Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional additions
Method
Espresso
Preheat and grind
Preheat your espresso machine by running a shot of hot water through the group head into the drip tray. Weigh 18 g of fresh coffee and grind to a fine espresso grind (slightly finer than table salt).
Tamp and brew
Dose the 18 g ground coffee into a clean portafilter, level and tamp evenly with medium pressure. Lock the portafilter into the machine and brew a 1–1.5 oz (approx. 30–40 ml) espresso shot. Aim for a 25–30 second extraction; yield about 40 ml including crema. Set the finished shot aside in a warmed cup while you steam milk.
Milk
Prepare milk and steam pitcher
Pour 240 ml of cold whole milk into a metal steaming pitcher. Start with milk cold for best microfoam. Purge the steam wand briefly to remove condensation.
Steam milk to 60–65°C (140–150°F)
Submerge the steam wand tip just below the surface of the milk and turn on steam to introduce a small amount of air for 1–2 seconds (listen for a gentle chirp). Then lower the pitcher so the wand is fully submerged and create a whirlpool to break large bubbles. Continue steaming until the pitcher is just too hot to hold comfortably (60–65°C / 140–150°F). Textured milk should be silky with fine microfoam and about 1–1.5 cm of velvety foam on top.
Remove and polish
Wipe the steam wand with a clean cloth and purge briefly. Tap the pitcher gently on the counter and swirl to remove any large bubbles and polish the milk glossy.
Assembly
Pour the espresso into a warmed 10–12 oz (300–350 ml) latte cup. If using sweetener or vanilla, add it to the hot espresso and stir to dissolve.
Hold the pitcher a few inches above the cup and begin pouring the milk slowly into the center of the espresso. As the cup fills, lower the pitcher and pour a little faster to bring the microfoam to the surface and create a thin layer of foam (about 1 cm). Aim for a milk-to-espresso ratio of roughly 3:1 (about 240 ml milk to 40 ml espresso).
Optional: finish with latte art by moving the pitcher while pouring to form a heart or rosette. Dust with cinnamon or cocoa if desired.
Serving
Serve immediately while hot. A classic latte is served at 60–65°C (140–150°F) with a smooth, silky texture and a thin layer of foam on top.