Method
1
Brew a double espresso using 18g of finely ground coffee, aiming for about 36g of espresso in 25–30 seconds.
2
Add the vanilla syrup to a tall glass and stir in the hot espresso until combined.
3
Fill the glass with ice, then add the cold milk.
4
Pour the sweetened espresso over the milk and ice.
5
Stir before serving and adjust the sweetness only after tasting.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
