Method
<h2>Espresso Preparation</h2>
<ol><li>Grind coffee beans to fine consistency</li><li>Dose 18g coffee into portafilter and level</li><li>Tamp evenly with 30lbs pressure</li><li>Extract double shot in 25-30 seconds for 36ml yield</li><li>Espresso should have rich crema and balanced flavor</li></ol>
<h2>Maple Milk Preparation</h2>
<ol><li>Pour milk into steaming pitcher</li><li>Add maple syrup, vanilla extract, and butter extract</li><li>Steam milk to 150-160°F, creating microfoam</li><li>Swirl gently to incorporate maple flavors</li><li>Tap pitcher to settle foam</li></ol>
<h2>Assembly</h2>
<ol><li>Pour espresso into 6oz ceramic cup</li><li>Add pinch of cinnamon and sea salt to espresso</li><li>Pour steamed maple milk from height of 3-4 inches</li><li>Create smooth, velvety texture with minimal foam on top</li><li>The drink should have integrated coffee and milk layers</li><li>Garnish with toasted breadcrumbs around rim</li><li>Serve immediately while hot</li></ol>
