Latte Recipe

Preheat and dose

Preheat your espresso machine by running a blank shot (no coffee) for about 5–10 seconds, then purge the portafilter and group head. Weigh and dose 18 g of freshly ground espresso into a clean portafilter basket.

Tamp

Distribute the grounds evenly and tamp with consistent pressure until the puck surface is level and compact. Wipe any loose grounds from the rim of the portafilter.

Brew espresso

Lock the portafilter into the group head and start the shot. Aim for a 36 ml yield (approximately a 1:2 ratio) in 25–30 seconds. Adjust grind size if extraction is too fast or slow. Pour the 36 ml of espresso into a 10–12 oz cup.

Prepare pitcher and milk

Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel steaming pitcher. If you prefer a slightly cooler latte, you may remove 1 oz of milk to use later for adjusting temperature or foam.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove any condensation. Wipe the wand with a clean cloth to prevent water dilution of the milk.

Steam milk

Submerge the steam wand just below the milk surface and start steaming to introduce some air for microfoam: you should hear a gentle 'sigh' or 'paper tear' sound for the first 2–4 seconds. After that, drop the pitcher slightly so the wand tip is deeper to create a whirlpool, heating the milk. Steam until the pitcher feels warm to the touch at the base (target milk temperature 60–65°C / 140–150°F). The milk should be silky with very small, even microfoam and a glossy appearance.

Knock and swirl

Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and integrate foam into a velvety texture. Wipe the steam wand and purge briefly again.

Texture check

Check that the milk has a smooth satin texture with small bubbles and glossy sheen. If milk is too foamy, pour off a little into the sink and swirl to reincorporate.

Pour milk into espresso

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 inches above the cup to incorporate milk and crema, then lower the pitcher as the cup fills to pour more steadily and create a small layer of microfoam on top. Aim for about 1 cm of foam on the surface for a classic latte.

Sweeten and garnish (optional)

If desired, add up to 1 tsp sugar or 1 serving of flavored syrup before pouring the milk so it dissolves into the espresso. Finish with a light dusting of ground cinnamon or cocoa powder on top.

Serve

Serve immediately in a pre-warmed 10–12 oz cup. Enjoy while hot (around 60–65°C / 140–150°F).