Dial In Your Espresso: Weigh out 18-20g of your coffee beans. Grind them to a fine, consistent texture – it should feel like fine sand. Add the grounds to your espresso machine's portafilter and tamp down firmly and evenly. A level tamp is crucial for an even extraction.

Pull the Shot: Lock the portafilter into your espresso machine. Place your favourite 200-250ml cup on a scale underneath and start the extraction. We are aiming for a yield of about 36-40g of liquid espresso in about 25-30 seconds. This double shot forms the rich base of our drink.

Prepare the Milk: While the espresso is extracting, pour your 180ml of cold milk into a stainless steel milk jug. Don't fill it more than halfway up, as the milk will expand.

Steam and Stretch the Milk: As soon as the espresso shot is finished, purge the steam wand on your machine to clear out any water. Submerge the tip of the wand just below the surface of the milk and turn on the steam. You are looking for a gentle "tsh-tsh-tsh" sound, like paper tearing. This is the stretching phase, where you incorporate air to create foam. Do this for about 5-8 seconds.

Incorporate and Heat: Raise the jug slightly to submerge the steam wand deeper into the milk. Angle the wand to create a whirlpool effect. This vortex breaks down larger bubbles and incorporates the foam, creating that silky microfoam. Heat the milk until the jug is hot to the touch but not painful, around 60-65°C. I highly recommend a milk thermometer for consistency.

Polish the Milk: Turn off the steam, remove the wand, and wipe it clean immediately. Place the milk jug on the counter. If you see any visible bubbles, give the jug a firm tap on the table. Gently swirl the milk in the jug for 10-15 seconds. You'll see it transform into a glossy, wet-paint-like texture. This is the secret to a silky smooth coffee.

The Pour: Hold your cup with the espresso at an angle. Start pouring the steamed milk into the centre of the espresso from a height to let the milk dive underneath the crema. As the cup fills, bring the jug closer to the surface of the coffee to allow the foam to pour out, creating a beautiful white top. Serve immediately and enjoy.