Cafe Latte Recipe

Preheat and dose

Preheat your espresso machine and cup by running a blank shot or pouring hot water into the cup, then discard the water. Weigh 18 g of freshly ground fine espresso into the portafilter basket and distribute evenly.

Tamp and brew

Tamp the grounds with firm, even pressure to create a level puck. Lock the portafilter into the machine and pull a double shot of espresso (about 36 ml) into a warmed 8–10 oz cup or glass. Aim for a 25–30 second extraction. Set the espresso aside while you steam milk.

Purge and position steam wand

Purge the steam wand briefly to expel condensation. Submerge the tip 0.5–1 cm below the milk surface in a chilled stainless-steel pitcher filled with 8 oz (approx. 240 ml) whole milk.

Stretch and texture

Start steaming with the tip near the surface to introduce a small amount of air for 3–5 seconds (you should hear a gentle hissing). Then submerge the wand slightly deeper and turn the steam to full to heat and whirlpool the milk. Maintain a steady whirlpool to incorporate microfoam and create a silky texture.

Heat to temperature

Monitor the pitcher by hand; stop steaming when the outside of the pitcher reaches about 60–65°C (140–150°F) or when it feels hot but still touchable for a few seconds. Wipe the wand and purge it again. Tap the pitcher gently on the counter and swirl to pop any large bubbles and polish the milk.

If desired, sweeten the espresso by stirring in 1 tsp granulated sugar or 1 tsp simple syrup into the freshly pulled espresso.

Pour the steamed milk into the espresso: tilt the cup slightly and begin by pouring from a higher position to integrate milk and crema, then move the pitcher closer and pour more gently to allow the microfoam to sit on top. Aim for a final drink of about 8–10 oz with a 1–1.5 cm layer of microfoam.

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