Latte Recipe

Dose, distribution and tamp

Weigh and dose 18 g of freshly ground espresso into your portafilter basket. Distribute grounds evenly and tamp with consistent pressure to create a flat, level puck.

Brew

Lock the portafilter into a preheated espresso machine and brew 36 ml of espresso. Aim for an extraction time of about 25–30 seconds. If using a manual or stovetop method, brew a strong 1.2–1.5 oz (36–44 ml) espresso-equivalent concentrate.

Prepare milk (steaming with steam wand)

Pour 10 oz whole milk into a chilled metal steaming pitcher (milk should be cold). Purge the steam wand briefly. Submerge the tip just below the surface and turn on the steam to introduce air for 3–4 seconds to create microfoam, then submerge deeper to heat the milk. Monitor temperature with a thermometer and stop steaming at 60–65°C (140–149°F). Tap the pitcher on the counter and swirl to integrate foam and liquid for silky texture.

Alternative: Heated milk on stove or microwave

If you don't have a steam wand, heat 10 oz milk in a saucepan until steaming but not boiling (around 60–65°C). Froth using a handheld milk frother, French press (pump quickly), or shake vigorously in a sealed jar then tap and swirl to smooth bubbles.

Syrup (optional)

If using flavored syrup, add 1 tsp to the cup before pouring espresso so it dissolves into the hot espresso.

Pre-warm your serving cup (8–12 oz) by rinsing with hot water and emptying it. Pour the brewed espresso into the warm cup (if syrup was added earlier, the syrup will be mixed now).

Hold the steaming pitcher low and pour the milk steadily into the center of the espresso to combine. As the cup fills, bring the pitcher slightly closer and pour more quickly to allow a thin layer of microfoam to sit on top. Aim for a drink ratio of roughly 1 part espresso to 3 parts milk (about 36 ml espresso to about 300 ml milk including foam).

If desired, finish with about 0.25 tsp ground cinnamon or cocoa dusted over the foam. Serve immediately.