Latte Recipe

Time10m

Serves1

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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1
Preheat and dose
Preheat your espresso machine and portafilter by running a blank shot or two. Meanwhile, weigh 18 g of freshly roasted coffee and grind it to a fine espresso grind (should clump slightly and feel fine between fingers).
2
Tamp and extract
Distribute the ground coffee evenly in the portafilter, then tamp with about 30 lbs (13.6 kg) of pressure to create a flat even puck. Lock the portafilter into the group head and start extraction immediately. Aim to extract about 60 ml of espresso (double shot) in 25–30 seconds. Adjust grind or dose if extraction speed is too fast or slow.

3
Prepare milk pitcher and thermometer
Pour 10 oz of whole milk into a cold stainless-steel steaming pitcher. Keep an extra 2 oz of milk on hand in case you need to adjust foam or temperature.
4
Purge steam wand and position
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip of the wand just below the milk surface at a slight angle so the wand is near the side of the pitcher.
5
Texturize and stretch milk
Turn the steam on to introduce air for the first 1–3 seconds to create microfoam: you should hear a gentle hissing (not loud sputtering). Keep the tip just below the surface to stretch milk until volume increases by about 10–15% and the sides of the pitcher become slightly warm to the touch. Then fully submerge the wand tip and continue steaming to create velvety microfoam and heat the milk to about 60–65°C (140–149°F). Total steaming time ~20–40 seconds depending on equipment.
6
Polish milk
Turn off the steam, wipe the wand with a clean cloth and purge again. Tap the pitcher on the counter and swirl the milk to break any large bubbles and integrate foam into a glossy, paint-like texture.
7
Adjust foam if needed
If milk is too foamy, pour a small amount (from the extra 2 oz) into the pitcher and swirl to loosen. If too thin, add a little more cold milk, then re-swish briefly.

8
Pre-warm cup
If desired, warm a 10–12 oz latte cup by rinsing with hot water or placing it on the machine's cup warmer for 30–60 seconds. Empty excess water.
9
Pour espresso
Pour the freshly extracted 60 ml double espresso into the pre-warmed cup. If you prefer, stir in 1 tsp sugar or simple syrup now so it dissolves.
10
Texture pour milk
Swirl the milk pitcher to keep microfoam uniform. Begin pouring from about 2–3 inches above the cup to integrate milk with crema. As cup fills and the crema is disrupted, lower the pitcher spout to about 1 inch and pour with a controlled wiggle or steady motion to create a layer of silky microfoam on top. Aim for a 1 cm (about 1/3–1/2 inch) foam layer with a glossy surface.
11
Finish
Optionally dust with a light pinch of ground cinnamon or cocoa powder. Serve immediately.