Starbucks® Recipe

Prepare espresso

Dose 18 g of finely ground espresso into the portafilter and tamp evenly with 30–40 lb of pressure. Lock the portafilter into the espresso machine. Brew a double shot (about 60 ml) of espresso directly into a pre-warmed cup or small pitcher. Extraction should take ~25–30 seconds and yield rich crema.

Steam milk

Pour 8 oz (240 ml) whole milk into a metal steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and introduce air for 2–3 seconds to create microfoam. Then fully submerge the wand and steam until the pitcher reaches 60–65°C (140–150°F) for latte texture. Aim for a silky, velvety microfoam layer. Tap and swirl the pitcher to remove large bubbles.

Optional: hold foam

If you want extra foam for a cappuccino-style cup, steam an additional ~2 oz of milk to produce thicker foam and spoon it on top.

If using sweetener or syrup, add 1 tbs simple syrup or the desired amount of flavored syrup into the serving cup before pouring in espresso. Pour the freshly brewed double shot of espresso over the syrup (if used).

Hold back the milk foam with a spoon and pour the steamed milk into the cup with the espresso, starting from about 1–2 inches above the cup and finishing closer to the surface to create a smooth layer and help form latte art if desired. Pour until the cup is filled, leaving room for a 1/4–1/2 inch of foam (or top with the reserved foam).

Garnish with a light dusting (about 1 tsp) of cinnamon or cocoa on top if desired.