Ingredients & Build
Build
| Espresso, double shot | 50 ml |
| Milk, steamed to microfoam | 180–190 ml |
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70 °C (dairy) with fine microfoam — no large bubbles, silky texture.
- 4Pour milk from low height — allow espresso and milk to fully integrate.
- 5Aim for 5 mm microfoam layer on top. Latte art optional but encouraged.
Quality Control
- No separation between espresso and milk.
- Microfoam uniform — no large air bubbles visible.
- Temp correct — not scalding. Guest can drink immediately.