Latte (12 Oz) Recipe
Make Latte (12 Oz) Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Milk
Optional additions
Method
Espresso
Dose and tamp
Weigh 18 g of finely ground espresso coffee and distribute evenly in a 58 mm (or appropriate) portafilter basket. Use a level tamper to compress the grounds firmly and evenly.
Brew
Lock the portafilter into the espresso machine. Brew an espresso yield of about 36 ml (double shot) into a pre-warmed 12 oz cup. Aim for a 25–35 second extraction depending on grind and machine. If using an automatic/shot machine, program for a 36 ml double shot.
Milk
Steam milk
Purge the steam wand, then submerge the tip just below the milk surface and turn on steam to create a gentle vortex. Stretch the milk briefly (1–3 seconds) to introduce tiny microfoam bubbles, then fully submerge the wand to heat the milk. Heat to 60–65°C (140–149°F). Aim for velvety microfoam with very small bubbles. If you want extra foam on top, incorporate slightly more air at the start for an additional 2 oz of foam.
Texture and tap
Turn off steam, wipe and purge the wand. Swirl the pitcher and tap it gently on the counter to break large bubbles and integrate foam into a glossy, paint-like texture for pouring.
Combine
Pour the brewed espresso into the 12 oz cup if not already there. Slowly pour steamed milk into the center of the cup, starting from a higher distance to combine, then move closer and pour with a gentle wiggle to create latte art if desired. Leave approximately 1–2 oz of foam on top (or pour 2 oz of separate milk foam if you prepared it).