The Saffron Cardamom Latte

You need

• Double espresso of Cru No. 118g coffee, or a strong moka or AeroPress
• Saffrona pinch, about 12 threads
• Green cardamom2 pods
• Milk200ml
• Honey1 tsp, optional

Method

1. Crumble the saffron threads between your fingers into a small dish and add 1 tbsp of just-boiled water. Leave for 5 minutes. It is ready when the water has turned a deep golden orange and smells sweet and floral.
2. Lightly crush the cardamom pods with the back of a spoon or in a mortar, just enough to split them. Put them in a small pan with the milk over a low heat for 3 to 4 minutes. The milk is ready when it steams and tiny bubbles form around the edge. Do not let it boil, or it will taste cooked and the foam will not hold.
3. Lift out the cardamom pods. Stir in the saffron water and the honey, if using, then froth with a handheld frother for 20 to 30 seconds, until the milk is glossy and has a soft layer of foam on top.
4. Pull a double espresso of Cru No. 1 into a warm cup: 18g of coffee to about 36g in the cup, in 25 to 30 seconds. Pour the saffron milk over the espresso, holding the foam back with a spoon, then spoon the foam on top.
5. Finish with a few saffron threads laid on the foam.