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 additions
Method
Espresso
Prepare and pull espresso
Preheat the portafilter and cup by running hot water through the group head into your serving cup; discard water. Dose 18 g of freshly ground espresso into the portafilter and distribute/tamp evenly to a smooth, level puck. Lock the portafilter into the machine and start extraction. Aim for a 36 ml (approx. 1.2 oz) double shot in 25–30 seconds. If using a stovetop or alternative method, brew an equivalent-strength concentrated coffee (about 36 ml). Set the shot aside in the warmed cup.
Milk
Steam and texture milk
Pour 240 ml whole milk into a chilled stainless-steel frothing pitcher (leave some headspace). Purge the steam wand briefly, then submerge the tip just below the surface of the milk and start steaming. For the first 3–5 seconds, keep the tip near the surface to introduce a small amount of air (a gentle hissing sound) to create microfoam. Then submerge the tip slightly deeper and continue steaming to heat the milk to 60–65°C (140–149°F) while breaking large bubbles by keeping the wand angle and motion steady. Turn off the steam, wipe the wand with a damp cloth and purge. Tap the pitcher on the counter and swirl to integrate foam into a glossy, velvety texture. If you want extra milk for latte art, steam an additional 30 ml using the same method.
Alternative: no-steam method
If you don't have a steam wand, heat 240 ml milk on the stovetop or microwave to 60–65°C (do not boil). Froth vigorously with a handheld frother, French press, or by shaking vigorously in a jar to create microfoam. Let large bubbles settle and swirl to integrate.
Assembly & finishing
If using sweetener, add it to the warmed cup with the pulled espresso and stir to dissolve while the espresso is hot.
Tilt the espresso cup slightly and, holding the pitcher close to the surface, pour the steamed milk slowly into the center of the espresso. Start pouring from a little higher (about 10–15 cm) to sink the liquid portion, then move closer (2–3 cm) and increase flow to bring microfoam to the surface. Use small wrist movements to create a simple heart or rosette if desired. Stop pouring and draw a quick line through the center to finish your latte art.
Dust lightly with cocoa powder or ground cinnamon if desired. Serve immediately.