Ingredients & Build
Build
| Espresso, double shot | 50 ml |
| Milk, steamed to microfoam | 220–240 ml |
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70 °C with fine microfoam texture — silkier and thinner than cappuccino foam.
- 4Pour milk in a steady stream from low height. Target 10 mm microfoam layer on surface.
- 5Latte art (tulip or rosette) required for dine-in. Takeaway: close lid and hand over.
Quality Control
- Smooth, glossy microfoam — 10 mm layer, no bubbles.
- Full integration — no separate espresso layer visible.
- Yield 300 ml total. Not over-filled.