Mesquite Latte

Serves: 1
Time: 5 minutes
Cup: 240–300 ml

Ingredients

• 8 g MannaBrew (1 level scoop)
• Water for extraction
• 180–220 ml cold milk (full cream or barista oat)
• Optional: dust of cinnamon or cocoa

Espresso machine

1. Dose 8 g into the portafilter. Spread evenly and do not tamp. 
2. Extract ~30 ml. Stop while it is still thick.
3. Steam milk to 60–65°C. Stretch only briefly — you want wet, silky milk with a thin foam cap, not a cappuccino dome.
4. Pour espresso into the cup, then milk through the centre. Finish with a light layer of foam.

Not for bean-to-cup machines.