Get set up. Heat the machine as its manual directs, then pour 6 fl oz (180 ml) of cold milk into a jug, keeping it below the spout. Cold milk gives you more time to add air before it gets hot.

Pull the espresso. Brew a 1.5 fl oz (45 ml) double shot into a 10 fl oz (300 ml) cup. A common starting point by weight is 36 to 40 g of espresso from 18 to 20 g of ground coffee. This is not an exact conversion to 45 ml: crema changes the measured volume.

Position the wand. Purge the wand to clear any water, then place the tip 1 to 2 cm (about 1/2 inch) into the milk and turn on the steam.

Add air, then heat. Lower the jug slowly until the tip sits at the surface, which adds air to the milk. Then raise the jug slightly so the milk spins in a whirlpool, because texture comes first and temperature second.

Stop at the right temperature. Watch the thermometer and stop at 140 to 150°F (60 to 66°C). Turn the steam off before you lift the wand out so it cannot spray hot milk, then wipe the wand with a damp cloth and purge it briefly.

Pour. Tap the jug on the counter to remove large bubbles, then swirl it until the milk looks glossy. Pour steadily into the center of the espresso until the drink has a thin layer of microfoam on top.