Buttercream latte

Brew steps

1. Make the buttercream: simmer 100g of brown sugar with 25g of water over low heat until dissolved, then off the heat whisk in ~100g of butter, 1.5g of salt and a small teaspoon of vanilla paste.
2. Fold in 200g of whipping cream and chill in the fridge.
3. 0:00Pull a 36g double espresso from 18g of coffee.
4. Whip 45g of buttercream with 15g of milk until fluffy, pour in the espresso and mix well.
5. Fill the glass with ice and ~100ml of milk, then pour the coffee cream mixture on top.