Step 1: Extract 30ml double shot espresso into an espresso cup or glass.
Step 2: Steam the milk. If you are using an espresso machine steam wand, hold the wand at least 1-2cm under the surface, making sure you don’t let any cold air in. It shouldn’t make any hissing noises or be spitting milk drops anywhere. Try to use the steam jets to spin the milk around in a whirlpool-like motion. If you have a separate steamer attachment to your bean-to-cup machine, steam the milk separately in a silver jug to pour it yourself. You could also use an electric milk frother or hand whisk (with milk heated in the microwave or stovetop – make sure not to boil). If you don’t have any of these, heat some milk in a pot or microwave and put it in a French press. Carefully plunge the filter in an up/down motion to push air through the hot milk to get foamy milk. If you find your milk too frothy, you can scrape the foamy top off with a spoon.
Step 3: Carefully pour a drop (a literal drop) of milk into the espresso and scoop about 1 heaped tsp of warm frothed milk over the top.