Latte Recipe

Prepare portafilter

Weigh and dose 18 g of freshly ground espresso into the portafilter basket. Distribute grounds evenly and tamp firmly and level with about 20–30 lb (9–14 kg) of pressure.

Brew espresso

Lock the portafilter into the espresso machine group head and start extraction. Aim for roughly 36 ml of espresso in 25–30 seconds. Pour the shot into the serving cup so crema is preserved.

Prep milk pitcher

Pour 250 ml of cold whole milk into a stainless-steel steaming pitcher. If using sweetener or flavored syrup, add it now so it dissolves while steaming.

Purge steam wand

Turn on the steam briefly to purge any condensation from the wand, then wipe it dry with a clean cloth.

Steam milk

Submerge the steam wand tip just below the milk surface and start steaming to introduce microfoam. Lower the pitcher slightly to create a gentle whirlpool. Heat until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). Aim for silky microfoam with small, glossy bubbles and roughly 1–1.5 cm of foam.

Texture and swirl

After steaming, tap the pitcher on the counter and give a gentle swirl to break any large bubbles and integrate foam with milk for a uniform texture.

Combine milk and espresso

Hold the cup with the espresso at a slight angle. Pour the steamed milk slowly into the center of the espresso to mix, then bring the pitcher spout closer to the surface and increase flow to form a small layer of milk foam on top. Aim for a 1:3 espresso-to-milk ratio so the cup contains about 36 ml espresso and ~220 ml milk (including microfoam).

Garnish and serve

Optionally dust a pinch of ground cinnamon or cocoa powder on top. Serve immediately while hot.