Pistachio latte

Applies to: a milk latte flavored with real pistachio paste or syrup, espresso base, hot or iced.

1. Add the pistachio paste or syrup to the cup in a measured amount, not a free pour.
2. Set the dose once (commonly 15-25 ml syrup, or paste to taste) and measure it every time.
3. Extract a double espresso (18 g in, about 36 g out, 25-30 s) onto the pistachio and stir until fully dissolved.
4. Paste especially must be stirred into the hot shot or it settles as a lump at the bottom.
5. Hot: steam milk to a fine microfoam at 60-65°C and pour over the pistachio-espresso base.
6. Hold milk at 60-65°C, never above 70°C, to keep the nutty flavor rounded, not scalded.
7. Iced: add cold milk over full ice, then pour in the pistachio-espresso mix.
8. Optionally finish with a light dusting of finely crushed pistachio across the surface.