Seven drinks. One shot underneath.

The base shot, on its own

Pull into a warmed demitasse and drink it within a minute — crema falls apart fast. For a ristretto, cut the same dose at 24 g out.

Espresso lengthened with hot water

Water in the cup first, then the shot on top — it keeps the crema intact. Start at four ounces and adjust.

Equal parts espresso and milk

Steam just enough to coat. Heat and texture it, but keep the foam layer almost nonexistent.

Espresso marked with foam

Steam a little milk to a stiff foam and spoon one dollop on top. A shot with a hat, not a small latte.

Even thirds, with a real foam cap

Spend longer adding air than for a latte — thick, pillowy foam sitting above the milk. Spoon the last of it on top.

Velvety, barely-foamed milk

Texture is the whole point: fine, glossy microfoam with no visible bubbles. A ristretto base makes it sweeter.

The long one — mostly milk

Silky milk, thin foam, poured steadily with the foam held back until the end. Over ice, build it the other way round.

When the shot tastes wrong

Sour and thin — it ran too fast, grind finer.
Bitter and dry — it ran too slow, grind coarser.
Sputtering — channeling; redistribute and tamp level.
No crema — stale beans or far too coarse. Flag it.