Latte Recipe

1. Prepare machine

Turn on your espresso machine and allow it to heat for 15–20 minutes so group head and portafilter are stable. If using a home espresso maker, ensure the portafilter and cup are preheated.

2. Dose and tamp

Weigh 18 g of freshly ground espresso coffee (fine espresso grind) into the portafilter basket. Distribute the grounds evenly, then tamp with 30 lbs of pressure to create a level puck.

3. Brew

Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio — about 36 ml of espresso — extracted in 25–30 seconds. Adjust grind or dose if extraction is significantly faster or slower.

4. If you prefer a longer drink, pull a double shot (36 g dose to ~72 ml) and reduce milk slightly; adjust other steps accordingly.

5. Prepare equipment

Pour 8 oz (about 240 ml) of cold whole milk into a chilled metal steaming pitcher. Have a towel and thermometer ready.

6. Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensation, then wipe the tip with a clean towel.

7. Stretch and texture milk

Submerge the steam wand tip just below the surface of the milk and start steaming. Lower the pitcher slightly to introduce a small amount of air for 2–3 seconds (you should hear a gentle hissing). Then fully submerge the tip and continue steaming to heat milk to 60–65°C (140–149°F). Aim for a silky microfoam with no large bubbles.

8. Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to eliminate any remaining large bubbles and integrate foam into a glossy, satin texture.

9. Warm cup (optional)

If desired, pour the optional 1 oz of hot milk into your serving cup to warm it, then discard or keep that milk. This step prevents the drink from cooling down quickly.

10. Combine espresso and milk

Pour the freshly extracted espresso into a 10–12 oz cup. Hold the steamed milk pitcher slightly higher and begin pouring into the center of the espresso to integrate milk with crema. As the cup fills and foam begins to appear, lower the pitcher and pour with a gentle back-and-forth motion to create simple latte art if desired.

11. Sweeten and finish

Stir in up to 1 tsp sugar or sweetener to taste. Sprinkle a pinch (about 1 tsp) of cocoa powder or ground cinnamon on top if desired.

12. Serve immediately. A traditional latte is about 8–12 oz total volume with a thin layer of microfoam on top.