A smooth, milk-forward coffee drink where espresso supports — not dominates.
What you’ll need
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1 shot Espresso (18g in → 36g out)
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180–220ml cold milk (whole milk recommended)
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Espresso machine or milk frother
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Large cup or glass (240–300ml)
Classic ratio
1 : 5–6
Espresso → Milk
How to prepare
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Brew one classic espresso shot into a large cup.
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Heat milk to 60–65°C.
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Texture the milk until it’s:
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silky
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glossy
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almost foam-free
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Pour milk smoothly over the espresso.
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Optional: finish with light latte art — no thick foam layer.
Milk texture goal
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Foam: very thin, almost invisible
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Milk: smooth, flowing, glossy
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Mouthfeel: soft, round, comforting
Flavor profile
Smooth · Creamy · Gentle
Low bitterness, rounded sweetness, long finish.
Barista tips
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Too thin? → milk was overheated
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Too foamy? → introduced too much air
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Espresso too sharp? → grind slightly finer
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Flat cup? → espresso under-extracted
👉 Recommended coffee:
Flathead Valley — clean, balanced, and milk-friendly.
