Cafe Latte Recipe
Make Cafe Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Finish & Serving
Method
Espresso
Preheat and dose
Preheat the espresso machine by running a blank shot (run water through the group head) for 10–15 seconds. While heating, grind 18 g of espresso beans to a fine, slightly gritty espresso grind and distribute evenly in a 18–20 g basket.
Tamp and extract
Tamp the ground coffee firmly and evenly. Lock the portafilter into the group head and extract about 36 ml of espresso (a 1:2 brew ratio) into a warmed 8–10 oz cup. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.
Milk
Prepare milk pitcher
Pour 8 oz (≈240 ml) cold whole milk into a chilled stainless-steel steaming pitcher. If you plan latte art, pour an extra 1 oz into a second pitcher to practice microfoam.
Purge steam wand
Purge the steam wand briefly to remove condensation and wipe it with a clean, damp cloth.
Steam and texture milk
Submerge the steam wand tip just below the milk surface and turn on steam to introduce small, consistent micro-bubbles for 4–6 seconds (you should hear a gentle 'hissing' sound). Then fully submerge the wand and position it to create a whirlpool to heat the milk. Continue steaming until the pitcher exterior is hot to the touch (between 60–65°C / 140–149°F). Aim for smooth, glossy microfoam with very small bubbles and a velvety texture.
Polish milk
Turn off steam, wipe and purge the wand immediately. Tap the pitcher on the counter once and swirl the milk to remove large bubbles and integrate foam for a creamy texture.
Assemble & Serve
Sweeten (optional)
If you prefer a sweetened latte, add 1 tsp granulated sugar or 1 tsp simple syrup to the hot espresso and stir until dissolved.
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Begin pouring milk from about 2–3 inches above the cup to incorporate milk and espresso, then lower the pitcher and pour more steadily to bring the foam to the surface. For latte art, finish with a controlled wiggle or heart pattern using the last silky foam.
Garnish and serve
Optionally dust a light sprinkle of cocoa powder or cinnamon on top. Serve immediately while hot (target drinking temperature ~60–65°C / 140–149°F).