1. Pull a fresh shot of espresso (preferably a ristretto or slightly restricted double shot) into a small 90–150 ml glass or Gibraltar-style cup.
2. Steam milk to approximately 55–65°C (140–149°F) with minimal foam—only light microfoam is desired.
3. Gently pour the steamed milk into the center of the espresso in a slow, steady stream. The milk should blend seamlessly, creating a silky texture and a thin, velvety layer on top.
4. Serve immediately. The ideal ratio is roughly 1:1 (espresso to milk), though slight variations exist regionally.