Café Latte Recipe
Make Café Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
To finish
Method
Espresso
Prepare machine and dose
Preheat espresso machine and portafilter by running a blank shot or turning the group head on for 30–60 seconds. Use 18 g of freshly ground fine espresso in the portafilter basket; level and distribute the grounds for even extraction.
Tamp and brew
Tamp the grounds with firm, even pressure (about 30 lb / 13–15 kg of force), polish the puck, wipe the basket rim, lock the portafilter into the group head and start extraction immediately. Aim for a 36 ml double shot in about 25–30 seconds. If using a stovetop Moka pot or Aeropress, produce a concentrated 36 ml brew and adjust extraction time accordingly.
Pour the extracted 36 ml espresso into a warmed 10–12 oz cup. If you want a slightly milder latte, pull a 40–44 ml shot or add the optional 1 oz milk later.
Milk
Pour and steam
Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface, open the steam valve and introduce a small amount of air for 1–3 seconds to create microfoam, then lower the pitcher so the tip is slightly deeper to continue heating. Stretch and texturize until the milk reaches 60–65°C (140–149°F) and has a glossy, velvety texture with very fine bubbles.
Tap and swirl
Tap the pitcher on the counter once to break any larger bubbles and swirl gently to integrate foam and liquid milk, producing a shiny, satin consistency suitable for pouring latte art.
If you do not have a steam wand: heat milk on the stovetop or microwave to 60–65°C (warm but not boiling), then froth with a handheld frother or shake vigorously in a sealed jar for 30–60 seconds until foamy. Let foam settle slightly to achieve microfoam-like texture.
Assemble & finish
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Start pouring the steamed milk from a few inches above to incorporate milk and crema, then move the pitcher closer and pour more centrally to allow the foam to rise and form a small white circle. For latte art, use steady, controlled wrist motions to create desired pattern. Stop pouring and draw through if making a heart or rosette.
Sweeten and garnish (optional)
Add sugar or sweetener to taste and stir gently. Sprinkle a pinch of ground cinnamon or cocoa on top if desired.
Serve immediately in a warmed 10–12 oz cup. Enjoy while hot.