Latte Recipe

Dose and tamp

Weigh or measure approximately 18 grams (0.018 kg) of freshly ground espresso coffee for a double shot. Distribute evenly in the portafilter and tamp with firm, even pressure to create a level puck.

Brew

Lock the portafilter into the espresso machine and start extraction. Brew a double shot aiming for 36–40 grams (about 60 ml) of liquid espresso in 25–30 seconds. If using a stovetop Moka or AeroPress, brew a strong concentrate totaling about 60 ml.

Prepare equipment

Use a clean cold stainless-steel steaming pitcher (at least 12–16 oz / 350–475 ml) and a thermometer if desired. Have the espresso ready in your serving cup so milk can be poured immediately after steaming.

Steam milk

Pour 250 ml of cold whole milk into the steaming pitcher. Purge the steam wand briefly, then place the wand tip just below the surface of the milk. Turn on the steam to create microfoam: introduce a little air for 2–4 seconds, then submerge the wand to heat. Steam until the milk reaches 60–65°C (140–149°F) or the pitcher is too hot to hold for more than a couple seconds. Aim for a silky texture with small, velvety bubbles.

Texture and rest

Tap the pitcher on the counter and swirl gently to integrate foam and liquid milk, removing large bubbles. Let milk rest 10–15 seconds to settle for smoother pouring.

Alternative without steam

If no steam wand is available, heat 250 ml milk on the stove or in microwave until hot but not boiling (about 60–65°C). Froth with a handheld frother or shake vigorously in a sealed jar, then let settle and skim off larger bubbles for a smoother texture.

If desired, add 1 tsp sugar or 15 ml flavored syrup to the bottom of a 12 oz (about 350 ml) latte cup and pour in the freshly brewed espresso. Swirl to dissolve any syrup or sugar.

Hold back the foam with a spoon and pour the steamed milk into the center of the espresso, filling the cup to about 1 cm from the rim. As the cup fills, bring the pitcher closer and allow the microfoam to flow out to create a thin layer of foam (about 10–20 ml) on top. If you like latte art, use controlled wrist movement to form patterns.

Dust lightly with cinnamon or cocoa powder if desired. Serve immediately.