Latte Recipe

Prepare espresso

Preheat and clean your espresso machine. Dose 18 g of finely ground espresso into a clean portafilter, distribute and tamp evenly (about 30 lbs / 13.6 kg of pressure). Lock the portafilter into the group head.

Extract

Start the extraction and aim for about 28–36 seconds of shot time, yielding roughly 36 ml of espresso (single double-shot yield). Adjust grind or dose so the shot flows steadily and has a rich crema. Pour the espresso into a 10–12 oz latte cup.

Prepare pitcher

Pour 8 oz (about 240 ml) whole milk into a chilled stainless steel steaming pitcher. If you want a slightly lighter texture, add up to 1 oz (30 ml) extra milk.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensation, then wipe it with a clean cloth.

Steam and texturize milk

Submerge the tip of the steam wand just below the surface of the milk and turn on steam to introduce air for the first 2–4 seconds (you should hear a gentle hissing). Then lower the pitcher so the tip is deeper to create a whirlpool and continue steaming until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). The milk should have a glossy, microfoam texture with very small, velvety bubbles.

Knock and swirl

Turn off the steam, wipe and purge the wand again. Tap the pitcher lightly on the counter to remove large bubbles and swirl to integrate foam and milk into a silky texture.

Sweeten (optional)

If using sweetener, add 1 tsp of simple syrup or syrup to the espresso in the cup and stir briefly before pouring milk.

Pour

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 inches (7–10 cm) above the cup to incorporate milk and crema, then move the pitcher closer and pour faster to create a small white circle (latte art) if desired. Finish with a gentle wiggle or a lift to create a heart or rosette, and cut off the stream to leave a clean top.

Lightly dust the top with 1/4 tsp ground cinnamon or cocoa powder if desired.