Classic cappuccino with latte art

• 18-20g finely ground espresso beans
• 110–170 g cold whole milk
• 1 piece of Turkish delight (for serving)
• 1 packet of raw sugar (optional)

1. Pull a double shot of espresso (about 2 oz) into a pre-heated ceramic cup.
2. Purge the steam wand of your espresso machine to remove any condensation.
3. Pour cold milk into a stainless steel frothing pitcher and submerge the tip of the steam wand just below the surface.
4. Open the steam valve and tilt the pitcher slightly to create a whirlpool effect, stretching the milk until it reaches approximately 140°F to 150°F (60°C to 65°C) and has a glossy, microfoam texture.
5. Tap the pitcher on the counter and swirl to remove any large bubbles.
6. Tilt the espresso cup and slowly pour the steamed milk into the center of the espresso to establish the base.
7. Bring the pitcher closer to the surface and use a steady motion to pour the foam in a heart pattern by dragging the stream through the center of a circle at the end.
8. Place the cup on a saucer and serve immediately.

Serve on a saucer with a small piece of Turkish delight or a biscuit on the side. Provide a sugar packet and a small spoon for those who prefer a sweeter beverage.