Latte Recipe

Prepare machine and portafilter

Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes). Purge the steam wand briefly and run a shot of water through the group head to stabilize temperature. Wipe and dry the portafilter.

Dose, distribute, and tamp

Weigh 18 g of freshly ground coffee into the portafilter basket. Level the grounds with your finger or a distribution tool, then tamp evenly and firmly until the puck is smooth and compact.

Pull a double espresso

Lock the portafilter into the group head and start the shot. Aim for approximately 36 ml of espresso in 25–30 seconds (adjust grind and dose as needed). You should get a full-bodied double shot with a layer of crema.

Prepare pitcher and milk

Pour 8 oz (about 240 ml) cold whole milk into a 12–20 oz stainless-steel frothing pitcher. Chill the pitcher briefly or keep it at room temperature; very cold milk helps achieve good microfoam.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove water. Submerge the tip of the wand just below the surface of the milk and angle the pitcher slightly so that the wand sits off-center to create a whirlpool.

Stretch and texture the milk

Turn on the steam wand to full and lower the pitcher slightly so the tip is just at the surface to introduce a small amount of air for 1–3 seconds (you should hear a soft 'hiss'). Then raise the pitcher so the tip is just below the surface and continue steaming to create a smooth, velvety microfoam. Target a final milk temperature of 60–65°C (140–149°F); if you don't have a thermometer, stop when the pitcher becomes uncomfortably hot to the touch (~15–20 seconds after steaming begins depending on machine).

Polish milk

Turn off the steam wand before removing it from the milk. Wipe and purge the wand again. Give the pitcher a couple of gentle taps on the counter and swirl the milk to break large bubbles and integrate foam into a glossy texture.

Optional: adjust milk

If you want slightly thinner milk for latte art, add up to 1 oz of extra steamed milk (see ingredients) and mix gently.

Pour the double espresso into a warmed 12–16 oz cup. Immediately pour the textured milk into the center of the espresso from about 2–3 inches above the cup, accelerating and lowering the pitcher as the cup fills to allow the microfoam to rise and create a smooth surface. Finish with a controlled wiggle or draw-through motion if making latte art.

Taste and sweeten if desired. Add up to 1 tsp granulated sugar or simple syrup to taste and stir. Dust with a light sprinkle of cinnamon or cocoa if desired.