Cafe Latte Recipe

Prepare machine and dose

Fill the espresso machine’s water reservoir with the 250 ml of hot/filtered water. Use 7–9 g (about 0.036 cups) of freshly ground espresso beans per single shot. Grind to a fine espresso grind immediately before brewing for best flavor.

Tamp and brew

Distribute the ground coffee evenly in the portafilter, tamp firmly and level. Lock the portafilter into the machine and brew a single 30–40 ml espresso shot. Aim for a 25–30 second extraction with a rich crema on top.

Prepare milk

Pour 1 cup whole milk into a metal steaming pitcher. Cold milk (not pre-warmed) gives best texture when steaming.

Steam milk

Purge the steam wand briefly. Submerge the steam wand tip just below the milk surface and turn on steam to create microfoam: keep the pitcher at a slight angle and lower it slowly so the wand introduces air for 3–5 seconds, then submerge deeper to heat. Aim for a final milk temperature of 60–65°C (140–150°F). The milk should be smooth and velvety with very small bubbles.

Texture and separate

Tap the pitcher on the counter once and swirl to settle the microfoam. Spoon 2 teaspoons of thicker foam aside if you want a small foam cap; otherwise keep foam integrated into milk for a classic latte.

Pour the freshly brewed espresso into a warmed 8–10 fl oz (240–300 ml) cup. Slowly pour the steamed milk into the espresso, starting from a higher point to mix milk with espresso, then move closer and pour to create a thin layer of microfoam on top. If using, add up to 1 teaspoon sugar or 1 tsp simple syrup to taste and stir gently.

Spoon the reserved foam (about 2 tsp) on top for a small cap if desired and dust with 1/4 teaspoon cocoa powder or ground cinnamon.

Serve immediately. Enjoy the latte while hot (60–65°C / 140–150°F).