Latte Recipe

Inspired by Sava's

Time10m

Serves1

Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and dose
Preheat the espresso machine and portafilter by running a blank shot or steaming a little water. Weigh 18 g of freshly roasted whole coffee beans (adjust 17–20 g to taste) and grind to a fine espresso setting just before brewing.
2
Tamp and brew
Distribute the ground coffee evenly in the portafilter, then tamp with 30 pounds of pressure into a level puck. Lock the portafilter into the group head and start the extraction. Aim for a 1:2 brew ratio: about 36–40 ml of espresso (double shot) in 25–30 seconds. Stop extraction when the shot reaches 36–40 ml. Set the shot aside while you steam milk.

3
Prepare milk
Pour 8 oz (240 ml) cold whole milk into a chilled stainless-steel steaming pitcher. If using non-dairy milk, use the same volume but be aware textures vary—oat steams best for microfoam.
4
Purge wand and position pitcher
Purge the steam wand briefly (1 second) to remove condensation. Submerge the tip just below the surface of the milk at a slight angle and tilt the pitcher to create a whirlpool effect.
5
Stretch and texture
Start steaming with the steam valve open, keeping the tip near the surface for 3–6 seconds to introduce air and stretch the milk (you should hear a soft hissing). Then lower the pitcher so the tip is deeper and position to create a rolling vortex to heat and polish the milk. Target milk temperature is 60–65°C (140–149°F). Total steaming time ~20–45 seconds depending on equipment. Tap the pitcher on the counter and swirl to remove large bubbles and integrate microfoam.
6
Sweeten (optional)
If using sweetener, add 1 tablespoon of simple syrup or flavored syrup to the cup before pouring milk so it dissolves evenly.

7
Preheat cup and combine
Preheat a 12 oz (350–360 ml) latte cup or glass by rinsing with hot water. Pour the brewed double-shot (36–40 ml) into the warmed cup. Swirl the espresso gently to combine crema and espresso.
8
Pour milk and create microfoam
Hold the pitcher about 3–4 inches above the cup and begin to pour the steamed milk into the espresso, pouring steadily to combine liquids. As the cup fills, lower the pitcher closer and increase flow to allow the microfoam to come out and form a velvety layer. For latte art, use controlled wrist movements to create patterns (heart, rosette) during the final few centimeters of the pour.
9
Garnish
Optionally dust a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon over the foam. Serve immediately while the cup is warm and the microfoam silky.