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Ingredients
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Espresso
Milk
Optional additions
Method
Espresso
Prepare and pull espresso
Dose 18 g of freshly ground espresso into a clean portafilter and tamp evenly. Lock the portafilter into a preheated espresso machine and run a 36 ml extraction (approx. 25–30 seconds) to produce a concentrated double shot. Pour espresso into a 150–180 ml cup. If using syrup, add syrup to the cup now and gently stir to dissolve.
Milk
Steam and texture milk
Pour 150 ml cold whole milk into a chilled steaming pitcher. Purge the steam wand briefly, then position the wand tip just below the surface of the milk and start steaming to introduce microfoam. As the milk reaches 40–45°C (104–113°F), submerge the wand slightly to heat without introducing more aeration. Continue until milk reaches 60–65°C (140–149°F). The milk should have silky, velvety microfoam with small bubbles.
Pour and finish
Tap the pitcher gently on the counter and swirl to integrate foam. Hold the espresso cup at a slight angle and begin pouring the milk from about 10 cm above, aiming for a steady stream. As the cup fills, bring the pitcher closer and pour with controlled wrist motion to create a 1–2 cm foam layer on top (classic cappuccino ratio ~1/3 espresso, 1/3 steamed milk, 1/3 foam). Finish with a simple latte-art pattern if desired.