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manukalatte

Brew guide

Four ways to make Manukalatte at your own table. Grind just before you brew.

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Lemon bag on marble beside a latte

Latte

  1. 17 g coffee, fine espresso grind
  2. Pull a 36 g shot in 25 to 30 seconds
  3. Steam 180 ml milk to about 60°C
  4. Pour the milk over the shot

Best with Lemon and Pralines.

Pour-over

  1. 20 g coffee, medium grind
  2. 320 g water at 94°C
  3. Bloom with 50 g for 40 seconds
  4. Pour the rest slowly, finish by 3 minutes

Best with Citrus.

French press

  1. 30 g coffee, coarse grind
  2. 500 g water just off the boil
  3. Stir, cover and steep 4 minutes
  4. Press slowly and pour right away

Best with Pralines.

Iced

  1. Brew a double shot or 120 ml strong pour-over
  2. Fill a glass with ice
  3. Pour the coffee over the ice
  4. Top with cold milk if you like

Best with Citrus and Lemon.

Fresh beans make the recipe.

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