Method
Grind your coffee beans to a fine consistency suitable for espresso extraction.
Distribute the grounds evenly in the portafilter and tamp firmly with about 30 pounds of pressure.
Lock the portafilter into the group head and start the espresso shot, aiming for a 25-30 second extraction.
Pour cold milk into the pitcher, ensuring it fills no more than one-third of the volume.
Purge the steam wand briefly, then submerge the tip just below the milk surface.
Steam the milk by introducing air for a few seconds to create microfoam, then submerge deeper to heat it to 150°F.
Tap the pitcher on the counter to pop large bubbles and swirl the milk to create a glossy, paint-like texture.
Pour the steamed milk into the center of the espresso, holding the cup close to the pitcher spout.
Finish by pouring from a height to create a simple heart pattern or leave it plain for a classic look.
