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Ingredients
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Espresso
Milk
Equipment & Extras
Method
Espresso
- 1
Preheat and dose
Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes). While it heats, weigh 18 g of freshly ground espresso (fine espresso grind) into a clean portafilter basket. Distribute and tamp evenly with about 30 lbs of pressure.
- 2
Pull a double espresso
Lock the portafilter into the group head, start the shot and aim for a 25–30 second extraction to yield approximately 55–60 ml of espresso (double shot). Stop the shot when volume and taste are in the right range. Transfer the double espresso into a warmed 10–12 oz cup.
Milk
- 3
- 4
Purge and position steam wand
Purge the steam wand briefly to remove condensation. Submerge the tip just below the milk surface and position the pitcher so the wand is slightly off-center to create a whirlpool.
- 5
Texture the milk
Turn on the steam and lower the pitcher slightly so the wand tip introduces a bit of air for 3–4 seconds (you should hear a gentle hissing). Then raise the pitcher so the tip is just below the surface and continue steaming to create a smooth, velvety microfoam. Target milk temperature is 60–65°C (140–149°F). If using a thermometer, stop at about 62°C (144°F). Total steaming time ~20–30 seconds depending on wand power.
- 6
Polish the milk
Turn off the steam, wipe and purge the wand immediately. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a glossy texture.
- 7
Combine and serve
Pour the textured milk into the cup with the double espresso. Start with a higher pour to blend milk and espresso, then lower the pitcher and pour slightly faster to allow a thin layer of microfoam to settle on top. For an extra-steamed-milk latte, aim for a milk-to-espresso ratio of about 3:1 (total drink ~10–12 oz). Optionally spoon an extra tablespoon of denser foam on top for appearance.
Finishing
- 8
Taste and adjust: if desired, add sugar or flavored syrup to taste. Serve immediately while hot.
