Double Latte Recipe

Dose and Tamp

Weigh 18 g of freshly ground espresso coffee and distribute it evenly in the portafilter. Tamp with consistent pressure to create a level puck.

Pull a double shot

Lock the portafilter into a heated espresso machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds for a balanced double shot. If using a stovetop or alternative method, brew an equivalent-strength concentrated espresso (approximately 36 ml).

Pour the double espresso into a warmed 12–14 oz latte cup or glass to retain temperature.

Steam the milk

Pour 12 oz whole milk into a chilled milk pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and start steaming. Introduce a small amount of air for 1–2 seconds to create velvety microfoam, then lower the pitcher to continue heating. Stop when the milk reaches 60–65°C (140–149°F) or when the pitcher is too hot to hold for more than a second.

Texture the milk

Swirl the steamed milk in the pitcher and tap it gently on the counter to eliminate large bubbles and set a glossy, silky microfoam.

Combine espresso and milk

Hold the cup with the double espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches above the cup to integrate the milk with the espresso. As the cup fills and the crema rises, lower the pitcher and pour more slowly to create a smooth, even latte. Aim for about 1 oz of milk foam on top (the optional 1 oz).

If desired, stir in 1 tsp simple syrup or sugar to sweeten. Sprinkle a little cocoa powder or ground cinnamon on the foam for garnish.

Serve immediately with a teaspoon. Enjoy the double latte while hot.