Signature Latte Recipe
Make Signature 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
Signature Flavor
Garnish (optional)
Method
Espresso
Dose and Tamp
Weigh 18 g of freshly ground espresso and distribute it evenly in the portafilter. Tamp with consistent 30 lb (13.6 kg) pressure to create a level puck.
Pull Shot
Lock the portafilter into a 9-bar espresso machine. Brew about 36 ml of espresso into a pre-warmed cup, aiming for a 25–30 second extraction. The shot should be syrupy with a rich crema.
Milk
Steam Milk
Purge the steam wand briefly, then position the wand tip just below the surface of the milk to create microfoam. Stretch the milk until it reaches about 40–45°C (104–113°F), then submerge the wand to create a whirlpool and heat to 60–65°C (140–149°F). The milk should be glossy, velvety microfoam without large bubbles.
Tap and Swirl
Tap the pitcher on the counter once to remove larger bubbles and swirl to integrate foam and liquid milk, producing a shiny, paint-like texture suitable for latte art.
Signature Flavor
Add Syrups
Add 1/2 tablespoon vanilla syrup and 1/2 tablespoon brown sugar simple syrup to the warmed serving cup (or glass) before pouring the espresso. Add a pinch of fine sea salt to amplify sweetness and complexity.
Combine Espresso and Syrup
Pour the freshly pulled espresso over the syrups and gently stir 2–3 times with a spoon to fully dissolve and marry the flavors.
Assembly & Finish
Pour Milk
Hold the cup with the espresso at a slight angle. Begin pouring steamed milk from about 3–4 inches above the cup to incorporate milk and espresso. As the cup fills and the microfoam becomes more prominent, lower the pitcher and pour with a gentle wiggle to create a smooth, even layer of microfoam. Finish with a controlled lift to create a basic rosette or heart if desired.
Garnish
Optional: dust the surface lightly with cocoa powder or cinnamon. Taste and adjust with a drop more vanilla syrup if desired.
Serve
Serve immediately while hot. The drink yields about one 12 oz latte with balanced espresso, velvety milk, and subtle vanilla-brown sugar notes.