1. Pull fresh espresso shots directly into a preheated 240–300 ml mug.
2. Immediately add the pure maple syrup and stir vigorously until fully dissolved—the hot espresso will release the maple’s full aroma.
3. Steam 180 ml milk to 60–65 °C (140–149 °F), creating smooth, glossy microfoam.
4. Pour the steamed milk in a slow circular motion: start higher to blend the maple thoroughly, then lower the pitcher to form a creamy dome.
5. Finish with an optional whisper of flaky sea salt or ground cinnamon on the surface.
6. Serve at once while the maple perfume is most intense.