Coffee Infused Coconut Matcha Latte

<h2>Preparation Steps</h2>

<ol><li><strong>Prepare the matcha base</strong>: Sift 2g ceremonial matcha into a small bowl. Add 30ml of 175°F water and whisk vigorously with a bamboo whisk until frothy and smooth.</li><li><strong>Extract the espresso</strong>: Grind 18g of coffee beans to fine consistency. Extract a double shot (36ml) in 25-28 seconds using 9 bars of pressure.</li><li><strong>Steam the coconut milk</strong>: Pour coconut milk into steaming pitcher. Add coconut sugar and vanilla. Steam to 150°F, creating microfoam with a glossy, paint-like texture.</li><li><strong>Combine elements</strong>: Pour the prepared matcha into the bottom of a 8oz cup. Slowly add the hot espresso over a spoon to create a layer.</li><li><strong>Finish the latte</strong>: Pour the steamed coconut milk, holding back foam initially, then spooning foam on top to create latte art if desired.</li></ol>