Method
1
Grind 18g of coffee finely and distribute it evenly in the portafilter.
2
Tamp level, lock in the portafilter, and brew about 36g of espresso in 25–30 seconds.
3
Purge the steam wand, then steam the cold milk to approximately 140–150°F while creating fine microfoam.
4
Swirl the pitcher to integrate the foam and remove large bubbles.
5
Pour the milk into the espresso, finishing with a thicker cap of foam.
6
Wipe and purge the steam wand immediately after use.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
