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Ingredients
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Espresso
Milk Mark (microfoam)
Method
Espresso
- 1
Prepare portafilter and grind
Dose 18 g of freshly roasted espresso beans into a clean portafilter. Distribute and tamp evenly to create a flat, level puck with about 30–40 lb (13–18 kg) of pressure.
- 2
Brew
Lock the portafilter into a preheated espresso machine and start extraction. Aim for a 36 ml single (ristretto/short) extraction in about 20–30 seconds. Stop the shot once you reach roughly 36 ml of liquid espresso.
Milk Mark (microfoam)
- 3
Purge and position steam wand
Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of 30 ml cold whole milk in a small metal steaming pitcher.
- 4
Stretch and texturize
Turn on the steam and lower the pitcher slightly so the wand tip is at the surface to introduce a small amount of air (a gentle hissing sound) for 1–2 seconds, then raise the pitcher so the tip is just below the surface and continue steaming to create smooth, velvety microfoam. Stop when milk temperature reaches 55–60°C (130–140°F) or the pitcher is just too hot to touch for more than a second.
- 5
Polish milk
Tap the pitcher on the counter and swirl to remove any large bubbles and create glossy, pourable microfoam. Wipe and purge the steam wand after use.
- 6
Mark the espresso
Pour or spoon a small dollop (about 15–20 ml) of the microfoam directly onto the center of the espresso shot to 'mark' it. Aim for a single clean spot of foam; you can use the pour to create a small rosette or simply a circular mark depending on preference.