Latte Recipe

Prepare espresso

Dose ~18 g (0.018 kg) of freshly ground beans into a portafilter and tamp evenly. Brew a double shot (about 60 ml) of espresso into a pre-warmed 10–12 oz (300–350 ml) latte cup or glass. If you do not have an espresso machine, brew a strong concentrate using 60 ml of very strong coffee (Moka pot or Aeropress) and proceed similarly.

Add syrups

Pour 30 ml vanilla syrup, 15 ml caramel syrup, and 15 ml hazelnut syrup into the bottom of the warmed latte cup. Stir briefly to combine. Adjust syrup amounts to taste if you prefer stronger or subtler flavor notes.

Steam milk

Pour 300 ml cold whole milk into a frothing pitcher. Purge the steam wand, then position the wand tip just below the milk surface and begin steaming to create microfoam: start with the tip near the surface for 3–5 seconds to introduce air, then submerge slightly to heat. Continue until milk reaches about 60–65°C (140–149°F) and has velvety microfoam. Total steaming time ~20–30 seconds. If you don't have a steam wand, heat milk to 60–65°C (or until steaming but not boiling) and froth with a handheld frother or shake vigorously in a sealed jar, then tap the pitcher to settle large bubbles.

Combine milk and espresso

Pour the freshly brewed espresso over the syrups in the cup. Immediately pour steamed milk into the cup, holding back foam with a spoon, then spoon 30 ml of milk foam on top. Pour with a steady motion to create a uniform blend; if desired, finish with simple latte art.

Finish and serve

Drizzle ~5 ml caramel over the foam, sprinkle 1 tsp crushed toasted hazelnuts and a light dusting (0.25 tsp) of vanilla powder or vanilla bean scrapings. Serve immediately with a teaspoon.