Latte Recipe

Time10m

Serves1

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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1
Preheat group and portafilter
If using an espresso machine, turn it on and allow it to fully heat (15–30 minutes). Run a blank shot (no coffee) to heat the group head and portafilter, then dry the basket.
2
Dose and tamp
Weigh 18 g of finely ground espresso and distribute it into a 58 mm (or appropriate size) portafilter basket. Level the grounds and tamp evenly and firmly to create a smooth puck.
3
Brew
Lock the portafilter into the machine and start the shot. Aim for approximately 36 ml of espresso in 25–30 seconds (ristretto/standard single-double range depending on basket). Stop the shot when volume/time is reached and set the espresso aside.

4
Prepare milk pitcher
Pour 300 ml of cold whole milk into a chilled metal steaming pitcher. Add 30 ml extra cold milk if you like to pre-chill the pitcher (optional). Wipe pitcher exterior dry.
5
Purge steam wand
Purge the steam wand for 1–2 seconds to clear condensation and ensure dry steam.
6
Steam milk
Submerge the steam wand tip just below the milk surface and start steaming. Create a gentle whirlpool and introduce a small amount of air in the first 2–3 seconds to create microfoam (a quiet, paper-tearing sound). Then fully submerge the tip to heat milk to 55–65°C (130–150°F). Ideal texture: silky, velvety microfoam with small, glossy bubbles.
7
Wipe and purge wand
Turn off steam, immediately wipe the wand with a clean damp cloth and purge briefly to clear milk residue.
8
Polish milk
Tap the pitcher gently on the counter to break any large bubbles and swirl to integrate foam and liquid milk into a glossy texture suitable for pouring.

9
Preheat cup
If desired, preheat the serving cup by rinsing with hot water and discarding; this helps maintain temperature.
10
Pour espresso
Pour the brewed espresso into a 10–12 oz (300–350 ml) cup.
11
Combine milk and espresso
Hold the pitcher about 1–2 cm above the cup and begin pouring the textured milk in a steady stream into the center of the espresso. As the cup fills, lower the pitcher and slightly wiggle to create latte art or a smooth milk-espresso blend. Aim for roughly 1–1.5 cm of foam on top.
12
Sweeten and garnish (optional)
If using, stir in sweetener to taste. Dust with a light sprinkle of cinnamon or cocoa and serve immediately.