Latte Recipe

Preheat the cup and, if using, the portafilter by rinsing with hot water. Empty excess water. This keeps the drink hot for longer and stabilizes espresso extraction.

Dose & Tamp

Grind fresh coffee to an espresso grind (fine). Dose about 18–20 g for a double shot into the portafilter and tamp evenly with 30 pounds of pressure. Wipe the rim.

Extract

Pull two shots (about 36–40 ml) of espresso into the preheated cup. Aim for a 25–30 second extraction. If making an iced latte, extract directly over a small metal pitcher or heat-safe container to cool slightly.

Pour cold whole milk (8 oz) into a chilled stainless-steel steaming pitcher up to the bottom of the spout. Purge the steam wand briefly, then submerge tip just below the surface and start steaming.

Stretch milk by keeping the tip near the surface for 3–5 seconds to introduce a small amount of microfoam, then submerge the wand deeper to heat to 60–65°C (140–150°F). Aim for velvety microfoam with very small bubbles.

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to integrate foam. Spoon about 1 tbsp of thicker foam for topping if desired.

Fill a tall glass with 1 cup of ice cubes. Pour 8 oz cold milk or alternative milk over the ice. Add 1 tsp simple syrup or flavored syrup if using and stir to combine.

Hot latte: Pour the steamed milk into the cup with the espresso, holding back foam with a spoon. Then spoon the remaining milk foam on top. If using syrup or vanilla, add it to the espresso before pouring milk and stir gently to combine.

Iced latte: Pour the double-shot espresso over the milk and ice. Stir gently to combine. Add syrup or vanilla to taste before pouring espresso if preferred.

Garnish: Sprinkle a pinch of ground cinnamon or cocoa on top if desired.

Serve immediately while hot or cold. Provide a spoon or straw as preferred.