Cafe Latte Recipe
Make Cafe Latte Recipe in just 7m. 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 Finishes
Method
Espresso
Preheat and dose
Preheat your espresso machine and portafilter by running a blank shot or backflushing per manufacturer's instructions. Weigh 18 g of freshly ground espresso (aim for a fine, even grind) and distribute evenly in the 18–20 g basket.
Tamp and brew
Tamp the coffee firmly and levelly (about 30 lb / 13 kg pressure). Lock the portafilter into the group head and start the shot. Aim to pull a double espresso of about 40 ml in 25–30 seconds. If extraction time or volume is far off, adjust grind size accordingly and re-dose.
Set the extracted espresso aside in the cup you will serve in so the crema remains intact while you steam the milk.
Steamed Milk
Prepare the milk and tools
Pour 8 oz (about 240 ml) whole milk into a chilled stainless-steel frothing pitcher. Purge the steam wand briefly (use about 1 tablespoon of milk to purge) to remove water condensation and then wipe it clean.
Texturing the milk
Submerge the steam wand tip just below the milk surface and turn on the steam to introduce air for 2–4 seconds until the pitcher edge feels slightly cool and you hear a subtle hissing (microfoam formation). Then lower the pitcher so the wand tip is deeper and position it to roll the milk, creating a smooth whirlpool. Continue steaming until the pitcher reaches about 60–65°C (140–149°F) — the pitcher will be very hot to touch but still holdable for a second.
Finish and pour
Turn off steam, wipe the wand immediately and purge briefly. Tap the pitcher gently on the counter and swirl to remove large bubbles and to polish the milk into a glossy, velvety microfoam. Immediately pour the steamed milk into the espresso cup: start from about 2–3 inches high to integrate milk with espresso, then lower the pitcher and use a controlled wrist motion to create a small latte art pattern if desired. Stop pouring and lift the pitcher to finish with a delicate contrast on top.
Optional Finishes
If desired, sweeten the espresso with up to 1 tsp sugar or simple syrup before pouring milk so it dissolves fully. After pouring, dust a pinch of cocoa powder or ground cinnamon on top for aroma and presentation.