Purge your group head and preheat your portafilter, remove then dry. Next, grind your freshly roasted beans - a dose of about 19g. Tap the portafilter to settle the grounds before tamping on a level surface with consistent pressure. Use the Razor tool after tamping to ensure you have the correct dose.  

Place the portafilter firmly into the group head. Before you start, set your cup underneath. Hit the 2-cup button. You’ll see an espresso flow that resembles warm honey. Dust chocolate powder into the cup of espresso.

For a single cup, start with cold milk that's a third of the jug in volume. Purge the steam wand then place around a ½ inch into the milk. Open the steam valve. Lower the jug after a few seconds to introduce air to the surface of the milk. Key here is texture first, then temperature. Aim for a temperature of around 140-150°F, or 60-65°C. For non-dairy, try not to go over 130°F, or 55°C, as the milk can start to separate or curdle. Look for a velvety and silky-smooth texture. 

Before the pour, don’t forget to purge the steam wand to clean remaining milk inside then give it a wipe with a damp cloth. Swirl the jug to distribute the air so the microfoam is mixed evenly. Finally, slowly pour the textured milk into the espresso. Dust extra chocolate powder on top if desired.