A shot of espresso, with steamed milk and a the creamy milk from the steaming process as a topping.
You should be able to rest a spoon on the side of the glass or cup and have it float on the topping.
Process:
7g of freshly ground coffee, tamped into a warmed handle with about 20lb of pressure and smoothed off, making sure that the grinds are flattened
evenly ('cos the water will find the path of least resistance).
Pour the espresso into the cup, watching the colour - switch it off as soon as the colour changes (it gets lighter). There should only be about 5ml of coffee in the bottom of the cup now, anything more and you're just pouring crap.
For a perfect coff, the cup should be made of heavy-weight china (not quite nerdy enough to remember the grammage sorry), and _must_ be warm.
Steam the milk to 65 degrees C, (I used to use a machine with a thermometer) - usually just hot enough to start burning your hand. Make sure it swirls rather than bubbles, scrape off any fluffy stuff from the top.
Supreme describes the look your milk should have as "white chrome" - thick, glossy and smooth.
Pour the milk into the coffee, using the back of a spoon or a knife blade to ensure the correct flow of milk into the cup. The most important factor is speed - the lifespan of a coffee shot is short, so this whole process should take only about a minute.
