1. Pull a double ristretto (shorter extraction than a regular double espresso, approximately 40–45 ml in 20–25 seconds) directly into a preheated Gibraltar glass.
2. Steam 40–50 ml of cold whole milk to 55–65 °C (131–149 °F), creating glossy, paint-like microfoam.
3. Pour the steamed milk slowly and steadily into the center of the ristretto. The drink should settle into distinct layers that quickly merge, finishing with a thin, mottled crema-microfoam top.
4. Serve immediately — no sugar, no garnish. The perfect ratio is roughly 1:1 espresso to milk.
