Old World Style Latte Recipe

Grind & Dose

Weigh 30 g (0.03 kg) of espresso beans. Grind to a fine espresso grind immediately before brewing so the coffee is fresh. Aim for a grind similar to table salt but slightly finer.

Tamp & Brew

Dose the ground coffee into a clean portafilter basket, level and tamp with 30–40 lb of pressure. Brew a double shot of espresso into a pre-warmed 8–10 oz (250–300 ml) cup, extracting about 60 ml of espresso in roughly 25–30 seconds. If using a manual espresso maker, aim for the same 1:2 ratio (30 g in → ~60 g out).

Combine Flavorings

In a small pitcher or measuring cup, combine 1 tsp granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp vanilla paste. Stir into the cold milk (240 ml) and heavy cream (30 ml) so sugar begins to dissolve. This infusion creates the Old World flavor profile—warm spice and vanilla.

Steam Milk

Purge the steam wand and submerge tip just below the surface of the milk. Steam to create microfoam: position wand to create gentle whirlpool and introduce small amount of air for 2–4 seconds, then fully submerge and heat until milk reaches 60–65°C (140–149°F). Aim for velvety, fine-textured milk with glossy microfoam. If you don’t have a steam wand, heat milk on the stove to about 60–65°C and whisk vigorously or use a handheld frother to achieve similar texture.

Finish Milk

After steaming, knock the pitcher lightly on the counter and swirl to settle large bubbles. Taste and adjust sweetness—if desired, stir in an additional 1/4–1/2 tsp sugar. Keep the milk ready for pouring.

Pour the freshly brewed espresso into a warmed latte cup (approx. 10–12 oz or 300–350 ml capacity).

Hold back the foam with a spoon and pour the steamed milk into the center of the espresso, filling cup to about 1 cm from the rim. As the cup fills, bring the pitcher closer and allow microfoam to flow into the cup to create a thin layer of foam on top. If desired, create a simple latte art heart or rosette by controlled wrist motion.

Sprinkle a light dusting (about 1/10 tsp) of ground nutmeg on top and serve with a cinnamon stick alongside for stirring and aroma.