Latte Recipe

Dose and tamp

Weigh 18 g of freshly roasted whole-bean coffee and grind to a fine espresso grind. Distribute the grounds evenly in the portafilter and tamp with about 30 lb (13 kg) of pressure to create a flat, even puck.

Brew

Lock the portafilter in the espresso machine and extract a double shot aiming for about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction time is significantly outside this range. Pour the espresso into a warmed 8–10 oz cup.

Prepare equipment

Pour 8 oz (about 240 ml) cold whole milk into a chilled 12–14 oz stainless-steel steaming pitcher. Purge the steam wand briefly on the drip tray to remove condensation (use 0.5 oz of milk to wipe and purge if desired).

Texture the milk

Submerge the steam wand tip just below the milk surface and turn on full steam. Introduce air for 3–4 seconds to create microfoam, then lower the pitcher so the wand sits deeper and continue steaming until the pitcher feels just too hot to hold (between 60–65°C / 140–149°F). Aim for glossy, velvety microfoam with tiny bubbles.

Settle milk

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into the milk for a smooth texture.

Combine

Pour the steamed milk into the cup with the espresso, starting from about 3–4 inches above the cup to mix, then move the pitcher closer and pour steadily to create a thin layer of latte art if desired. Finish with a 1/4–1/2 inch (6–12 mm) layer of microfoam on top.

If desired, stir in 1 tsp sweetener or 1 pump/flavor syrup to taste before pouring milk or drizzle on top. Dust with a light sprinkle of ground cinnamon or cocoa. Serve immediately.