Method
1
Heat water to 200°F and warm your serving mug
2
Grind coffee to medium-fine consistency and add to AeroPress
3
Bloom the coffee with 50ml hot water, stir gently, and wait 30 seconds
4
Add remaining water (100ml) and stir for 10 seconds
5
Steep for 1 minute then press slowly over 30 seconds
6
Prepare caramel base by mixing caramel syrup, vanilla, butter extract, and brown sugar in your mug
7
Add the concentrated coffee to the caramel mixture and stir well
8
Top with hot water (100ml) to create americano strength
9
Float cream on top and finish with a pinch of sea salt
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
