Latte Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso coffee and distribute evenly in the portafilter. Use a tamper to press the grounds evenly and firmly until the puck is level and compact.

Brew

Lock the portafilter into the espresso machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (for a single ristretto/short double style). Adjust grind and dose if extraction is much faster or slower. If using a double basket, yield can be about 36 ml from 18 g.

Prepare milk

Pour 10 oz (about 300 ml) cold whole milk into a chilled metal steaming pitcher. Cold milk helps create smoother microfoam.

Purge and position steam wand

Purge the steam wand briefly to clear condensation. Position the tip just below the surface of the milk at a slight angle so it creates a whirlpool when steam begins.

Stretch and texture milk

Turn on the steam to introduce air for about 2–4 seconds (listen for a gentle hissing) to create microfoam, then lower the wand deeper to heat the milk. Maintain the whirlpool motion to break large bubbles. Heat until the pitcher feels just too hot to touch on the outside (~60–65°C / 140–149°F). Aim for a glossy, velvety microfoam with very small bubbles.

Polish milk

Tap the pitcher on the counter and swirl to remove any remaining larger bubbles and to integrate foam with liquid milk, producing a smooth, pourable texture.

Sweeten (optional)

If you like your latte sweetened, add 1 tsp granulated sugar or 1 tsp simple syrup into the warm espresso and stir until dissolved. Simple syrup blends more easily.

Combine

Pour the brewed espresso into a pre-warmed 10–12 oz (300–350 ml) cup. Immediately pour the steamed milk over the espresso—start from higher to mix milk and espresso, then lower the pitcher and finish with a steady pour to create a small layer of microfoam on top.

Garnish (optional)

Dust a pinch (~1/4 tsp) of ground cinnamon or cocoa on top if desired. Serve immediately.