Latte Recipe

Preheat and dose

Preheat your espresso cup and portafilter by running a blank shot or rinsing with hot water. Dose 18 g of freshly ground espresso into the portafilter and tamp evenly with about 30 lbs (13 kg) of pressure to create a smooth, level puck.

Pull espresso

Lock the portafilter into a heated espresso machine and start the extraction. Aim for about 36 ml of espresso in 25–30 seconds. Stop the shot when the volume/time target is reached. If using a stovetop or Moka method, brew a strong concentrated shot equivalent (about 36 ml).

Prepare milk and flavor (optional)

Measure 250 ml whole milk (cold). If you want the milk sweetened or flavored, add 1 tsp simple syrup or 1/4 tsp vanilla extract to the milk or directly to the cup with the espresso.

Steam milk

Purge the steam wand briefly, then insert the tip just below the surface of the milk pitcher. Turn on the steam and create a vortex while allowing a small amount of air in for microfoam (you should hear a soft hissing for ~2–4 seconds). Once the milk reaches about 55–60°C (130–140°F) and the pitcher is warm to touch, submerge the wand deeper to finish heating and texturing. Stop steaming and wipe/ purge the wand immediately.

Texture and swirl

Tap the pitcher gently on the counter and swirl the milk to collapse any large bubbles and integrate foam into shiny microfoam suitable for latte art. The milk should be silky and pourable with small, glossy bubbles.

Alternative without steam

If you don't have a steam wand, heat 250 ml milk on the stovetop to about 60°C (do not boil). Froth vigorously with a handheld milk frother or whisk to produce fine foam, then let it settle briefly before pouring.

Combine espresso and milk

Pour the freshly pulled 36 ml espresso into a warmed latte cup (~240–300 ml capacity). Hold the milk pitcher high and begin pouring the steamed milk into the center of the espresso to combine. As the cup fills and the crema breaks, lower the pitcher and pour more slowly to allow the microfoam to come forward and create a smooth layered look.

Finish and garnish

If desired, finish with a dusting of cocoa powder or ground cinnamon (about 1 tsp) and/or spoon a small amount of foam on top for presentation. Serve immediately while hot.