Latte Recipe

1. Preheat and dose

Preheat your espresso machine and cup. Measure 18 g of finely ground espresso into the portafilter and tamp evenly with about 30 pounds of pressure to create a flat, level puck.

2. Pull the shot

Insert the portafilter and start extraction. Brew approximately 60 ml of espresso in 25–30 seconds. Aim for a rich crema and balanced flavor. If using a moka pot or strong drip, produce the equivalent strength (about 60 ml).

3. Pour and purge steam wand

Pour 240 ml cold milk into a chilled metal steaming pitcher. Purge the steam wand for a second to clear condensation before steaming.

4. Steam milk

Place the tip of the steam wand just below the milk surface and start steaming to introduce small, velvety microfoam bubbles for 3–4 seconds (stretching). Then submerge the wand slightly to heat the milk to 60–65°C (140–149°F) while smoothing the surface. Total steaming time ~20–35 seconds depending on equipment. Aim for silky texture with very fine foam (not large bubbles).

5. Texture and rest

Tap the pitcher gently on the counter and swirl to integrate foam and liquid, producing a glossy, uniform milk texture. Optionally spoon off 30 ml of thicker foam for an extra foamy cap.

6. If you want sweetener or syrup, add 1 tsp sugar or 15 ml vanilla syrup to the bottom of the preheated cup and stir with a small amount of the espresso to dissolve.

7. Pour the freshly brewed 60 ml espresso into the cup (over the syrup if used).

8. Immediately pour the steamed milk into the espresso: begin from a higher position to let the milk integrate with the espresso, then move the pitcher closer to the cup and pour more deliberately to create a small layer of microfoam on top. Aim for a 1:3 espresso-to-milk ratio (60 ml espresso to ~240 ml milk) yielding a ~300 ml latte with a thin foam cap. If you set aside 30 ml thicker foam, spoon it on top now.

9. Dust with a light sprinkle of cocoa powder or cinnamon if desired. Serve immediately.

10. Stovetop/espresso substitute: brew a very strong 60 ml coffee (using an Aeropress, Moka pot, or concentrated drip). Heat milk separately to 60–65°C (140–149°F) on the stove and froth with a handheld frother or by shaking hot milk in a sealed jar. Pour and assemble as above.