Pour cold whole milk into a stainless steel milk pitcher until it reaches about one-third full.

Place your coffee cup on the counter and ensure your Nespresso machine is ready to brew.

Insert one Nespresso capsule into the machine according to manufacturer instructions.

Purge the steam wand, then position it just below the surface of the milk at a slight angle to create a gentle whirlpool and begin steaming for 45 to 60 seconds.

Listen for a soft, whispering sound to ensure microfoam formation and heat milk to 150–155°F (65–68°C).

Start the Nespresso extraction so that the 40 ml espresso shot finishes as the milk steaming ends.

Tap the milk pitcher gently on the counter to remove large bubbles, then pour steamed milk into the espresso, holding back foam with a spoon to achieve approximately a 1:3 espresso-to-milk ratio.

Tilt the cup slightly and pour the remaining foamy microfoam on top to form a thin satin layer.