Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Equipment / Optional
Method
Espresso
Prepare machine and dose
Preheat your espresso machine and portafilter by running a blank shot (no coffee) for a few seconds, then wipe the portafilter dry. Grind 18 g of coffee to a fine espresso setting and distribute evenly in the portafilter.
Tamp and brew
Tamp the coffee evenly with firm, level pressure. Lock the portafilter into the group head and brew to yield approximately 60 ml of espresso (a double shot) in about 25–30 seconds. If using a stovetop Moka pot, brew according to manufacturer instructions to get a concentrated 60 ml coffee.
Set the brewed espresso aside in your serving cup so it stays warm while you steam the milk.
Milk
Pour milk and purge steam wand
Pour 8 oz (about 240 ml) of cold whole milk into a chilled stainless steel pitcher. Purge the steam wand for 1–2 seconds to remove condensation.
Position and stretch
Submerge the tip of the wand just below the surface of the milk and turn the steam on. Lower the pitcher slightly so the tip sits at the surface to introduce air for about 3–5 seconds, creating a gentle hissing sound. This creates microfoam and stretches the milk volume slightly.
Raise and heat
After stretching, raise the pitcher so the wand is deeper in the milk to stop introducing air and create a whirlpool. Continue steaming until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). If using a thermometer, aim for 60–65°C. Do not exceed 68°C to avoid scalding and altering flavor.
Polish milk
Turn off the steam, wipe the wand with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl the milk to break larger bubbles and integrate microfoam into a glossy, velvety texture.
If you want the latte sweetened, add 1 tsp of simple syrup or chosen sweetener to the warmed espresso now and stir to combine.
Pouring
Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 inches above the cup to combine milk and espresso. As the cup fills and the crema is integrated, bring the pitcher closer (about 1 inch) and pour steadily to allow the microfoam to flow on top. Finish with a gentle wiggle or lift for simple latte art if desired.
Serve immediately. Enjoy your latte while hot.
Cleanup
Purge and wipe the steam wand again, knock out the used coffee puck from the portafilter, and rinse the pitcher and portafilter. Backflush the group head per machine instructions if needed.