Coffee Infused Lavender Honey Latte

Lavender Honey Syrup

1. Steep lavender buds in 2 tbsp hot water for 5 minutes
2. Strain and mix with honey until dissolved

Espresso Preparation

1. Grind 18g coffee beans to fine consistency
2. Dose and level grounds in portafilter
3. Tamp with 30lbs pressure using proper technique
4. Extract double shot in 25-30 seconds

Milk Preparation

1. Pour cold milk into steaming pitcher
2. Steam to 150-160°F creating microfoam
3. Tap pitcher and swirl to integrate texture

Assembly

1. Add 1 tbsp lavender honey syrup to cup
2. Pour extracted espresso over syrup
3. Pour steamed milk with latte art technique
4. Garnish with 2-3 lavender buds

Equipment Tips: Ensure your espresso machine is properly heated (15-20 min warmup). Use a scale for precise dosing.

Technique: Create velvety microfoam by keeping steam wand tip just below milk surface initially, then plunge deeper.

Flavor Balance: Adjust lavender amount carefully - start with less as it can overpower. Quality honey makes a significant difference.

Timing: Make syrup ahead and store refrigerated for up to one week.