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Ingredients
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Espresso
Milk
Iced components (only for iced latte)
Garnish (optional)
Method
Espresso
- 1
Dose and tamp
Weigh 18 g of freshly ground espresso into the portafilter. Distribute evenly and tamp with firm, level pressure to create a smooth, even puck.
- 2
Pull espresso
Lock the portafilter into the machine and start the shot. Pull a double shot of espresso aiming for about 40 ml in 25–30 seconds. If using a moka pot or strong brewed coffee, prepare an equivalent 40–60 ml concentrate.
Hot milk latte (for hot)
- 3
Steam milk
Pour 240 ml whole milk into a chilled stainless-steel frothing pitcher. Submerge the steam wand tip just below the surface and start steaming. Stretch the milk by keeping the tip near the surface for 3–5 seconds to introduce microfoam, then submerge to heat to 60–65°C (140–149°F). Aim for silky microfoam with small, glossy bubbles.
- 4
Combine
Swirl the pitcher to integrate foam and liquid. Pour the pulled espresso into a 300–350 ml cup, then gently pour steamed milk over the espresso, holding back foam with a spoon and finishing with a small layer of microfoam on top. Add sweetener if desired and stir gently.
- 5
Garnish (optional)
Lightly dust the top with cocoa powder or cinnamon if desired.
Iced milk latte (for iced)
- 6
Cool the espresso
If you prefer less dilution, allow the freshly pulled 40 ml espresso to cool for 1–2 minutes or briefly place it in the fridge/ice bath for 30–60 seconds. Optionally, use espresso over ice directly.
- 7
Assemble iced latte
Fill a 350–400 ml glass with about 1 cup (approx. 120–150 g) of ice cubes. Pour the cooled espresso over the ice. Add 240 ml cold milk (or desired ratio of milk to espresso). Stir gently to combine. Add sweetener or syrup to taste and stir again. For layered presentation, pour milk first then espresso over the back of a spoon.
- 8
Garnish (optional)
Top with a light dusting of cocoa or cinnamon if desired.