Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Milk
Finishing
Method
Espresso
- 1
Prepare and dose
Weigh 18 g of freshly roasted coffee and grind to a fine espresso grind. Distribute grounds evenly in a clean portafilter and tamp with firm, even pressure to create a level puck.
- 2
Brew espresso
Lock the portafilter into the espresso machine. Brew a double shot targeting about 36 ml of espresso in 25–30 seconds at ~9 bar pressure. Adjust grind if extraction is too fast or slow. Pour the espresso into a warmed 10–12 oz latte cup.
Milk
- 3
Purge and position steam wand
Purge the steam wand briefly to expel water. Fill a chilled 12–16 oz stainless frothing pitcher with 10 oz cold whole milk (plus optional 2 oz if you want more foam for latte art).
- 4
Stretch and texture milk
Submerge the steam tip just below the surface and turn on the steam to introduce air for 2–4 seconds until the milk volume increases slightly (creating microfoam). Then lower the pitcher so the tip is deeper and position to create a whirlpool. Continue steaming until the pitcher feels just too hot to hold for more than a second (between 60–65°C / 140–149°F). Aim for glossy, velvety microfoam with very small bubbles.
- 5
Polish milk
Tap the pitcher on the counter and swirl to remove larger bubbles and integrate foam into the milk. Wipe and purge the steam wand immediately.
- 6
Pour milk
Hold the cup with the espresso at a slight angle. Begin pouring from about 3–4 inches above the cup to incorporate milk with espresso, then lower the pitcher close to the surface and gently wiggle to create a small, simple latte art pattern (heart or rosette). Fill to about 1 cm below the rim.