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Ingredients

• 18 g finely ground espresso coffee (or 1 espresso pod), for a double shot of about 40 ml
• 120 ml cold whole milk

Method

1. Warm a small cup of 150–180 ml with hot water, then tip it out.
2. Pull a double shot of espresso straight into the warm cup.
3. Steam or heat the milk until hot but not boiling, about 60–65°C (140–150°F), when the jug is too hot to hold for more than a second. Aim for a thin layer of fine, shiny microfoam rather than stiff froth. No steamer? Heat it in a pan and pump it in a cafetière or shake it in a jar.
4. Tap the jug on the counter and swirl it so the milk looks like wet paint, then pour it steadily into the centre of the espresso, finishing with a little foam on top.

Tips

• The difference from a latte: a smaller cup, a double shot and very little foam, so the coffee stays strong.
• Oat milk labelled “barista” froths best for a dairy-free version.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine