Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Milk & Foam
Optional Additions
Method
Espresso
Prepare machine
Ensure the espresso machine is warmed up (typically 15–30 minutes for home machines). Flush the group head briefly to remove residual water.
Dose and tamp
Weigh 18 g of freshly ground espresso coffee and distribute it evenly in the portafilter. Level and tamp with about 15–20 kg of pressure until the puck surface is smooth and even.
Brew espresso
Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio: roughly 40 ml of espresso from 18 g of grounds, extracted in 25–30 seconds. Stop extraction when volume/time target is reached. Pour the shot into a 300–350 ml cup or glass.
Milk & Foam
Steam milk
Pour 250 ml of cold whole milk into the steaming pitcher (fill roughly one-third to allow expansion). Purge the steam wand briefly, then position the tip just below the surface and turn on steam to introduce microfoam: keep the tip near the surface for 3–5 seconds to create tiny bubbles, then submerge slightly to heat. Target milk temperature: 60–65°C (140–149°F). The milk should have a glossy, velvety texture with fine microfoam suitable for pouring.
Texture check
Tap the pitcher gently on the counter and swirl to collapse larger bubbles and create uniform microfoam. The finished milk should be smooth and pourable, with a satin sheen.
Combine espresso and milk
Hold the cup with freshly pulled espresso at a slight angle. Begin pouring steamed milk from about 4–5 cm above the cup to incorporate milk and espresso, then lower the pitcher and bring it closer to the surface to pour the foam and create a small latte art pattern if desired. Aim for a final beverage volume of about 280–320 ml including crema and foam.
Optional Additions
Sweeten and flavor
If desired, stir 1 tsp of sugar or 10–15 ml of simple syrup into the espresso before pouring milk so it dissolves evenly. For vanilla, add 1/4 tsp vanilla extract to the milk before steaming or stir into the finished drink.
Garnish
Lightly dust the finished latte with a pinch of ground cinnamon or cocoa powder for aroma and presentation.