Latte Recipe

Dose, Tamp, and Pull Espresso

Weigh and grind 18 g of coffee to a fine espresso grind. Distribute grounds evenly in the portafilter, then tamp with consistent pressure to create a smooth puck. Lock the portafilter into a warmed espresso machine group head. Start extraction and aim for 36 ml of espresso in about 25–30 seconds. Adjust grind size or dose if extraction is significantly faster or slower.

Prepare Milk

Pour 8 fl oz (about 240 ml) of whole milk into a stainless-steel steaming pitcher. If using a milk alternative, use the same volume but be aware texture will differ.

Purge Steam Wand

Purge the steam wand for 1–2 seconds to remove condensate, then wipe the tip with a clean, damp cloth.

Steam Milk

Submerge the steam wand tip just below the milk surface and start steaming with the wand angle slightly off-center to create a whirlpool. Introduce a small amount of air for the first 2–4 seconds to create microfoam (you should hear a gentle hissing). Then fully submerge the wand tip to heat milk to 60–65°C (140–149°F). The milk should have a glossy, velvety texture with tiny bubbles. Turn off the steam, wipe the wand, and purge briefly.

Polish Milk

Tap the pitcher once on the counter and swirl to collapse any larger bubbles and integrate foam into a smooth texture suitable for pouring latte art.

Sweeten (optional)

If using sweetener, add 1 tablespoon syrup or sugar to the brewed espresso and stir until dissolved before pouring milk. Adjust to taste.

Combine

Pour the 36 ml espresso into a warmed cup (about 10–12 oz capacity). Hold the steaming pitcher slightly higher to begin pouring milk into the center to incorporate, then move closer and pour more quickly to create a thin layer of microfoam on top. Aim for a milk-to-espresso ratio that results in a total beverage volume of about 10–12 fl oz.

Lightly dust the top of the latte with a pinch of ground cinnamon or cocoa powder to finish.