Method
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
5
Grind beans to fine consistency (18g yield)
6
Distribute grounds evenly in portafilter
7
Tamp with 30lbs pressure using level technique
8
Extract double shot in 25-30 seconds for 36ml yield
9
Aim for golden crema with tiger striping
10
Pour cold milk into steaming pitcher
11
Steam to 150-155°F creating microfoam texture
12
Tap pitcher and swirl to integrate foam
13
Add 1 tbsp lavender honey syrup to espresso
14
Pour steamed milk using latte art technique
15
Crush honeycomb candy into small pieces
16
Top with honeycomb pieces and lavender buds
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
