Latte Recipe

Prepare and pull espresso

Preheat your espresso machine and portafilter by running a blank shot or flushing with hot water. Dose 18 g of freshly ground espresso into the portafilter, distribute and tamp evenly (about 30 lbs / 13.6 kg of pressure). Lock the portafilter into the group and pull a double shot aiming for 36 ml of espresso in about 25–30 seconds. If using pre-brewed strong coffee, brew ~60–90 ml concentrated coffee and use instead.

Prepare the milk pitcher

Pour 8 oz (about 240 ml) whole milk into a chilled metal steaming pitcher. Whole milk creates the creamiest texture; you can use 2% or alternative milks, but adjust technique for texture differences.

Purge and position steam wand

Purge the steam wand briefly to remove water condensation. Submerge the wand tip just below the surface of the milk and position the pitcher at a slight angle so the milk can swirl (creating a whirlpool).

Stretch and texture the milk

Turn on the steam full power. Keep the wand tip near the surface for 2–4 seconds to introduce air (you should hear a gentle hissing). Then submerge the tip slightly deeper to create a rolling vortex and continue steaming until the pitcher feels hot to the touch (between 55–65°C / 130–150°F). Aim for silky microfoam with tiny bubbles and a glossy texture. Total steaming time ~20–40 seconds depending on your machine.

Polish milk

Turn off steam, wipe and purge the wand. Tap the pitcher gently on the counter to remove larger bubbles and swirl the milk to integrate foam and liquid for a smooth pour.

Optional: sweeten or flavor

If using sugar or vanilla, add the sugar (1 tsp) or 1/4 tsp vanilla to the espresso and stir until dissolved before pouring milk. For simple syrup, add to the cup and stir.

Combine espresso and milk

Place the pulled espresso (about 36 ml) in a warmed 8–12 oz cup. Tilt the cup slightly and begin pouring milk from a few inches above to incorporate the steamed milk into the espresso. As the cup fills, bring the pitcher spout close and pour with a gentle wiggle to create latte art if desired. Aim for a final drink volume of about 8–10 oz with a thin layer (about 0.5 cm) of microfoam on top.

Finish

Dust with a light sprinkle of cocoa or cinnamon if desired (about 1/4 tsp). Serve immediately while hot (55–65°C / 130–150°F).