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
Milk
Optional finishing
Method
Espresso
- 1
Preheat and dose
Warm the espresso cup by rinsing with hot water. Grind 18 g of espresso coffee to a fine grind (slightly finer than table salt) and dose into a clean portafilter. Distribute the grounds evenly and tamp with even pressure to create a smooth, level puck.
- 2
Brew espresso
Lock the portafilter into the machine and start extraction. Aim for 36 ml of espresso in about 25–30 seconds (adjust grind or dose if extraction time is outside that range). Pour the double shot directly into a 10–12 oz latte cup.
Milk
- 3
- 4
Purge and steam wand prep
Purge the steam wand briefly to remove condensate. Submerge the tip just below the milk surface at a 10–15° angle so the wand creates a controlled whirlpool; keep the pitcher handle angled so you can feel the temperature.
- 5
Texturize milk
Start steaming with the wand near the surface to introduce microfoam for ~3–6 seconds (listen for a gentle hissing). Then submerge the wand slightly deeper to heat the milk. Continue until the pitcher exterior reaches 60–65°C (140–149°F) — or when it's too hot to comfortably hold for more than a couple seconds. The milk should be velvety, with tiny microbubbles and a glossy texture.
- 6
Wipe and purge wand
Turn off steam, wipe the wand with a clean damp cloth and purge briefly again to clear milk residue.
- 7
Polish milk
Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam into a smooth, pourable texture.
- 8
Pouring the latte
Tilt the cup with the espresso slightly and begin pouring milk from about 3–4 inches above the cup to integrate milk and espresso for the first few ounces. As the cup fills and the crema rises, lower the pitcher to about 1 inch and pour more steadily to create microfoam on top. Finish with a small wiggle or controlled motion to create simple latte art (heart or rosette) if desired.
Optional finishing
- 9
Add syrup or garnish
If using syrup, add ~15 ml (1 tbsp) of simple or flavored syrup to the cup before or after pouring milk, according to taste, and stir gently. Lightly dust with 1 tsp of ground cinnamon or cocoa powder on top of the foam if desired.