Latte Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot (no coffee) for ~5–10 seconds. Grind 18 g of fresh espresso beans to a fine grind suitable for your machine. Distribute and tamp the grounds evenly in the portafilter to create a level puck.

Pull the shot

Lock the portafilter into the group head and start the extraction. Aim for a 36 ml espresso (single or short double depending on ratio) pulled in about 25–30 seconds. Adjust grind if extraction is much faster or slower. Set the extracted espresso aside in a warm cup.

Prepare milk

Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel steaming pitcher. If using an alternative milk, use the same volume but expect slightly different texture; barista blends perform best.

Purge steam wand and steam

Purge the steam wand briefly to remove condensation. Submerge the tip just below the milk surface and turn on the steam at full pressure. Create a small vortex while stretching the milk: keep the tip near the surface for 3–6 seconds to introduce microfoam, then submerge slightly to heat the milk to 60–65°C (140–149°F). You should hear a gentle paper-tearing sound at the start, then nothing when properly textured.

Polish and pour

Tap the pitcher on the counter once and swirl to integrate foam and liquid for silky microfoam. Hold the warm cup with the espresso at a slight angle. Begin pouring from 2–3 inches above to incorporate milk, then move the pitcher closer and pour faster to create a small white circle (latte art) if desired. Finish with a gentle wiggle for a heart or rosette.

Sweeten and garnish if desired. Stir in 1 tsp sugar or simple syrup (or to taste) into the espresso before pouring milk, or add after pouring. Add 1/4 tsp vanilla extract to the milk before steaming for vanilla latte. Dust the finished latte with a pinch of cinnamon or cocoa powder to taste.

Serve immediately. A latte is best enjoyed hot and freshly made.