Latte Recipe

Warm the espresso cup or glass by rinsing it with hot water and discard the water; this helps maintain drink temperature.

Ensure espresso machine is warmed up and steam wand is purged briefly to remove condensation (use the 30 ml of milk or water to purge, discarding it).

Dose, tamp and brew

Weigh 18 g of freshly ground espresso (medium-fine). Distribute evenly in the portafilter, then tamp with about 30 lbs (13 kg) of pressure to create a level puck. Lock the portafilter into the group head and start the shot. Aim for a yield of about 36 ml in 25–30 seconds. Pour the espresso into the warmed cup.

Prepare milk and pitcher

Pour 8 oz (about 240 ml) whole milk into a chilled steaming pitcher. Use a pitcher sized so milk will expand slightly during steaming.

Purge and position wand

Purge the steam wand for 1–2 seconds to remove condensed water. Position the steam wand tip just below the milk surface at a slight angle to create a whirlpool and gentle aeration.

Texture the milk

Turn on steam to full power. Lower the pitcher slightly so the wand tip is at the surface for 2–4 seconds to incorporate a small amount of air (you should hear a quiet 'paper tearing' sound). Then submerge the tip deeper and angle the pitcher to create a consistent vortex. Continue steaming until the pitcher side becomes too hot to touch (about 60–65°C / 140–150°F). The milk should have a glossy, velvety microfoam with small, uniform bubbles.

Finish milk

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl to remove any large bubbles and set the texture.

If using sweetener or flavored syrup, add it to the bottom of the warmed cup now and stir briefly to dissolve.

Pour the freshly pulled espresso into the cup if not already there.

Hold the pitcher about 1–2 cm above the cup and begin pouring the steamed milk slowly into the center of the espresso. Start with a steady, higher pour to integrate milk and espresso, then lower the pitcher and increase flow slightly to allow microfoam to come forward and create a smooth top. Aim for a 1:3 ratio of espresso to milk by volume (about 36 ml espresso to 240 ml milk).

If desired, finish with a small wiggle or motion to create a simple latte art heart or rosette. Alternatively, sprinkle a pinch of cinnamon or cocoa on top as garnish.

Serve immediately while hot (recommended drinking temperature 60–65°C / 140–150°F).

Adjust milk temperature or foam level for personal preference: lower temperature for sweeter taste, more foam for a cappuccino-style texture.