Latte Recipe

Prepare and dose

Weigh 18 g of freshly ground espresso coffee. Distribute the grounds evenly in the portafilter and tamp with 30–40 lb of pressure so the puck is level and compact.

Brew

Lock the portafilter into an espresso machine and start extraction. Aim for a 1:2 brew ratio (about 36–40 ml beverage) and a total extraction time of 25–30 seconds. If using a moka pot or strong brewed coffee, brew approximately 40 ml of concentrated coffee.

Start with cold milk

Pour 240 ml of cold whole milk into a chilled metal steaming pitcher. Use whole milk for best texture; for substitutions (2%/oat/almond) expect different foam and mouthfeel.

Steam and texture

Purge the steam wand briefly, then submerge just below the surface of the milk and turn on the steam at full power. Stretch the milk by keeping the wand near the surface for 2–4 seconds until volume increases slightly and you hear a gentle hissing. Then fully submerge the wand and create a whirlpool to integrate microfoam. Stop steaming when the pitcher feels just warm to the touch (60–65°C / 140–149°F). Wipe the wand and purge briefly.

Polish milk

Tap the pitcher gently on the counter to remove large bubbles and swirl to make the milk glossy and even-textured. If you want extra foam for latte art, spoon or draw off the top 20 ml of microfoam into a small cup to use while pouring.

Combine espresso and milk

Pour the freshly brewed espresso into a warmed latte cup (about 300–350 ml capacity). Immediately pour the steamed milk into the center of the espresso with a steady, controlled motion. Start with the pitcher held slightly higher to incorporate milk, then move closer and lower the pitcher to the cup to pour microfoam and create a smooth crema. If using reserved foam, finish with it to create latte art.

Additions & finish

If desired, stir in 1 tsp of sweetener or flavored syrup before pouring milk. Dust the top with a light sprinkle of ground cinnamon or cocoa. Serve immediately.