Turn on your espresso machine and let it heat for 10-15 minutes until the grouphead reaches temperature.

Grind 18-20 grams of fresh espresso beans to a fine, sand-like consistency just before pulling your shot.

Pour your ground coffee into the portafilter, then distribute it evenly with your finger or a WDT tool to eliminate air pockets. Tamp down with firm, even pressure using a level tamper, applying about 30 pounds of pressure.

Before inserting your portafilter, run water through the empty grouphead for 2-3 seconds to flush out any old grounds or mineral buildup.

Lock the portafilter into the grouphead and start the pump, watching for the first drops within 5-10 seconds. Pull until you reach 1 ounce of liquid (about 25-30 seconds total), then immediately remove the portafilter and dump the spent puck into your knockbox.

Pour 2 ounces of cold whole milk into your pitcher, then submerge the steam wand just below the surface at a slight angle. Create a whirlpool motion that pulls air into the milk for the first 3-5 seconds.

Once the milk begins to foam, sink the steam wand deeper into the pitcher and angle it to maintain a rolling motion without introducing more air. Heat until your thermometer reads 150-155 degrees Fahrenheit.

Pour your espresso into a small 3-4 ounce cup, then slowly pour the steamed milk into the center, holding back the foam with a spoon. Use a 1:1 ratio by volume, meaning equal parts espresso and steamed milk, finishing with a thin layer of microfoam on top.