Method
<h2>Lavender Honey Syrup (prepare first)</h2>
<ol><li>Heat 60ml water to 185°F in small saucepan</li><li>Add dried lavender and steep for 3 minutes</li><li>Strain lavender, add honey to warm liquid</li><li>Whisk until completely dissolved, set aside</li></ol>
<h2>Espresso Extraction</h2>
<ol><li>Grind beans to fine consistency (18g yield)</li><li>Distribute grounds evenly in portafilter</li><li>Tamp with 30lbs pressure using level technique</li><li>Extract double shot in 25-30 seconds for 36ml yield</li><li>Aim for golden crema with tiger striping</li></ol>
<h2>Milk Preparation & Assembly</h2>
<ol><li>Pour cold milk into steaming pitcher</li><li>Steam to 150-155°F creating microfoam texture</li><li>Tap pitcher and swirl to integrate foam</li><li>Add 1 tbsp lavender honey syrup to espresso</li><li>Pour steamed milk using latte art technique</li><li>Crush honeycomb candy into small pieces</li><li>Top with honeycomb pieces and lavender buds</li></ol>
