Caffe Latte - Medium Recipe

Dose and tamp

Weigh 18 g of finely ground espresso and distribute evenly in a 58 mm basket (or appropriate basket for your portafilter). Tamp with consistent pressure so the puck is level and compact.

Brew

Lock the portafilter into a preheated espresso machine. Start extraction and target a yield of about 36 ml of espresso in 25–30 seconds (adjust grind or dose to hit time and yield). Stop extraction when the shot reaches the target volume.

Pour milk

Measure 12 fl oz (about 355 ml) of cold whole milk. Use chilled milk for best texture and temperature control.

Purge steam wand

Purge the steam wand for 1–2 seconds to clear water condensation, then wipe it dry with a clean cloth.

Steam milk

Submerge the tip of the steam wand just below the milk surface and start steaming. Introduce a small amount of air for 2–3 seconds to create microfoam, then submerge the wand deeper to vortex the milk. Continue heating until the pitcher feels just above warm to the touch (between 55–65°C / 130–150°F). Aim for a silky, velvety texture with very small bubbles.

Settle milk

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into a glossy texture.

Preheat a 12–16 oz (medium) latte cup by rinsing with hot water, then discard water. Pull the espresso directly into the warmed cup.

Pour the steamed milk into the espresso: hold the pitcher high to start so milk sinks under the crema, then lower the pitcher and increase flow to allow foam to come out and create a small latte art heart or rosette if desired. Aim for a final drink temperature of about 60–65°C (140–150°F).

Add sweetener to taste if desired and stir gently to combine. Dust with a small pinch of cocoa or cinnamon if using.