Lavender Honey Honeycomb Latte

Lavender Honey Syrup (prepare first)

1. Heat 60ml water to 185°F in small saucepan
2. Add dried lavender and steep for 3 minutes
3. Strain lavender, add honey to warm liquid
4. Whisk until completely dissolved, set aside

Espresso Extraction

1. Grind beans to fine consistency (18g yield)
2. Distribute grounds evenly in portafilter
3. Tamp with 30lbs pressure using level technique
4. Extract double shot in 25-30 seconds for 36ml yield
5. Aim for golden crema with tiger striping

Milk Preparation & Assembly

1. Pour cold milk into steaming pitcher
2. Steam to 150-155°F creating microfoam texture
3. Tap pitcher and swirl to integrate foam
4. Add 1 tbsp lavender honey syrup to espresso
5. Pour steamed milk using latte art technique
6. Crush honeycomb candy into small pieces
7. Top with honeycomb pieces and lavender buds

Equipment Mastery:

• Use precise espresso machine pressure (9 bars) for optimal extraction
• Steam wand positioning: just below surface initially, then deeper for heating
• Maintain consistent milk temperature with thermometer until muscle memory develops

Professional Techniques:

• Adjust grind if extraction runs too fast/slow (aim for honey-like flow)
• Create glossy microfoam by keeping steam wand tip at proper angle
• Reserve extra syrup in refrigerator for up to one week
• Crush honeycomb just before serving to maintain crunch