Latte Recipe
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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Espresso
Milk
Optional additions
Method
Espresso
Dose and tamp
Weigh or measure 18 g of freshly ground espresso coffee and distribute it evenly in the portafilter. Use a tamper to press the grounds evenly and firmly until the puck is level and compact (approx. 30–40 lbs of pressure).
Pull the shot
Lock the portafilter into the espresso machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds for a double shot. The espresso should have a rich crema on top. If using a single shot, adjust dose and yield accordingly.
Milk
Prepare the milk
Pour 8 oz (about 240 ml) cold whole milk into a metal steaming pitcher. If you want a slightly larger or hotter beverage, add the optional extra ounce now.
Purge steam wand
Purge the steam wand briefly (1 second) to remove condensed water before steaming.
Texturize milk
Submerge the steam wand tip just below the surface of the milk and turn on the steam to introduce air for about 3–4 seconds to create microfoam. Then submerge deeper and continue steaming until the pitcher is warm to the touch and the milk reaches about 60–65°C (140–149°F). Aim for a silky, velvety texture with tiny bubbles.
Polish milk
Tap the pitcher gently on the counter and swirl the milk to remove larger bubbles and integrate foam into a smooth texture suitable for pouring.
Assemble
Preheat cup (optional)
If desired, rinse or fill the serving cup with hot water to preheat it, then discard the water.
Add espresso
Pour the freshly pulled espresso into a latte cup (about 10–12 oz capacity). If you are adding sugar or flavored syrup, add it to the espresso now and stir to dissolve.
Pour milk
Hold the pitcher about 3–4 inches above the cup and begin pouring the steamed milk into the center of the espresso. As the cup fills and the foam reaches the surface, lower the pitcher and pour a steady stream to create a smooth milk layer. If you want latte art, move the pitcher gently to draw a pattern when the cup is about 2/3 full.
Finish and garnish
Stop pouring when you reach the desired cup fullness (typically 10–12 oz). Wipe the steam wand, and if desired, dust the top with a small pinch of cocoa powder or cinnamon.