Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Steamed Milk
Method
Espresso Preparation
- 1
Brew the Espresso
Start by grinding 18 grams of espresso coffee grounds to a fine consistency using a coffee grinder. Place the ground coffee into the portafilter of your espresso machine and tamp it down firmly to create an even surface.
- 2
Extract the Espresso
Lock the portafilter into your espresso machine and initiate the brewing process. You should aim to extract about 30-40 ml of espresso in approximately 25-30 seconds. The espresso should have a rich crema on top.
Milk Steaming
- 3
- 4
Steam the Milk
Submerge the steam wand into the milk and turn it on. Keep the wand near the surface of the milk to create steam bubbles. As the milk froths, gradually lower the pitcher to keep the steam wand submerged. Aim for a temperature of about 65-70°C (149-158°F).
- 5
Create Microfoam
Once the milk is steamed, swirl the pitcher gently to integrate the froth and create a smooth microfoam texture.
Assembly
- 6
Combine Espresso and Milk
Pour the freshly brewed espresso into a pre-warmed cup. Gradually pour the steamed milk over the espresso, holding back the foam with a spoon to create a layered effect. Once you’ve added the milk, spoon the remaining foam on top for a velvety finish.
- 7
Serve
Serve your latte hot, optionally topped with a sprinkle of cocoa powder or cinnamon for added flavor.