Marocchino

Ingredients

• 1 teaspoons unsweetened cocoa powder – to dust glass and top
• 2 fluid ounces whole milk – cold, for steaming
• 1 fluid ounces espresso – freshly pulled

Instructions

1. Warm a 2–3 oz heatproof demitasse glass with hot water, then empty it. Dust the inside bottom with cocoa powder, reserving a pinch for finishing.
2. Steam the whole milk to 130–150°F/55–65°C, creating silky microfoam with a fine, glossy texture; set aside.
3. Pull 1 fluid ounce of espresso directly into the prepared glass over the cocoa in 25–30 seconds, until topped with hazelnut-colored crema.
4. Spoon a thin layer of microfoam over the espresso to create distinct layers. Tap the glass lightly to settle, then finish with the reserved cocoa on top. Serve immediately.