Preheat your espresso machine and fresh grind and tamp enough coffee to pull two shots of espresso (about 25–30 seconds).

Pull 2 fresh espresso shots (2 ounces or 60 milliliters) into an espresso cup or small bowl.

Pour 4 ounces (120 milliliters) of cold whole milk into a frothing pitcher, filling no more than one-third full.

Position the steam wand just below the surface of the milk, turn on full steam, and create microfoam by maintaining a soft hissing sound for about 20–30 seconds.

Heat the milk to 150–155°F (65–68°C), monitoring with a thermometer, then remove the steam wand.

Rinse and warm a 7–8 ounce drinking glass with hot water, then discard the rinse water.

Heat 2 ounces (60 milliliters) of water to 195–205°F (90–96°C) using a kettle or espresso machine dispenser.

Pour the pulled espresso shots into the warmed glass, then add the hot water and stir gently to combine.

Slowly pour the steamed milk into the espresso and water mixture, then use the pitcher spout to top with the microfoam layer for a velvety finish.