Method
1
Preheat espresso machine and portafilter for 10 minutes
2
Grind 18g coffee beans to fine consistency
3
Distribute grounds evenly and tamp with 30lbs pressure
4
Extract double shot in 25-30 seconds, yielding 36ml
5
Combine whole milk and almond milk in steaming pitcher
6
Steam milk to 150-160°F, creating microfoam texture
7
Tap pitcher and swirl to integrate foam
8
Add almond syrup to preheated 8oz cup
9
Pour extracted espresso over syrup
10
Pour steamed milk blend, creating latte art if desired
11
Garnish with sliced almonds
12
Warm scone and serve alongside latte
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
