Method
1
<ol><li><strong>Prepare the glass</strong>: Place 2 generous scoops of vanilla ice cream in a clear glass or bowl</li><li><strong>Grind and dose</strong>: Grind 18g of coffee beans to a fine consistency</li><li><strong>Pull the shot</strong>: Extract a double shot of espresso (36ml) in 25-30 seconds</li><li><strong>Add vanilla</strong>: Stir 1/4 teaspoon vanilla extract into the hot espresso</li><li><strong>Pour over ice cream</strong>: Immediately pour the hot vanilla espresso over the ice cream</li><li><strong>Add toppings</strong>: Crumble the vanilla cupcake over the top and drizzle with caramel sauce</li><li><strong>Serve immediately</strong>: Enjoy with a spoon while the ice cream is still cold and the espresso is hot</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
