Ingredients

• Espresso (ristretto) — 2oz
• Whole milk — 4oz

Equipment

• Espresso machine
• Steam wand
• 6oz cup

Recipe — 4 Steps

1. 01
   Grind 18g slightly finer than normal espresso
2. 02
   Pull a double ristretto — 18g in, 24g out

   ⏱ 25s
3. 03
   Steam 4oz milk to silky microfoam
4. 04
   Pour directly through the crema