Method
1
Prepare espresso : Grind 18g of beans to fine consistency. Extract a double shot (36ml) in 25-30 seconds using 9 bars of pressure.
2
Infuse milk : Add vanilla syrup and rose water to cold milk. Mix gently to combine flavors.
3
Create nitro foam : Using a nitro whipper, charge the flavored milk with N2O cartridge. Shake vigorously for 30 seconds.
4
Assemble drink : Pour hot espresso into preheated 8oz cup. Slowly dispense nitro milk, creating cascading effect.
5
Garnish : Top with a few dried rose petals for aromatic finish.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
