Latte Recipe

Time10m

Serves1

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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1
Preheat and dose
Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Weigh 18 g of freshly ground espresso suitable for a double shot and distribute evenly in the portafilter.
2
Tamp
Tamp the grounds with firm, even pressure (about 30 pounds/13.6 kg) so the puck is level and compact.
3
Extract espresso
Lock the portafilter into the group head and start extraction. Aim for 25–30 seconds of extraction for about 60 ml of espresso (double shot). Adjust grind size if extraction falls outside this range. Pour extracted espresso into a 12 oz (350 ml) latte glass or cup.

4
Prepare milk pitcher
Pour 250 ml of cold milk into a chilled stainless-steel steam pitcher. If using a milk alternative, use the same volume; barista-style alternatives often foam better.
5
Purge steam wand
Purge the steam wand briefly to remove condensation and prevent sputtering.
6
Steam milk
Submerge the tip of the steam wand just below the surface of the milk and turn on the steam to introduce some microfoam. After about 3–5 seconds, lower the pitcher so the wand is deeper to heat milk evenly without large bubbles. Aim for a temperature of 60–65°C (140–149°F) and a silky microfoam texture. Total steaming time ~20–40 seconds depending on your equipment.
7
Polish milk
Tap the pitcher lightly on the counter and swirl to remove any large bubbles and integrate the foam into a glossy, velvety texture.
8
Sweeten (optional)
If using sweetener, add 15 ml of simple syrup or syrup to the espresso now and gently stir to combine so it dissolves evenly.
9
Pour milk
Hold the cup with espresso at a slight angle. Begin pouring the steamed milk from about 2–3 inches above the cup to mix milk and espresso. As the cup fills, lower the pitcher close to the surface and pour with a steady wrist to create a small layer of latte art or a creamy top. Aim for a final drink volume near 300–350 ml including crema and foam.

10
Optionally dust the top with a light pinch (about 1 tsp) of cocoa powder or ground cinnamon. Serve immediately while hot.