Saffron latte

Applies to: a Gulf-café signature latte — espresso and steamed milk infused with bloomed saffron, lightly sweetened, served hot.

1. Add the bloomed saffron (threads and infused liquid) and the measured sweetener to the pre-warmed cup.
2. A few threads only — saffron is potent, and over-dosing turns it medicinal and bitter.
3. Pull a double espresso (18 g in, about 36 g out, 25-30 s) directly onto the saffron and sweetener, then stir to combine.
4. Reference shot: 18 g dose, ~36 g yield, 25-30 seconds, hazelnut crema.
5. Steam the milk to a fine microfoam at 60-65°C, never above 70°C.
6. Milk over 70°C scalds and loses sweetness, which flattens the delicate saffron note.
7. Pour the steamed milk into the saffron-espresso base, holding back the foam, to a smooth, even color.
8. Finish with the microfoam cap; optionally float 1-2 saffron threads on top as garnish.