Restaurants›Blu Livingston›Caffe Latte Recipe

Caffe Latte Recipe

Inspired by Blu Livingston
Time10m
Serves1

Make Caffe 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.

Espresso

Milk

Finish & Optional

Method

Espresso

1

Preheat and dose

Turn on your espresso machine and allow it to fully heat (about 15–20 minutes). While it warms, weigh 18 g of freshly ground espresso and distribute it evenly in the portafilter. Tamp with about 30 lbs of pressure to create a smooth, level puck.

2

Brew

Lock the portafilter in the group head and start extraction. Pull a double shot of espresso (~40 ml) aiming for a 25–30 second extraction. If extraction is too fast or slow, adjust grind size and try again.

Milk

3

Prepare pitcher and milk

Pour 8 fl oz (about 240 ml) of cold whole milk into a stainless-steel steaming pitcher. Cold milk creates better microfoam; fill the pitcher no more than halfway to allow room for expansion.

4

Purge steam wand

Purge the steam wand briefly (1–2 seconds) into the drip tray to clear condensation, then wipe it with a clean cloth to remove any residue.

5

Stretch and texture the milk

Submerge the steam tip just below the surface of the milk and turn on the steam to introduce air for the first 2–3 seconds (you should hear a gentle hissing). Then drop the pitcher slightly so the tip sits deeper in the milk to heat and create microfoam. Aim for a temperature of 60–65°C (140–149°F). If you don't have a thermometer, stop when the pitcher becomes too hot to hold for more than a couple seconds (around 65°C).

6

Polish milk

Turn off the steam, wipe and purge the wand again. Tap the pitcher firmly on the counter and swirl the milk to break large bubbles and integrate foam into a silky microfoam.

Assembly & Finish

7

Combine espresso and milk

Pour the espresso into a 12 oz (approx. 350 ml) cup. Hold the pitcher high to begin — pour about one-third of the milk in to integrate the espresso and milk. Lower the pitcher and pour the remaining milk slowly to allow the foam to sit on top. For latte art, finish with a controlled wiggle and draw-through motion.

8

Sweeten and garnish (optional)

If desired, stir in up to 1 tsp of sugar while the drink is still hot to dissolve. Lightly dust the top with cocoa powder or ground cinnamon (about 1/4 tsp).

9

Serve immediately while hot.