Single Latte Recipe
Single espresso shot with choice of milk.
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Ingredients
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Espresso
Milk
Method
Espresso
Prepare portafilter
Preheat group head and portafilter by running a blank shot or rinsing with hot water. Dry portafilter and dose 18 g of freshly ground espresso into the basket.
Tamp
Distribute the grounds evenly and tamp with 30 lbs (approximately) of pressure to create a level puck.
Brew single shot
Lock the portafilter into the machine and start extraction. Aim for approximately 36 ml of espresso in 25–30 seconds. Adjust grind if extraction time is outside this range.
Milk
Steam milk
Pour 180 ml of your chosen milk into a chilled metal steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and start steaming to introduce a small amount of air for 2–4 seconds (for microfoam). Lower the pitcher to heat to approximately 60–65°C (140–149°F) while maintaining a silky microfoam texture. If using non-dairy milk, aim for 55–60°C (131–140°F) to avoid separation.
Sweeten (optional)
If desired, add 1 tsp of sweetener to the steamed milk or directly to the cup and swirl to dissolve.