Latte Recipe

Time10m

Serves1

The latte was really, really good.

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Ingredients

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1
Prepare machine and beans
Preheat your espresso machine by running a blank shot (no coffee) for 5–10 seconds to stabilize temperature. Meanwhile weigh 18 g of freshly roasted espresso beans and grind to a fine, consistent espresso grind right before brewing.
2
Dose, tamp, and extract
Distribute the 18 g of ground coffee evenly in the portafilter, level, and tamp with about 30 pounds (13 kg) of pressure to form a flat puck. Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. The shot should be rich, with a caramel-colored crema on top. If using a manual or stovetop espresso maker, produce an equivalent concentrated 36 ml brew.

3
Choose and pour milk
Pour 10 oz (about 300 ml) whole milk into a chilled stainless-steel steaming pitcher. If you want a slightly larger beverage or more textured foam, include the optional extra 2 oz.
4
Purge steam wand and steam milk
Purge the steam wand for a second to remove condensation. Position the tip just below the milk surface and turn on the steam at full power. Keep the tip near the surface to incorporate a little air for 2–4 seconds (you should hear a quiet hissing), then submerge the tip slightly to create a whirlpool. Steam until the pitcher feels just warm to the wrist (~60–65°C / 140–150°F). Aim for microfoam: silky, glossy milk with tiny bubbles and a slightly thickened texture. If you don't have a thermometer, stop when the pitcher becomes too hot to hold for more than a few seconds.
5
Texture and settle
Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam with liquid milk. The result should be velvety milk with about 0.25–0.5 inch of microfoam on top.

6
Sweeten (optional)
If you like a sweet latte, add 1 tsp sugar or 1 tsp simple syrup to the bottom of your serving cup and stir briefly with a teaspoon.
7
Pour espresso and milk
Pour the extracted 36 ml espresso into a warmed 10–12 oz cup. Hold the steamed milk pitcher high and pour the milk into the center of the espresso to integrate liquid milk and crema. When the cup is about two-thirds full, lower the pitcher closer to the surface and pour with a gentler flow to layer microfoam and, if desired, create simple latte art (a heart or rosette). Aim for a 1:3 espresso-to-milk visual balance.
8
Garnish and serve
Optionally dust the top with a pinch of cinnamon or cocoa (~1 tsp). Serve immediately while hot. Enjoy.