Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed milk
Optional additions
Method
Espresso
Preheat and dose
Preheat your espresso machine by running a blank shot for a few seconds to warm the group head and portafilter. Weigh and dose 18 g of finely ground espresso into the portafilter.
Tamp and pull
Distribute the grounds evenly and tamp with consistent pressure to level the puck. Lock the portafilter into the group head and start the extraction. Aim for a 36 ml espresso (single ristretto/short double) in about 25–30 seconds. Adjust grind if extraction time is too fast or slow.
If you don't have an espresso machine, brew a strong 36 ml (about 1.2 oz) concentrate using an Aeropress or Moka pot, using the same coffee dose proportionally.
Steamed milk
Purge and position steam wand
Purge the steam wand for 1 second to remove condensation. Submerge the tip just below the surface of the milk and position the pitcher so the wand is slightly off-center to create a whirlpool.
Steam milk
Turn on the steam to create a gentle stretch: keep the tip just breaking the surface for 3–6 seconds to introduce air, then submerge the tip to heat and create microfoam. Aim for a milk temperature of 60–65°C (140–149°F). Total steaming time ~20–40 seconds depending on machine. Tap the pitcher on the counter and swirl to smooth the microfoam.
If you don't have a steam wand, heat milk on the stovetop to about 60–65°C (do not boil) and froth using a handheld frother or jar + vigorous shaking to produce some foam.
Assembly & finishing
Pour the latte
Pour the extracted espresso into a warmed 12–14 oz cup. Immediately pour the steamed milk into the center of the espresso with a steady stream from about 3–4 inches above the cup. As the cup fills and the crema begins to rise, lower the pitcher and move it closer to the surface to allow the microfoam to create a thin, even layer.
Additions
Stir in 1 tsp sugar or simple syrup or 0.25 tsp vanilla if desired. Spoon an extra 1 oz of milk foam onto the center for a thicker cap, and dust with cocoa powder or cinnamon if desired.
Serve immediately. Enjoy your latte while hot (around 60–65°C).