Café Latte Recipe
Make Café Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed Milk
Optional additions
Method
Espresso
- 1
Preheat and dose
Preheat your espresso portafilter and cup by rinsing them briefly with hot water. Weigh 18 g of freshly ground espresso (fine grind, slightly finer than table salt) and distribute evenly in the portafilter.
- 2
Tamp and brew
Tamp evenly and firmly (about 20–30 lb pressure) to create a level puck. Lock the portafilter into the machine and brew approximately 36 ml of espresso into a warmed 10–12 oz cup or glass. Aim for a 25–30 second extraction. Set the shot aside while you steam milk.
Steamed Milk
- 3
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Place the tip of the wand just below the surface of the cold milk at a slight angle with the pitcher tilted.
- 4
Stretch the milk
Turn on the steam and lower the pitcher so the wand tip is just breaking the milk surface. Introduce air for 3–5 seconds to create microfoam (you should hear a gentle hissing sound). This adds about 1 oz of volume.
- 5
Texture the milk
Submerge the wand deeper to create a whirlpool and heat the milk until the pitcher is too hot to touch for more than 1–2 seconds (about 60–65°C / 140–149°F). Aim for smooth, velvety microfoam with very small bubbles and glossy texture.
- 6
Knock and polish
Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam and liquid. Wipe and purge the steam wand again.
- 7
Finishing
- 8
- 9
Serve
Serve immediately while hot (best within 5 minutes). Enjoy your café latte (about 8 oz serving).
