Salted cream coffee

Brew steps

1. Make the salted cream: 30g whipping cream + 5g condensed milk + 15–20g fresh milk (milk-to-cream 1:2 to 1:2.5) + 0.5g salt.
2. Whisk well until soft and silky — the longer the smoother, but stop before it goes stiff like cake frosting.
3. 0:00Pull a 36g espresso in 25–35 seconds and stir in 15–20g of condensed milk to taste.
4. Fill the glass with ice, pour in the coffee, float the salted cream on top. Drink right away.