Dose 18 g of finely ground, freshly roasted espresso into the portafilter, tamp evenly and firmly. Brew a double shot (about 60 ml) directly into a small cup or shot glass using an espresso machine. Aim for a 25–30 second extraction window for balanced flavor. If using a stovetop maker, produce a concentrated 60 ml brew.

If you are adding flavored syrup or simple syrup, add it to the glass before pouring the espresso so it dissolves easily.

Milk & Ice

Prepare milk

If you want a lightly textured foam as in a cappuccino, steam or texture 120 ml cold milk to about 55–60°C (130–140°F) creating velvety microfoam. Alternatively, for a cold iced cappuccino, leave the milk cold. If using a jar, shake 120 ml milk vigorously for 20–30 seconds to produce some froth.

Add 5 ice cubes to the 8 oz glass. Pour the milk (120 ml) over the ice, holding back any excess foam with a spoon if desired. If you prepared extra microfoam (30 ml), spoon it on top after pouring the milk to mimic cappuccino foam.

Assembly & Flavoring

Pour the freshly pulled double shot of espresso over the ice and milk. Pour slowly to create a layered look if desired.

Stir once if you want the espresso and milk fully combined. If you added flavored syrup earlier, the flavor will be evenly distributed; otherwise, add 15 ml flavored syrup or 15 ml simple syrup now and stir to combine.

Top with remaining foam (if prepared). Lightly dust the foam with 0.5 tsp cocoa powder or cinnamon for garnish.

Serve

Serve immediately with a straw or spoon. Taste and adjust sweetness as desired.