Floating Lavender Honey Latte

Preparation

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

Equipment Tips:

• Calibrate espresso machine to 9 bars pressure for optimal extraction
• Use steam wand at full power initially, then reduce as milk heats
• Clean portafilter between shots to prevent bitter oils

Technique Notes:

• Strain lavender thoroughly to avoid grittiness
• Pour milk in steady stream for best latte art
• Serve immediately while aromatics are strongest