Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Steamed Milk
Method
Espresso Preparation
- 1
Grind the Coffee Beans
Use a coffee grinder to grind 18 grams of espresso coffee beans to a fine consistency.
- 2
Brew the Espresso
Add the ground coffee to the espresso machine's portafilter and tamp it down firmly. Attach the portafilter to the machine and start brewing. Allow the espresso to extract for about 25-30 seconds, resulting in about 30-60ml of espresso.
Steaming the Milk
- 3
Heat the Milk
Pour 240ml of milk into a steaming pitcher. Use a steam wand to heat and aerate the milk until it reaches about 65-70°C (149-158°F) and has a velvety microfoam texture.
- 4
Combine Espresso and Milk
Once the espresso is brewed, pour it into a large cup. Slowly pour the steamed milk over the espresso, allowing the microfoam to rise to the top for a layered effect.