Café Latte Recipe

Preheat your espresso machine and portafilter. Warm the serving cup(s) by rinsing briefly with hot water or placing under the steam wand area so the cup is warm before pouring.

If using a manual grinder, grind coffee to a fine consistency suitable for espresso (slightly finer than table salt). Dose about 18 g into a 58 mm portafilter (adjust for your basket size).

Tamping and extraction

Distribute the ground coffee evenly in the portafilter, then tamp with a firm, level pressure to create a smooth puck. Lock the portafilter into the machine and start extraction immediately to avoid channeling.

Aim to extract approximately 36 ml of espresso in 25–30 seconds. If extraction is much faster, use a finer grind; if much slower, use a coarser grind. The result should be a 1–1.5 oz (30–45 ml) shot with a thin layer of crema on top.

Pour 8 oz (about 240 ml) cold whole milk into a chilled stainless-steel pitcher (leave about 1 inch / 2.5 cm headspace). Purge the steam wand briefly to remove condensation.

Position the steam wand tip just below the milk surface and turn on the steam to introduce air for 2–4 seconds to create microfoam (listen for a light, consistent hissing). Then fully submerge the tip and continue steaming to heat milk to 60–65°C (140–149°F). The pitcher should become too hot to hold for more than a second (approximate method) or measure with a thermometer.

Stop steaming before the milk reaches boiling. Wipe the steam wand clean and purge briefly. Tap the pitcher on the counter and swirl the milk to collapse any large bubbles and integrate foam into a glossy, latte-silk texture.

Pour the extracted espresso into the warmed serving cup if not already in cup. Hold the milk pitcher about 3–4 inches (8–10 cm) above the cup and begin pouring the milk slowly into the center of the espresso.

As the cup fills and the crema begins to show contrast, lower the pitcher closer to the surface and pour with slightly more flow to allow the microfoam to rise and create a thin layer (about 1–1.5 cm) of foam on top. If desired, use gentle wrist motions to create simple latte art (a heart or rosette).

Taste and add up to 1 tsp granulated sugar or sweetener if desired, stirring gently. Garnish with a light dusting of cocoa powder or cinnamon if using.