Latte Recipe

Preheat portafilter and cup

If using an espresso machine, run a blank shot (flush) through the portafilter and cup to warm them. This helps maintain extraction temperature and keeps the espresso from cooling quickly.

Dose, distribute, and tamp

Weigh 18 g of freshly ground espresso into the portafilter. Distribute the grounds evenly and tamp with about 30 lb (13 kg) of pressure to create a level puck.

Pull the shot

Lock the portafilter into the machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. Adjust grind size if extraction is significantly faster or slower. The result should be a 1.5–2 oz (36 ml) ristretto/short espresso shot with a rich crema.

Choose and measure milk

Measure 8 oz (approximately 240 ml) of whole milk. For a single latte use 8 oz; for a larger cup increase proportionally (typical ratio espresso:milk ~1:3–1:4). Cold milk straight from the fridge produces better foam.

Purge steam wand

Before steaming, purge the steam wand briefly to remove condensate. Wipe it with a clean damp cloth.

Steam milk

Submerge the steam wand tip just below the surface of the milk and start steaming. Create a slight whirlpool by keeping the tip near the side of the pitcher. Stretch milk by keeping the tip at the surface briefly (0–4 seconds) to introduce fine microfoam, then fully submerge to heat. Target temperature: 60–65°C (140–149°F). Stop steaming when the pitcher is too hot to hold comfortably (~65°C).

Texture and integrate foam

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam into silky microfoam. If you want latte art, ensure foam is glossy and velvety with very small bubbles (microfoam). Reserve about 1 tablespoon of slightly thicker foam on top if desired.

Pre-warm cup (if not done)

If you didn't preheat the cup earlier, pour a little hot water into it and discard, or swirl the espresso cup over the warm portafilter briefly.

Pour espresso

Pour the extracted 36 ml espresso into the pre-warmed cup.

Combine milk and espresso

Hold the milk pitcher about 3–4 inches above the cup and begin pouring the steamed milk steadily into the center of the espresso. As the cup fills and the crema breaks, lower the pitcher and pour more intentionally to bring the microfoam forward for a smooth texture and possible latte art. Aim for a final volume of about 10–12 oz in the cup (including espresso).

Finish and garnish

If desired, spoon or pour the reserved thicker foam on top (about 1 tbs) and dust lightly with cocoa powder or cinnamon (about 1/4 tsp). Add sweetener to taste (about 1 tsp simple syrup or sugar) and stir gently.