From Our Barista Recipe

Prepare the portafilter

Dose 18 g of freshly ground espresso into the portafilter basket. Distribute and tamp evenly to create a smooth, level puck.

Brew

Lock the portafilter into a preheated espresso machine and start extraction. Aim for about 60 ml of espresso in 25–30 seconds. If making two single shots, adjust dose and yield accordingly.

Select milk and chill pitcher

Choose whole milk for best microfoam. If using alternative milk, use one labeled 'barista' for better frothing. Pour 200 ml cold milk into a chilled stainless steel steaming pitcher.

Purge steam wand

Open the steam wand briefly to expel any condensate before steaming.

Steam and texture milk for latte

Insert steam wand tip just below the surface and position slightly off-center. Turn on steam to introduce a small amount of air for 2–3 seconds, then submerge wand to create a whirlpool. Heat milk to 60–65°C (140–150°F) and achieve silky microfoam with glossy texture. For a latte aim for thin, velvety microfoam with little voluminous froth.

Steam and texture milk for cappuccino

For cappuccino, introduce a bit more air at the start (3–6 seconds) to create a thicker, denser foam. Continue steaming to 60–65°C (140–150°F). You should have distinct foam that holds its shape on top of the milk.

Knock and purge

After steaming, wipe the wand with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl to integrate milk and foam for a smooth pour.

Pre-warm cup

Pre-warm a 180–240 ml cup (for cappuccino) or 240–350 ml cup (for latte) by rinsing with hot water or placing under the espresso machine briefly.

Add syrup or sweetener (optional)

If using syrup or sugar, add it to the warmed cup first (15 ml syrup or 1 tsp sugar) and swirl to dissolve.

Pour espresso

Pour the brewed 60 ml espresso into the warmed cup.

Pour milk for latte

For a latte, hold the pitcher high to begin and pour milk into the center of the espresso to combine, then lower the pitcher and pour with a gentle wiggle to create latte art. Leave about 1 cm of microfoam on top.

Pour milk for cappuccino

For a cappuccino, start lower and pour to allow foam to lift onto the espresso. Stop when the cup is about three-quarters full so the foam forms a distinct top layer (roughly equal parts espresso, steamed milk, foam).

Finish and garnish

Dust the top with cocoa powder or cinnamon (about 1 tsp) if desired. Serve immediately.