Weigh 18 g (0.018 kg) of freshly roasted coffee beans and grind to a fine espresso grind. Distribute evenly in the portafilter and tamp with 30–40 lb pressure to create a flat, even puck.

Pull the Shot

Lock the portafilter into the espresso machine and start the extraction. Aim for a 1:2 brew ratio: 18 g dose to about 36 g (0.036 kg) liquid espresso. Extraction time should be 25–30 seconds. Yield roughly 60 ml of combined espresso (double shot with crema).

Milk & Steam

Prepare Milk

Pour 240 ml whole milk into a chilled milk pitcher. If using alternative milk, use the same volume but note textural differences.

Steam Milk

Purge the steam wand, then submerge tip just below the surface of the milk. Introduce air for 2–3 seconds to create microfoam, then fully immerse the wand to heat milk to 60–65°C (140–149°F). Target a velvety, glossy texture with no large bubbles. Tap the pitcher on the counter and swirl to integrate foam.

Flavorings & Sweeteners

Sweeten (optional)

Add 15 ml simple syrup (or 15 ml honey) and/or 10 ml vanilla syrup into the serving cup. Stir briefly to combine. Adjust amount to taste.

Assembly & Garnish

Combine Espresso and Milk

Pour the pulled espresso into the serving cup over the syrup (if used). Immediately pour steamed milk into the cup, holding back foam with a spoon and then finishing with a gentle pour of microfoam to create a latte-style top. The final drink volume should be approx. 240–300 ml.

Finish

Dust the surface lightly with 1 tsp cocoa powder and add chocolate shavings if desired. Place 2–3 whole coffee beans on top as garnish. Serve immediately.

Cleanup & Notes

Purge and wipe the steam wand, knock out the used coffee puck, and rinse the portafilter and pitcher. Taste and adjust syrup levels or milk temperature for future batches. For a stronger drink, increase espresso dose or reduce milk volume.