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 additions
Method
Espresso
- 1
Preheat and grind
Preheat your espresso machine by running a blank shot (no coffee) to warm the group head and portafilter. Weigh 18 g of fresh whole-bean coffee and grind to a fine espresso consistency (slightly finer than table salt).
- 2
Tamp and brew
Dose the 18 g of ground coffee into a clean portafilter. Distribute evenly and tamp with 30 lbs (13.6 kg) of pressure to create a level puck. Lock the portafilter into the machine and brew a single espresso shot of about 60 ml into your serving cup. Aim for a 25–30 second extraction. If using a moka or strong brewed espresso alternative, prepare ~60 ml of concentrated coffee.
Milk
- 3
- 4
Purge steam wand and position
Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of the milk and tilt the pitcher slightly so the wand is near the side.
- 5
Stretch and texture the milk
Turn on the steam and lower the pitcher slightly so the wand tip introduces a small amount of air for 2–4 seconds (you should hear a gentle hissing) to create microfoam. Then raise the pitcher so the wand is fully submerged and angle it to create a whirlpool; continue steaming until the milk thermometer reads 60–65°C (140–150°F) or the pitcher feels very hot to touch (about 20–30 seconds after stretching). Aim for silky, glossy microfoam with small bubbles.
- 6
Polish and pour
After steaming, wipe and purge the steam wand. Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam. Immediately pour the textured milk over the prepared espresso: start from about 3–4 inches (8–10 cm) above the cup to combine milk and espresso, then lower the pitcher and tilt to pour the foam to the top, finishing with a controlled pour to create a small latte art heart or rosette if desired.