Magic

Ingredients

• 18g espresso grounds (ristretto pull)
• 120ml whole milk
• Ristretto extraction ratio is ~ 1:1

Equipment

• Espresso machine
• A 5oz/150ml cup
• Grinder (Optional, recommended)
• WDT (Optional, recommended)
• Thermometer Jug (Optional, recommended)

Steps

1. Make sure your beans are dialled in, and follow the retention guidelines of your grinder for a consistent consequent outcomes.
2. Pull a double ristretto (~18-20ml) in ~20 seconds
3. Steam 120ml of cold whole milk to 60–65°C, let the air in a few seconds and create a whirlpool for micro-foam.
4. Pour the milk slowly from mid height, under the crema, finishing with a thin top layer of foam.

Notes

Refer to Venaziano Brew Guides if you have questions about specific steps, such as dialing in or texturing milk.