Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed milk
Optional additions
Method
Espresso
- 1
Prepare machine and portafilter
Warm your espresso machine and portafilter by running hot water through the group head and into the portafilter for 10–20 seconds. Wipe dry.
- 2
Dose and tamp
Weigh 18 g of freshly ground espresso into a clean portafilter basket. Distribute the grounds evenly and tamp with about 30 lb (13 kg) of pressure to create a level puck.
- 3
Brew espresso
Lock the portafilter into the machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction is too fast or slow. Set the shot aside in the cup you'll serve in to retain temperature.
Steamed milk
- 4
- 5
Purge steam wand and position
Purge the steam wand for 1 second to remove condensation, then position the tip just below the surface of the milk at a 10–15° angle to introduce air for the first 3–5 seconds.
- 6
Stretch and texture milk
After introducing a small amount of air (you should hear a gentle 'paper tearing' sound), lower the pitcher so the wand is slightly deeper to heat milk. Keep the wand off-center to create a vortex for even heating. Aim for 60–65°C (140–149°F) for a latte, and stop steaming when the pitcher is just too hot to comfortably touch for more than a second.
- 7
Polish milk
Wipe and purge the steam wand. Tap the pitcher gently on the counter and swirl to remove large bubbles and create smooth, velvety microfoam. If you want a bit more foam for latte art, reserve ~1 oz of textured milk at the top of the pitcher.
- 8
Optional sweetener
If using sugar or syrup, add it to the espresso at this point and stir until dissolved. If using vanilla extract, add with the sweetener and stir.
- 9
Pour latte
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly into the center from about 3–4 inches (8–10 cm) above the cup to incorporate milk and crema. As the cup fills and milk thickens, lower the pitcher close to the surface and pour faster to create a small white circle; move the pitcher to finish a simple heart or rosette if desired.
- 10
Finish and garnish
Optionally dust the top with a light sprinkle of ground cinnamon. Serve immediately.
Cleanup
- 11
Purge and wipe the steam wand again, knock out the spent puck from the portafilter, and rinse the portafilter and pitcher. Turn off the machine if not in use.