Method
1
Grind coffee beans to fine consistency
2
Dose 18g coffee into portafilter and level
3
Tamp evenly with 30lbs pressure
4
Extract double shot in 25-30 seconds for 36ml yield
5
Espresso should have rich crema and balanced flavor
6
Pour milk into steaming pitcher
7
Add maple syrup, vanilla extract, and butter extract
8
Steam milk to 150-160°F, creating microfoam
9
Swirl gently to incorporate maple flavors
10
Tap pitcher to settle foam
11
Pour espresso into 6oz ceramic cup
12
Add pinch of cinnamon and sea salt to espresso
13
Pour steamed maple milk from height of 3-4 inches
14
Create smooth, velvety texture with minimal foam on top
15
The drink should have integrated coffee and milk layers
16
Garnish with toasted breadcrumbs around rim
17
Serve immediately while hot
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
