Latte Recipe
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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Espresso
Steamed milk
Optional additions
Method
Espresso
- 1
Preheat and dose
Preheat your espresso machine by running water through the group head. Grind 18 g of espresso beans to a fine grind (similar to table salt).
- 2
Tamp and pull
Distribute the ground coffee evenly into a portafilter basket, tamp with consistent pressure (about 30 lb/13 kg of force) until level, then lock the portafilter into the group head and start the extraction. Aim for 36 ml of espresso in about 25–30 seconds (a double shot). If using a stovetop espresso maker (moka) or a pod machine, produce an equivalent concentrated espresso (about 1.2 oz/36 ml).
Steamed milk
- 3
Prepare pitcher and milk
Pour 8 oz (about 240 ml) cold milk into a chilled stainless-steel steaming pitcher. Have a thermometer ready if you prefer precise temperature control.
- 4
Purge steam wand
Purge a few seconds of steam from the wand to release condensate and ensure dry steam.
- 5
Steam milk
Submerge the tip of the steam wand just below the milk surface and start steaming. Lower the pitcher slightly so the wand tip creates a gentle whirlpool and introduces small microfoam (you should hear a soft hissing for the first 3–6 seconds). After microfoam is created, raise the pitcher so the wand is fully submerged to heat milk. Heat until the milk reaches 60–65°C (140–149°F) or about 150°F if you prefer a slightly hotter drink. Turn off steam, wipe wand and purge briefly.
- 6
Polish milk
Tap the pitcher on the counter and swirl to break large bubbles and smooth the milk into silky microfoam. Keep a small amount of thicker foam (~1 tablespoon) near the surface for latte art if desired.
Assembly
- 7
Pre-warm cup
Optional: pre-warm your latte cup (8–12 oz) by rinsing with hot water and discarding the water.
- 8
Pour espresso
Pour the 36 ml double shot of espresso into the warmed cup.
- 9
Sweeten (optional)
If using sweetener or flavored syrup, add it to the espresso and stir to dissolve.
- 10
Combine milk and espresso
Begin pouring steamed milk into the center of the espresso, starting from a higher position to help the milk sink beneath crema, then move the pitcher closer and pour with a gentle wiggle to bring up microfoam and create a thin layer of foam on top. Aim for a drink volume of about 8–10 oz total with a 1/4–1/2 inch milk foam layer.
- 11
Garnish and serve
Optionally dust with a pinch of cinnamon or cocoa. Serve immediately.
