14 - 16 g (2 coffee measures) finely ground espresso coffee (Italian type dark roast)
120 - 150 ml water
150 - 200 ml milk (preferably whole milk)
Brew the coffee using an espresso coffee maker or a traditional stovetop espresso pan, following their instructions.
Increase or decrease the amount of coffee powder, water and milk (in proportion) depending on the size and volume of the coffee maker or pan you are using.
An espresso maker gives a better result than a stovetop pan, but is, of course, a much more expensive buy.
For steaming the milk, pour it in a tall, narrow mug or other similar container. Heat and steam the milk following the instructions of your espresso maker.
There are many ways to steam the milk even if you do not have an espresso maker or any other kind of special "frothing gadget". You can steam the milk simply by heating it gently in a saucepan.
Do not let it come near to the boil, but as soon as some steam starts to rise from the milk, take it off the heat and beat it vigorously with a wire whisk until thick foam will form.
Pour the coffee into wide cup(s) and spoon some milk foam on top. Sprinkle top with a dash of cocoa powder, finely ground coffee, powdered cinnamon, nutmeg, cardamom, or whatever you like. Sweeten with sugar or honey, if you like.
Recipe source: espresso machine manual, mid-1980s.