Method
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.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
