Everlasting Latte (No Espresso Machine Required)
1Ingredients
180 g whole milk
1 frozen Cometeer capsule
Xanthan gum
Steps
1
Prep espresso: Pull an espresso shot into a preheated cup, or microwave a frozen Cometeer capsule for 30–45 seconds and pour it into the cup.2
Heat milk: Pour 180g whole milk into the French press glass beaker (without the metal frame or plunger). Microwave to 140 °F (60 °C), about 90 seconds in a 1200-watt microwave.3
Foam: Return the beaker to the frame and insert the plunger. Make 3–4 slow plunges, pulling the mesh screen fully out of the milk each time so it drags air in on the way down. Then make 40–50 rapid plunges within the milk, keeping the screen submerged the entire time. This breaks the large bubbles into a smooth microfoam.4
Pour and serve: Pour milk foam into the espresso, filling the cup about halfway to create a uniform mix. Then pour the remaining foam on top — this is where you can do latte art.Notes
I use a 12 oz French press beaker. If using a larger French press, increase the amount of milk so the beaker is at least one-third full — the plunger needs to stay submerged during the rapid foaming phase.
For latte art, try transferring the foamed milk to a proper pitcher before pouring. This helps remove any remaining large bubbles and gives you more control over the pour.
Optional xanthan for longer-lasting foam: Measuring and dispersing tenths of a gram of xanthan is impractical, and xanthan clumps in liquid if added directly. Two methods work well. First, the xanthan-sugar blend from the Make-Ahead Chocolate Soufflé recipe (3g xanthan per 100g sugar) — add ½ tsp of the blend to the hot milk before foaming. Second, a 1% xanthan syrup (1g xanthan per 100ml water) — add 2 tsp of the syrup to the hot milk before foaming.