Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional flavorings and garnish
Method
Espresso
Preheat and dose
Warm your cup by rinsing with hot water and discard. Preheat the portafilter by running the group head for a few seconds. Measure 18 g of finely ground espresso into the portafilter basket.
Tamp and brew
Distribute the grounds evenly and tamp with steady pressure until the puck is level and compact. Lock the portafilter into the machine and start extraction. Aim for 25–30 seconds extraction time for about 36 ml of espresso (single or slightly ristretto). Adjust grind if extraction is too fast or slow.
Milk
Prepare milk and equipment
Pour 10 oz (about 300 ml) of cold whole milk into a chilled stainless steel steaming pitcher. Purge the steam wand briefly and wipe it clean. Pour 1 tbsp of milk into a separate container and purge the wand into it to remove any residual water and to wet the tip.
Steam and texture milk
Submerge the steam wand tip just below the surface of the milk and turn on steam to introduce air for 2–4 seconds (you should hear a light hissing). Then lower the pitcher so the tip sits deeper to create a whirlpool and continue steaming until the pitcher feels hot to touch (about 60–65°C / 140–150°F). Aim for velvety microfoam with tiny, glossy bubbles and about 1 cm of foam on top. Tap the pitcher on the counter and swirl to integrate foam.
Clean wand
Wipe the steam wand with a clean cloth immediately after steaming and purge briefly to clear milk inside the wand.
Assembly and finishing
Combine
Pour the freshly extracted espresso into the warmed cup. If using syrup, add it to the espresso and stir to dissolve. Hold the pitcher slightly higher and begin pouring the steamed milk into the center of the espresso. After the cup is about half full, lower the pitcher and pour more steadily to allow the microfoam to flow on top, creating a smooth latte surface. Finish with a small wiggle or draw-through motion if making simple latte art.
Garnish and serve
Sprinkle a pinch of cocoa powder or cinnamon on top if desired. Serve immediately while hot (optimal drinking temperature 60–65°C / 140–150°F).