Latte Recipe

Prepare machine and coffee

Preheat your espresso machine and portafilter by running a blank shot or flushing hot water through the group head. Grind 18 g of espresso coffee to a fine, slightly powdery consistency suitable for espresso. Tamp the grounds evenly and firmly in a 58 mm (or appropriate size) portafilter to create an even puck.

Brew espresso

Lock the portafilter into the machine and start the extraction. Aim to pull a double shot (approximately 36 ml) in 25–30 seconds. Adjust grind size and dose if extraction is too fast or slow. Pour the 36 ml of espresso into a warmed 8–12 oz latte cup.

Cold milk prep

Start with cold whole milk (about 8 oz/240 ml) chilled in a pitcher. Cold milk gives better steaming volume and microfoam.

Steam milk

Purge the steam wand briefly, then submerge the tip just below the surface of the milk and turn on the steam at full power. Create a gentle whirlpool by positioning the wand slightly off-center. Stretch the milk for the first 3–5 seconds to introduce small bubbles (you want fine microfoam, not big bubbles). Then lower the wand deeper to heat the milk until the pitcher surface is barely too hot to touch (between 60–65°C / 140–150°F). Turn off the steam, wipe and purge the wand.

Polish milk

Tap the pitcher on the counter and swirl to integrate foam and liquid into a glossy microfoam with velvety texture. If you want an extra bit of foam for a top dollop, reserve ~1 oz by allowing a slightly thicker foam layer to form in the pitcher lip.

Pour milk

Hold the cup with the espresso at a slight angle. Begin pouring from a higher position to incorporate milk with espresso (about 3–4 inches above the cup) to create a uniform light brown color. As cup fills and you get close to the surface, lower the pitcher and pour more steadily to allow foam to flow out and—if desired—create latte art (a heart or rosette). Finish by straightening the cup and cutting through the pattern with the last stream.

Add sweetener

If using syrup or sweetener, add ~15 ml (1 tablespoon) to the empty warmed cup before pulling espresso or stir into the brewed espresso immediately so it dissolves evenly.

Garnish

Optionally dust the top with a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon. Serve immediately.