Latte Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running hot water through the group head and into the portafilter for 10–20 seconds. Remove water, dry the portafilter, then dose 18 g of freshly ground espresso into the portafilter basket.

Tamp

Distribute the grounds evenly and tamp firmly and level with about 30 pounds (13 kg) of pressure to create a flat, even puck.

Brew

Lock the portafilter into the group head and start the extraction. Aim for a 36 ml (approx. 1.2 oz) double shot in 25–30 seconds. Adjust grind or dose if extraction is significantly shorter or longer. Set the shot aside in the cup or a shot glass while preparing milk.

Prepare milk pitcher

Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel steaming pitcher. Using cold milk gives better texture and more time to texture before it overheats.

Purge steam wand

Open the steam wand for 1–2 seconds to purge any condensed water, then wipe the wand with a clean damp cloth and position the tip just below the surface of the milk.

Steam for microfoam

Start steaming with the wand tip just below the surface to introduce air for the first 2–4 seconds (you should hear a gentle hissing). Then submerge the tip slightly deeper to heat the milk. Aim for a final milk temperature of 60–65°C (140–149°F). Create smooth, glossy microfoam—no large bubbles. If you prefer a tighter texture for latte art, tuck the pitcher and create a whirlpool while steaming.

Polish milk

After reaching temperature, turn off the steam, wipe the wand, and purge briefly. Swirl and tap the pitcher on the counter to eliminate any remaining large bubbles and to integrate foam and liquid milk into a silky texture.

Combine espresso and milk

If your espresso shot is in a separate cup, pour it into a pre-warmed latte cup (10–12 oz). Hold the pitcher high and pour the steamed milk into the center of the cup to combine with the espresso, then lower the pitcher and bring it closer to the surface to allow foam to flow and form a thin layer (about 1 cm) of microfoam on top. Pour steadily to integrate crema and milk for a creamy texture.

Sweeten and garnish (optional)

If desired, stir in up to 1 tsp sugar or sweetener to taste right after pouring so it dissolves. Garnish with a light dusting of ground cinnamon or cocoa, or create latte art while pouring if you prefer.

Serve immediately. A properly made latte should be smooth and creamy with a thin layer of velvety microfoam on top.