Café Latte Recipe
Make Café Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Milk
Finish & Optional
Method
Espresso
- 1
Prepare machine and portafilter
Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes). Ensure the portafilter, basket, and cups are preheated by running a blank shot or rinsing with hot water.
- 2
Dose and tamp
Weigh 18 g of freshly ground espresso (fine grind for espresso). Distribute grounds evenly in a 18–20 g double basket (use appropriate basket) and tamp with 30–40 pounds of pressure to create a level puck.
- 3
Pull espresso shot
Lock the portafilter into the machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (a roughly 1:2 brew ratio). Pour the espresso directly into your warmed latte cup.
Milk
- 4
Purge steam wand
Wipe and purge the steam wand briefly to remove condensation and ensure dry steam.
- 5
Purge and position pitcher
Pour 8 oz (about 240 ml) of cold whole milk into a metal steaming pitcher. Position the steam wand just below the surface and at a slight angle to create a whirlpool.
- 6
Stretch and texture milk
Start steaming with the wand tip near the surface for 3–5 seconds to introduce microfoam (stretching). Then submerge the tip slightly to heat evenly and create a smooth whirlpool. Steam until the pitcher feels hot to the touch (about 60–65°C / 140–149°F). Aim for velvety microfoam with very small bubbles and a glossy texture.
- 7
Polish milk
Tap the pitcher gently on a counter and swirl to remove any larger bubbles and integrate foam into a silky texture. Keep the milk pouring consistency as slightly thick but pourable.
- 8
Assemble & Finish
- 9
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring milk from about 1–2 inches above the cup to integrate milk with espresso. As the cup fills and crema breaks, bring the pitcher closer and pour with a gentle wiggle to produce a small amount of latte art if desired. Stop pouring when cup is nearly full, leaving about 1 cm for foam.
- 10
Sweeten and garnish (optional)
If desired, stir in up to 1 tsp of sugar or simple syrup to taste before pouring milk or immediately after. Lightly dust the top with cinnamon or cocoa (about 1/4 tsp) for garnish.
- 11
Serve
Serve immediately while hot. A café latte is typically served in an 8–12 oz cup; this recipe yields an 8 oz latte with a balance of espresso and steamed milk.
