Latte Recipe
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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Espresso
Milk
Optional finishes
Method
Espresso
Dose, distribute, and tamp
Weigh 18 g of finely ground espresso into a clean portafilter basket. Level and distribute the grounds so the surface is even, then tamp with steady pressure until the puck is firm and flat.
Brew
Lock the portafilter into a warmed espresso machine group head. Start extraction and brew about 36 ml of espresso into a warmed 8–12 oz cup. Aim for an extraction time of 25–30 seconds. Set the brewed espresso aside in the cup.
Milk
Prepare pitcher and steam wand
Pour 8 oz (approximately 240 ml) cold whole milk into a stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation, then wipe it clean.
Position wand and start steaming
Place the steam wand tip just below the milk surface and start steaming at full power to introduce a small amount of microfoam. Keep the pitcher tilted slightly and create a whirlpool by angling the wand to incorporate air evenly.
Texturize milk
After 4–6 seconds (or once volume rises slightly), lower the wand deeper so it stays submerged and continue heating until the pitcher side feels warm to the touch (about 60–65°C / 140–149°F). Aim for a velvety, glossy microfoam with very small bubbles. Total steaming time ~20–40 seconds depending on equipment.
Clean wand
Turn off the steam, wipe the wand immediately with a clean damp cloth, and purge briefly again to clear milk from the tip.
Polish milk
Swirl and tap the pitcher gently on the counter to remove any larger bubbles and settle the foam into a smooth, pourable texture.
Assembly & Finish
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring the milk slowly from about 3–4 inches (8–10 cm) above the cup to mix milk and crema. As the cup fills and the foam reaches the surface, lower the pitcher closer to the cup and increase pour speed slightly to allow latte art or a smooth white surface to form. Aim for about 1 cm of foam on top.
Sweeten or dust (optional)
If desired, stir in 1 tsp sugar or 1 tsp simple syrup into the espresso before pouring milk, or lightly dust the top with cocoa powder or cinnamon.
Serve
Serve immediately while hot. Recommended cup size: 8–12 oz. Enjoy.