Latte Recipe

Prepare machine and grind

Preheat your espresso machine (or stovetop espresso maker) by running a quick blank shot. Grind 18 g of coffee to a fine espresso grind just before brewing for best flavor.

Dose, tamp, and brew

Dose approximately 18 g of ground coffee into the portafilter, distribute evenly, and tamp with 30–40 lbs of pressure to create a flat, level puck. Lock the portafilter into the machine and brew to yield about 36 ml of espresso (a 1:2 ratio) in roughly 25–30 seconds. If using a stovetop maker, brew according to its instructions to produce a strong espresso-like concentrate.

Texture goal

Plan for approximately 8 oz of milk to serve one latte. You want silky microfoam — glossy, small-bubbled milk that pours smoothly and blends with espresso.

Cold milk and pitcher

Pour 8 oz (about 240 ml) of milk into a chilled or room-temperature stainless steel pitcher. If using sweetener, add 1 tsp to the milk and stir briefly to dissolve; for syrups, add to the espresso instead if preferred.

Steam the milk

Purge the steam wand, then place the tip just below the milk surface at a slight angle. Turn on the steam and lower the pitcher slightly so the tip introduces a gentle sizzle for about 3–6 seconds to create foam (air incorporation). Then submerge the tip deeper and tilt the pitcher to create a whirlpool, heating the milk to 60–65°C (140–149°F). Total steaming time is ~20–30 seconds depending on equipment. Tap the pitcher on the counter and swirl to remove large bubbles and polish the milk.

Alternative: No steam wand

If no steam wand is available, heat milk on the stovetop or microwave to about 60–65°C (warm but not boiling). Froth vigorously with a handheld milk frother, French press (pump vigorously), or shake in a sealed jar to create foam. Allow bigger bubbles to settle and swirl to smooth.

Pour the freshly brewed espresso into a warmed 12 oz (350–360 ml) cup. If you prefer the syrup in the drink, stir it into the espresso now.

Hold the milk pitcher about 1–2 inches above the cup and begin pouring the steamed milk steadily into the center of the espresso. Aim for a 1:3 ratio of espresso to milk (roughly 36 ml espresso to about 210 ml milk + foam). As the cup fills and the foam thickens, move the pitcher closer and use a slight wiggle or controlled wrist motion to create latte art or a smooth white cap.

Finish by pouring a small spoonful of denser foam on top if desired, then sprinkle optional cinnamon or cocoa powder.

Serve the latte immediately while hot (around 60–65°C). Provide a spoon for stirring if sweetener was added separately. Enjoy.