Latte Recipe

Prepare portafilter

Dose 18 g of freshly ground fine espresso into the portafilter basket. Distribute and tamp evenly to create a level puck with firm, even pressure.

Brew

Lock the portafilter into the group head and start extraction. Brew approximately 36 ml of espresso over 25–30 seconds for a double shot. Aim for a rich, caramel-colored crema on top. If using a pod or alternative espresso machine, extract the equivalent double shot.

Purge and steam wand setup

Purge the steam wand briefly to remove condensate. Fill a chilled 12–20 oz stainless-steel pitcher with 10 oz of whole milk (or equivalent milk alternative).

Texturing and steaming milk

Position the steam wand tip just below the milk surface at a slight angle. Turn on steam and lower the pitcher slightly so the wand introduces a small amount of air for about 2–4 seconds to create microfoam. Then submerge the wand deeper and heat the milk to 60–65°C (140–149°F). Aim for smooth, glossy microfoam with very small bubbles and a velvety texture. Total steaming time ~15–30 seconds depending on equipment.

Tap and swirl

Tap the pitcher gently on the counter and swirl the milk to remove large bubbles and integrate the foam into the milk for a uniform texture suitable for pouring.

Combine espresso and milk

Pour the freshly brewed espresso into a 10–12 oz cup. If you want a slightly sweeter latte, add 1 tsp of sweetener or flavored syrup to the espresso and stir to dissolve.

Pour milk

Pour the steamed milk into the center of the espresso with a steady, controlled motion. Begin higher to allow milk to sink under the crema, then lower the pitcher and increase flow to bring foam to the surface, creating a thin layer of foam (about 1 cm). If desired, finish with a simple latte art pattern.

Garnish

Optionally dust a pinch (≈1 tsp) of cocoa powder or ground cinnamon on top of the foam. Serve immediately.