Latte Recipe

Inspired by Da Claudio

Time10m

Serves1

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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1
Prepare espresso
Dose 18 g of freshly ground fine espresso coffee into a clean portafilter and tamp evenly with about 30 lbs of pressure to create a smooth puck.
2
Brew the espresso using an espresso machine to yield about 36 ml of espresso (a double shot) in roughly 25–30 seconds. Pour the espresso into a 10–12 oz latte cup or glass.

3
Measure milk
Pour 8 oz (240 ml) of cold whole milk into a cold stainless-steel steaming pitcher. If you want a larger foam margin or to account for stretch, add up to 1 oz more.
4
Purge steam wand
Purge the steam wand for 1–2 seconds to clear condensation before inserting into the milk.
5
Position wand and stretch
Submerge the tip of the steam wand just below the milk surface, slightly off-center. Turn on the steam and lower the pitcher slowly so the tip sits just at the surface to introduce microfoam (a gentle hissing sound) for 3–6 seconds to stretch the milk by about 5–10% volume.
6
Heat and texturize
Submerge the wand 1–2 cm deeper to stop aeration and create a whirlpool. Continue steaming until the pitcher is too hot to hold comfortably (between 60–65°C / 140–149°F). Aim for velvety microfoam with small, glossy bubbles.
7
Polish milk
Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl the milk to collapse larger bubbles and polish the texture into smooth, paint-like microfoam.

8
Optional: If using simple or flavored syrup, add 1 teaspoon to the cup with the espresso and swirl to dissolve.
9
Hold the cup with the espresso at a slight angle. Start pouring the steamed milk from about 3–4 inches (8–10 cm) above the cup to incorporate the milk into the espresso. Pour steadily until the cup is about three-quarters full.
10
As you near the top (about 1–2 inches / 2–5 cm above the cup), lower the pitcher and tilt it slightly to pour the microfoam and create a small latte art pattern if desired. Finish with a gentle wiggle or lift to create a heart or rosette.
11
Dust lightly with ground cinnamon or cocoa powder if desired. Serve immediately.