Ingredients & Build
Build
| Espresso, single shot (ristretto pull) | 50 ml |
| Milk, steamed to microfoam | 40–50 ml |
Method
- 1Purge steam wand.
- 2Extract single espresso shot (50 ml ristretto) into small cup.
- 3Steam a small quantity of milk (65–70 °C) — fine microfoam, very silky.
- 4Pour milk gently over the shot — do not stir.
- 5Total yield 90–100 ml. Serve in the small cup, not a takeaway cup.
Quality Control
- Intense espresso flavour — not diluted by excess milk.
- Microfoam fine and glossy, 8–10 mm layer.
- Served in correct small cup — not a standard 12 oz.