Latte Recipe

Gather equipment

Gather an espresso machine with portafilter and steam wand (or a moka/strong brewed coffee and separate milk steamer), a grinder, tamper, milk pitcher (10–12 oz), thermometer (optional), and a 10–12 oz latte cup.

Purge steam wand: turn on steam briefly and wipe with a clean cloth. Fill the milk pitcher with 10 oz cold milk and chill briefly if milk is not cold.

Dose, grind & tamp

Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso grind. Distribute grounds evenly in the portafilter and tamp with firm, level pressure to create a smooth puck.

Brew espresso

Lock the portafilter into the group head and start extraction. Aim for a 36 ml yield in about 25–30 seconds. Pour the double shot (18 g in -> ~36 ml out) directly into the warmed latte cup or a small pitcher if you plan to combine with milk separately.

Purge and position

Purge the steam wand briefly into a cloth or the drip tray to remove condensation. Submerge tip just below the milk surface and position pitcher at a slight angle.

Stretch and whirlpool

Turn on steam to create a gentle whirlpool while keeping the tip just below the surface so a soft, fine microfoam is produced. You should hear a light 'paper tearing' sound for the first 3–5 seconds to incorporate air, then lower the tip slightly deeper to heat. Aim for a temperature of 60–65°C (140–149°F). Total steaming time ~20–30 seconds depending on machine power.

Polish milk

Turn off steam, wipe and purge the wand immediately. Tap the pitcher on the counter once and swirl to pop any larger bubbles and integrate foam to a glossy, velvety texture.

If using sugar or syrup, add it to the espresso now and stir to dissolve.

Hold the cup with the espresso slightly tilted. Begin pouring milk from about 2–3 inches above the cup to integrate milk and crema. As the cup fills and the crema rises, lower the pitcher and pour more steadily to allow microfoam to sit on top. Finish with a gentle wiggle or controlled movement to create a simple latte art heart or rosette if desired.

Dust with a light sprinkle of cinnamon or cocoa powder if desired. Serve immediately.

Strong coffee: Brew 60–90 ml of very strong coffee (moka pot or aeropress) to substitute espresso. Heat milk on the stove to 60–65°C (do not boil) and froth with a handheld frother, French press (pump to froth), or by shaking vigorously in a sealed jar, then pour as above.