Milk Recipe
Rich espresso topped with a layer of steamed milk foam.
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Ingredients
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Espresso
Milk
Method
Espresso
- 1
Prepare espresso
Dose 18 g of finely ground espresso into the portafilter. Tamp evenly with 30–40 lb of pressure to create a smooth puck. Lock the portafilter into an espresso machine and run 60 ml of water through the coffee, aiming for an extraction time of 25–30 seconds to produce a rich, concentrated shot. Pour the shot into a pre-warmed 6–8 oz (180–240 ml) cup.
Milk
- 2
Steam and texture milk
Start with 160 ml cold whole milk in a chilled metal steaming pitcher. Purge the steam wand briefly, then submerge the wand tip just below the milk surface and open the steam valve. Stretch the milk for 2–4 seconds (a gentle hissing sound) by keeping the tip near the surface to introduce microfoam. Then fully submerge the wand and continue steaming until the pitcher side feels warm (about 55–65°C / 130–150°F). Aim for silky, glossy microfoam with small, velvety bubbles.
- 3
Optional sweetening
If using a sweetener, add 1 tsp to the steamed milk and swirl gently to combine until dissolved.
- 4
Pour and finish
Hold the cup with the espresso at a slight angle. Tap the milk pitcher on the counter and swirl to integrate foam and liquid. Begin pouring the steamed milk slowly into the espresso from about 3–4 cm above the surface to combine liquids, then lower the pitcher and pour more steadily to allow the foam to rise and form a thin layer on top. Finish with a gentle wiggle or lift to produce a smooth foam cap about 0.5–1 cm thick. Serve immediately.