Latte Recipe

Preheat portafilter and cup

Run a blank shot (short) through the group head into the portafilter and the serving cup to warm them, then discard the water.

Dose and tamp

Weigh 18 g of freshly ground espresso into the portafilter basket (for a 12 oz latte). Distribute evenly and tamp with 30 lbs of pressure to create a smooth, level puck.

Extract espresso

Lock the portafilter into the machine and extract a double shot (about 60 ml) into the warmed cup. Aim for a 25–30 second extraction. If making the 16 oz size, pull a slightly longer shot or use a 20 g dose (adjust milk accordingly).

Pour milk into pitcher

Pour 10 oz whole milk into a cold steaming pitcher. If making a 16 oz latte, pour 14 oz total (10 oz + 4 oz optional). Use lower-fat milk if preferred, but texture and sweetness will change.

Purge steam wand

Open the steam wand briefly to blow out any condensation and then position just below the milk surface.

Stretch and texture milk

Submerge the steam tip just below the surface and introduce air for 3–5 seconds to create microfoam (a hissing sound). Then fully submerge the tip and continue steaming to raise milk temperature to 60–65°C (140–149°F). The milk should be velvety with fine microfoam and a glossy appearance.

Polish milk

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a smooth texture suitable for pouring.

Combine espresso and milk

Hold the cup with the espresso at a slight angle. Pour the steamed milk in steadily, starting from about 3–4 inches above to sink the milk, then lower the pitcher and increase speed to allow the foam to come forward and create a thin layer of latte art if desired. Aim for a 1/4–1/2 inch foam layer on top.

Sweeten and garnish (optional)

If desired, stir in 1 tablespoon sweetener into the espresso before pouring the milk, or add syrup after combining. Lightly dust with ground cinnamon or cocoa.

Serve

Serve immediately in a pre-warmed 12 oz cup (use 16 oz cup if prepared larger). Enjoy while hot.