Method
1
Make lavender honey syrup : Steep dried lavender in 2 tbsp hot water for 3 minutes, strain, then mix with honey until dissolved
2
Grind coffee : Use fine grind setting for espresso extraction
3
Pull espresso : Extract 36ml double shot in 25-30 seconds using 18g coffee
4
Steam milk : Heat milk to 150-160°F with microfoam texture, creating glossy, paint-like consistency
5
Assemble : Add lavender honey syrup to cup, pour espresso over back of spoon to create layer
6
Pour milk : Create latte art by pouring steamed milk from height, finishing close to surface
7
Garnish : Float fresh lavender sprig on surface for aromatics
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
