Weigh out 18-20 grams of coffee beans and grind to a fine consistency similar to table salt.

Brew the espresso using your espresso machine or stovetop maker, aiming for a 25-30 second extraction for about 2 ounces of espresso.

Pour 4 ounces of milk into a steaming pitcher and heat to 150-155°F (65-68°C) using a steam wand.

Use the steam wand or a milk frother to create microfoam, achieving smooth, velvety bubbles.

Pour the steamed milk over the espresso in a swirling motion, integrating the layers and creating a velvety texture.

Serve immediately in a coffee cup or latte glass to enjoy the optimal flavor and texture.

Optionally, top with a sprinkle of cocoa powder or cinnamon for added flair.