& Grind Recipe

Preheat and dose

Preheat the espresso machine and cup. Weigh 18 g of finely ground dark roast coffee. Distribute grounds evenly in the portafilter basket.

Tamp the grounds with firm, even pressure to create a smooth, level puck (about 30 lb/14 kg of force). Wipe the portafilter rim and lock it into the machine.

Brew a double shot: extract approximately 36 ml of espresso into the warmed cup over 25–30 seconds. Aim for a steady, chocolatey stream. If using a Moka pot or AeroPress, adjust grind and water ratio to yield a similar 36 ml concentrated brew.

Pour 180 ml whole milk into the chilled milk pitcher. If you want a silkier texture, add 30 ml cold milk to the pitcher for stretch.

Purge the steam wand briefly. Submerge the steam wand tip just below the surface of the milk and open steam to introduce microfoam for 3–5 seconds (a gentle hissing sound). Then fully submerge the tip and continue steaming until the milk reaches 60–65°C (140–149°F) and the pitcher feels hot to the touch (about 20–35 seconds). Aim for glossy, velvety microfoam with very small bubbles.

Tap the pitcher on the counter and swirl to pop any large bubbles and integrate foam into the milk. Pour immediately.

If using syrup or sugar, add 10 ml vanilla syrup (or 2 tsp sugar) to the warmed cup before pouring espresso. Swirl to dissolve.

Pour the 36 ml espresso into the cup (if not already extracted into it). Immediately pour the steamed milk into the center of the espresso, starting higher to integrate milk and espresso, then lower the pitcher and finish with a controlled wiggle or lift to create a small latte art heart or rosette.

Dust the finished cup with 1 tsp cocoa powder or grated chocolate. Taste and adjust sweetness to preference.

Serve immediately. Recommended cup size: 10–12 oz (300–350 ml) for a balance of espresso and milk.