Grind the coffee beans in a grinder. Tamp evenly with a tamper. Prepare espresso in a preheated cup.
Pour cold milk (ideally 4°C) into a pitcher. Insert the steam wand. For a good emulsion, the pressure should be at least 1 bar. At the end of the process, the milk temperature should not exceed 70°C.
Once the milk is frothed, lightly tap the pitcher on the table to eliminate large bubbles. Then gently swirl to give the milk a smooth and shiny consistency.
Begin pouring from a height of 15 cm above the cup to allow the milk to mix well with the coffee. When the cup is ¾ full, bring the pitcher closer to cover the surface with milk foam.
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