Cream coffee

Name: Cream coffee
Total time: 30 s
Yield: 1 cup
Ingredients: 18 g coffee; 15 ml Condensed milk

Concentrated · base for every milk drink

Dose in → out18g → 36g

Temp93°C

Shot time0:30

CaramelBrown sugarHazelnut

Brew steps

0:00Pull a 36g espresso (for a stronger cup: ristretto 1:1 — 20g in, 20g out).
Stir the coffee with 15g of condensed milk — adjust to your sweetness preference.
Add 40ml of whipping cream and STIR, don't whip — the trick behind the silky texture.
Add ice and drink right away — or chill 30–60 minutes in the fridge for a thicker cup.

Full specs

Dose in: 18 g
Yield out: 36 g
Grind: 30 clicks
Shot time: 0:30
Water temperature: 93 °C
Basket size: 18g

Notes

The 'Sapa' of Thái Nguyên / 'Bà Nà' of Đà Lạt. Two rules from the video: coffee stays under 20g (more and melting ice dilutes the cup) and the cream is stirred, never whipped. Whipping cream can be swapped for ~10g of Rich lùn for a sweeter, more fragrant cup. The bean picked after countless trials: Dũng Capu's Cầu Đất washed — brown-sugar nutty with citrus acidity that pairs best with the cream.

Source: Espresso Maker · Cream coffee (TikTok)

This recipe was ground on a 1Zpresso JX-Pro at 30 clicks. Matching setting on your grinder

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