Latte Recipe

Preheat and dose

Turn on the espresso machine and allow it to fully heat (about 10–15 minutes). While warming, weigh 18 g of freshly ground espresso and distribute it evenly in a 58 mm portafilter (or appropriate size for your machine).

Tamp and brew

Tamp the coffee evenly with moderate pressure (~20 kg / 44 lbs) to create a level puck. Lock the portafilter into the machine and brew a double shot of espresso aiming for ~30–40 seconds extraction to yield about 60 ml of espresso. Pour directly into a warmed 10–12 oz latte cup.

Prepare the pitcher

Pour 10 oz (≈295 ml) whole milk into a chilled stainless-steel steaming pitcher. If you plan latte art or want extra foam, have an extra ounce available.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Position the tip just below the milk surface at a slight angle so the wand creates a whirlpool when steaming.

Stretch and texture the milk

Turn on the steam. For the first 3–6 seconds, keep the tip near the surface to introduce small amounts of air (you should hear a gentle hissing), then lower the pitcher slightly so the wand sits deeper and creates a smooth whirlpool. Aim for milk temperature of 60–65°C (140–149°F) and a velvety microfoam texture with tiny, glossy bubbles. The total steaming time will be ~20–35 seconds depending on your steam flow and pitcher size.

Polish the milk

After steaming, tap the pitcher on the counter and swirl to pop any large bubbles and integrate foam into the milk for a smooth consistency. Wipe the wand and purge again briefly.

Pour the latte

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 inches above the cup to incorporate milk and crema; once the cup is about half full, lower the pitcher close to the surface and pour steadily to create a uniform layer of microfoam. If desired, execute a simple latte-art heart or rosette. Finish pouring and set aside.

Taste and sweeten if desired. Stir in up to 1 tsp of your preferred sweetener while the drink is hot. Optionally dust with a pinch of ground cinnamon or cocoa.