Method
1
Grind the coffee beans to a fine consistency, similar to table salt.
2
Distribute the grounds evenly in the portafilter and tamp with firm, level pressure.
3
Lock the portafilter into the group head and start the extraction.
4
Purge the steam wand briefly to remove condensation before inserting it into the milk.
5
Steam the milk until it reaches approximately 150°F, creating a vortex to incorporate air.
6
Tap the pitcher on the counter and swirl the milk to eliminate large bubbles and create microfoam.
7
Pull a double shot of espresso (about 30-40ml) directly into your warmed cup.
8
Pour the steamed milk over the espresso, holding back the foam with a spoon initially.
9
Spoon the remaining thick foam on top to complete the classic three-layer structure.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
