Caffe Latte Recipe

1. Prepare machine and dose

Warm the portafilter and cup by flushing hot water through the group head and running hot water into the cup. Dose 18 g of finely ground espresso into the portafilter and distribute/level the grounds evenly.

2. Tamp and brew

Tamp the grounds evenly with firm pressure (about 30 lbs). Lock the portafilter into the group head and start the shot. Target an extraction volume of about 36 ml in 25–30 seconds for a double shot (adjust grind if extraction time is outside this range).

3. If you don't have an espresso machine, brew a concentrated coffee (e.g., 60–90 ml strong Moka pot, AeroPress inverted method with 18 g coffee and 60–90 ml water) and use that as the espresso base.

4. Pour and purge steam wand

Pour 8 oz (about 240 ml) of whole milk into a chilled stainless steel pitcher. Purge the steam wand briefly to remove condensate.

5. Texturize milk

Submerge the steam wand tip just below the surface of the milk and turn on full steam to introduce a small amount of air for 3–5 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is deeper to create a vortex and continue steaming until the milk reaches 60–65°C (140–149°F) or the pitcher is too hot to touch for more than 2 seconds. Aim for silky microfoam with no large bubbles.

6. Finish milk

Turn off the steam, wipe the wand with a damp cloth, and purge briefly. Tap the pitcher on the counter and swirl to pop any remaining large bubbles and integrate foam into a glossy texture.

7. If using sweetener or flavored syrup, add it to the cup now (about 1 tsp), then pour the espresso on top of it so it dissolves evenly.

8. Combine espresso and milk

Pour the expressed espresso into the warmed 6–8 oz cup. Hold back the milk foam with a spoon and pour steamed milk into the center of the espresso, filling to roughly 1 cm below the rim. For latte art, start higher to incorporate milk, then lower the pitcher and make gentle wiggles or a heart/rosette motion to create a design.

9. Top and serve

Finish by spooning a small layer of microfoam on top if needed. Serve immediately while hot. Optionally dust with cocoa or cinnamon.