Café Latte Recipe

Prepare machine and dose

Preheat your espresso machine by running a blank shot (flush) for a few seconds. Weigh 18 g of freshly ground dark roast coffee and distribute it evenly in a clean, dry 58 mm (or your portafilter size) portafilter basket. Tamp with about 15–20 kg of pressure to create a flat, level puck.

Extract espresso

Lock the portafilter into the group head and start extraction immediately. Pull a double shot aiming for about 60 ml of espresso in 25–30 seconds. Stop the shot when volume and timing are reached. Pour the espresso into your serving cup (240–300 ml capacity).

Prepare milk pitcher

Pour 200 ml whole milk into a chilled stainless-steel steaming pitcher. Swirl briefly to remove large bubbles and check that the thermometer (if using) is at hand.

Steam milk

Purge the steam wand for 1–2 seconds to expel water. Submerge the tip just below the surface of the milk and turn on the steam to create a gentle hiss — this introduces microfoam. After 5–10 seconds, lower the pitcher slightly so the wand is deeper in the milk to heat without creating more foam. Continue steaming until the milk reaches 60–65°C (140–150°F) or the pitcher is just too hot to touch for more than a second. Aim for velvety, glossy microfoam rather than large bubbles.

Texture and knock

Turn off the steam, wipe and purge the wand immediately. Tap the pitcher on the counter and swirl to integrate any larger bubbles into a smooth, silky milk texture. Let milk rest 10–15 seconds so foam settles.

Pour latte

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 10 cm/4 inches above the cup to incorporate milk and espresso, then lower the pitcher and pour more steadily to bring microfoam to the surface. Finish with a controlled lift to create a small amount of latte art if desired.

If you prefer your latte sweetened, add 1 tsp sweetener to the espresso and stir briefly before pouring the milk so it dissolves. Dust a little ground cinnamon or cocoa on top for garnish if desired.