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Brew a pot of fine-ground espresso coffee in either a French press, which uses a plunger to compress grounds steeped in boiling water, or on a stovetop moka pot, which forces the boiling water through tightly packed coffee.
Heat 2 to 3 cups of milk on the stove in a pan, whisking continually to prevent burning and to build a respectable foam.
Pour the espresso into a tall coffee cup, and add the milk. The classic ratio for an authentic latte is 1/3 espresso to 2/3 milk.
Spoon the foam onto the top of the cup and smooth it out. Dust with powdered cinnamon for decoration or add sugar according to taste.
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