Latte Recipe

Prepare espresso

Dose 18 g of freshly ground espresso into the portafilter, tamp evenly, and lock into the group head. Start extraction and pull a double shot (about 40 ml) into a warmed cup or metal pitcher. Aim for a 25-30 second extraction. If using a single-serve machine, brew approximately 40 ml of strong espresso.

Steam and texture milk

Pour 8 oz of cold whole milk into a chilled steaming pitcher (or use alternative milk). Purge the steam wand, then position it just below the surface to introduce microfoam for 3–5 seconds, then submerge to heat milk to 60–65°C (140–149°F). Create a velvety, glossy texture with small, consistent bubbles. Tap and swirl the pitcher to remove large bubbles.

Add flavor shot

Select one 15 ml flavor syrup (lavender, vanilla, caramel, or sugar-free vanilla). Pour the syrup into the serving cup before adding espresso to help it dissolve evenly. For a stronger taste, use up to 30 ml (2 pumps) depending on preference.

Combine espresso and syrup

Pour the freshly extracted 40 ml espresso into the cup containing the syrup. Stir gently to combine the espresso and syrup fully.

Finish with steamed milk

Slowly pour the textured milk into the center of the espresso-syrup mixture, holding back foam with a spoon. Finish by pouring a thin layer of microfoam on top. Aim for a 1:3 espresso-to-milk ratio (standard latte).

Garnish (optional)

If making a lavender latte, sprinkle up to 1 tsp of dried lavender buds on top. For vanilla or sugar-free vanilla, dust a dash of cinnamon if desired. For caramel, add a 5 ml caramel drizzle in a spiral on the foam.

Serve immediately while hot.