Weigh 18 g of coffee beans using a coffee scale.
Lightly spray the coffee beans with water.
Grind the beans at 45 clicks on the KINGrinder K6.
Check the ground coffee and make sure it is evenly ground.
Add the ground coffee to the portafilter.
Distribute the coffee evenly in the portafilter.
Tamp the coffee evenly and firmly.
Lock the portafilter into the espresso machine.
Place the cup on the scale and pull the espresso.
Aim for a 36–40 g espresso yield.
Drizzle caramel syrup inside the serving glass.
Add ice to the glass.
Add the caramel syrup over the ice.
Add the cold milk.
Pour the prepared espresso over the milk.
Stir gently to combine.
Add a straw and serve immediately.
