Method
<h2>Lavender Honey Syrup</h2>
<ol><li>Steep lavender buds in 2 tbsp hot water for 5 minutes</li><li>Strain and mix with honey until dissolved</li></ol>
<h2>Espresso Preparation</h2>
<ol><li>Grind 18g coffee beans to fine consistency</li><li>Dose and level grounds in portafilter</li><li>Tamp with 30lbs pressure using proper technique</li><li>Extract double shot in 25-30 seconds</li></ol>
<h2>Milk Preparation</h2>
<ol><li>Pour cold milk into steaming pitcher</li><li>Steam to 150-160°F creating microfoam</li><li>Tap pitcher and swirl to integrate texture</li></ol>
<h2>Assembly</h2>
<ol><li>Add 1 tbsp lavender honey syrup to cup</li><li>Pour extracted espresso over syrup</li><li>Pour steamed milk with latte art technique</li><li>Garnish with 2-3 lavender buds</li></ol>
