Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional
Method
Espresso
Dose and tamp
Weigh 18 g of freshly ground espresso into the portafilter basket. Distribute evenly and tamp with about 30 lbs (13.6 kg) of pressure to create a smooth, level puck.
Brew
Lock the portafilter into the machine and brew into a warmed 12–16 oz latte cup or glass until you have about 36 ml (approx. 1.2 oz) of espresso (a typical double shot). Aim for a 25–30 second extraction from the moment you start the pump.
If you prefer a sweeter latte, stir 1 tsp simple syrup or sugar into the hot espresso immediately so it dissolves fully before adding milk.
Milk
Purge steam wand
Purge the steam wand for 1–2 seconds to remove condensation, then wipe it clean with a damp cloth to avoid contaminating the milk.
Position and stretch
Place the wand tip just below the milk surface and turn on the steam at full pressure. Tilt the pitcher slightly and lower the wand so the tip is near the surface to introduce air for the first 3–4 seconds (you should hear a gentle 'paper tearing' sound) to create microfoam. Then lower the pitcher so the wand is deeper and continue steaming to heat and texturize the milk.
Heat to temperature
Monitor the pitcher by hand; stop steaming when the outer surface reaches about 60–65°C (140–150°F) or when the pitcher becomes too hot to hold for more than a couple of seconds. The milk should have a silky, velvety microfoam with small, glossy bubbles.
Clean wand
Turn off steam, wipe the wand immediately with a damp cloth and purge briefly to remove milk residue.
Polish milk
Swirl and tap the pitcher on the counter to remove any large bubbles and integrate foam into a glossy texture. Hold the pitcher at a slight angle ready for pouring.
Assembly & Finishing
Pouring
Pour the brewed espresso into your warmed cup if not already brewed into it. Angle the cup slightly and start pouring the steamed milk from about 3–4 inches (7–10 cm) above the cup to mix milk and espresso. As the cup fills and you near the surface, lower the pitcher and pour faster to allow the microfoam to come out and create a small white disk or simple latte art.
Adjust and serve
If desired, dust the top with 1⁄4 teaspoon cocoa powder or ground cinnamon. Serve immediately while hot.
Optional: taste and add more sweetener to taste if needed.