Method
1
<h2>Espresso Preparation</h2>
2
<ol><li>Preheat espresso machine and portafilter for 10 minutes</li><li>Grind 18g coffee beans to fine consistency</li><li>Distribute grounds evenly and tamp with 30lbs pressure</li><li>Extract double shot in 25-30 seconds, yielding 36ml</li></ol>
3
<h2>Milk Preparation</h2>
4
<ol><li>Combine whole milk and almond milk in steaming pitcher</li><li>Steam milk to 150-160°F, creating microfoam texture</li><li>Tap pitcher and swirl to integrate foam</li></ol>
5
<h2>Assembly</h2>
6
<ol><li>Add almond syrup to preheated 8oz cup</li><li>Pour extracted espresso over syrup</li><li>Pour steamed milk blend, creating latte art if desired</li><li>Garnish with sliced almonds</li><li>Warm scone and serve alongside latte</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
