Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional flavor & garnish
Method
Espresso
Prepare machine and dose
Warm up your espresso machine by running a blank shot (no coffee) and purge the steam wand. Remove portafilter, dry, and dose 18 g of freshly ground fine espresso into the portafilter basket.
Tamp
Distribute the grounds evenly and tamp with about 30 lbs (13 kg) of pressure to create a smooth, level puck.
Brew espresso
Lock the portafilter into the group head and start the shot. Aim for a 25–30 second extraction to produce about 60 ml (approx. 2 oz) of espresso with a rich crema. Adjust grind if extraction time is too short/long.
Milk
Pour and purge
Pour 8 oz (240 ml) of whole milk into a chilled metal steaming pitcher (leave some headroom). Before steaming, briefly purge the steam wand and wipe it with a clean cloth.
Position wand and start steaming
Submerge the tip of the steam wand just below the milk surface and start steaming to incorporate air for the first 2–4 seconds to create microfoam. Keep the wand near the side of the pitcher to create a whirlpool.
Texturize
After introducing a small amount of air, lower the pitcher slightly so the wand tip sits deeper to heat the milk. Maintain a steady whirlpool and heat until the pitcher feels warm to the touch (between 60–65°C / 140–149°F). Avoid large bubbles — you want smooth, velvety microfoam.
Purge and clean wand
Turn off the steam, wipe the wand immediately with a damp cloth, and purge briefly to clear milk residue.
Polish milk
Tap the pitcher gently on the counter and swirl to remove any remaining large bubbles and integrate milk and foam into a glossy texture.
Assemble & Serve
Sweeten (optional)
If using syrup, add 1 teaspoon (or to taste) to the serving cup now and swirl to coat the bottom.
Pour espresso
Pour the espresso into a 10–12 oz (300–350 ml) latte cup.
Pour steamed milk
Hold back the foam with a spoon and pour the steamed milk into the cup, then finish with a controlled pour of the microfoam to create a small layer (about 1 cm) of glossy foam on top. If desired, use latte art technique to make a heart or rosette.
Garnish and serve
Lightly dust with cocoa powder or cinnamon if desired. Serve immediately.
