Almond · Caramel · Milk Chocolate
Pair Composure with silky steamed milk for a comforting flat white. Aim for caramel sweetness, a milk-chocolate finish and a gentle almond character.
Your starting recipe
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Coffee: 18 g
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Espresso yield: 36 g
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Extraction time: 27–32 seconds, measured from pump activation
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Brew temperature: 93°C
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Cup size: 150–160 ml
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Milk temperature: 55–60°C
1. Prepare your espresso
Grind finely, distribute the coffee evenly and tamp level. Extract 36 g of espresso into your cup.
2. Steam your milk
Start with cold milk in a clean pitcher. Introduce a little air at the beginning, then keep the milk swirling until it reaches 55–60°C. Aim for a glossy texture with fine microfoam.
3. Pour
Swirl the espresso gently. Tap and swirl the milk pitcher to remove any large bubbles, then pour steadily into the centre of the cup. Finish with a thin layer of microfoam.
Make it your own
Use this recipe as a starting point and adjust by taste. If the espresso runs fast and tastes sour, grind slightly finer. If it runs slowly and tastes dry or bitter, try slightly coarser. Keep the cup small enough for Composure’s character to shine through the milk.
