Latte Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running water through to stabilize temperature. Weigh and dose 18 g of freshly ground espresso into a clean portafilter basket.

Distribute and tamp

Distribute the grounds evenly in the portafilter and tamp with steady, even pressure (about 15–20 kg of force) to create a level puck. Wipe the rim of the portafilter to remove loose grounds.

Brew

Lock the portafilter into the group head and start the extraction. Aim for a 1:2 beverage ratio: about 36 ml of espresso in 25–30 seconds. Adjust grind size if extraction is too fast or too slow. For a double shot, you should get a rich crema on top.

Prepare milk pitcher

Pour 8 oz (about 240 ml) of cold whole milk into a stainless-steel steaming pitcher. Using cold milk gives better control over texture.

Purge steam wand and position

Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of the milk and angle the pitcher slightly to create a whirlpool.

Stretch and texture milk

Turn on the steam wand. For a latte (creamier, less microfoam) position the tip slightly deeper to heat quickly while creating a moderate whirlpool. For a flat white (velvety, fine microfoam), keep the tip near the surface for the first 2–4 seconds to introduce a small amount of air (a gentle 'hiss') and then lower slightly to create a smooth vortex. Heat milk to 60–65°C (140–149°F). The pitcher should be just too hot to touch for more than a second. Aim for a glossy, microfoam texture (no big bubbles).

Polish milk

Turn off the steam, wipe and purge the wand immediately. Tap the pitcher gently on the counter and swirl to eliminate any remaining larger bubbles and to polish the microfoam into a silky texture.

Separate foam (optional)

If you prefer less foam (closer to a latte), let milk settle for 10–20 seconds so foam and liquid integrate; pour more liquid first, holding back foam with a spoon if necessary. For a flat white, you want very thin velvety foam integrated into the milk.

Pouring

Swirl the pitcher to keep texture even. Hold the espresso cup at a slight angle and start by pouring from a higher distance (2–3 inches) to sink the milk into the espresso and create an even color. As the cup fills, lower the pitcher close to the surface and pour more intentionally to produce a small contrast layer and, if desired, simple latte art (heart or rosette). For a latte, pour a bit more milk and keep a thin layer of foam (about 1 cm). For a flat white, pour so the milk and espresso integrate with a very thin velvety top (virtually no distinct foam cap).

Sweeten and garnish (optional)

Stir in sugar or simple syrup to taste if desired. Dust a small pinch of cocoa powder or cinnamon on top for garnish, if using.