Ingredients & Build
Build
| Espresso, double shot | 50 ml |
| Milk, steamed | 80 ml |
| Milk foam, thick | 80 ml (30 mm dome) |
Optional finish
| Cocoa powder, dusted | light pass (on request) |
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70 °C — build thicker foam than a latte. Target 30 mm foam dome.
- 4Pour steamed milk first (~80 ml), then spoon foam on top to dome slightly above the cup rim.
- 5Dust with cocoa only if guest requests.
Quality Control
- Classic 1/3 espresso · 1/3 milk · 1/3 foam ratio.
- Foam dome firm — holds its shape for 30+ seconds.
- No espresso visible through foam — fully integrated below.