Pull two shots of espresso: extract about 2 ounces over 25–30 seconds into your espresso cup.

Purge the steam wand for two seconds to remove residual water and ensure dry steam.

Pour 6 ounces of cold whole milk into a 12-ounce stainless steel pitcher, filling just below the spout.

Position the steam wand tip just below the milk surface at a slight angle to create a vortex.

Introduce air into the milk by keeping the wand at the surface for 5–10 seconds until the milk rises and foams.

Lower the wand just below the surface and continue steaming until the milk reaches 150–155°F (when the pitcher is too hot to touch for more than two seconds), about 30–40 seconds more.

Maintain a gentle whirlpool motion to integrate microfoam and break down any large bubbles.

Turn off the steam wand and wipe it immediately with a damp cloth to prevent milk buildup.

Let the milk settle for 5 seconds, then pour slowly into the espresso, starting high to combine liquid and finishing low to top with foam.