Method
1
Prepare the glass : Place 2 generous scoops of vanilla ice cream in a clear glass or bowl
2
Grind and dose : Grind 18g of coffee beans to a fine consistency
3
Pull the shot : Extract a double shot of espresso (36ml) in 25-30 seconds
4
Add vanilla : Stir 1/4 teaspoon vanilla extract into the hot espresso
5
Pour over ice cream : Immediately pour the hot vanilla espresso over the ice cream
6
Add toppings : Crumble the vanilla cupcake over the top and drizzle with caramel sauce
7
Serve immediately : Enjoy with a spoon while the ice cream is still cold and the espresso is hot
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
