Traditional Latte Recipe

Dose and tamp

Dose 18 g of freshly roasted coffee into a clean portafilter basket. Distribute the grounds evenly and tamp with about 30 lb (13–15 kg) of pressure to create a level puck.

Brew

Lock the portafilter into a preheated espresso machine and pull a double shot targeting about 36 ml of espresso in 25–30 seconds. Adjust grind if extraction time is significantly outside this range. Pour the espresso into a warmed 10–12 oz latte cup.

Prepare equipment

Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel steam pitcher. Use a pitcher capacity at least double the milk volume to allow for expansion while steaming.

Purge wand

Purge the steam wand briefly to expel any condensation and ensure dry steam.

Steam milk

Submerge the tip of the steam wand just below the milk surface and start steaming. Stretch the milk by keeping the tip near the surface for 3–6 seconds to incorporate air, then submerge the wand deeper to heat the milk to 60–65°C (140–149°F). Create a smooth microfoam with small, glossy bubbles. Total steaming time ~20–40 seconds depending on machine power.

Polish milk

Tap the pitcher on the counter once and swirl vigorously to remove any large bubbles and integrate foam into silky texture. The milk should be glossy and pourable, with a thin layer of microfoam on top.

Combine

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 2–3 inches above the crema for the first portion to integrate milk and espresso. As the cup fills and you approach the top third, lower the pitcher spout close to the surface and pour with a steady, controlled motion to form a small milk-white circle (latte art) if desired. Aim for a final beverage volume of about 10–12 oz.

Sweeten the espresso before adding milk if using sugar or simple syrup. Sprinkle a light dusting of cocoa powder or cinnamon over the foam if desired.