering a luxurious mouthfeel that lingers long after the last sip.
🥗 Ingredients
The Espresso Base
- 18-20 grams Dark Roast Espresso Beans (freshly ground to a fine, powdery consistency)
- 2 ounces Filtered Water (heated to 195°F-205°F for extraction)
The Dairy Element
- 6 ounces Fresh Half-and-Half (must be cold, straight from the refrigerator)
Optional Aromatics & Garnishes
- 1 teaspoon Raw Honey (optional, for a floral sweetness)
- 1 pinch Ground Nutmeg (for a warm, aromatic finish)
- 1/4 teaspoon Cocoa Powder (high-quality Dutch-processed for dusting)
- 1/8 teaspoon Vanilla Bean Paste (stirred into the cream before steaming for depth)
👨🍳 Instructions
-
1
Preheat your ceramic 8-ounce latte bowl or mug by filling it with hot water; a warm vessel ensures your Breve maintains its temperature and velvety texture.
-
2
Grind exactly 18-20 grams of fresh espresso beans; the texture should feel like fine table salt or granulated sugar.
-
3
Clean and dry your portafilter basket thoroughly before dosing the coffee grounds into it to ensure even extraction.
-
4
Distribute the grounds evenly and apply approximately 30 pounds of level pressure with your tamper to create a flat, uniform puck.
-
5
Purge your espresso machine's group head for 2 seconds to clear any old grounds and stabilize the temperature.
-
6
Lock the portafilter into the machine and immediately begin the extraction to prevent the grounds from scorching against the hot group head.
-
7
Pull a double shot (2 ounces) of espresso, aiming for a 25-30 second extraction time until the stream turns a pale blond color.
-
8
Pour 6 ounces of cold half-and-half into a chilled stainless steel steaming pitcher, adding the vanilla bean paste now if using.
-
9
Submerge the tip of the steam wand just below the surface of the liquid and turn it on to 'stretch' the cream for 3-5 seconds, creating a microfoam.
-
10
Lower the wand deeper into the pitcher and tilt it slightly to create a vortex, heating the cream until the pitcher is almost too hot to touch (145°F-155°F).
-
11
Discard the warming water from your mug and pour the double shot of espresso into the bottom.
-
12
Tap the steaming pitcher on the counter and swirl it vigorously to integrate the foam and liquid into a glossy, wet-paint consistency.
-
13
Pour the steamed half-and-half slowly into the center of the espresso, starting high and bringing the pitcher closer to the surface to finish with a dollop of dense foam.
-
14
Garnish with a light dusting of cocoa powder or a pinch of nutmeg to enhance the creamy olfactory experience.
💡 Chef's Tips
Always use fresh, cold half-and-half as older dairy won't hold microfoam bubbles effectively. Avoid overheating the cream beyond 160°F; the high fat content in half-and-half can easily take on a 'cooked' or scorched flavor. If you don't have an espresso machine, use a Moka pot for a concentrated brew and a handheld frother for the cream. Clean your steam wand immediately after use, as the fats in half-and-half build up much faster than standard milk. For a 'Skinny Breve,' you can use a mixture of whole milk and light cream, though the mouthfeel will be less decadent.
🍽️ Serving Suggestions
Serve alongside a buttery, flaky almond croissant to complement the rich dairy notes. Pair with a sharp ginger snap cookie for a spicy contrast to the smooth cream. Enjoy as a liquid dessert after a savory Italian meal featuring salty prosciutto or parmesan. Serve in a clear glass cup to showcase the beautiful marbling of the espresso and cream. Add a small piece of dark chocolate on the side to be enjoyed between sips.