If you love a strong, smooth coffee with a silky milk texture, the Magic Coffee is worth trying.
A Magic is a small milk-based coffee that originated in Melbourne’s coffee scene. It typically combines a double ristretto with steamed milk, creating a coffee that sits somewhere between a flat white and a cortado.
What Is a Magic Coffee?
The key to a Magic is the espresso-to-milk ratio. It generally uses a double ristretto or short, concentrated espresso topped with around 100–120ml of silky steamed milk, served in a small 5–6 oz (150–180ml) cup.
The result is a coffee-forward drink with a rich espresso flavour, balanced by the natural sweetness and creamy texture of the milk.
How to Make a Magic Coffee
Start with around 18–20g of freshly ground coffee and extract a concentrated double ristretto, aiming for approximately 30–36g of espresso.
Steam around 100–120ml of milk to create smooth, fine microfoam. The milk should be silky and glossy rather than thick and bubbly, with a temperature of around 55–65°C.
Pour the steamed milk over the espresso and serve immediately.
The exact recipe can vary between cafés, but the principle remains the same: concentrated espresso, less milk and silky microfoam.
Magic Coffee vs Flat White
While both drinks use espresso and steamed milk, a Magic is generally smaller, stronger and more concentrated than a traditional flat white.
If you enjoy a flat white but want a little more espresso flavour without drinking it black, a Magic could be the perfect middle ground.
The Secret to a Great Magic
As with any espresso-based coffee, fresh beans and a well-dialled-in grinder make a big difference. Start with a coffee that has good sweetness and balance, then adjust your grind and ratio to suit the beans.
At Little House Coffee Co, we roast specialty coffee in small batches in Western Sydney, giving you fresh coffee that's ready to turn into your next great Magic.
Small cup. Big coffee flavour. That's the Magic.