Breve Latte Recipe

Before you start

A breve latte is built like an ordinary latte, espresso under steamed dairy with a thin cap of foam, except the dairy is half-and-half instead of milk. With roughly 10 to 18 percent fat, half-and-half makes a velvety, almost custardy drink that coats the mouth and mutes bitterness. It is a good match for darker roasts and for anyone who finds a regular latte thin.

That extra fat changes the steaming. Half-and-half builds less foam volume than milk and burns more readily, so you stretch it for a shorter time and stop at a lower temperature, about 55 to 60°C (130 to 140°F). Many people also find a full latte-sized breve very rich, so this recipe uses a smaller cup and a double shot to keep the coffee in front.

Ingredients

• 18 g espresso coffee — ground fine for a double shot
• 36 to 40 ml (about 1¼ oz) espresso — the brewed double shot
• 150 ml (5 oz) cold half-and-half — straight from the fridge
• 1 to 2 tsp simple syrup or sugar — optional

Method

1. Purge the steam wand into a cloth for a second or two to clear any water.
2. Pull a double shot of espresso, about 36 to 40 ml in 25 to 30 seconds, directly into the warmed cup. Stir in any sweetener now so it dissolves in the hot coffee.
3. Pour the cold half-and-half into the pitcher, no more than a third full. Set the wand tip just below the surface and open the steam fully.
4. Stretch for only 2 to 3 seconds, listening for a gentle tearing sound, then sink the tip slightly to start a whirlpool. Half-and-half foams less than milk, so do not chase volume.
5. Keep rolling until the outside of the pitcher is hot to hold but not painful, about 55 to 60°C (130 to 140°F). Close the valve before lifting the wand out, then wipe and purge it.
6. Tap the pitcher on the counter and swirl until the surface looks glossy, like wet paint.
7. Pour into the espresso from a little height first, then lower the pitcher to finish with a thin layer of foam. Serve right away.

Tips for success

• Stop steaming sooner than you would for milk. Above about 65°C (150°F), half-and-half tastes cooked and the foam collapses quickly.
• Use a smaller cup than for a regular latte. The richness adds up, and a 210 ml drink lets the espresso stay noticeable.
• Latte art is possible but the foam is softer. Pour slightly faster and expect broader, less crisp shapes.

Substitutions

Half-and-half

Mix equal parts whole milk and light cream for a similar result. Heavy cream alone barely foams and makes a drink closer to dessert.

Espresso

About 60 ml of strong moka pot coffee works; froth warmed half-and-half with a handheld frother instead of a steam wand.

Dairy

Barista oat milk mixed with a little coconut cream gives a rich dairy-free version, though it tastes noticeably sweeter.

Variations

Iced breve

Pour a double shot over ice, then add 120 ml of cold half-and-half. Sweeten while the espresso is still hot.

Vanilla breve

Add 10 ml of vanilla syrup to the espresso before pouring in the steamed half-and-half.

Troubleshooting

Big, soapy bubbles on top

The wand tip sat too high for too long. Stretch for just a few seconds, then submerge it to roll the bubbles into fine foam.

The drink tastes flat and heavy

The espresso was too weak or too small for the dairy. Use a full double shot and keep the half-and-half at about 150 ml.

The half-and-half smells scorched

It got too hot. Use a thermometer or the hand test, and always start with very cold half-and-half.

Storage

Make it to order. Keep opened half-and-half refrigerated at 4°C (40°F) or below and use it by the date on the carton. Do not leave the finished drink out for more than 2 hours.