Latte Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso into the portafilter. Distribute grounds evenly and tamp with firm, level pressure until the puck is compact and smooth.

Brew espresso

Lock the portafilter into a preheated espresso machine and brew about 36 ml (yield) of espresso. Aim for a 1:2 ratio (18 g in -> ~36 g/ml out) in roughly 25–30 seconds. Pour the shot into a warmed 8–10 oz cup.

Prepare pitcher and steam wand

Pour 8 oz (about 240 ml) of cold milk into a stainless-steel steaming pitcher (fill to just below the spout). Purge the steam wand briefly to clear condensation.

Texturize milk

Submerge the steam wand tip just below the milk surface, start steaming and lower the pitcher slightly to introduce a small amount of air for 2–4 seconds (you should hear a gentle hissing). Then raise the pitcher to fully immerse the wand and continue steaming until the pitcher feels warm to the touch and the milk reaches about 60–65°C (140–150°F). The goal is silky microfoam with tiny bubbles, not large froth.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to break any large bubbles and integrate foam into a glossy, pourable texture.

Sweeten (optional)

If using sweetener or syrup, add the specified amount to the espresso in the cup and stir to dissolve before pouring milk.

Combine

Slowly pour the steamed milk into the center of the espresso, starting higher to sink the milk under the crema, then move the pitcher closer and pour with a gentle wiggle or motion to create a small latte art pattern if desired. Aim for roughly 1/4–1/3 inch of silky foam on top.

Lightly dust the top of the latte with ground cinnamon or cocoa powder to taste.