Latte Recipe

Inspired by Bliss Bee

Time10m

Serves1

Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare machine and coffee
Preheat the espresso machine by running a short blank shot (no coffee) through the group head to stabilize temperature. Use freshly roasted coffee; grind to a fine setting suitable for espresso.
2
Dose and tamp
Measure 18 g of ground coffee and distribute evenly into a 58 mm portafilter basket (or the basket size for your machine). Tamp with 30 lbs (approx.) of pressure to create a smooth, level puck.
3
Extract espresso
Lock the portafilter into the group head and start extraction. Aim for a 1:2 coffee-to-liquid ratio: 18 g in to ~36 g (ml) out in about 25-30 seconds. For a stronger latte, you can extract a double shot (about 36 ml). Stop extraction when the stream turns pale and watery.

4
Choose milk and prepare pitcher
Pour 8 oz (about 240 ml) of cold whole milk into a chilled stainless steel steaming pitcher. If using an alternative milk, use the same volume but note texture and steaming behavior will differ.
5
Purge steam wand
Purge the steam wand briefly to remove condensation. Wipe it clean with a damp cloth to avoid droplets falling into the milk.
6
Steam milk
Submerge the tip of the steam wand just below the milk surface and turn on steam to create a gentle, consistent hiss. Introduce a small amount of air for 1-3 seconds (microfoam), then lower the pitcher so the wand is deeper and continue steaming to heat milk to 60–65°C (140–149°F). Aim for silky microfoam with tiny, glossy bubbles — not large froth. Turn off steam before removing the wand.
7
Clean wand and texture milk
Wipe the steam wand immediately with a clean damp cloth and purge again. Tap the pitcher on the counter and swirl the milk to integrate foam and remove large bubbles, resulting in a smooth, velvety texture.

8
Warm cup
Pre-warm the serving cup (8–12 oz) by rinsing with hot water or placing briefly on the espresso machine cup warmer. Empty any water before pouring.
9
Pour espresso
Pour the extracted espresso into the warmed cup. If you have crema, try to preserve it during transfer.
10
Add milk
Hold the cup at a slight angle. Swirl the steamed milk pitcher to ensure uniform texture. Begin pouring from about 3–4 inches above the cup to mix milk with espresso; once the cup is about half full, move the pitcher closer and pour more steadily to create a smooth milk layer and, if desired, basic latte art (heart or rosette). Aim for approximately 1–1.5 cm of microfoam on top.
11
Sweeten and garnish (optional)
If using sweetener, stir in 1 tablespoon (or to taste) of simple syrup now so it dissolves evenly. Dust a light pinch of ground cinnamon or cocoa over the foam as a garnish.
12
Serve
Serve immediately while hot. A traditional latte is served in an 8–12 oz cup with a creamy texture and mild coffee flavor balanced by the milk.