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
Steamed milk
Optional additions
Method
Espresso
Prepare machine and dose
Warm up the espresso machine and portafilter for at least 15–20 minutes. Use 18 g of finely ground espresso coffee (single or double basket depending on your machine). Distribute and tamp evenly to form a flat, level puck.
Brew espresso
Lock the portafilter into the group head and start the shot. Brew approximately 60 ml of espresso (about a 1:2 ratio from 18 g dose) into a prewarmed cup. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.
Steamed milk
Prepare milk pitcher
Pour 10 oz (about 300 ml) cold whole milk into a chilled metal steaming pitcher. Position the steam wand tip just below the surface of the milk and purge for a second to remove condensation.
Stretch and texture milk
Submerge the wand tip just below the surface and introduce air for 3–6 seconds to create microfoam (you should hear a gentle hissing). Then lower the pitcher so the wand is deeper to heat the milk to 60–65°C (140–149°F). The goal is smooth, glossy microfoam with no large bubbles. Turn off the steam, wipe and purge the wand immediately.
Polish milk
Tap the pitcher on the counter and swirl to integrate foam and liquid milk, creating a silky texture suitable for pouring latte art.
Assembly and service
If using sweetener, add 1 tsp of sugar or syrup into the brewed espresso and stir to dissolve while the espresso is hot.
Pour the steamed milk into the espresso: hold the cup at a slight angle and start by pouring from higher to integrate milk and espresso. When the cup is about halfway full, move the pitcher closer and pour more slowly to allow white foam to appear; finish with a controlled motion to create a rosette or simple heart if desired.
Sprinkle a light dusting of cinnamon or cocoa on top if desired and serve immediately.