16oz. Recipe

Pull espresso

Grind fresh coffee beans to a fine espresso grind (about 18–20 grams) and tamp evenly. Pull a double shot of espresso (approximately 2 oz) into a pre-warmed 16 oz cup or small pitcher. If you prefer a milder strength, reserve 2 oz of hot water to add later instead of using a full 2 oz espresso.

If using brewed coffee instead of espresso, brew 2–4 oz of strong coffee and set aside.

Steam milk

Pour 12 oz cold whole milk into a steel steaming pitcher. Purge the steam wand briefly, then place the tip just below the surface of the milk and turn on steam. Keep the tip near the surface to introduce a little texture, then lower it slightly to create a smooth, velvety microfoam. Target temperature: 140–150°F (60–65°C). For a creamier latte, stop at 140°F; for hotter drink, heat to 150°F.

If you don't have a steam wand: heat milk on the stovetop to about 140°F (do not boil), then froth with a handheld frother or shake vigorously in a sealed jar for 30–60 seconds until foamy.

Add optional sweetener and vanilla: if using simple syrup and/or vanilla, add them to the bottom of the 16 oz cup now and stir with the espresso so they dissolve and integrate.

Combine espresso and milk: pour the espresso into the 16 oz cup (if you pulled it into a pitcher pour it now). Gently pour steamed milk into the cup over the espresso, holding back foam with a spoon and then finishing with the foam on top. If you reserved 2 oz hot water to adjust strength, add it now.

Finish: dust the top with ground cinnamon or cocoa powder if desired.

Serve immediately in a 16 oz cup. Provide a stir stick or spoon if sweetener was added separately.