By Akshara
July 17, 2026
The intersection of specialty coffee and cold-pressed fats has introduced an entirely new dimension to morning beverage rituals. Integrating a spoonful of high-quality extra virgin olive oil into hot espresso or cold brew creates a luxurious emulsion that completely alters the mouthfeel of the drink. This technique mimics classic culinary emulsification, breaking down the oil droplets into a velvety micro-foam that coats the palate beautifully.
2 shots of freshly brewed espresso or 120ml strong warm coffee  180ml oat milk or whole milk  1 tablespoon high-quality extra virgin olive oil  1 teaspoon maple syrup or honey
Extract two fresh shots of espresso or prepare a concentrated batch of strong coffee, then pour the warm liquid directly into your serving mug or a blending jar.
Pour the milk into a separate jug, add the extra virgin olive oil along with your choice of sweetener, and blend or steam the mixture until it turns thick and frothy.
Pour the warm coffee base into the frothed milk mixture slowly, or reverse the process if you prefer a beautifully layered appearance.
Enjoy the beverage immediately while the emulsion is at its peak, or pour the entire mixture over a glass filled with ice cubes for a refreshing cold version.