Latte Recipe

Time10m

Serves1

Make 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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1
Preheat and dose
Preheat the portafilter and cup by running hot water through the group head into the cup. Wipe dry. Dose 18 g of freshly ground espresso into a clean portafilter basket.
2
Tamp and lock in
Distribute the grounds evenly, then tamp firmly and level (about 30 lbs / 13.6 kg of pressure). Lock the portafilter into the machine.
3
Pull espresso
Start extraction immediately. Aim for a 25–30 second extraction yielding about 36 ml (a double shot). Stop the shot when volume/time are in range and set the espresso cup aside.

4
Purge and prepare steam wand
Purge the steam wand briefly to expel condensate. Wipe the tip with a clean cloth.
5
Measure and position milk
Pour 240 ml (about 8 fl oz) cold whole milk into a chilled 12–20 oz stainless-steel steaming pitcher. Insert the wand tip just below the surface and set the pitcher at a slight angle.
6
Stretch and texture milk
Turn on the steam and lower the pitcher slightly so the wand tip is just breaking the milk surface to introduce air for 3–6 seconds (you should hear a gentle hissing). Then raise the pitcher so the tip is submerged to heat and create velvety microfoam. Aim for milk temperature of 60–65°C (140–149°F) and a smooth, glossy texture with tiny bubbles.
7
Clean wand and polish milk
Purge the steam wand again and wipe it immediately. Gently tap the pitcher on the counter and swirl the milk to remove larger bubbles and integrate foam into a silky pourable texture.

8
Pre-warm cup and optionally sweeten
If you preheated the cup, discard excess water. If using sugar or simple syrup, add 1 tsp to the espresso and stir to dissolve.
9
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Begin pouring milk steadily from a height of about 3–4 inches to integrate milk and espresso, then lower the pitcher and move it closer to the surface to create crema and, if desired, a simple latte art heart or rosette. Aim for a 1:3 ratio of espresso to milk (roughly 36 ml espresso to 240 ml milk) leaving a thin layer of microfoam on top.
10
Garnish and serve
Lightly dust the top with cocoa powder or cinnamon if desired. Serve immediately.