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1
Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee.
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2
Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly.
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3
Insert the portafilter into the machine and place your glass or cup underneath.
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4
Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
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5
Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes.
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6
Stir to bring the temperature down.
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7
Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later).
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8
Add the cold milk to the cooled espresso in the serving glass.
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9
Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created.
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10
Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso.
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11
Serve without any garnishes so as not to mask the delightful flavors.
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12
Serve immediately.
