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
Milk
Optional additions
Method
Espresso
Dose and tamp
Measure 18 g of finely ground espresso into the portafilter. Distribute grounds evenly and tamp with about 30 pounds (13.6 kg) of pressure until the puck is flat and level.
Brew
Lock the portafilter into the espresso machine and start extraction. Aim for 36 ml of espresso in 25–30 seconds (for a standard 1:2 ratio). If using a Moka pot or AeroPress, brew an equivalent strong shot (approx. 36 ml).
Milk
Prepare equipment
Use a clean stainless-steel milk pitcher sized for about 12 oz total. Pour 8 oz (about 240 ml) of cold milk into the pitcher. Position a thermometer if desired.
Steam and texture milk
Purge the steam wand briefly, then position the tip just below the surface of the milk at a slight angle. Turn on the steam to introduce air for 2–4 seconds until the pitcher slightly expands and you hear a gentle hissing. Then submerge the tip deeper to heat the milk to 55–65°C (130–150°F), keeping the surface glossy and producing microfoam. Aim for velvety, slightly glossy microfoam with tiny bubbles.
Tap and swirl
After steaming, tap the pitcher gently on the counter to burst any large bubbles, then swirl the milk to integrate foam and liquid for a smooth texture suitable for pouring latte art.
Assembly
Pre-warm cup
Pour a little hot water into the serving cup to warm it, then discard the water and dry the cup.
Combine espresso and milk
Pour the freshly brewed 36 ml espresso into the warmed cup. Immediately begin pouring the steamed milk from about 2–3 inches above the cup to incorporate milk and espresso; then lower the pitcher and pour closer to the surface to create a creamy layer of microfoam. Aim for approximately 1 cm of foam on top—milk to espresso ratio roughly 3:1 (about 8 oz milk to 1 shot espresso).
Alternative methods (no espresso machine)
If you don't have an espresso machine: brew a strong concentrated coffee (espresso-strength) with a Moka pot, AeroPress, or very strong drip (about 36 ml equivalent). Heat milk on the stovetop to 60–65°C (140–150°F) without boiling, then froth vigorously with a handheld frother, French press (pump to create foam), or by shaking heated milk in a sealed jar. Pour and assemble as above.