Pull two shots of espresso (about 2 ounces) directly into a 12-ounce coffee cup until you see a light crema layer.

Pour 8 ounces of cold whole milk into a frothing pitcher, filling it no more than one-third full, and chill it for a smoother steaming process.

Insert the steam wand just below the surface of the milk at a slight angle to create a gentle whirlpool motion.

Turn on the steam wand at medium pressure and steam for 5 to 10 seconds with the tip barely submerged, allowing a soft hissing sound to form microfoam.

Lower the pitcher so the wand tip sits 0.5 inch below the surface, maintaining the whirlpool motion until the milk reaches 150 to 155°F (monitor with a thermometer).

Turn off the steam wand at 155°F, then purge and wipe the wand immediately to remove any milk residue.

Hold the cup at a slight angle and pour the steamed milk slowly into the espresso from 2 inches above, then gradually lower the pitcher.

Slow the pour when the cup is nearly full and angle the pitcher to pour the remaining microfoam on top.