Café Latte Recipe
Recipe information
Make Café Latte in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Espresso
Milk
Finish & Optional
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.
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.
Local Coupons
No local coupons found for this recipe's ingredients.