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Ingredients
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Espresso
Milk
Equipment / Finish
Method
Espresso
Preheat and dose
Preheat the portafilter by running a blank shot for a few seconds, then wipe dry. Dose 18 g of freshly ground espresso into the portafilter basket and distribute/level the grounds evenly.
Tamp and brew
Tamp evenly with about 30 lb (13 kg) pressure to create a flat puck. Lock the portafilter into the machine and start extraction. Aim for a 1:2 brew ratio: about 36 ml of espresso in 25–30 seconds. Adjust grind if extraction is much faster or slower.
Pour espresso
Once extraction is complete, pour the espresso into your pre-warmed cup and set aside while you steam milk.
Milk
Purge and position wand
Purge the steam wand briefly to remove condensation. Fill a chilled steel milk pitcher with 240 ml whole milk (about 2/3 of a 12 oz cup capacity) and position the tip just below the surface at a slight angle.
Stretch and texture
Turn on the steam wand and lower the pitcher so the tip is just at the surface to introduce air for 2–4 seconds until milk volume increases slightly and you hear a gentle hissing. Then submerge the tip 1–2 cm deeper and continue steaming to heat the milk to 60–65°C (140–149°F). Aim for a smooth, glossy microfoam with no large bubbles. If you need a little extra volume for latte art, briefly raise the pitcher to reintroduce a touch of air for 1–2 seconds (use the optional extra milk if needed).
Polish milk
Turn off the steam, wipe and purge the wand immediately. Tap the pitcher on a counter and swirl the milk to remove any remaining larger bubbles and to integrate foam into a silky texture.
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Start pouring from about 6 cm (2–3 inches) above the cup to sink the milk under the crema until the cup is about half full, then bring the pitcher closer to the surface and pour more decisively to create a thin layer of microfoam on top. Finish with a controlled lift and wiggle if you want simple latte art.
Serve
Serve immediately with optional sugar or flavored syrup on the side. Clean the steam wand and equipment after use.