Method
1
Grind 18g of coffee finely and distribute it evenly in the portafilter.
2
Tamp level and brew about 36g of espresso in 25–30 seconds.
3
Pour cold milk into a clean pitcher, leaving room for expansion.
4
Purge the steam wand, then add a small amount of air before submerging the tip to create a rolling vortex.
5
Stop steaming at approximately 140–150°F.
6
Swirl the pitcher until the milk looks glossy, then pour it into the espresso.
7
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.
