Coconut Espresso Smoothie

Brewing Instructions

1. Extract the espresso: Grind 18g of coffee beans to a fine consistency. Dose and tamp evenly in your portafilter. Extract a double shot (36ml) in 25-30 seconds.
2. Cool the espresso: Let the espresso cool for 2-3 minutes or place the shot glass in an ice bath for 30 seconds.
3. Prepare smoothie base: Add coconut milk, frozen banana, vanilla extract, and maple syrup to your blender.
4. Combine and blend: Add the cooled espresso and ice cubes to the blender. Blend on high speed for 45-60 seconds until completely smooth and creamy.
5. Final touch: Add shredded coconut and pulse 2-3 times to incorporate.
6. Serve: Pour into a chilled glass and garnish with toasted coconut flakes if desired.

Pro Tips

• Espresso quality matters: Use a medium-dark roast with chocolate or nutty notes that complement coconut
• Temperature control: Ensure espresso is cooled before blending to prevent melting ice too quickly
• Texture perfection: Freeze banana slices beforehand for better consistency
• Equipment maintenance: Clean your espresso machine regularly for optimal extraction
• Coconut milk choice: Use canned full-fat coconut milk for richness, or coconut cream for extra indulgence
• Sweetness balance: Adjust maple syrup based on banana ripeness and personal preference