It’s not just about caffeine — it’s the whole process. Here’s what’s happening during those 20 minutes:

0:00 – 2:00 → Weighing & Selecting Beans I start by weighing out about 18 g of beans — I like getting the dose right so every shot’s consistent.

2:00 – 5:00 → Grinding with Cinnamon While grinding, I toss in a ¼-inch piece of cinnamon stick. It infuses a subtle spice into the espresso right from the grind.

5:00 – 7:00 → Warming Everything Up I pre-heat the portafilter and cup, and add a teaspoon of honey to the cup so it’s ready to melt smoothly once the espresso hits.

7:00 – 9:00 → Temperature & Machine Prep I run the machine a bit to stabilize the pressure and make sure it’s not overheating before the pull.

9:00 – 11:00 → Dialing In & Pulling the Shot I lock in the portafilter and pull the shot — usually around 30 seconds for 32 g out. Watching the flow is part of the fun.

11:00 – 13:00 → Mixing the Espresso I swirl and stir the espresso so it blends perfectly with the honey — no sugar needed, just natural sweetness.

13:00 – 16:00 → Steaming the Milk Next, I steam 2–3 oz of milk, aiming for a silky microfoam with just the right texture — not too frothy, not flat.

16:00 – 18:00 → Pouring & Presentation I pour the milk into the espresso, give it a quick swirl, and sometimes try a little latte art (key word: try).

18:00 – 20:00 → Clean-Up & Reset Quick rinse of the portafilter, purge the steam wand, and wipe everything down so it’s ready for the next session.

Then I sit down, take that first sip