Latte Recipe

Prepare machine and dose

Preheat your espresso machine and portafilter by running a blank shot or turning the group head on for 30–60 seconds. Weigh 18 g of freshly ground, fine espresso and distribute it evenly in the portafilter.

Tamp and extract

Tamp the coffee level and firm with about 20–30 lb of pressure. Lock the portafilter into the group head and start extraction immediately. Aim for a 36 ml espresso (double shot) extracted in 25–30 seconds. Set the shot aside in a warmed cup.

Choose milk

If using a milk alternative, use the same volume listed and note textures vary. Pour 8 oz (240 ml) cold whole milk into a chilled stainless-steel steaming pitcher. If you prefer sweetness, add the optional sweetener to the milk now so it dissolves while steaming.

Purge steam wand and position pitcher

Purge any condensed water from the steam wand for 1–2 seconds. Submerge the tip just below the surface of the milk and angle the pitcher slightly so the milk will spin in a whirlpool.

Stretch and texture milk

Start steaming with the tip very near the surface for 2–4 seconds to introduce microfoam (stretching). Then lower the tip slightly deeper to heat and continue creating a smooth whirlpool. Target a final milk temperature of 60–65°C (140–149°F). Aim for silky, velvety microfoam with very small bubbles.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter to pop larger bubbles and swirl the milk to integrate foam and liquid for a glossy texture. Knock the pitcher to settle the foam and make it pourable.

Pour the espresso into your serving cup (preferably 8–12 oz warmed cup). If you steamed the milk in the pitcher, start pouring from about 3–4 inches above the cup to incorporate milk with the espresso, then bring the pitcher close to the surface to finish with a creamy foam layer. Pour steadily to create a thin, even crema layer topped with a delicate cap of foam (about 1 cm).

If desired, dust the surface with a light sprinkle of cocoa powder or ground cinnamon. Serve immediately.