Chocolate Latte Muffin

Brewing Instructions

1. Prepare the espresso: Grind 18g of medium-dark roast beans to fine consistency. Dose and tamp evenly in portafilter.
2. Extract the shot: Pull a double espresso (36ml) in 25-30 seconds. Aim for rich, golden crema.
3. Prepare the milk: Pour 180ml cold whole milk into steaming pitcher. Add brown sugar and mix gently.
4. Steam the milk: Steam milk to 150-160°F, creating microfoam texture. The sugar will caramelize slightly, adding muffin-like sweetness.
5. Assemble the drink: Add chocolate syrup and vanilla to espresso in 8oz cup. Pour steamed milk, holding back foam initially, then spoon foam on top.
6. Finish: Dust with cinnamon and cocoa powder to create the "muffin top" effect.

Pro Tips

• Equipment calibration: Ensure your espresso machine is at optimal temperature (200°F) for best extraction
• Milk technique: Create dense, velvety microfoam by keeping steam wand just below surface initially, then plunging deeper
• Flavor balance: Adjust chocolate syrup quantity based on your beans' natural chocolate notes
• Presentation: Use a small fine-mesh strainer for even cocoa dusting
• Temperature control: Serve immediately while milk temperature is optimal (140-150°F)