Latte Recipe

Preheat and dose

Preheat your espresso portafilter by running a blank shot or rinsing with hot water. Weigh and dose 18 g of freshly ground espresso into the portafilter basket, level and distribute evenly.

Tamp

Tamp the coffee evenly and firmly with a steady, level pressure to create a smooth puck surface. Wipe any grounds from the rim of the portafilter.

Extract

Lock the portafilter into the machine group head and start extraction. Aim for a 36 ml yield in about 25–30 seconds (adjust grind size to hit time). This yields a single or slightly strong double espresso shot for a latte base.

Prepare milk and pitcher

Pour 10 oz (about 300 ml) of cold whole milk into a chilled stainless-steel steaming pitcher. If using syrup/sweetener, add it to the milk now and swirl gently to combine.

Purge steam wand

Purge the steam wand briefly to remove any water condensate before steaming.

Steam milk

Submerge the tip of the steam wand just below the milk surface and start steaming to create microfoam. Keep the pitcher slightly tilted and lower gradually so the wand introduces a small, steady amount of air for the first 3–6 seconds (you should hear a soft hissing). Then position the wand deeper to continue heating without adding more air. Aim for milk temperature of 60–65°C (140–150°F) and a silky, glossy microfoam texture with small, dense bubbles.

Polish milk

Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam and milk into a smooth, pourable texture.

Pour

Pour the extracted espresso into a 10–12 oz cup if not already in the cup. Immediately pour the steamed milk into the center of the espresso with a steady, controlled motion. Start from a slightly higher position to let milk sink under the crema, then lower the pitcher and increase flow to bring foam to the surface. Finish with a quick wiggle or lift for simple latte art, if desired.

Garnish and serve

Optionally dust a light pinch of ground cinnamon or cocoa powder on top. Serve immediately.