1. Pull one or two shots of fresh espresso into a preheated 240–300 ml cup.
2. Pour the half-and-half into a steaming pitcher and steam to 60–70 °C (140–158 °F). Create a smooth, glossy microfoam — the higher fat content produces an especially silky texture with minimal large bubbles.
3. Begin pouring the steamed half-and-half from a moderate height to mix with the espresso, then lower the pitcher close to the surface to create a thin, creamy foam cap.
4. Optional: finish with very light latte art if desired; the natural richness often needs no additional sweetening.
5. Serve immediately.