Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed Milk
Finishing
Method
Espresso
- 1
Dose and tamp
Weigh 18 g of freshly ground espresso into the portafilter basket. Distribute evenly and tamp with consistent pressure to create a level puck.
- 2
Brew
Lock the portafilter into the espresso machine and start extraction. Brew approximately 36 ml of espresso (a 1:2 ratio, yield ~36 ml) into a pre-warmed cup. Aim for a 25–30 second extraction time; adjust grind slightly if extraction is too fast or slow.
Steamed Milk
- 3
Prepare milk pitcher
Pour 240 ml of cold whole milk into a clean milk pitcher. Use fresh, cold milk for best microfoam development. Have an infrared thermometer or thermometer strip ready if desired.
- 4
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensed water. Submerge the tip just below the surface of the milk and angle the pitcher slightly to create a whirlpool.
- 5
Create microfoam
Turn on the steam wand to full steam. Keep the tip close to the surface for the first 3–6 seconds to introduce air (you should hear a gentle hissing), then lower the pitcher so the tip sits slightly deeper to heat and create a smooth whirlpool. Aim for velvety microfoam with tiny bubbles and no large froth.
- 6
Heat to temperature
Continue steaming until the milk reaches 60–65°C (140–150°F) — or 55–60°C (130–140°F) if you prefer cooler — and the pitcher becomes hot to the touch (but not scalding). Turn off steam, wipe the wand with a damp cloth, and purge briefly again.
- 7
Polish milk
Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam into a glossy, velvety texture. Add the extra 15 ml milk if you need to adjust texture or temperature (optional).
Assembly & Finishing
- 8
Sweeten (optional)
If using sweetener, add ~10 ml simple syrup (or desired amount) to the bottom of the serving cup and pour the brewed espresso over it, stirring to combine.
- 9
Pour milk
Hold the cup with the espresso at a slight angle. Begin pouring steamed milk from about 3–4 cm above the cup to incorporate milk with espresso. After the cup is about halfway full, bring the pitcher spout close to the surface and pour more steadily to create a small circular latte art pattern or a smooth layer of microfoam. Aim for approximately 240–280 ml final volume (including espresso).
- 10
Garnish and serve
Dust with a light sprinkle of cocoa powder or cinnamon (about 1 tsp) if desired. Serve immediately while hot.
