Caffe Latte Recipe

Preheat and dose

Turn on and warm your espresso machine and portafilter. Grind 18 g of fresh coffee to a fine espresso grind and evenly dose it into a clean portafilter basket.

Tamp and flush

Distribute the grounds level, then tamp with about 30 lbs (13 kg) of pressure to create a flat, even puck. Wipe any loose grounds from the rim and lock the portafilter into the machine. Run a quick 1–2 second flush of water through the group head to stabilize temperature.

Pull the shot

Start the extraction and brew about 40 ml of espresso into a warmed 10–12 oz latte cup or shot glass. Aim for an extraction time of 25–30 seconds for balanced flavor. Adjust grind or dose slightly if extraction is too fast or slow.

Prepare pitcher and milk

Pour 8 oz whole milk into a chilled stainless-steel frothing pitcher (leaving some headspace). Purge the steam wand briefly to remove condensation or milk residue and wipe it clean with a damp cloth.

Steam milk

Submerge the steam wand tip just below the surface of the milk and introduce air for 2–4 seconds to create a small amount of microfoam (you should hear a gentle hissing). Then lower the wand slightly deeper and position the pitcher to create a whirlpool, heating the milk until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). The milk should have a glossy, velvety texture with fine microfoam and about 1–1.5 cm of foam on top.

Purge and polish

Turn off the steam, wipe the wand immediately with a damp cloth, and purge briefly. Tap the pitcher on the counter once and swirl to settle the microfoam and eliminate large bubbles.

Pour the extracted espresso into the warmed latte cup if not already there. Hold the pitcher high and begin pouring the steamed milk into the center of the espresso to incorporate the crema. After the cup is about two-thirds full, lower the pitcher and pour more steadily to allow the microfoam to come to the surface. Finish with a gentle wiggle or controlled motion if you want a simple latte art heart or rosette.

If desired, add 1 tsp sweetener to the espresso before pouring milk so it dissolves evenly. Dust with a pinch of cinnamon or cocoa on top as a finishing touch.