Method
1
Brew a single shot of espresso using 18g of finely ground coffee and 60ml of water at 200°F.
2
Pour the hot espresso into a glass and stir in the chocolate syrup until fully dissolved.
3
Fill a separate glass to the top with ice cubes.
4
Pour the cold milk over the ice.
5
Slowly pour the espresso and chocolate mixture over the milk and ice.
6
Stir gently to combine all layers.
7
Serve immediately with a straw.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
