Ingredients & Build
Build
| Filtered water, 92–96 °C | 180 ml |
| Espresso, double shot | 50 ml |
Method
- 1Purge steam wand. Pre-heat cup with hot water, then discard.
- 2Add 180 ml hot filtered water (92–96 °C) to cup.
- 3Extract double espresso shot (50 ml) directly over the water.
- 4Do not stir — crema must sit undisturbed on the surface.
- 5Serve immediately.
Quality Control
- Crema layer intact — dark amber, no white patches.
- Ratio 180:50. Do not add extra water to dilute.
- Served at drinking temperature (not scalding).