Latte Recipe

Dose and tamp

Weigh 18 g of finely ground espresso coffee and distribute it evenly in the portafilter. Use a tamper to press the grounds level and compact with about 30 pounds (13–15 kg) of pressure to create an even puck.

Brew espresso

Lock the portafilter into an espresso machine group head preheated by flushing hot water. Brew the espresso using about 36 ml of water, aiming for a 25–30 second extraction. You should get a 1–1.5 oz (30–45 ml) double shot with a golden crema. Adjust grind if extraction is too fast or slow.

If you don’t have an espresso machine, use 2 shots (60–90 ml) of strong brewed coffee from a Moka pot or Aeropress concentrate and continue to the milk step.

Prepare equipment

Pour 8 oz (about 240 ml) cold whole milk into a 12–20 oz stainless-steel frothing pitcher. Cold milk froths better. Wipe the steam wand and purge a short burst of steam into the drip tray to remove residual water.

Steam and texture milk

Submerge the steam wand tip just below the milk surface and turn on the steam full. Create a gentle hissing to introduce microfoam for the first 3–5 seconds (stretching phase), then lower the pitcher so the wand sits deeper to heat without aerating (texturing phase). Aim for milk temperature of 60–65°C (140–149°F) and a velvety microfoam with very small bubbles. Total steaming time ~20–40 seconds depending on equipment.

Tap and swirl

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter once or twice to remove larger bubbles and swirl the milk to make it glossy and homogeneous, with a paint-like consistency suitable for pouring.

If you don’t have a steam wand: heat 8 oz milk on the stove or microwave to 60–65°C (do not boil), then froth vigorously with a handheld frother, French press (pump 15–20 times), or shake in a jar and strain to reduce large bubbles.

Preheat a 12–14 oz latte cup by rinsing with hot water, then discard the water.

Pour espresso

Pour the freshly brewed espresso into the warmed cup.

Combine milk and espresso

Hold the pitcher about 3–4 inches above the cup and pour the textured milk steadily into the center of the espresso. As the cup fills and the foam rises, lower the pitcher closer to the surface and slow the pour to allow microfoam to sit on top. For latte art, begin with a steady center pour, then wiggle or move to create a heart or rosette and finish with a quick pull-through.

Sweeten and garnish

If desired, stir in 1 tsp sugar or 1 tsp simple syrup to taste. Lightly dust the top with a pinch of cinnamon or cocoa powder.

Serve immediately. A proper latte should be roughly 1/3 espresso, 2/3 steamed milk, with a thin layer (about 1 cm) of microfoam on top.