1. Pull a ristretto shot (shorter extraction, ~20–25 ml) using finely ground espresso beans. This concentrates the flavor and reduces bitterness.
2. Steam 60–70 ml of milk to 55–65°C (131–149°F), creating a velvety microfoam with almost no thick froth.
3. Pour the steamed milk slowly into a 90–100 ml glass (demitasse or piccolo glass), starting from the center to blend seamlessly with the ristretto.
4. The final drink should have a thin, glossy microfoam layer and visible crema streaks — no latte art required.
5. Serve immediately.