Latte Recipe

Prepare and dose

Heat your espresso machine and portafilter. Measure 18 g of freshly roasted, freshly ground espresso into the portafilter basket. Distribute and tamp evenly with 30–40 lb of pressure to create a level puck.

Pull the shot

Lock the portafilter into the machine and start the extraction. Aim for about 36 ml of espresso in 25–30 seconds for a double shot. Stop the shot when volume and color are right (rich brown crema on top). If using pre-brew or different ratios, adjust to taste.

Pour the extracted espresso into a warmed 10–12 oz (300–350 ml) cup. If you added flavored syrup or sugar, add it to the cup now and stir briefly to dissolve.

Prepare the pitcher

Pour 240 ml (about 8 fl oz) of whole milk into a stainless-steel steaming pitcher. Using slightly less than the cup volume leaves room for foam and pouring. If you prefer a sweeter latte, add sugar or syrup to the milk and swirl to combine.

Purge and steam wand prep

Purge the steam wand for a second to remove condensation. Submerge the tip just below the surface of the milk and start steaming at full steam.

Stretch the milk (create microfoam)

Lower the pitcher slightly so the wand tip sits at the milk surface to introduce air for 2–4 seconds until the milk volume rises slightly and you hear a gentle hissing. Then raise the pitcher so the wand tip is submerged and continue steaming to heat and texturize the milk. Aim for a final milk temperature of 60–65°C (140–150°F) — about 15–20 seconds of heating after stretching depending on your machine. If you don't have a thermometer, stop when the pitcher is too hot to hold for more than a few seconds.

Polish the milk

Turn off the steam, wipe the wand with a clean damp cloth and purge again. Tap the pitcher on the counter and swirl the milk to pop any large bubbles and integrate foam into a smooth, glossy microfoam with a satin texture.

If you reserved 20 ml of milk for temperature probe (optional), add it now and swirl gently to achieve desired texture.

Hold the cup with the espresso at a slight angle. Begin pouring the milk slowly from about 10 cm (4 in) above the cup to incorporate milk and crema. As the cup fills, lower the pitcher closer and pour more deliberately to allow microfoam to come forward, creating a thin layer of velvety foam on top. If desired, finish with a simple latte-pour pattern (heart, rosette) by adjusting speed and wrist motion.

Sprinkle a pinch of ground cinnamon or cocoa powder on top if desired. Serve immediately.