Latte Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso coffee into a clean portafilter basket. Distribute grounds evenly and tamp with 30 lbs (≈13.6 kg) of pressure to create a smooth, level puck.

Brew

Lock the portafilter into a preheated espresso machine and start extraction. Aim for 36 ml of espresso in 25–30 seconds for a double shot. Adjust grind finer if extraction is too fast, coarser if too slow.

Prepare pitcher and thermometer

Pour 8 oz (about 240 ml) cold whole milk into a clean metal steaming pitcher. Place a thermometer on the side of the pitcher if available; start with milk temperature near refrigerator temperature (3–6 °C / 37–43 °F).

Purge steam wand

Turn on the steam briefly and wipe the wand with a clean cloth to remove residual water. Submerge the tip just below the milk surface for frothing.

Stretch and texture the milk

Position the steam wand tip just below the surface to introduce air for the first 3–5 seconds until milk volume increases slightly (creates microfoam). Then submerge the wand deeper to heat and whirl the milk, creating a smooth, velvety texture. Steam until the pitcher feels hot to the touch (between 60–65 °C / 140–149 °F). Stop steaming just before 70 °C to avoid scalding.

Polish milk

Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into a glossy microfoam. Spoon off about 1 oz of thicker foam into a small cup if you plan latte art requiring a drier foam; otherwise keep integrated microfoam.

Pouring

Pour the espresso into a warmed 12 oz latte cup. Immediately swirl the pitcher to homogenize milk, then pour milk steadily into the espresso from about 2–3 inches above the cup until it’s about three-quarters full. Lower the pitcher and increase flow to bring foam to the surface, using small wrist motions to create a heart or rosette if desired.

If desired, add 1 tsp sugar or simple syrup to taste and stir gently. Dust with a light pinch (about 1 tsp) of ground cinnamon or cocoa on top.