Latte Recipe

Prepare machine and dose

Preheat your espresso machine and portafilter by running a blank shot of water for 5–10 seconds. Dose 18 g of freshly ground espresso into a clean portafilter, distribute and tamp evenly to create a level puck.

Pull espresso

Lock the portafilter into the group head and start extraction. Pull a double shot aiming for 25–30 seconds of extraction time, yielding about 60 ml of espresso. Pour the espresso into a warmed 8–10 oz cup and set aside while you steam the milk.

Mix cocoa base

In a small metal frothing pitcher or heatproof cup, combine 1 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 1–2 tablespoons of the cold whole milk and whisk to form a smooth, lump-free paste. Add the optional 1 tsp vanilla extract and whisk to combine.

Steam milk

Pour the remaining milk (about 8 oz total minus what you used to make the paste) into the pitcher. Purge the steam wand, then position it just below the surface of the milk and turn on the steam to introduce air for 2–4 seconds to create microfoam. Submerge the wand deeper and continue steaming until the milk reaches 60–65°C (140–149°F) and has a glossy, velvety texture. Turn off the steam, wipe the wand, and purge briefly.

Combine cocoa and milk

Tap the pitcher gently on the counter and swirl to integrate foam and milk. Pour a small amount of the hot milk into the cocoa paste and whisk to fully dissolve the cocoa. Then pour the remaining steamed milk into the cup with espresso, holding back foam with a spoon if you want less foam, or pouring foam on top for latte art.

Finish and garnish

Give the cup a gentle swirl to integrate espresso, milk and cocoa. If desired, dust the top with a light sprinkle of ground cinnamon (about 1/4 tsp) or a pinch more cocoa. Serve immediately.