Latte Recipe

Dose and Tamp

Weigh 18 g of freshly ground espresso beans. Distribute grounds evenly in the portafilter and tamp with consistent pressure until the puck surface is level and compact.

Pull the Shot

Lock the portafilter into a preheated espresso machine. Start extraction and aim for approximately 36 ml of espresso in 25–30 seconds. Adjust grind size or dose if shot runs significantly faster or slower.

Prepare Milk Pitcher

Pour 8 oz (about 240 ml) whole milk into a chilled steaming pitcher. Use enough milk so you have room to stretch and create a thin layer of microfoam; this quantity yields a 12–14 oz latte.

Purge Steam Wand

Purge the steam wand briefly to remove condensate and set it off to the side of the pitcher at an angle so the tip sits just below the milk surface.

Stretch and Texturize

Turn on the steam wand to introduce air for 2–3 seconds (you should hear a gentle hissing), then submerge the tip slightly and continue steaming until the pitcher becomes warm to the touch (about 60–65°C / 140–149°F). Aim for silky, microfoam with very small bubbles.

Tap and Swirl

Tap the pitcher on the counter once or twice and swirl to integrate foam and milk into a glossy, velvety texture. If you want extra foam for topping, spoon about 0.5 oz of thicker foam aside.

Pour the freshly extracted 36 ml espresso into a preheated 12–14 oz cup. If using sweetener, add the 1 tsp now and gently stir to dissolve.

Hold the milk pitcher about 1–2 inches above the cup and pour the steamed milk in a steady stream into the center of the espresso. As the cup fills, move the pitcher closer and use gentle wrist motions if you want to create a simple latte art pattern. Finish with the reserved foam spooned on top if desired.

Lightly dust the top with a pinch (about 1 tsp) of cocoa or cinnamon if desired. Serve immediately.