Method
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.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
