Make the vanilla syrup: Combine 1 cup water, 1 cup sugar, and 1 split vanilla bean in a saucepan. Simmer for 10 minutes, then cool and strain. Store in fridge for up to 2 weeks.

Weigh 18g of coffee beans. Grind to a fine, powdery consistency (slightly finer than table salt).

Distribute grounds evenly in the portafilter, tamp with firm, level pressure (about 30 lbs).

Lock the portafilter, place a cup under the group head, and start the shot. Aim for 36g of liquid espresso in 25–30 seconds. The stream should look like warm honey.

While the shot pulls, pour 8 oz of cold milk into the pitcher. Purge the steam wand briefly.

Submerge the steam wand tip just below the milk surface. Open steam fully. You’ll hear a gentle hissing—that’s stretching. Keep the tip near the surface until the milk volume increases by about 20%.

Lower the pitcher so the tip is deeper—this heats and textures the milk. Stop at 155°F (if no thermometer, stop when the pitcher feels too hot to hold for more than 3 seconds). Tap the pitcher on the counter to pop large bubbles, then swirl gently.

Pour 2 tablespoons of vanilla syrup into your serving cup. Add the espresso shot and stir briefly.

Pour the steamed milk into the center of the cup from about 4 inches high, then lower the pitcher and tilt to create latte art or simply fill. Serve immediately.